There’s something deeply comforting about a hearty stew spooned over a cloud of mashed potatoes. This Lentil Stew over Mashed Potatoes is a plant-based dish that’s filling, protein-rich, and full of flavor. Think of it as shepherd’s pie reimagined in a bowl: earthy lentils simmered with vegetables, warm spices, and a hint of citrus, all soaking into fluffy potatoes. Perfect for weeknight dinners or cozy weekends in. Ingredients For the lentil stew: For the mashed potatoes: Instructions 1. Cook the lentil stew 2. Make the mashed potatoes 3. Assemble and serve Scoop a generous mound of mashed potatoes into bowls. Ladle the lentil stew over the top, letting the juices…

Pesto sauce, with its vibrant blend of basil, garlic, pine nuts, and parmesan, is a culinary staple often paired with pasta. But this versatile condiment can elevate a wide range of dishes, bringing bold flavor to vegetarian meals without relying on noodles. Here are nine inventive recipes that showcase pesto’s potential as a star ingredient in everything from breakfast to dinner, all while keeping things meat-free. These dishes highlight pesto as a marinade, spread, or mix-in, proving it’s more than just a pasta topper. These recipes demonstrate pesto’s versatility, whether it’s slathered on vegetables, mixed into grains, or used as a marinade. Its bold, herbaceous profile enhances a variety of…

During a recent trip to Romania, I savored a comforting dish called Tocanita de Legume cu Mamaliguta, a vibrant vegetable stew served with creamy polenta. This rustic, flavorful meal is packed with fresh vegetables like mushrooms, zucchini, potatoes, cherry tomatoes, green beans, eggplant, onions, garlic, and bell peppers, all simmered in a rich tomato sauce. Paired with the golden, buttery mamaliguta (Romanian polenta), it’s a heartwarming dish perfect for cozy dinners. Here’s how to recreate it at home! Ingredients For the Tocanita (Vegetable Stew): For the Mamaliguta (Polenta): Instructions Step 1: Prepare the Tocanita Step 2: Make the Mamaliguta Step 3: Serve Tips This Tocanita de Legume cu Mamaliguta is…

On my recent trip to Romania, I was introduced to mămăligă, the country’s iconic cornmeal dish, and it was a revelation. Served in bustling restaurants, this creamy, golden creation was unlike any polenta I’d tasted back in America. Its smooth, velvety texture, often paired with rich sour cream or melted cheese, left me wondering: what makes Romanian mămăligă so much creamier than its American counterpart? Here’s what I learned about the techniques and traditions behind this culinary gem. Why Mămăligă Melts in Your Mouth 1. The Power of Fine Cornmeal Romanian mămăligă starts with finely ground cornmeal, often labeled “mălai fin” and made from local, non-GMO corn. This fine grind,…