FoodFash

Adventure Begins in the Kitchen

Chilled Charred Pepper & Sweet Corn Soup

July 15, 2015 by Kristin

Charred Pepper & Sweet Corn Soup 4

Today was the first noticeably scorching hot day this summer.  As I lowered into my car and avoided direct skin to seat contact, I eyeballed a 101 degree reading on my dash.  I thought “yikes!”.  And then I thought about soup.  Confused, I redeemed myself {to myself} with ideas of chilled soup.  Because chilled soup in 101 degree weather makes sense.

Corn on the Cob

A few minutes after arriving home, I had my mind set on this soup.  But after flying to and from Dallas today, I also had my mind set on not braving the Whole Foods crowd.  The likelihood of Fresh Plus, my neighborhood grocer, having golden beets was oh so slim.  And I didn’t feel much like roasting beets anyway..

Charred Peppers

But what I did feel like doing was setting cutesy bell peppers on fire.  And then putting all of the lovely bits of char into a {coconut} cream-based soup.

Charred Pepper & Sweet Corn Soup 2

I really enjoyed how the sweetness of the corn paired with the smokiness of the peppers.  And even more so, I appreciated how creamy this soup was, naturally, without cream.

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Filed Under: Dairy Free Recipes, Gluten Free Recipes, Main Dish Recipes, Vegan Recipes Tagged With: charred peppers, corn, dairy free, gluten free, soup, vegan, vegetarian

Homemade Dr. Praeger’s Spinach Cakes

January 12, 2015 by Kristin

Spinach Turnip Cakes

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction.  And during one of these food tangents, I was drawn to a pin showing a stack of spinach pancakes.  I clicked on it, secretly hoping the post would outline a homemade recipe for Dr. Praeger’s spinach cakes {one of my favorite freezer staples}.  And it did!

Turnips

I really liked Meg of Veggie Staple’s recipe, but knew immediately that I wanted to try a few things differently.  Like more spinach {puréed} and turnips in place of potatoes.

Spinach Pancakes

The turnip version yielded a lower carb, lower calorie, higher calcium-containing cake. And puréeing the spinach made for the most vibrant cake in all of the land!  I’ve enjoyed them solo as a quick snack or topped with an egg for a nutrient-dense breakfast.

Turnips have a slight bitterness, so if you’re not a turnip fan, try replacing half of the turnips in this recipe with a white or sweet potato.

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Filed Under: Breakfast Recipes, Dairy Free Recipes, Gluten Free Recipes, recipes, Sides Recipes Tagged With: breakfast, brunch, dairy free, dr. praeger's spinach cakes, gluten free, vegetarian

Vegan Mashed Potatoes With Garlic Chives

September 11, 2014 by Kristin

Vegan Mashed Potatoes

My entire life, I’ve been fooled into thinking that mashed potatoes take so long to make and are so special that they are a side reserved only for Thanksgiving and Christmas.  And even after years of being one of the kitchen leads during the holidays {knowing that mashed potatoes are not tough} they still feel like a special occasion thing.

Boiled Potatoes

With that said, nothing particularly special happened today to warrant mashed potatoes.  I’m about to finish my first restaurant project {the construction portion}. And I’m about to head to Italy for the trip of a lifetime.  But nothing out of the ordinary happened that called for mashed potatoes today.

Mashed Potatoes

But as I wandered around Whole Foods after yoga {an atypical 40-ish minutes of wandering}, I kept thinking about potatoes.  And not quite the holiday potatoes I’m accustomed to, but vegan potatoes with garlic chives that I would later confuse by pairing with a steak.  Vegan potatoes with garlic chives that my steak-eating roommate said was the best part of his meal.

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Filed Under: Dairy Free Recipes, Gluten Free Recipes, recipes, Sides Recipes, Vegan Recipes Tagged With: dairy free, gluten free, mashed potatoes, vegan, vegetarian

The Quinoa Archives

September 9, 2014 by Kristin

Quinoa Stuffed Grape Leaves

Other than the occasional quinoa with onions and green veggie side I’ve been making, I haven’t been too creative with quinoa lately.  So I decided to dig through the archives for some inspiration from FoodFash past.  And what I landed on were three recipes that I can’t wait to re-integrate into my meal rotation over the next few weeks!

Quinoa Stuffed Grape Leaves {pictured above}

Breakfast-Quinoa1

Better Breakfast Quinoa

Quinoa Tabbouleh

Quinoa Tabbouleh

Filed Under: recipes Tagged With: dairy free, gluten free, quinoa, vegan, vegetarian

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