Amy Chaplin

Strawberry buckwheat granola with coconut and cardamom

POSTED ON April 14, 2014

I made this granola in honor of spring and the strawberries to come. Since it’ll be quite a while until we see the sweet red gems at the green market (on the East coast), I decided to make a granola using dried strawberries. I had forgotten how totally delicious dried strawberries are until recently, when [...] continue reading ->

Spiced beet ginger soup with lime coconut cream

POSTED ON April 7, 2014

Posted in Soup

Spiced beet ginger soup with lime coconut cream

Although it’s spring and the sun has been shining here in New York, it still hasn’t gotten warm enough for me to stop making soup. And, after eating a bowl of this soup, I wondered why I hadn’t thought of it before now. Pairing beets with ginger seems so obvious but unlike carrot and ginger [...] continue reading ->

Bright turmeric dressing and a spring black rice salad

POSTED ON March 23, 2014

Posted in Condiments, Gluten free, Grains

The recent appearance of fresh fava beans at the health food store in my neighborhood was a welcome sight. Although they’re not yet grown locally, they were a sure sign of the lovely spring vegetables to come. Fava beans are a great way to make any simple salad, sautéed greens or grain dish special and [...] continue reading ->

Raspberry smoothie bowl

POSTED ON March 13, 2014

Posted in Breakfast

I’ve been bored with my breakfast routine of late, my usual oatmeal and almond milk just isn’t getting me into the kitchen with much enthusiasm. Neither is my fall back breakfast: sprouted toast with almond butter. Maybe it’s just that I’m ready for spring to usher in some seasonal inspiration or perhaps, I simply need [...] continue reading ->

Sweet Potato Carrot cakes with Cilantro and Chili topped with Cashew Lime Sour Cream

POSTED ON March 4, 2014

Posted in Gluten free, Mains

Sweet Potato Carrot cakes with Cilantro and Chili topped with Cashew Lime Sour Cream

As I rummaged for lively looking vegetables at the health food store recently, my idea for these cakes changed numerous times. At first they were curried, then root vegetable, then herbed, then I finally settled on this recipe. Usually “what to cook” becomes clear to me once I’ve stood before organic vegetables for a minute [...] continue reading ->