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All posts by Sarah

Canned Ingredients

As you scroll through the list, you will notice this is a very broad category that covers things from jars, cans and boxes. These items have two shelves in my pantry and play an important roll in shaping meals. These items can form the base

Whole Wheat Crepes

If I were to keep a list of items cooked most often in my kitchen, crepes would come in first. I love whole wheat crepes for breakfast in place of pancakes, wrapping ice cream for dessert, or using in place of bread for wraps, sandwiches

Spiced Black Beans

In my list of components, these spiced black beans are at the top. We eat a lot of quesadillas, tacos, and enchiladas around our house. Having these beans on hand makes these meals much faster and tastier! I typically cook large batches of dried black

Peanut Sauce

This sauce is one of those “you could buy it from a bottle but don’t. Just don’t.” recipes. Peanut sauce has roots in many difference cuisines but more often than not, I see it served with generic spring rolls at restaurants. This is a tweaked

Pantry Red Harissa

If there’s one thing that rules my component cooking, it’s sauce and sauce-like recipes. Making a sauce or two a week can bring all your meals together. I can’t remember how I started making harissa but it’s become a favorite component of mine. The smoky,

Nut Lentil Bites

I feel there is no greater go-to recipe for a vegetarian kitchen than a fritter, cake, or bite. Legumes, nuts, and/or grains combined with vegetables in some arrangement that can be baked or fried; it’s easily the star of a recipe. These lentil bites have

Millet Polenta

When I was writing The Homemade Flour Cookbook, I stepped far outside my comfort zone. I had worked for a year at a bakery and for a solid part of that time, was the sole baker in their dedicated gluten-free kitchen. Thanks to this experience,

Herby Hemp Sauce

I feel like the key to a solid, quick dinner is in the sauce. There are endless combinations of grains, beans, and vegetables once you get sauces involved. Plus, this is something my entire family can easily agree on: you can never had too many

Chimichurri

We are a sauce family. It’s one of the food items my husband is most opinionated about. He’s usually a sport with most things I make but his top complaint is when something doesn’t contain a sauce. Because of this, sauces make up a large

Charro Beans | Frejoles Charros

I think one of the biggest changes in how I cooked beans came when I read from someone that you should treat beans like you were making a broth. If you’ve ever made a stock or broth, you know it’s fairly simple but using quality