She was sitting on the edge of the pool, waiting for her turn at swim lessons and was completely sausaged into her swimsuit. Her longer body stretching the length of the bathing suit so that the chest of it was too low and the straps looked stressed. Beautiful, tender, winter skin against that mustard yellow daisy print. Cleo waves at me, looking like such a… girl.

She turned six a few weeks ago and while we are dancing in the kitchen to the Encanto soundtrack and mixing up our “b’s” and “d’s” , our conversations are about friendships at school and what happens when you die. She is both little and big to me. Motherhood is a wild whiplash. Each one of those days, while the bathing suit became too small, felt like nothing, but is also the compilation of so many small moments. I’m having a bit of a time with my own insecurities and watching them find their way at school and with people. My kids growth, tangled up and digested through my own. It’s just like the moms before me said, the challenges never go away, they just change. I see this girl of mine growing, still needing me, but also moving towards my role as support, instead of the lead. Yessss, I know she’s young, but I can see it. A small shift, the ones you can miss if you’re not paying attention.

January used to be a month of goals all organized on paper - less sugar and new tennis shoes to get moving but this one felt… observant. Curious. Asking what I want, and what my family needs, as opposed to the more/better mentality that a new year sells you. I want to take a few classes, read books to learn things - parts of history that didn’t stick through school, or Spanish so I can help my kids with homework without so much google translation. We need a vacation that feels different, exciting. I learned from our covid quarantine week that we need more time just playing and hanging, as opposed to schedules and sports and social plans that I naturally tend towards. That includes me, stopping, not wiping down counters when I can afford to sit and compose some legos, or bead for a bit instead. I can feel and see a different season with my kids and while I definitely prefer it to toddlerhood (preach!), it feels like things are moving quickly and I’ll have to stay connected to myself, to see these simple, magical moments with my family.

With that said, let me share this casserole that went over really well with my Sprouted Kitchen Cooking Club folks. It’s two pans and veggies that can be swapped and kid friendly because who doesn’t love orzo? I delivered one to a friend who said it stretched for two meals, so keep this in your back pocket for delivery.

Anyway. From my tender heart to yours this month, hope you are healthy and well and feeling hopeful about this next year. Cheers.

Dinner seems so hard sometimes. I cook for SKCC during the day, so we have wonderful lunches, and obviously there are leftovers, but that leaves me not following my own advice as far as having a plan for dinner most nights. Ironic isn’t it? I have plans for lunch, we rotate the same few things for breakfast, but why does everyone eat so often? I have so so many cookbooks, and always turn there when inspiration eludes me. I’ll add a short list here, should you need some new ideas yourself. My family is not vegetarian, but we try to eat vegetarian meals often. The list below (amazon affiliated) includes both omnivorous and vegetarian authors from books (not new!) I’ve been turning to for inspiration lately:

Anna Jones (vegetarian, more carb heavy but simple, she has a few great ones!)

Green Kitchen Stories (strong vegetarian meals, colorful and present well)

Six Seasons (new ideas and combinations, but not fussy. Great side ideas)

At Home in the Whole Foods Kitchen (a cornerstone, easy to change ingredients by season, very “healthy”)

Canelle et Vanille (Aran’s photos are transcendent and romantic and her food is delicious. All GF)

Super Natural Everyday (my favorite of Heidi’s, great vegetarian meals and wholesome snack and breakfast ideas)

Salt Fat Acid Heat (for when I have lots of ingredients, but no ideas. Not a cookbook per se, but gets my mind going)

Mandy’s Gourmet Salads (mostly for me, but they are sturdy salads when I can pull things out easily for the kids)

The recipe here is from the beloved Jenny Rosenstrach of Dinner, A Love Story. Her recipes are quintessential family dinner type of cooking. Easy to find ingredients, not overly fussy, likeable for adults and kids. While it may not be what you’d pull out for entertaining or something unique, it is dependable and practical, which is what we all need most nights. I have tried her brothy beans and this dish below and both were hits! Look forward to pulling from this for quick weeknight meals.

EGGPLANT + TOFU WITH SWEET HOT CHILI GLAZE // Serves 4

This was so delicious with all that sauce! I put mine in a lettuce wrap to get more greens in, or could see it with some thinly sliced cabbage.

Recipe from Weekday Vegetarians By Jenny Rosenstrach

1 15 oz. block of extra-firm tofu, pressed, drained and cubed
1/4 cup avocado or olive oil
1/4 cup toasted sesame oil
1 Tbsp. cornstarch or arrowroot
1 lb. eggplants, preferably graffiti, cubed
salt and pepper, to taste
1/3 cup sweet-hot-chili glaze*

4 cups cooked rice

FOR SERVING

cilantro, sliced radishes, scallions, toasted cashews

Preheat the oven to 425’. Arrange one rack on the top rack and one on the middle. Line two rimmed baking sheets with parchment.

In a large bowl, toss the tofu cubes with half of both oils, soy sauce, cornstarch. Use a slotted spoon, place the tofu on one of the prepared pans.

In the same bowl, add the remaining oil and the eggplant, along with a pinch of salt and pepper. Toss to coat. Place the eggplant on the other sheetpan.

Place the tofu on the top rack of the oven and eggplant on the middle rack. Bake until the tofu looks crispy and golden, 20 minutes. Remove the tofu to a shallow serving bowl, move the eggplant to the top rack and continue to roast another 10 minutes until golden.

Remove the eggplant and transfer it to the dish with the tofu. Drizzle 3 tablespoons of the glaze over the tofu-eggplant mixture and gently toss to coat.

Serve over rice with desired garnishes.

SWEET HOT CHILI GLAZE

3 Tbsp. hot chili sauce (such as cholula or Pete’s)
2 Tbsp. honey
2 Tbsp. light brown sugar
4 Tbsp. unsalted butter
fresh black pepper

In a small saucepan over medium heat, combine the chili sauce, honey, brown sugar, pinch of salt and simmer until the sugar has dissolved completely. Remove the pan from the heat and while the mixture is hot, whisk in the butter to thicken the sauce. Season with salt and pepper.

MAPLE BANANA CAKE WITH YOGURT FROSTING

Make one 8” cake

I call for quick oats, which may sound annoying and you can use old-fashioned oats with a little pulse in a food processor or blender to break them down a bit. If you want a nicer textured cake, less dense, cake flour in its place here will help. If you do not time your life to have brown bananas in time, canned pumpkin does the trick.

A high fat content Greek yogurt is important here. Regular yogurt or anything runny will not work.

Egg Free: Make a flax egg by mixing the flaxmeal with a Tbsp. of water until it starts to thicken. The banana helps hold things, this doesn’t work as well with the pumpkin swap.

Gluten Free: Use a GF 1:1 flour in place of the whole wheat pastry flour.

Ingredients

1/2 cup maple syrup
1 Tbsp. lemon juice
3/4 cup mashed, overripe bananas (about a medium)
1/3 cup coconut oil, warmed
1 tsp. vanilla extract
2 eggs, room temp

1 cup all purpose flour or cake flour
3/4 cup quick-cooking oats, or pulsed oats (blitzed in a food processor or blender)
1 tsp. baking soda
1/2 tsp. cinnamon
pinch of sea salt

YOGURT FROSTING

2 Tbsp. butter, room temp
2 Tbsp. cream cheese, room temp
6 oz. Full-fat Greek yogurt
1 cup powdered sugar for a firmer frosting, maple works
dash of vanilla extract

Directions

Preheat the oven to 350’. Grease and parchment line a 8” pan or three, 6-8” cake rounds (this will yield much thicker layers).

In a large mixing bowl, or stand mixer with paddle attachment, combine the maple, buttermilk, bananas, coconut oil, vanilla and eggs. Mix well to combine. Add the flour, pulsed oats, baking soda, cinnamon, salt, and give it a few more stirs to just combine. Tip it into the pan and bake for 30 minutes, until cooked in the center. Remove to cool completely.

In a mixer, combine the butter and cream cheese until smooth and aerated a bit. Add the yogurt, powdered sugar, vanilla and mix until combined and smooth. This can be done in advance and kept in the fridge for a few days. Chill to firm up it needed.

If you’re leaving this as a 8” cake, just frost and enjoy. If making a smash cake, use a round tupperware, jar or larger glass to get 2 to 3 circles from the cake and eat the scraps. Layer the cakes with some frosting between, and then over the sides and top. The cake is easier to work with if it is cold! It does need to be kept in the fridge once frosted!

This does require a wee bit of prep, so if you are a salad person, I suggest doubling it and having the components on hand to make this salad a few times throughout the week. Everything saves well. I’ve added grilled chicken or salmon or toss extra firm squares of tofu in oil and coconut aminos and roasting it at a high heat until golden, about 20 minutes, for a veg friendly topping. However, it doesn’t need any of these add-ins, it is plenty satisfying as is!

Recipe adapted from Mandy’s Salads

Ingredients

1 large sweet potato - peeled & diced
1 Tbsp. of avocado oil
sea salt
fresh ground pepper

4 cups of spring mix
2 cups of baby kale
1/2 cup of cooked quinoa
1/2 cup of cooked & drained lentils
2 cups of diced cucumbers
1 cup of cherry tomatoes
1/4 cup of red onion - sliced paper thin
4 oz. of crumbled feta
1/4 cup of torn mint leaves
1/4 cup of chopped parsley
1/2 cup of crispy chickpeas - store-bought or homemade
2 Tbsp. of sesame seeds
handful of dill

For the turmeric tahini dressing

1/4 cup of tahini
1/4 cup of room temp water
1/4 cup of apple cider vinegar
1 lemon - juiced
1 tsp. of turmeric
dash of cayenne
1/2 tsp. of curry powder
2 cloves of garlic - grated
1 tsp. of toasted sesame oil
1/3 cup of flat-leaf parsley
1/2 cup of extra virgin olive oil
1/2 tsp. of sea salt
fresh ground pepper to taste

Directions

Preheat the oven to 425’ and line a baking sheet with parchment paper. Toss the sweet potato chunks in oil, salt and pepper. Spread them in a single later and roast for 20 minutes until tender. Remove to cool.

Combine all the dressing ingredients into a blender, and blend until smooth. Adjust seasoning to taste. If making this in advance, keep it covered in the fridge. If the dressing is too thick or the tahini seizes, add water in tablespoon increments.

Combine all the other ingredients in a giant bowl. Drizzle in the dressing in tablespoon increments, toss until well mixed and it is dressed to your liking. Serve your salad with some sesame seeds and dill to finish.

SPRING BOWLS WITH ALMOND ARUGULA PESTO

Serves 4

This may make more pesto than you need, and is great to have on hand for eggs, sandwiches, dipping of any sorts. These bowls are satisfying as is, but can take a poached egg or whatever protein you have to throw on the grill or some rotiserrie chicken.

No dairy? You can skip the parmesan in the pesto, no problem.

Ingredients

2 cloves garlic
1/3 cup lightly toasted almonds, plus more for bowl garnish
1 jalapeno or serrano, stemmed and seeded to taste
3/4 tsp. sea salt
juice from one small lemon, about 4 Tbsp.
4 oz. arugula
2 Tbsp. grated parmesan
1/3 cup extra virgin olive oil

12 oz. asparagus
1 Tbsp. extra virgin olive oil
1/2 tsp. everyday/grilling seasoning blend
salt and pepper

1 cup cooked lentils
1 Tbsp. olive oil
2 tsp. Dijon mustard
2 Tbsp. champagne vinegar or apple cider vinegar
1 Tbsp. minced shallot
handful of minced chives

2 cups cooked quinoa
4 radishes, shaved
2 avocados, quartered

Directions

To make the pesto, put the garlic, almonds, jalapeno and salt in a food processor and pulse to break them down. Add the lemon juice, arugula, parm and pulse a few more times. With the motor going, drizzle in the olive oil and run until you get the texture you want. I end up adding a small splash of water. Set aside. This can be made in advance and keep for a week or so in the fridge.

Preheat the oven to 425’. Snap the ends off the asparagus and then use a peeler to clean up the bottom edges so they are smooth and tapered. It looks fancy, Ina does it, so we’re doing it too but you also don’t have to. Oil and season them and roast for 12 minutes until just tender but not mooshy.

Meanwhile, in a mixing bowl, combine the lentils with the olive oil, mustard, vinegar, shallot and a few pinches of salt and pepper and stir to combine. Add fresh chives, stir again.

Assemble your bowls with some quinoa, dressed lentils, roasted asparagus and a few shaved radishes for garnish. Nestle in a wedge or two of avocado, puddle of pesto and some toasted almonds over top.

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods :) So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals - once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion - roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds - crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

Mushroom, Leek and Gruyere Strata

Serves 6

This can take so many different combinations! I left it vegetarian, but some browned breakfast sausage or crispy bacon can be stirred in as well with no other changes should you like. 

Everything can be assembled the night before and left covered in the fridge overnight. Pull it out first thing in the morning while the oven is preheating and you can enjoy your family instead of working in the kitchen Christmas morning.

Gluten Free? We have made this successfully with gluten-free sandwich bread! 

Ingredients

8 oz. fresh bread, cubed (country loaf, French, ciabatta)

1 Tbsp. extra virgin olive oil
1 Tbsp. butter
8 oz. mixed mushrooms, stemmed and sliced
2 small/1 large leek, white and light green parts, cleaned and sliced
4 oz. baby spinach

8 eggs
1 ½ cup whole milk
½ cup cream
½ tsp. sea salt
1/2 tsp. Fresh ground pepper
½ tsp. Dried oregano
1 Tbsp. hot sauce
1 heaping cup/6 oz. grated Emmi Gruyere, shredded

Fresh parsley, for garnish

Directions

Preheat the oven to 375’. Spread the cubed bread on a baking dish and toast for 10 minutes until golden on the edges and dried out. 

Heat the oil and butter in a large, oven-proof skillet or cast iron pan (about 12”). Add the mushrooms and leeks, a big pinch of salt and pepper and sauté to soften. About 8 minutes. Stir in the baby spinach, turn off the heat, and let it just wilt and cool down. Stir in the toasted bread.

While the vegetables cool down, whisk up your egg mixture. In a large mixing bowl, combine the eggs, milk, cream, salt, pepper, dried oregano, hot sauce and whisk really well to combine. We want to get some air in there. Stir in the gruyere. Pour the egg mixture over the vegetables, pressing the bread pieces down a bit so they get the custard on all parts. Leave it to soak at room temperature for an hour, or covered, overnight in the refrigerator. 

Turn the oven down to 350’. Bake on the middle rack for 30 minutes, or until you shake the pan and the center is no longer liquid. A little jiggle is ok, it will set as it cools down. 

Garnish the top with fresh parsley and serve warm.

Directions

Warm the milk (not super hot, just above body temp.). Stir in the yeast and let it sit for a few minutes to dissolve. Add the eggs, whisk them in well. Stir in the butter, salt and sugar to combine. Add 4 1/4 cups of the flour, reserve the rest for rolling them out. Stir everything together to combine, then dump the dough on a lightly floured surface. Knead the dough by pushing it with the heels of your hands and pulling it back to you on repeat for about 5 minutes. Roll it into a smooth little dough baby, cover it with a dish towel or plastic wrap and let it rise until it doubles in size. This time of year, since it’s a little chillier, this will take no less than an hour, likely two. Go do something else and just leave it alone.

While you’re waiting, stir the brown sugar, cinnamon and butter together. It should look like a thick paste. Roll the dough out into a 1/4” thick rectangle. No need to bust out a ruler, just guess. Spread the brown sugar butter mixture all across the top. Sprinkle pecan or walnut pieces in there if you like nuts. Starting with the long side, roll the dough down into a log. Cut the log into 14 pieces (you can make them smaller or larger to your preference). Arrange them with an inch of space between in one or two greased baking dishes. I don’t need 14 rolls for just my family, so I bake half in a 10” cast iron skillet and put the rest in a second baking dish to gift). (This much can be done a day in advance and leave them covered in the fridge. Whomever wakes up first in the morning, should pull them from the fridge so they can rest and rise for at least one hour before baking. You can also freeze them, and pull them out to the counter when you go to bed the evening prior to wanting to bake them) Cover the rolls loosely with a dish towel and let them rise another hour.

Preheat the oven to 350°. Bake the rolls on the middle rack for 20 minutes. While the rolls bake, whip up your frosting. In a stand mixer or with an electric mixer (or by hand with your strong muscles), mix the cream cheese and butter together until well combined and smooth (about 5 minutes in a stand mixer). Add the maple, powdered sugar, vanilla and pinch of salt and mix again. While the rolls are still warm but not piping hot, spread the frosting across the top and let it drip into the crannies. Enjoy warm!