This recipe is inspired by a naked burrito which is essentially a deconstructed burrito with paleo friendly substitutes like sweet potato instead of rice and beans.
Served over rice, inside a toco, or nestled into a breakfast burrito along with the usual Mexican fixings (guacamole, lettuce, cheese, salsa), this recipe will please vegans, vegetarians, and even reluctant teenagers .
Tempeh absorbs the rich spices and coconut milk in this simple curry. Cook the rice and steam the tempeh while prepping your other ingredients and it will come together quickly. [LINK]Skip to main content
It's Passover and Easter this week, so I can't not give you a lamb recipe. Here's a really easy one. I took the concept of Marge Piercy's Cinnamon Lamb in her book, Pesach for the Rest of Us, and applied it to a stew since lamb stew meat is what I had on hand last night, along with two hungry men and a culinarily curious toddler for dinner.
The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
Here's one last recipe to squeeze into your Thanksgiving line-up! Tangy-sweet cranberry curd meets buttery walnut shortbread for a twist on the classic lemon bar. A dash of cinnamon ties it all together. And don't worry - this whole recipe comes together in about an hour, making it an excellent last-minute treat for Thanksgiving or any other special dinner this fall.
