wait, it’s december already? where did november go? and for that matter, where did october go?
i can’t believe that thanksgiving is only a few days away! i know that most of you probably have your thanksgiving menus set already, but just in case you’re looking for another dish, i thought i’d share this amazingly delicious vegetarian tart with you. it has all of my favorite holiday foods – spinach, walnuts, cranberries, celery, and onions, plus chickpeas to hold the other ingredients together. we made it for a fakesgiving last night (which was a great way to celebrate with friends AND try out new recipes!), and absolutely loved it.
friends, let’s take a moment to discuss one of my favorite foods: savory pancakes. from fritters to pancakes to latkes, the savory pancake is my go-to weeknight dinner, and a great way to make a quick, vegetable-heavy meal that is delightfully crispy on the outside (in case you’ve missed some of my previous posts, this list of links will catch you up: chickpea patties, corn fritters, potato latkes, quinoa cakes, sweet potato latkes, vegetable pancakes, and zucchini fritters).
as many of you know, i’ve been on the lookout for dairy- and gluten-free recipes, since gluten and dairy don’t agree with the stomachs of several good friends and family members. and hey, we could all probably use a little break from gluten and dairy, right?
a couple of weeks ago, we were searching for recipes that used corn and quinoa, as we had an abundance of both on hand. we stumbled across this recipe, and decided it was the perfect fall soup.