Slow Cook: Mushroom Bolognese

October 12, 2019

 

Serves 4

Prep Time: 20 minutes

Total Cook Time: 3 hours and 20 minutes

Ready to try a recipe that’s bursting with flavor and uses simple, non-specialty ingredients? Great, glad you’re with us. The mushrooms, tomato paste, and soy sauce in this dish give it a huge umami boost making it taste wholesome and rich. The onion, carrot, celery and red wine evoke the classic bolognese recipe - except without the meat. This meal is great for anyone..

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Slow Cook: Vegetable Coconut Curry

October 11, 2019

Serves 4

Prep Time: 10 minutes

Total Cook Time: 3 hours and 35 minutes

This coconut red curry is a creamy, lightly spiced curry dish inspired by popular Thai cuisine, but with a surprise: it's completely vegan! We know that many home cooks are intimidated or turned off by vegan dishes, but this recipe will change your mind. It’s delicious, easy, packed full of veggies and ready for your meatless Monday. We love inspiring you to try dishes a little..

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My Cook: Red Lentil Daal

April 15, 2019

Serves 2-3

Active Time: 15 minutes

Total Time: 4 hours

Daal is a warm and comforting Indian stew made with lentils, aromatics and spices.  Red lentils make delicious stews because they cook fairly quickly and begin to break down and create a naturally creamy stew without the addition of dairy or other thickeners. This lentil daal is garnished with a splash of coconut milk to add a little fat and richness to the dish to keep you feeling full,..

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My Cook: Black Bean Chili

February 14, 2019

This vegetarian chili is a hearty, rib-sticking meal packed with tons of flavor. Poblano peppers are not overly spicy, but they are very flavorful and add a lot of depth to this dish. Cumin and dried oregano are classic chili spices, and a dash of red pepper flakes kicks up the heat a notch. A quick broil of the veggies and spices helps to unlock their fragrance, and softens the onion and garlic. This chili is served over quinoa, a fantastic..

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My Cook: Spicy Miso Tofu with Broccoli Rice

January 22, 2019

Tofu is the perfect blank canvas to showcase the power of sous vide cooking; tofu readily absorbs the marinade that it is exposed to during vacuum sealing and cooking. Cooking tofu in Suvie ensures that there is marinade throughout the tofu and not just on the surface. This delicious marinade is smoky, sweet, and savory thanks to chipotle peppers, brown sugar, and miso paste. It’s so delicious that we reserve half of the marinade to serve as a..

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My Cook: Ratatouille

January 7, 2019

After the decadence of the holidays it’s nice to take a step back from the giant platters of meat, and copious amounts of dessert to enjoy some simpler, lighter fare that’s still filling and comforting. Enter a delectable French dish that is rustic yet refined, rich yet restrained, and definitely delicious. Ratatouille has long been a comfort food in the summer months, but it will liven up your table in the winter months too. Thin slices of..

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My Cook: Pumpkin Oatmeal

December 17, 2018

Nothing gets you ready for the day on a cold winter morning like a steaming hot bowl of perfectly cooked steel-cut oats. The pumpkin puree and peanut butter add a rich, silky texture, but also give the oats even more substance to power you through the morning. Warming spices like cinnamon, ginger, and nutmeg brighten up the oatmeal and a dash of maple syrup gives it just a little sweetness. We chose steel-cut oats for this recipe because,..

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