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delicata squash with gluten-free quinoa stuffing + mushroom gravy.

I love family dinners, especially with my in-laws. They are perhaps the funniest group of humans I’ve had the privilege to meet, and it is definitely a gift to have married into the family. Height Family holiday dinners are invariably

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vegan thanksgiving recipe roundup.

I’ve been experimenting with some different recipes in the last few weeks to figure out what we’ll contribute to the Height family Thanksgiving dinner this year. Here’s a sneak peek at a Vegan Pumpkin Pie (with grain-free, gluten-free, insane-o delicious

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mediterranean cauliflower rice.

One of my favorite things about cooking with veggies is that they are often more than they appear. Kale can become chips, leafy greens can swap in for bread, squash can become the base for pizza crust, and perhaps my

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blanched broccoli with fresh herbs and pistachios.

Sharing another simple summer recipe today inspired by The New Greenmarket Cookbook. This recipe was already gloriously vegan-friendly and gluten-free, but I wanted to take advantage of the other CSA produce we had in the kitchen and combine things a

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coconut curry broccoli.

Crisper Guilt [noun]: the feeling you get when you realize there are veggies slowly withering away in the fridge, thanks to a busy week, few nights at home, and even fewer occasions to prepare produce, even though you bought it all

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brussels sprouts hash with walnuts and apricots.

Apparently winter has descended on NYC again, so until Mother Nature finds her springtime rhythm, let’s embrace the opportunity to eat the last of the winter produce!  I’ve been saving this recipe in the back end of the blog for

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how to roast fennel.

Fennel is one of those foods I often see on menus and think, “Eek, how fancy! I don’t think I could ever make that”. (Kind of like the way I feel about risotto.)  But surprisingly, fennel is wildly easy to

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vegan slow-cooker taco filling.

A couple of years ago, having just moved in together in New York, Michael and I found ourselves elbow-deep in Crate + Barrel catalogues, trying to figure out what we might need in order to set up our apartment together.

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vegan no-rice chard risotto.

Irrational kitchen fear confession: I have been terrified of risotto since I started cooking (which unofficially was as an adolescent, but especially since moving out and having free-run of a kitchen). For whatever reason, something about the creamy consistency and

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meatless monday meal plan #4 – BONUS edition!

Happy Monday, everyone! I hope your week is already off to a fabulous start. In place of a regular Meatless Monday Meal Plan today, I am excited to share the brand-spanking-new Eat Deliciously, Live Vibrantly eCookbook!  This downloadable PDF features 9

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Posted in health coaching info, homepage featured, kid-friendly recipes, meal plan, meatless monday, nutrition for families and children, recipes

crunchy quinoa kale bowl.

A quick post today to share a super simple, super delicious lunch idea (or dinner! or side dish!) It takes less than 10 minutes to throw together and is really just so yummy.  Gather: some of your pre-cooked quinoa (you well-prepared

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garlicky chard with leeks.

I love chard. Sometimes even more than I love kale. I know. Blasphemy.  There is something about the unique flavor (and seriously beautiful stalks of the rainbow variety) that make it a lot of fun to cook with. And look

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vegan dinner party: coconut-almond crusted tofu + peanut quinoa.

This weekend, we had some great friends over for dinner to reconnect after holidays and talk about what’s coming up in the new year. I love when we have adventurous eaters over dinner: it means I get to go a

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easy-peasy ‘cheesy’ peas.

Why I love this: It’s versatile: as a side, a salad add-in, or a meal all to itself, these little peas can be whatever you need them to be (perhaps even a date for a fancy party? I didn’t ask, but

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curried sweet potatoes.

A quick post tonight to share our at-home attempt at the most delicious item of last week’s Hu Kitchen adventure: curried sweet potatoes!  Simple to make, especially if you’ve already prepared a batch of sweet potatoes for the week. The

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a side of greens: spinach walnut mushroom sauté.

Good morning everyone! I wanted to share some culinary inspiration first-thing… if you’re planning for meals later on today, consider this beautifully simple, very green side dish! It makes a great accompaniment to just about anything [or eat it on

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