Spaghetti Squash Pad Thai with Tempeh

This recipe takes a while but it's worth it! I don't really like spaghetti squash with just sauce, so I wanted to try something a little different and it worked out really well! This is a great date night, or weeknight recipe, when you have lots of time and want to make something special and delicious! If you don't have any tempeh or don't like tempeh you can easily substitute chicken instead.

“Whatever’s in the Fridge” Thai Coconut Soup

Soup season is almost over, but here is one more for the road. For this recipe you can use whatever vegetables you have on hand! I simply used what I had in the fridge at the time, but cabbage, spinach, peas or even corn would also go well in this recipe. Frozen veggies would work well in this recipe, but just make sure you give them plenty of time to warm up in the soup!

Tomato-Free Rice and Bean Bake

With the cold temperatures and snow we’ve been getting, I really wanted a simple, comforting, hearty meal, and a Rice and Bean Bake fit the bill perfectly. Most types of canned beans work great in this recipe, I personally used pinto and black, but feel free to switch it up or use whatever you have on hand!

Cabbage Miso Soup

This miso soup is fantastic for a cold winters day! Because of all the ingredients it can get pretty salty, so make sure you use reduced or low sodium broth! This recipe can also be easily made vegetarian by swapping out the chicken broth for vegetable broth and leaving out the fish sauce.

Mushroom Barley Risotto

Like all risottos this one takes some time, but it is well worth it! Barley risotto is much easier to get right than rice risottos, although you can still over stir it, it is more forgiving and less likely to become glue-like in texture. For this recipe I used hulled barley, but if you are using pearl barley you may want to use a little less broth, so when you may want to try it as you go, so you don't overcook it!