Category Archives: Emmy Cooks Original

Savory Oatmeal with Black Pepper, Blue Cheese, and an Olive Oil Fried Egg

Today’s the day, people. Wake up and vote!

To fortify you, I bring you the second verse of my love song for savory oatmeal. It will have you jumping out of bed, eager for an excuse to begin your day. It’s quick, so you’ll have plenty of time to swing by your polling place on the way to work. It’s easy, so you can save your mental acuity for the important decisions of the day. And it’s clever, so it will remind you where you keep your stamps if you’re in a vote-by-mail state.* (*Not really.)

More important still, it’s a savory, creamy, hearty breakfast. And it’s halfway healthy, because it’s oatmeal. Talk about across-the-aisle collaboration.

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Pasta with Roasted Tomatoes, Roasted Broccoli, and White Beans

Have you entered this week’s cookbook giveaway yet?  You have until Monday night to enter!

I have a soft spot for those unreasonably large Greek “gigantes” beans.  They’re lima beans, maybe?  They’re fat and meaty and they make their presence known.  Here they nestle into a soft bed of pasta and roasted vegetables.  Small white beans could be fun too, though, especially if you use a shell pasta shape and let them get lost in the pasta swirls.  Either way, the beans and pasta are elevated one step beyond peasant food by the sweet, flavorful roasted vegetables.  Serve with a bracing, crisp, lemony salad for a nice flavor and texture contrast.

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Creamy Roasted Celery Soup and Vegan Cookbook Giveaway

Welcome to Emmy Cooks!  You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September).  If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.

Here for the Vegan Cookbook Giveaway?  Head on down the bottom of this post.Hello, friends!  Welcome to my table.  I’m happy to be joining the Virtual Vegan Potluck for the second time today, and I hope you’ll join me in visiting many of the other participating blogs!  (If you’re making your way around the circle, click here to go forward to the tasty blog Cheerfully Vegan, or click here to go back to Cauldrons and Cupcakes, where I love living vicariously on Nicole’s Australian farm with the koalas, platypus, and wallabies–and there’s even a calf named after me!)

I’m serving soup today, and before you turn your nose up at a creamy celery soup, let me just talk to you about the roasted part of this roasted celery soup.  It’s transformative.  It’s sublime.  It makes me revel in all the things that one humble vegetable can be.  Celery is crisp and herbal when freshly sliced.  It’s aromatic and powerful when dried.  And when roasted, as it is here, celery becomes sweet and deeply flavorful, bringing an earthy umami element to this creamy soup.  Aren’t vegetables amazing? Continue reading

Roasted Squash and Tahini Dip or Spread

We are far away from the hurricane that’s raging tonight, but our thoughts have been on the storm all day.   Our East Coast family and friends are drenched but well, and the storm gave us the gift of my sister- and brother-in-law stranded with us for an extra day after their flight home was cancelled.  I hope that you and yours have fared as well.  (I’ve been seeing the photos of flooding and fires and hospital evacuations, though, so on top of just hoping that everyone is well I also made a donation to the American Red Cross.)

I’m thankful to be warm and dry tonight, and to have my big family gathered around the table for dinner.  It’s getting to be the season for cozy holiday meals, and, as always, I aim to equip you with a bountiful table of vegetarian and vegan options. Continue reading

Creamy White Bean Dip or Spread

With the holidays right around the corner, it’s a good time to have a few secretly-healthier foods in mind to sneak onto the table alongside the traditional fare.  This white bean puree works equally well as a spread for crostini or as a dip for crackers and veggies, and its creamy texture belies the fact that it’s just a fancy (and still vegan) alternative to hummus. Continue reading

Pasta with Smoked Salmon, Cream Cheese, and Peppers

I meant to eat chocolate cake for dinner tonight.  It was just one of those days.  J kindly intervened and made me this instead.  It was so good.  Salty, creamy, hearty–and it even used up some of our CSA peppers.  That man knows what I like.  It was perfect for a chocolate-cake-for-dinner kind of night. Continue reading

Green Spinach Soup

What more do you need to know?  It’s a velvety, lightly lemony spinach soup.  A nearly-effortless soup.  A 15-minutes-to-the-table soup.  A vegan soup.  A painless way to drink your veggies.  And a green, green, green, green soup. Continue reading