Tali Snow
a culinary diary of recipes and inspiration
Banana-Coconut Oatmeal Pancakes
This recipe has become a new favorite, I almost ate the entire batch the first time I made them. But because I milled my own spelt flour and the recipe has no added sugar, I didn’t feel like I’d gone overboard.
Soup of the Week: Lentil and Sweet Potato Stew
The spices in this recipe makes for an unexpected flavor combination that doesn’t disappoint. Lentils are a vegetarian’s best friend; a solid source of protein, a rich source of essential amino acids and micronutrients.
Soup of the Week: Vegetarian 13 Bean Soup
Last week, I was on cloud nine with the spring weather and made the most apropro “Spring soup” I could find. This week, I laid around almost all weekend and didn’t menu plan. So I shopped my pantry and in the end…
Honey Mustard Quinoa and Broccoli Salad
The beauty of this salad is that the vegetables are easily exchangeable. This evening, the winning combination was steamed broccoli and steamed Jersey sweet potatoes, though cauliflower would be great, as would..
Soup of the Week: Dairy-free Leek & Asparagus Soup
Similarly to my habit with salads, I tend to prepare a big pot of soup on Sunday to carry us through a few weeknight dinners. Since spring has officially sprung here in Dallas, I happily acquired some beautiful leeks…
Salad of the Week: “Spring in a Bowl”
I usually prep on Sunday and make a huge salad for work week lunches, plus a soup or other dish for dinner. The salad for this week is an all green salad with citrus vinaigrette, from Epicurious. As they have aptly put it…
Post-Workout Smoothie
Today I was inspired by a smoothie my sister frequently favorites, but since I didn’t have frozen blueberries on hand, I substituted frozen aronia berries and frozen cherries. The measurements below are estimates, since…
Vegan Cookies That Taste Good-Yes, They Exist!
Sweets are a rarity in this house, but every once in a while temptation strikes. I’m glad I have a few safe options on standby for those days. This recipe is based on a recipe in Pamela Salzman’s cookbook; Kitchen Matters.