by Sarah

Roasted Butternut Squash with Spicy Harissa Lentils

Always on the hunt for delicious, vegetarian Thanksgiving main dishes? Look no further than these delicious butternut (or honey nut) squashes glazed with coconut oil, roasted and stuffed with warm and spicy harissa lentils salad. Topped with a lemony tahini sauce, it makes for a delicious main perfect for any time of year! #thecuttingveg #eatrealfood #vegetarian #thanksgiving

Always on the hunt for delicious, vegetarian Thanksgiving main dishes? Look no further than these delicious butternut (or honey nut) squashes glazed with coconut oil, roasted and stuffed with  warm and spicy harissa lentils salad. Topped with a lemony tahini sauce, it makes for a delicious main perfect for any time of year!

This weather lately has got me thinking about the Mediterranean lately. Specifically how I wish I was out of the cold, Philly sadness.

This weather is just a roller coaster of emotions.I think my unconscious is definitely playing into my desire to travel this year, even though we are stuck at home due to the strange times we are living in. So why does my brain think it is totally normal for me to roll out of bed, onto a horse, to a flight to Japan?

I really need to get some more sleep

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by Sarah

Dairy Free Zucchini “Ravioli” with Tofu Ricotta

If you are overwhelmed with all the zucchini, now look no further than these dairy free zucchini "ravioli." Zucchini "noodles" wrapped around a tofu ricotta filling and baked with tomato sauce make for a quick, delicious, and lighter dinner perfect for those who are dairy and gluten free. Have at it y'all! #thecuttingveg #eatrealfood #ravioli #plantbased

If you are overwhelmed with all the zucchini, now look no further than these dairy free zucchini “ravioli.” Zucchini “noodles” wrapped around a tofu ricotta filling and baked with tomato sauce make for a quick, delicious, and lighter dinner perfect for those who are dairy and gluten free. Have at it y’all!

Part of my favorite tasks as a food blogger is making a lighter take on some of my favorite childhood classics. Now, don’t get me wrong: I love a ravioli as much as the next person. However, when y’all asked me on Instagram to make a gluten free/dairy free take on this cheesy classic, I was ready for the challenge.

So let’s have at it!

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by Sarah

Crispy Chickpea Flour Green Beans (Vegan/GF)

Here me out: these Chickpea Flour Green Beans are the perfect twist on a delicious, Indian spiced side dish for your next dinner! 10 ingredients and 15 minutes stand in the way between you and plant based perfection. Y'all are going to LOVE! #thecuttingveg #eatrealfood #vegan #plantbased #greenbeans

Here me out: these Chickpea Flour Green Beans are the perfect twist on a delicious, Indian spiced side dish for your next dinner! 10 ingredients and 15 minutes stand in the way between you and plant based perfection. Y’all are going to LOVE!

It comes as no secret that we love Indian food here.

I have had my fair share of Indian inspired recipes on this blog, mostly because, as the weather gets colder, I just want to be wrapped up in all the warming spices. Ginger, turmeric (it’s pronounced tur-meric, not too-meric), cardamom, and cumin just give me all the warm and fuzzies inside. Y’all these chickpea flour coated green beans will definitely give you something to smile about.

At least I hope!

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by Sarah

Crumbly Lemony Roasted Broccoli Quinoa Salad

It’s back to school time, which means we need meals that pack well and taste DELICIOUS. Well, look no forward than this Crumbly Lemony Roasted Broccoli Quinoa Salad. Roasted broccoli, crumbled up, and tossed with quinoa in a lemony dressing and herbs, gives serious tabbouleh vibes. It is a straight smack in the face full of flavor!

Even with everything going on, some of us still need ideas for meals to go back to school or work. I am so happy to share with you this light, delicious, and affordable meal that you absolutely need to see! And taste. It’s easy, delicious, and, the best part, it gets better as it sits. Plus, we love a broccoli moment over here.

So let’s get to it shall we?

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by Sarah

Vegan Gambian Peanut Chickpea Stew (Domoda) with Instant Pot Instructions

As the weather gets cooler (maybe not for a long time), all I keep thinking about is this Vegan Gambian Peanut Chickpea Stew. Based on a groundnut stew called Domoda, it is the perfect quick, plant-based weeknight meal especially for those fall chilly nights. Plus, the leftovers get better as they sit. We love that #thecuttingveg #eatrealfood #soup #africanfood #plantbased #vegan

As the weather gets cooler (maybe not for a long time), all I keep thinking about is this Vegan Gambian Peanut Chickpea Stew. Based on a groundnut stew called Domoda from Gambia, it is the perfect quick, plant-based weeknight meal especially for those fall chilly nights. Plus, the leftovers get better as they sit. We love that

Originally posted in January 2017. Updated with cultural context + photos

If you have been following me on Instagram or reading my recipes, I think y’all recognize that I LOVE me a good stew. Even in the summer, when everyone else just wants salad or some grilled chicken, I say bring on those roasty toasty kind of meals. Those meals that taste good sitting in fridge for a couple of days, the spices all mulling about for and playing off of each other. Those meals where you enjoy them more sitting in your leggings crossed legged on the couch with your fav blanket. Oh yeah.

It gets me tickled just THINKING about it.

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by Sarah

Vegan Caprese Pasta Salad

A dairy free take on your favorite summer salad, this Vegan Caprese Pasta Salad is the perfect minimal cook meal for these hot summer nights! Fresh tomatoes, basil, and vegan mozzarella tossed with balsamic vinegar and olive oil, it is the flipping best combo have for a main meal or on the side of your BBQ. #thecuttingveg #eatrealfood #caprese #pastasalad

A dairy free take on your favorite summer salad. This Vegan Caprese Pasta Salad is the perfect minimal cook meal for these hot summer nights! Fresh tomatoes, basil, and vegan mozzarella tossed with balsamic vinegar and olive oil combined together in this easy dish. It is the flipping best combo have for a main meal or on the side of your BBQ.

Are you craving fresh, easy dinnertime recipes this summer? Me, too. This Caprese pasta salad recipe is just the ticket! This recipe has been one of my favorites for the past few weeks, but it is so delicious I cannot even handle it.

This pasta recipe really straddles the line between “pasta dish” and “pasta salad,” since it’s great whether you serve the noodles warm or cold. And y’all know I love a good pasta dish! It’s made simply with pasta, lots of cherry tomatoes, mozzarella, fresh basil and olive oil.

Oh ya know I’m excited

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by Sarah

Everything Bagel White Bean Dip

Everything Bagel White Bean Dip is the best little twist on your favorite bean based dip! Creamy white beans blended with sesame oil and plenty of spices, it is the best little appetizer for your next party! #thecuttingveg #eatrealgood #hummus #everythingbagel

Everything Bagel White Bean Dip is the best little twist on your favorite bean based dip! Creamy white beans blended with sesame oil and plenty of spices, it is the best little appetizer for your next party!

I mean, y’all know I love a dip. Especially a bean based or hummus dip. I am one of those freaks who will actually eat a bowl of dip for lunch and call it a day. But combining my favorite type of bagel with my favorite dip of all time?

Oh yes. We are doing that.

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by Sarah

Marinated White Bean Greek Salad

Marinated White Bean Greek Salad is the perfect no cook lunch or side dish that you need for your summertime. So good especially when you do not want to turn on your oven. #thecuttingveg #eatrealfood #nocook

Marinated White Bean Greek Salad is the perfect no cook lunch or side dish that you need for your summertime. So good especially when you do not want to turn on your oven.

Hello y’all! I have a new obsession, which is shocking I know.

I’m back again with another one of my stupidly simple recipes – one I’ve been enjoying as we finished up the last few weeks of studying for the prelim intensity. To be honest, I have been cooking so many crazy things lately in the kitchen – and LOTS of them all at once- just because I haven’t been there in so long. However, it’s been so nice to enjoy some of these reeeeeeally easy meals for lunches or mid-afternoon snacks.

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by Sarah

Rose and Hibiscus Tea Chia Pudding

Chia pudding is one of my favorite summer breakfasts and this rose and hibiscus tea chia pudding hits the spot! Delicate floral notes simmered into creamy nondairy milk, this chia pudding is the perfect breakfast with all of your favorite fruits. #thecuttingveg #eatrealfood #healthybreakfast

This post is sponsored by Yogi Tea

Chia pudding is one of my favorite summer breakfasts and this Rose and Hibiscus Tea Chia Pudding hits the spot! Delicate floral notes simmered into creamy nondairy milk, this chia pudding is the perfect breakfast with all of your favorite fruits.

It is hot outside! So let’s uncook everything, shall we?

It just hit 100 degrees here in Philly. The LAST thing I want to eat when it is this hot out is something warm, especially for breakfast. However, this tea infused chia pudding is the one thing I will turn my stove on for because it is just that GOOD.

Don’t worry. It’s only for five minutes.

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by Sarah

Recipes for the Fourth of July

It’s the Fourth of July which means grilling season. And no turn on the oven season. Which honestly is my favorite season!

I’ve got a roundup of some of my favorite recipes for grilling and chilling this weekend (or let’s be real… any weekend this summer!). These are the perfect meal whether you are flying it solo or cooking for a crowd. Some of them are also good to bring to your friends (just remember to socially distant!).

Just don’t get too intense with the fireworks.

Grilled Romaine with Crispy Chickpeas and Tahini Ranch

Recipes for the Fourth of July to get your BBQ started #thecuttingveg #eatrealfood #fourthofjuly

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