Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...
Where has September gone? We're getting down to some strictly fall business with stuffed squash, creamy sweet potato soup and so much more. Happy cooking!
THE GROCERY LIST (the must-haves!)
5 medium sweet potatoes
3 medium yukon gold potatoes
1 head of garlic
Fresh thyme leaves
Fresh chives
2 large bunches kale
3 lemons
1 medium kabocha squash
2 large leeks
2 inch piece ginger
2 inch piece fresh turmeric
3 limes
1 onion
3 cups raw cashews
1 medium head cauliflower
1 avocado
1 jalapeño
1 bunch scallions
1 pineapple
1 cup strawberries
1 kiwi
1 pint raspberries
1 pint cherries
1/2 cup non-dairy yogurt
1 jar of tomato sauce
Hot sauce
1 cup long grain brown rice
2 (15-ounce) cans black beans, drained and rinsed
2 lbs. pasta of choice
1 cup almonds
4 cups vegetable broth
1 (14-oz.) can full fat coconut milk
1 (15-oz.) block firm tofu
2 cans butternut squash soup
1 bottle white wine
PANTRY ESSENTIALS (things we assume you have,
but if not, stock up!)
EVOO
Nutritional yeast
Nutmeg
Cayenne
Cinnamon
Tamari
Sesame oil
Tahini
Cumin
Mustard powder
Avocado oil
Chipotle chili powder
Onion powder
Apple cider vinegar
OPTIONAL (things that will add great flavor but are not required)
Red pepper flakes
Edamame, carrot ribbons, and parsley (for burrito bowls)
Don't be fooled, this salad will not have you asking if there's anything else for dinner. Hearty tofu and ultra-flavorful, roasted sweet potatoes make this dinner a home run.
Feedfeed Tip If you find yourself making a lot of creamy soups, it might be time to invest in an immersion blender. They're compact, easy to use, and require less effort.
Feedfeed Tip For a simple cashew dressing like this one, it's important to let the cashews sit in a hot water for at least an hour. This way, they're extra smooth and creamy when blended.
If you've found yourself in a dinner rut, this is the perfect dish to get you out. Packed with edamame, fresh veggies, and a heaping pile of hearty buckwheat noddles, this salad is one that you'll love!
