Make Winter Temps More Bearable By Adding This Cozy Meal To Your Recipe Rotation

Dig in!

Originally Published: 
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“My Potato Leek Soup is so creamy, comforting, and adored by all eaters, vegan or not!” says Hannah Sunderani, founder of the Two Spoons vegan blog and recently launched Two Spoons App. “It's healthy, vegan, and gluten-free. Simply made in one pot and just 10 ingredients.”Two Spoons
Chef Will Fincher of The Longboard calls this roasted cauliflower a “great winter dish.” To make, roast a head of cauliflower (covered in butter and salt) in a 375-degree oven until tender, then cut into small pieces. Toss jerk spice in a pan on the stove; combine with olive oil to make a paste.The Longboard, Sullivan’s Island
Continue by making a lime yogurt sauce: Combine greek yogurt, lime juice and zest, and salt. For the raisin and caper condiment, mix raisins rehydrated in sherry vinegar, capers, red onion, olive oil, and salt. Toss the cauliflower in the jerk rub, plate on the lime yogurt, and cover with the condiments.The Longboard, Sullivan’s Island
To make this sheet pan salmon meal by Lena Kwak, a co-founder of Starday, toss two sliced zucchinis and two chopped peppers with oil and roast at 400 degrees for 10 minutes. Remove, and add two salmon filets and All Day Fuego Seasoning. Bake for 15 minutes or until tender. ALL DAY
“My Creamy Vegan Mushroom Pasta recipe is loaded with veggies,” says Sunderani, telling TZR it’s a popular one on the Two Spoons blog. “It's an easy weeknight pasta recipe that you can make in under 30 minutes, and it's so wholesome and comforting for the cold winter months.”Two Spoons
Breakfast deserves a cozy meal, too, and this recipe delivers. Roll out one pre-made pizza dough; then spread with Gooey and sprinkle with chopped nuts. Roll up and slice using dental floss. Add to a pan, brush with a beaten egg, and bake for 20-25 minutes in a 350-degree oven. Dig in!Courtesy of Gooey Snacks
The White Bean Soup with Sourdough Croutons by chef Charlie Layton of Basic Kitchen starts by sweating diced onion, celery, and fennel in oil on medium-high for a few minutes. Add sliced garlic and chopped rosemary and lower heat. After about a minute, add two cans white beans and a quart vegetable broth and stir, returning heat to medium-high. Basic Kitchen
Continue by bringing to a simmer, reducing the heat, and cooking for 15-20 minutes. Once beans are really tender, puree the soup with an immersion blender, season with salt and pepper, and serve with toasted sourdough croutons and arugula on top.Basic Kitchen

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