A favorite recipe from chef Bryant Terry's newest book, Vegan Soul Kitchen. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil.
I am embarrassed to admit that, when I first met Nick 9 years ago, I did not eat curry. Well, I ate my mom's famous chicken curry (recipe sadly missing, otherwise I would be making it by the bucket), but...
In my recent craving for all things pumpkin (apparent by the recent baking of pumpkin muffins and multiple batches of pumpkin chocolate chip cookies), it
Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans. (For more classic dishes, visit our sweet potato recipes collection.)
When I saw the pictures of these sweet potato doughnuts on Fifteen Spatulas, I had to make them. Hers looked so fluffy and gorgeous -- just like this fluffy orange kitchen sponge that I love.
