Category: Cuisine

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Vegan Shepherd’s Pie

BetterWithGinger

While this dish may not be a looker, it is packed with delicious nutritious bites! Deeply satisfying with robustly spiced lentils and veggies alongside smokey sweet potatoes, this shepherd’s pie is completely vegan, naturally gluten-free, and a crowd-pleaser if ever I cooked one. After you get all your veggie chopping done, this dish comes together fairly quickly before being tucked into the oven for 45 minutes to finish it off. The vegetables and spices are versatile – so use what you have (or like) and make it your own. I like to use brown or green lentils in this recipe … Continue reading Vegan Shepherd’s Pie

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Nostalgic Chip-Topped Potato Casserole

BetterWithGinger

Almost every recipe card from my grammy’s era has “potatoe” and not potato. I can’t stop thinking of a potato with toes when I see it and wonder if it was the spelling of the era or a perpetual mistake adopted as correct. Regardless, this casserole side dish is decadent nostalgia and a welcomed addition to any holiday table. When I started the project of digitally  chronicling family recipes, I was overcome with unexpected joy. Each carefully written, sometimes water or food-stained, card in my grammy’s handwriting brought me back to early childhood joys spent with my grammy. Even though … Continue reading Nostalgic Chip-Topped Potato Casserole

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Carrot Slaw with Lemon Tahini Dressing

BetterWithGinger

Do y’all remember “carrot raisin salad?” Was this just a thing of Midwestern Luby’s and underfunded cafeterias? Essentially this “salad” was carrots, raisins, mayo and some sugar (occasionally with pineapple)….sound alluring? Yeah, I thought not, but for some reason it’s been on the brain and I wanted to re-design the 1950’s staple into something I would actually eat. This non-lettuce salad is light yet filling and almost like deconstructed hummus. Roasted chick peas give a protein-filled crunch while the marinated cabbage and carrots provide a naturally sweet bed of veggie bliss. Ingredients for the slaw: 1 lb carrots, shredded 1/2 … Continue reading Carrot Slaw with Lemon Tahini Dressing

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Peach and Garden Tomato Salad

BetterWithGinger

I may never write another recipe that lacks peaches. I’ve been on a stone fruit – peaches, apricots, cherries – binge the past few weeks, and don’t see myself slowing down anytime soon! This is decidedly a summer dish. It’s so simple because the flavors of the in-season fruits and veggies are just so good on their own. I would not recommend making this in the dead of winter when tomatoes are a sad rendition of their height-of-summer glory. Stretch your conception of “salad” beyond romaine or spinach and add some seriously fresh flavor to your summertime dinners. There’s really … Continue reading Peach and Garden Tomato Salad

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The Best Tofu I’ve Ever Made

BetterWithGinger

Who knew a Texan could ever miss the taste and texture of tofu?!

I set out to try my hand at cooking tofu. In the past, I’ve mostly baked it. But inspired by the myriad ways I’ve had tofu from restaurants, I really wanted to try some new ways! I endeavored to make mapo tofu – which was so delicious I made it twice in two months. Now I needed my sponge-y and crispy tofu fix, so I decided to fry it. Turns out, this was the best idea. Continue reading The Best Tofu I’ve Ever Made