Coconut-Braised Chickpea Stew
This is one of my absolute favorite dishes of all time. It’s hot and comforting, yet refreshing and energizing. You almost can’t place the cuisine –
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Balsamic Thyme-Glazed Carrots. Soy Chili-Glazed Brussel Sprouts. YES. Every year, I experiment with at least one new dish to bring to my Thanksgiving table, while keeping the rest of the traditional dishes, well, traditional.
I’ve never been a fan of green bean casserole. Every year, I messed with it a teensy bit before serving to my family.
Every day this week, we are posting TWO recipes for your Thanksgiving pleasure. Adding just ONE completely plant-based dish to your Thanksgiving spread is a welcome reprieve on this day of indulgence, and your body will thank you!
This week, I’m posting two, yes TWO, Thanksgiving recipes everyday! Prepping for Thanksgiving is no easy task. You’ve got to pick your menu, make your grocery list, buy all your ingredients (and God forbid you forget something!), prep each dish the night before, and then cook ALL day to ensure everything gets done at the same time for your hangry family.
The key to good risotto is patience and a strong arm. You must keep stirring, gently coaxing the starches from the rice as it absorbs the hot broth.
It is such a cold, dreary morning here in Dallas. I’ve got my fireplace lit, my fluffy socks on, and dare-I-say-it?
There’s something about holding a warm mug that is so pleasurable as the weather gets cooler. Even in the summer, I always crave hot liquids –
