Lentil and mint salad

Lentil and mint salad is for the people. This meal is quick to make and – as almost anything I will ever write about – is endlessly customizable. Don’t have mint on hand? Use whatever fresh herbs you have on hand. Different colored lentils? Also great! The options are so plentiful, and I wholeheartedly encourage…

Ingredient spotlight: hazelnut flour

Hazelnut flour I love hazelnuts more than I realized, and at this point in my life, think that a pinch of hazelnut flour belongs in almost everything.  As with most other flours made from nuts, you can also make this at your home with relative ease. I personally like the finely ground flours I can…

Ingredient spotlight: walnut flour

Walnut flour I love walnuts for both savory and sweet recipes, and I think they are fantastic additions to both carrot cakes as well as loaded salads. Similarly, I love walnut flour for the flavor it adds to cakes and cookies (traditional) and even pasta sauces (romesco) and mashed potatoes (skordalia). It is also fun…

Ingredient spotlight: adzuki beans

Adzuki beans Adzuki beans are smallish red beans with a little white line that I found at my local Asian store. I initially bought them to make mochi with them, and honestly, I was surprised the filling was supposed to be made of beans. I was pretty skeptical until I finally ate the end product…

Ingredient spotlight: beluga lentils

Beluga lentils Beluga lentils are delicious little critters, that’s for sure. The first time I had them was when we as a family had a vegetarian Christmas dinner, and one of the sides involved these lentils. They looked fancy and expensive, and it felt like a decadent and rare delicacy. That could be down to…

Ingredient spotlight: mung beans

Mung beans Mung beans are so fun! Mostly cuz you can sprout them! That’s a lot of fun, and I definitely recommend you try it at some point in your life! Whether you have kids or are just a kid at heart, this is a really great three to five day project! Eating freshly sprouted…

Ingredient spotlight: black-eyed peas

Black-eyed peas Black-eyed peas are an underrated legume according to me, and that will stay true no matter how highly you already think they are rated. And don’t let the name confuse you! Despite being called ‘peas’, they are in fact beans. And to not be confused with the band, I recommend really sticking to…

Ingredient spotlight: red rice

Red rice Red rice to me was another one of those items that I got just because I like that it’s not the standard color. I don’t know if I’ve ever eaten red rice before making it myself. I honestly don’t think so, but it’s hard to be entirely sure. Either way, it really caught…

Ingredient spotlight: black rice

Black rice backstory…. Black rice just looks cool, ok? Also, apparently it was called ‘forbidden rice’ back in the day because it was so expensive and only the very wealthy could afford to eat it. So by all means, feel a bit bougie and special when you sit down to enjoy this rice! Nutrition While…