Posts tagged Main Dishes
Peanut Butter Tofu + Potato Curry

I love cooking during Vata season (fall and early winter), because produce options are abundant. You’ve got some late summer delights, like tomatoes and other nightshades, and you’ve got an early variety of squashes and pumpkins. Once combined, these ingredients make for vibrant and hearty dishes, which are the perfect compliment to the cold and dry weather of the season.

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Tofu + Soba Noodle Salad

In the summer, I live off cooling veg + pasta salads. This one is a Tofu + Soba Noodle Salad. It's got all the goods and is perfectly satisfying for the remaining weeks of summer. If you haven’t cooked with soba noodles before, give em a try. They taste more earthy than typical pasta and are a nice way to mix up your typical routine. Plus, soba noodles cook in only 3 minutes! Keep them on hand for nights when you only have a total of 10 minutes to get pasta, leftover veg, and cheese or protein into a bowl for dinner.

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Peach Carnitas

I’ve been perfecting my carnitas over time. For me, there’s nothing better than slow-cooking pork shoulder on a weekend afternoon. Along with my special blend of spices, onion, and fruit to keep everything tender, you’re set up for success with this recipe. I know large pieces of meat can be intimidating to cook, but actually, this recipe takes little skill.

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Za’atar Lamb Meatballs with Roasted Sweet Potatoes and Lemony Tahini Dressing

Meatballs are such a versatile way to build meals for the week. Alongside roasted potatoes, or veggies, with pasta, salad, or even as a base for wraps and pita sandwiches, meatballs round out simple weekly staples. I make mine with lamb and the lovely blend of spices known as ‘za’atar’ in the Mediterranean and Middle East.

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Delicata Squash + Beet + Leek Salad with Orange Kombucha Dressing

The transition of seasons is always welcome in my kitchen. A new season means new ingredients, cooking methods, and flavors. In fall, I prepare to give salads a bit of a ‘rest’ until springtime. I do, however, enjoy a few ‘cold-weather’ salads before we enter deep winter. These salads tap into the rich squashes and root vegetables available in fall. The idea is to have a salad that sticks with you and allows you to have something both fresh and warming. Give this recipe a try and customize based on your tastes (salads are a great way to practice substituting and making additions based on your dosha and what you like).

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