Three autumn dishes from My New Roots

IMG_7658My 36th dish from Sarah Britton’s My New Roots is the above raw cashew cheese — my first attempt at making an entirely vegan “cheese.” I think it worked out rather well.

IMG_7661Here is a white bean fondue served with roasted broccoli and bok choy greens — my 37th dish from Britton’s book.

IMG_7673And the 38th dish — a roasted butternut squash with black rice and tangerine tahini sauce.

I think that’s all for now. In other news, in what was probably a financially unwise decision (but one that hopefully will be good for the soul), I put an expensive plane ticket on my credit card this morning. I’ll be going home for Thanksgiving.


IMG_7615It has been almost one month since my last post, and I have some updating to do. The Lebanese lentils and quinoa dish above is taken from Sarah B.’s  My New Roots. Sarah B. recommends pairing the lentils with roasted cauliflower. But earlier today, I found some Japanese eggplant and fresh shiitake mushrooms (picked just this morning, I was told) at a nearby farmer’s market. I decided I really couldn’t wait until tomorrow to eat them.


This second dish is roasted butternut squash with pan-fried grilling cheese and dukkah on massaged kale. I’ve been fully embracing Sarah B.’s autumn foods — despite the 80/90-degree weather. I’m hoping it will cool down soon. Britton’s dukkah recipe calls for coriander, cumin, black peppercorns, sesame seeds, and hazelnuts:


The third autumn recipe I’ve tried from My New Roots is a red onion lentil soup with Manchego toasts. This was my first time using black beluga lentils. They hold their shape so very well during cooking. I’m thoroughly impressed.


These last two — also from Sarah B. — are from a few weeks ago. First, a blueberry chia pudding:


And second, a roasted red pepper walnut dip that I made the day my new food processor arrived in the mail.


All in all, these dishes make for 35 completed recipes from Sarah B.’s My New Roots. There’s only 75 more to go.

And also: These stuffed cabbage rolls below were the main course for my last dinner in Wisconsin last August. I can’t believe a month has passed already. Time really should learn to slow down a bit.


late summer stew; coconut custard tarts

IMG_7477My brother came over for dinner last night. We made a small fire in the pit outside and roasted a few marshmallows before enjoying these two dishes from Amy Chaplin’s At Home in the Whole Food Kitchen: a late summer stew with white beans and parsley pistou and a coconut custard tart with a toasted coconut crust. The late summer stew was even better than expected. I love when that happens.

IMG_7485And I am pleased to say that this coconut custard tart is the first sweet tart we’ve made from Chaplin’s book that didn’t stick to the baking dish. Success.


These two dishes are our 46th and 47th recipes from Chaplin’s book.

beet chickpea cakes


These beet chickpea cakes with tzatziki marked our 45th completed recipe from Amy Chaplin’s At Home in the Whole Food Kitchen. They were pretty great.


trippy tie-dye soup

IMG_7426Our latest dish from Sarah B.’s My New Roots is this “trippy tie-dye soup.” We prepared two soups for this dish (a white bean one and a beetroot one) and then swirled them together to make, in Sarah B.’s words, “one mind-bending bowl of soup.”  Eating this was total fun. We thought it would be especially great as a starter for a dinner party.

Over the past two months, we’ve made 30 dishes from Sarah B.’s book, which means we’ve made over 28% of her recipes. Job well done, I’d say.


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