Make a paste of butter and “flour.” Add nut milk to make a creamy sauce. Layer up with pasta and vegan parmesan cheese. Voila! A vegan mac and cheese for the whole family.
Look at the mouth watering ingredients and imagine serving this for dinner some night this week. It’s super easy to cook, and if you’ve followed along Chef Leander in the past, you are very familiar with the two cooking techniques needed to make this casserole in a flash. If not check out the video attached. And don’t be intimidated by all those foreign words, either!
Use your Instant Pot to take the hassle out of cooking dried beans. And they taste so much better fresh. This recipe makes one jar of beans, the equivalent of one can. It’s just as easy to make four cans if you like. You could even give each jar it’s own ethnic flavor!
Growing up poor and Swedish meant I was very familiar with pea soup. This plant-forward recipe is just like Granny used to make. And the restaurant-style croutons mean you have permission to “play with your food”!
So many fantastic flavors in the winter vegetables. Give them a place on your table. The depth of flavors here make this the perfect “comfort food“ main or side dish for winter. Let it warm you from the inside out!
Garam Masala is a traditional Indian spice whose name is best translated as “warmth.” It is not difficult to find. For authenticity, look for a mix that features cumin, cinnamon and coriander near the top of the ingredient list. If you would prefer this soup to be gluten-free, it is a simple matter to substitute quinoa for the farro. Enjoy!
Dinner 911 is about delicious emergency meals when you need to eat STAT. In other words, great food that comes together like magic. If you have “Peanut Sauce: Quick and Easy” in your ‘fridge, this, stir fry comes together in minutes. See the Notes for other inspiration.If you don’t have peanut sauce in the fridge already, here’s the recipe. It comes together easily in 5 minutes. I almost always make a double batch so I have it on hand.
For Swedish meatballs, I raised the baking temperature, and cut a few minutes off the recommended baking time. This makes the meatballs a bit crusty on the outside, and warm and juicy on the inside! Just like Mormor made!