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Tag: Vegan

coconut rice with tofu tossed in peanut sauce

February 15, 2023February 15, 2023 ~ cookingwithleeks ~ Leave a comment

woaaah two blog posts in one day? who is she?! i made something else that was so good, and so easy, that i HAVE to share. the only real requirements are jasmine rice and coconut milk (the canned kind) for the coconut rice, and firm (or extra firm) tofu, peanut butter, rice vinegar, soy sauce, … Continue reading coconut rice with tofu tossed in peanut sauce

kamut salad with kale and leeks

February 15, 2023February 15, 2023 ~ cookingwithleeks ~ Leave a comment

y'all this grain salad was goooood! so much texture and so filling. kamut is an ~ancient grain~ apparently, but i saw it at central market and thought it looked pretty so i bought it. i was looking in the vegetarian flavor bible for good pairings to go with it, and kale was suggested - and … Continue reading kamut salad with kale and leeks

gochujang tofu and miso broccoli over rice

December 9, 2022December 9, 2022 ~ cookingwithleeks ~ Leave a comment

ok i will admit, i was out of eggs but wanted a 'protein' for my rice bowl. so, enter tofu that had been sitting in the fridge anxiously awaiting its moment in the prime time (aka my... lunch?). inspired by recent events (eric kim's gochujang caramel cookies - which i have yet to bake but … Continue reading gochujang tofu and miso broccoli over rice

cumin chickpeas with hemp seed tahini

November 10, 2022November 10, 2022 ~ cookingwithleeks ~ 1 Comment

no thoughts, just chickpeas and tahini. serves 2. ingredients: 1 can chickpeas, rinsed and drained 2 garlic cloves, chopped (reserve 1/4 tsp for sauce, rest will go in chickpeas) olive oil kosher salt 1 tsp ground cumin 4 tsp lemon juice, divided (2 tsp for chickpeas, 2 tsp for sauce) 1 tbsp stirred tahini 1 … Continue reading cumin chickpeas with hemp seed tahini

roasted carrots with capers and dill

November 7, 2022November 7, 2022 ~ cookingwithleeks ~ Leave a comment

happy monday! i think it's about to rain here in austin, which we loooove. i made this recipe for roasted carrots with capers and dill yesterday and wanted to share it. and also want to say a few things about the carrots. first of all: think of this recipe as a no-recipe recipe. the main … Continue reading roasted carrots with capers and dill

caramelizing onions

September 24, 2020September 23, 2020 ~ cookingwithleeks ~ 1 Comment

i often forget what a simple, sustainable delight it is to caramelize onions. i've recently turned to red onions for caramelizing as opposed to yellow or white, because that's amy chaplin's go-to move! and i'm assuming it is because red onions have a higher amount of antioxidant compounds than yellow or white onions. and they're … Continue reading caramelizing onions

a simple formula for a healthy grain bowl

September 21, 2020September 21, 2020 ~ cookingwithleeks ~ Leave a comment

hi friends! i've been thinking about what meals to cook for the week ahead, and one thing seems clear to me -- i am going to make grain bowls for lunches this week! i've been thoroughly enjoying them, so i'm going to give you the simple formula for how to create a delicious grain bowl. … Continue reading a simple formula for a healthy grain bowl

cashews are magic / burrito friday

September 18, 2020September 18, 2020 ~ cookingwithleeks ~ Leave a comment

happy friday, party people! i can't believe it's that time again. time simply slips right through my fingers lately. on thursday i lived a life of leftovers, and i am feeling pretty good about having had everything prepped and easy to access. i don't know why, but i sort of switched the order of breakfast … Continue reading cashews are magic / burrito friday

banana bread and roasted veg

September 17, 2020September 16, 2020 ~ cookingwithleeks ~ 4 Comments

suuuuch a good cooking day yesterday. i baked a new banana bread recipe by, you guessed it, amy chaplin. the recipe i used is from her cookbook, at home in the whole food kitchen, but i found one online that is very similar to what i made: recipe here. i omitted the toasted walnut swirl … Continue reading banana bread and roasted veg

my two favorite recipes for preparing tempeh

September 13, 2020September 12, 2020 ~ cookingwithleeks ~ Leave a comment

if you've never had tempeh before, go to the vegetarian section of your grocery store (usually near the produce, refrigerated) and grab you some tempeh! it's so good to have around as a quick snack or to add on top of any grains and vegetables for a delicious treat. it's high in protein, has a … Continue reading my two favorite recipes for preparing tempeh

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i'm katie. based in austin, tx. just moved here from oakland. instagram: cookingwithleeks linked in: katie harrill

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roasted potato salad with barbecue dressing, cilantro, parsley, and red onions!!! πŸŽ‰πŸ₯”πŸŒΏ
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mushroom bolognese!! πŸ„ with cashew ricotta and parsley 🌿
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chickpea salad with tomato confit on sourdough toast!!! πŸ…
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