Wine Roasted Applesauce

This is an important recipe that you all need to try right now.  Its easy, quick, and changes your applesauce world.  I even got my boyfriend (not an applesauce fan) to fall in love with it.  I used small sour apples but any should do.  Just adjust the sugar accordingly.  And trust me – you won’t be disappointed.

Coconut Couscous Gazpacho

My parents were blessed with an incredibly fruitful garden this year, and whenever they come up to visit, I find myself struggling to cook through all the summer vegetables.  Tomato soup and pico de gallo only go so far, so I’ve been dreaming up new ways to eat tomatoes. And basil.  And summer squash, winter squash, peppers, zucchini, etc.  So many vegetables!  Anyways, I came up with this quick “gazpacho” (I didn’t know what else to call it) that makes a great light lunch.

Sprouted Hummus Salad

So I’ve finally hopped on the sprouting train.  It’s pretty awesome.  I’d say my fave sprouts would have to be fenugreek and wheat berry so far.  I love just making my usual dishes with sprouted ingredients instead.  Sprouted almond and rice milk, sprouted hummus, sprouted tabouleh.  The list goes on and on.   But I really need to share this recipe for sprouted hummus with you guys.  It’s become my go-to salad dressing, and its a little different than your run-of-the-mill hummus.

Creamy Potato and Spinach Soup with an Indian Twist

I have a bunch of really good soup recipes up my sleeves, and was excited to post them until I realized it’s May.  Who eats soup in May?  At least I have a few excuses.

1- I had no food in my pantry except for the following ingredients.

2- Finals week is looming and I have no time for Fancy Things.

3- Soup is good, so let’s just pretend this isn’t strange.

Bell Peppers Stuffed with Curried Rice and Mozzarella

This recipe is super quick to throw together and great for using up leftover rice.  Nom.

Palak Paneer

Indian spinach and homemade cheese

The key to a green palak paneer is to not overcook the spinach.  Or, you can blanch the spinach before adding it to the recipe.

For the paneer:

• 1 gallon whole or 2% milk
• 1/3-1/4 cup lemon juice or vinegar

Pour the milk into a large pot on the stove and stir it until it’s about to boil. Remove from heat and slowly stir in the acid of your choice. You will probably not need to use all 1/3 cups of the vinegar/lemon juice. Stir until the curds separate from the whey, then drain slowly into a strainer lined with cheese cloth. (most clean dish-drying cloths should work for this) Run cool water over the paneer and then squeeze the cheese cloth as much as you can. Carefully place the paneer on a large piece of plastic wrap and form into a sort of square shape. Pile as many books on top of it as you can, then start on the palak.