I made the stuffed peppers today. http://healthyteacher.wordpress.com/2010/08/30/a-hurt-knee-and-stuffed-peppers/. Just another one of my many attempts at your delicious recipes. Can’t wait to see your new ones! Good luck with your move:)

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I need some help! I am a Nutrition and Dietetic Student in NC and my assignment is to create a food product. I’ve decided to adjust a nut burger recipe I already had and turn it into a heart healthy, cholesterol lowering food. It contains walnuts, tofu, flaxseed meal, barley, cottage cheese, bread crumbs, 1 egg, 1 Tbsp soy sauce, and 1 tsp each of basil and thyme. It is still slightly bland.

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[...] I was reading her Recipes page today and found this tutorial on how to make tofu.  It looks so easy!  So, I decided to give [...]

Hi Emily
I really like your blog, its very inspiring, informative and sends out a really great message to your readers. I was vegetarian for 9 years, am also an avid lifelong runner, and the same age as you. I gave up vegetarianism due to health reasons (anemia that wasn’t helped by iron pills or leafy greens). Not only that, even after reverting to meat-eating, I fainted once in the middle of the sidewalk and the paramedics said I was “too healthy.” My blood pressure/heart rate was too low from being a runner. Just wanted to give you a heads up, because “too healthy” might also be “unhealthy.”

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Thank you for putting so much time and effort into your blog! I started eating “clean” on 9/6/10 and am really trying to broaden my horizons. I love to cook and make healthy meals. You inspire me to do more :)

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Besides sauerkraut, can you give some ideas on how to use cabbage? Thanks!!

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My husband recently became vegan and with Thanksgiving coming up I would LOVE some ideas on how to prepare a vegan Thanksgiving meal!

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Help. I prepared two fruit pies for Thanksgiving and both are in glass pie plates. I wanted to freeze them unbaked and looked through numerous ideas on the internet. What do you recommend when I’m ready to bake them? Low temps? Straight from the freezer to the over? Using my stone for pie baking? Thanks – oh and welcome to CA. I live in the Bay Area. It’s awesome.

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fyi – the link for the easy red beans and rice actually goes to the energy bars :) xo

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Hey Emily,
Thanks for all the helpful info. I’m visiting my parents who have the same brand rice cooker as you and I’m considering buying my own. I was wondering what setting you use to cook quinoa? And just in general how you decide what settings to use for other grains since they aren’t included on the manual. Thank you for your help!

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[...] The Front Burner Blog [...]

Hey Emily,

I’ve been eating clean for over 6 months now, and have tried a LOT of “new” food during that time.
However, millet is something I still have not tried. I purchased some in bulk (I have a pint jar full) and there it has sat on my countertop.

How would you recommend a newbie cook millet for the first time? (I don’t have a rice cooker – though I am dreaming of the cheaper version of yours! So I would be cooking it on the stovetop).

I am VERY open to new things, and eat a lot of “weird” healthy things, so I am not afraid to try it. I guess I just haven’t done it yet b/c I don’t want it to be awful. I want to like it – but I have no idea where to start.

I’m looking for a basic, yet yummy way, to cook it up – and to have my (slightly picky) boyfriend like it, as well. What would you recommend?

I’m not asking too much there, am I? ;)

~

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Hi Emily,

I am trying to look at your caramelized mashed potatoes recipe but it is linked to your kale soup. Is this recipe still available?

Thank you!
Danielle

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I wanted to know if you have made any tofu “chicken” nuggets? I am looking for something that would be similar to real chicken nuggets. I would probably prefer to pan fry (so that they get crispy).
Also do you have a recipe for tofu cream cheese? I saw it on your post about New York and would love to try to make something like that myself.
Thanks,
Rachel

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This new page is amazing! An awesome addition to Daily Garnish!

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Your new recipe page is FANTASTIC! I can’t wait to browse by ingredient and cook up some delicious meals!

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Love the new look!

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The recipe page looks great. I’ll definitely be checking out Recipage! I want to compliment you on your Roasted Eggplant Baba Ganoush. I’ve made it twice in the past two weeks – can’t get enough! I added a tiny bit of garlic to my second batch – yum.

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This page looks amazing! I will definitely be coming back here for inspiration! Great work!

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Love the new page addition :)

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[...] Quinoa & Bean Corn Chowder [...]

[...] (click to print this recipe!) [...]

[...] (click to print this recipe!) [...]

What could I sub for the oat groats for GF?

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[...] Emily’s vegan bean burgers [...]

LOVE the new recipe page!! It is awesome and all your hard work shows.

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This is SO GOOD! I halved the recipe and still got 4 servings (well, “me sized” servings) out of it. Thank you for creating such delicious and healthy eats and sharing them, you’re saving my busy weeknights!

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[...] think it is becoming fairly obvious that I have a serious thing for Brussels sprouts.  These delicious little mini cabbages are one of the only green veggies hearty enough [...]

[...] Or fresh green beans that can be turned into delicious pasta salads. [...]

Hi Emily,
I love the new layout of the recipe page. Can you help point me to your tutorials? I was just trying to find your spaghetti squash how-to and now can’t find it.

Thanks!

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thank you!

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hey emily,

i am a long-time reader of your blog and have made (successfully!) many of your recipes. in sum, i think you are great and extremely good at what you do.

i have tried to love the new format of your recipes. i really have. but, in reality, i’ve discovered that, instead of simplifing the process, it’s added one or two more steps to finding exactly what i want to find than before. for instance, i have a friend who is coming to dinner tomorrow night who is a self-professed lover of grains. in your old format, i could just go to your list of “grains” and quickly scan the titles of the recipes listed under that heading. when i entered the “grains” search term in the new format, the search returned only 6 recipes — and i know that you have MANY more grains-related recipes than that!! some of the millet-based meals that i’ve made of yours did not even list!

in the spirit of making constructive criticsm….perhaps a topic-based index (instead of only by alphabtetical order) would help. if i’ve missed this feature, perhaps i’ve not searched well enough, so please forgive me. if not, i thought i’d at least offer a suggestion!!

thanks so much for your blog! it’s awesome.

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[...] I chose to make Daily Garnish’s Broccoli Cheddar Soup. [...]

[...] Root vegetables are amazing when roasted – all the earthiness becomes sweetly caramelized.  Here is a recipe similar to what I used: Roasted Root Vegetables with Maple Balsamic Dressing.  The maple and balsamic flavors balance really nicely with the root veggies.  Emily from Daily Garnish has a great recipe too – more simple and really lets the flavors of the vegetables shine through – check it out here. [...]

so excited I found your blog cant wait to try out some recipes!

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[...] we worked out in the living room, our dinner cooked on the stove. We made Daily Garnish’s One-Pot Quinoa & Greens. We had a big bunch of collard greens from last week’s CSA box, so I doubled the recipe and [...]

[...] one of my favorite things to eat. I love soup. I could probably eat it every day. When I saw Emily’s recipe for homemade broccoli and cheddar soup, I knew I had to try [...]

These were delicious! I used the sauce as a marinade and roasted the sprouts. They came out smoky and fantastic. Thanks for the recipe!

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[...] Morning Muesli Bars  (click for printable recipe!) [...]

[...] defrosted leftover vegan blackbean burger (which I believe is from this recipe- taste is great, but they do crumble quite a bit) on Sprouted grain Ezekiel bread with some romaine [...]

Made the garam masala veggie burgers and absolutely loved them–they didn’t seem to hold together as well as yours, but I will keep trying! Thanks, Emily!

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Wow! I just discovered your site through Peas and Thank You. I love your recipes! Can’t wait to try beets in my cornbread!

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[...] Cocoa (or Carob) Granola (altered from The Daily Garnish) [...]

[...] a family, I’m well on my way to mastering the art of cooking/baking/sewing. Tonight I made Sweet Potato and Carrot Curried Lentils via Daily Garnish and I’ll just say this…William had TWO servings. I know, I’m patting myself on [...]

[...] The curry was enjoyed over a bed of cooked millet. This was my first time trying millet and I think it is a great alternative for white rice. I have tried quinoa, bulgur, brown rice (which is my new love by the way) and now millet! Toasting the millet in the pan prior to cooking in water is the key to keeping the grains separate and not turn into a mush. I cooked the millet per Emily’s method. [...]

These are awesome! I made them with a few substitute’s based on what I had and love them! I was a little weary at first since every granola type bar I have ever made has always had peanut/almond butter in it and I thought I would miss it but no way! Great recipe, thanks for sharing!

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[...] (Print this recipe!) [...]

I cannot find tahini at any of my local grocery stores! Which is such a shame because my husband and I love hummus. Do you by any chance know how to make homemade tahini?

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[...] recipe was my gluten-free spin off of Emily’s jelly surprise muffins.  I made some necessary substitutions in flour to make them gluten-free, [...]

[...] recipe is very similar to the Strawberry Jelly Surprise Muffins I made a few weeks ago, but by subbing in whole wheat flour and bananas, they are just that much [...]

[...] also packed myself a whole wheat blueberry muffin that I made using a recipe from Emily at Daily Garnish. This muffin was supposed to be my only [...]

[...] (Print this recipe!) [...]

[...] Rachel’s Spring Chicken Cups (I’m eating one right now on a toated english muffin) and Emily’s Surprise Muffins. Both were excellent successes! Last time I made the spring chicken cups, I overcooked them and [...]

Whenever I make oatmeal from scratch it doesnt have much flavor… any suggestions or recipes?
Thanks!

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[...] Bonus Round: Pumpkin Chocolate Chip Muffins The Daily Garnish: Black Quinoa Bluberry Pudding + Strawberry Jelly Surprise Muffins With a Side of Sneakers: Doughnut Muffins The Spiced Plate: Spiced Almond Amaranth Pudding Hungry [...]

sounds delicious!

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[...] (Print this recipe!) [...]

[...] (Print this recipe!) [...]

I made these last night and they were fantastic!! :)

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[...] I decided to bake up some muffins because I had some ripe bananas to use up. I remembered seeing this recipe on Daily Garnish and only tweaked it a bit. Instead of a flax egg, I used a regular egg and instead [...]

[...] provide an opportunity for me to lead by example – showing that healthy, vegetarian food can be delicious and full of flavor.  Rather than relying on scare tactics and propaganda, I’d rather talk [...]

Hi Emily,

I was looking for a page listing all your recipes, but when I clicked on the Recipe tab, it led me to this list of comments. Do you have a recipe list with links available? Thanks!

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[...] If you want the recipe, go here:  Peanut Butter Chocolate Chip Muffins [...]

[...] Instructions:  (Print this recipe!) [...]

[...] (Print this tutorial!) [...]

I absolutely LOVE this recipe- along with all of your other recipes. I made it today, and have leftovers for a few days. I realized I also have some dry amaranth in my pantry. Do you think I can sub that for the quinoa? Or what do you recommend I do with amaranth? (I bought it for a recipe that I never ended up making). Thanks!! ps. you are such a cute pregnant lady!

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[...] (Print this recipe!) [...]

[...] Modifications: Used whole wheat bread instead of white, omitted the pimentos and added small pieces of potato and cheese. Grace also halved the recipe to feed the three of us. It was perfect. She also made the muffins that I had made last week, that I had found on this website. [...]

[...] (Print this recipe!) [...]

[...]   The menu: grilled grouper, oven-baked potatoes, and roasted broccoli with vegan “cheast” sauce.  It was phenomenal.  (Click here to read up on the benefits of nutritional yeast, [...]

[...] was epic.  Another vegan recipe winner from Emily at Daily Garnish!  I made her Vegan Broccoli Pasta Salad, and B grilled some corn on the cob using this simple recipe.  Both were fantastic- a really [...]

[...] (Print this recipe!) [...]

I was so excited to find your recipe for peanut butter chocolate chip muffins that I ran out to Whole Foods Market today to get some of the ingredients that I didn’t have on hand (cane sugar, flax seed and peanut flour). Sadly, they looked at me like they had never heard of peanut flour before, they offered some almond flour as a substitute. Do you think that will be ok to use?

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[...] Mediterranean Quinoa Salad [...]

[...] (Print this recipe!) [...]

bary nice recipe

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thank

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[...] way to squeeze in extra vegetables in the morning. Here is an easy frittata recipe adapted from Emily’s recipe on the Daily Garnish: (Note: Emily has no affiliation with AdvoCare, we just like her [...]

[...] night I made Emily’s Mediterranean Quinoa Salad and B grilled some salmon filets.  It was such a simple, easy meal but so incredibly delicious, [...]

[...] Growing and growing as usual!  This week he’s as big as an…eggplant!  One of my personal favorites.  [...]

[...] the menu for this week because the Internet was down over the weekend!  Tonight we had leftover Mediterranean Quinoa Salad with more grilled salmon (it was excellent the second time around!).  Here’s what the rest [...]

[...] (print this recipe!) [...]

[...] the blog the Daily Garnish. Emily, the writer, is a vegan chef and posts a lot of recipes with quinoa. There is a [...]

[...] (Print this recipe!) [...]

[...] of a recipe that I’ve been wanting to try from another food and fitness blog. Tonight I made Blueberry Greek Yogurt Banana Bread – another recipe with no oil! The greek yogurt also adds protein and calcium. It was super [...]

[...] strawberry basil pesto sauce over wheat pasta, a recipe I got from Daily Garnish, by Emily Malone. Her recipes are fantastic! I’ve also made her cornbread and broccoli cheese [...]

[...] (Print this recipe!) [...]

[...] I made a yummy pasta salad – Strawberry Basil Pesto to be exact.  I even used our own basil plant, but the poor thing looks pretty shabby now – [...]

[...] Around 4:30 we decided we’d had enough of the sun and sand, and all retreated back to the house to shower and get ready for our evening.  It was burger night, so I got to work making our favorite black bean burgers.  [...]

[...] Print this recipe! [...]

[...] Print this recipe! [...]

Hello! I made this yesterday morning and I have to say that it is one of the best banana breads I’ve ever had. The blueberries give it an awesome sweetness/tartness and the greek yogurt (and extra 1/2 banana) give it that “gooey” quality we all love.. thank you this recipe is a keeper! p.s. I also subbed some local honey for the organic cane sugar and it worked out very well. Cheers!

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I just made this sauce and it was delicious!! It was my first time ever using nutritional yeast and I was pleasently surprised. Great idea to mix tofu instead of nuts. Thanks for sharing!

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[...] made white cheddar yoghurt cornbread using Emily’s recipe over at Daily Garnish. I absolutely love her recipes and this is the best cornbread I’ve ever [...]

[...] Black Bean and Millet Stuffed Peppers [...]

If ionfmraiton were soccer, this would be a goooooal!

[Reply]

[...] Adapted from a recipe by Daily Garnish [...]

[...] Print this recipe! [...]

[...] currently making this recipe. I’ve been so excited to try it since Emily originally posted it and tonight, I finally have the [...]

938ogU jyecypqqvmpq

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[...] Nothing I’d change (except that some of the flour was a bit old, yuck). Be sure to pop over to Emily’s blog for the [...]

[...] (Adapted from Emeril Lagasse)  Print this recipe! [...]

[...] I’ve seen a few recipes on the Internet for strawberry basil pesto, but the one I used was by Emily at Daily Garnish (I promise I don’t always use other people’s recipes!) . I prefer Emily’s because [...]

[...] taste and chewy texture gets me every time.  My husband is a huge quinoa fan, and while I make lots of recipes with quinoa, it’s actually probably my least favorite [...]

[...] Creamy Basil Hummus from Daily Garnish [...]

[...] Bean Burgers: Adopted from Daily Garnish and Oh She Glows = the best of both [...]

Made this tonight for me and the hubs and we both loved it! Thanks so much for sharing =)

[Reply]

[...] Print this recipe! [...]

This was sooo delicious! My entire family loved it, which is amazing because my kids are young and in a very picky phase! It was nice to find a vegan “cheese” dish that really tasted yummy!!! Thanks for sharing!

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Made the lasagna yesterday. Delicious! Have been craving something like this since my husband and I started eating vegan in January. Thank you!!!

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[...] Blueberry Banana Yogurt Bread (adapted from this recipe): [...]

Hi Emily. I was planning on making your vegan lasagna. I was wondering….do I drain and press the tofu before processing it??? Kinda a newbie at this.

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Wow, this was SO good! I was a bit scared of the tofu “ricotta” but it was very tasty! Even my meat-loving husband enjoyed it. Thanks for sharing!

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[...] Print this recipe! [...]

[...] I have been staring at this head of cauliflower all week long, not quite sure what I wanted to do with it.  I kept wanting to make a casserole, but couldn’t decide what direction to go in.  I ended finding inspiration in one of my own recipes – Spaghetti Squash with Vegan Mushroom Cream Sauce. [...]

[...] dessert I made Vegan Chocolate Chip Cookies using Emily’s recipe.  So [...]

[...] Print this recipe! [...]

Where do you get your peanut flour?

[Reply]

[...] of these cookies…..okay, two. (this recipe by Emily at Daily Garnish is so good–I’m not just [...]

[...] went through a phase a while back where I was baking a LOT of muffins, but then for whatever reason I didn’t make any all summer long.  A few old wrinkly [...]

I just signed up for a free trial of the recipage! I am so not that web savvy and it was super easy!!! Im sooo excited! I’m a newbie food blogger as well! I really hope this increases my page views! Thanks for creating this program!

[Reply]

[...] a week ago we made spaghetti squash with a vegan creamy mushroom sauce, which reminded us how much we like spaghetti squash so we bought not one, but two spaghetti [...]

[...] potatoes in my veggie drawer by Monday. Time for some back up green stuff from the freezer! I saw this recipe for Coconut Curried Potatoes with Peas on Daily Garnish a few weeks ago and couldn’t wait to [...]

[...] Print this recipe! [...]

[...] the overall calories and bulk up the nutrition just a bit.  The last time I made (delicious) vegan chewy chocolate chip cookies, I swapped out the oil for one ripe banana, and found out that some of you guys are hardcore banana [...]

[...] Print this recipe! [...]

[...] … simple, fresh, and tasty!  I originally planned to make Emily Malone’s Caramelized Onion Black Bean Sauce, but realized I had so many great vegetables that I couldn’t resist throwing them in and [...]

[...] For dinner tonight I made Daily Garnish’s amazing Roasted Butternut Squash and Black Bean Enchiladas!  Holy ballz, they were so good.  It wasn’t my first time making enchiladas, but it was my first time making homemade enchilada sauce… [...]

[...] Carmelized Onion and Black Bean Sauce (from DailyGarnish).* [...]

Hi Emily!

I found your blog because I googled “how to cook oatmeal in a rice cooker zojirushi” because I just purchased the 3 cup rice cooker. After spending the last week looking at your different pages I have fallen in love with your blog! Thanks for sharing all of your information!! I cant wait to try a few of your recipes!!!

[Reply]

[...] made these divine cookies are Emily’s creation from Daily Garnish and are as good as she described. They were soft and moist – no hint of banana [...]

[...] Print this recipe! [...]

[...] post it as a separate post in the near future. In the meantime, you can always try Emily’s crust over at the Daily Garnish (I would recommend doubling her recipe for this one). I knew I wanted to make individual sized [...]

[...] Print this recipe! [...]

[...] lunch today was a Butternut Squash, Carrot, and Apple Soup I found on Daily Garnish. My version did not have carrots because I used the last when I made chicken noodle soup. The [...]

Just made this cauliflower pasta bake with mushroom sauce for dinner tonight and it was a big hit! One of my favorite vegan recipes. Thanks for sharing, Emily! I hope Baby C comes for you soon!

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[...] The other dinner I cooked this week was DG’s Indian Lentils with Spinach and Eggplant. [...]

[...] new momma makes a mean banana bread! Congratulations Emily! Cullen is absolutely [...]

[...] inspirée des Coconut Oil Almond Butter Chocolate Chip Cookies de Daily Garnish (ma version est sans [...]

[...] telling you this morning that I made some scrumptious and guilt free “Spiced Oatmeal Raisin Cookies” thanks to a recipe by Emily at Daily Garnish – one of my all time favorite resources for [...]

Thank you for this! I’m totally intimidated by tofu and now I am determined to try! Just wanted to also comment and say how much I love your blog and am determined to try some of your vegan recipes. I just recently found my way here, so congrats on your new addition and I am excited to keep reading!

[Reply]

[...] recipe for Emily’s Four-Ingredient Healthy Peanut Sauce (& Tofu Marinade) – see the recipe here (I also prepped her veggie lasagna tonight to eat tomorrow, yum!). [...]

[...] Spinach Artichoke Dip and Garlic Cheese Dip… [...]

[...] and I did some reading in the sunny driveway)  I enjoy perusing her recipes and found this one:  Apple Cinnamon Cranberry Quinoa which had the ingredient of PUMPKIN SEEDS.  And lucky me, I had Quinoa in the house, as well as [...]

[...] – Cider Cinnamon Brussels Sprouts.  This is a very close adaptation of my original recipe, Cinnamon Cider Brussels Sprouts with Apples and Pears.  YUM – a fall [...]

[...] might of found the BEST chili for the up and coming winter months! I swooped this one up from the Daily Garnish and altered it just a smidgen It is, by far, my favorite chili. I suggest you give it a go and [...]

[...] used Emily’s method for the oven version. I impatiently waited for it to cook and rest. Then I used the fancy “fork [...]

[...] Balls & Blizzard (Oh She Glows) 5 Ingredient Peanut Butter Banana Drops (Healthful Pursuit) Peanut Butter Chocolate Chip Muffins (Daily [...]

Hi Emily,

I was wondering if you could make any of the soups and stews you have listed in a slow cooker instead of on the stove top?
Thanks!

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Just made your spinach and artichoke dip and it was a huge it!!! Thank you so much for these recipes. I’m gluten-free and also lactose intolerant, so while I’m not technically “vegan” these recipes are perfect for me and my husband!! Gotta sneak in as much veggies in him as I can!

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[...] make spaghetti squash, slice it in half, seed it, season it, and roast it. Emily has a great guide that I followed, sprinkling a little cumin on as well since I was making a black bean sauce. After [...]

[...] Print this recipe! [...]

I made the Roasted Butternut Squash and Black Bean Enchiladas last night for my husband and I. They were delicious! My husband isn’t a vegetarian so I was interested to see what he’d think of meatless enchiladas. He loved them and he didn’t miss the meat. I’ll definitely be making this again!

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Emily, I had been wanting to use the fresh sage I had planted in my garden, and then I saw your Rosemary and Sage Red Mashed Potatoes…I combined it with your Vegan White Gravy….heaven! They were so yummy! I had exactly a tablespoon of Nutritional yeast in the pantry (leftover from something else I tried) so it was perfect. My boyfriend has high cholesterol, so this was a good recipe to try…using almond milk and Earth Balance, instead of milk and butter. He’s normally not a “seconds” eater, but he went back for more potatoes. Thanks!

P.S….loving reading about the baby.

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[...] snack today.  Lunch left me full for 6 hours.  I made another batch of my favorite black bean burgers and used onions instead of carrots again.  Super good and thrown on a spinach salad with some salsa [...]

Thanks for this! I just made these for my super picky 4 yr old and he keeps asking for MORE more more! I did add a handful of carrot pulp left from juicing a bunch of carrots, figured I’d trick him into some veggie fiber AND it added color. Double bonus!

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[...] to your dietary preferences. Some great examples from other bloggers include an amazing looking vegan gravy from Daily Garnish. Also, don’t be tied to tradition if you want to bring a main course that [...]

[...] Check out the recipe here and like I said before- you should read her blog. She just had a baby a month ago and he is adorable! [...]

Hi Emily – Can this pie be made and frozen? If so, how would you recommend then reheating? Thank you!

[Reply]

Hi Emily,

I plan on making your Rosemary & Sage red mashed potatoes for Thanksgiving this year. Thanks for the great recipe. Just one question – Do you leave the skins on the apples or peel them?

[Reply]

[...] job putting together an amazing meal for everyone. I contributed two dishes (cranberry sauce and Emily’s Butternut Squash and Cranberry Maple Millet- although I used quinoa) and my other aunt brought pie and a side [...]

[...] 1 batch homemade enchilada sauce (recipe above) [...]

Okay, so what I did for this was made the dough, put it in a pre baked pie crust (It fit PERFECTLY!), and baked it for 20 minutes. Delicious cookie pie, with a squishy interior.

[Reply]

[...] Potato Fries (from the freezer), Asian Sesame Glazed Brussels Sprouts from Daily Garnish (brussels sprouts from the fridge), pomegrante seeds and a couple of kinds of [...]

[...] Holiday Eggnog Banana Chocolate Chip Cookies (loosely adapted from this recipe) [...]

[...] for the cooking, I made a Cauliflower Pasta Bake with Mushroom Sauce (adapted from a recipe found on Daily Garnish) for [...]

[...] Inspired by White Vegan Gravy [...]

[...] I baked some mini apple muffins that were good, but not “wow!” enough. Then I baked  these cookies, but used chocolate chips instead of raisins. First, I tried them with applesauce instead of Earth [...]

[...] Kale and Roasted Vegetable Soup is hands down one of my favorites.  It’s simple and the roasted veggies give it so much [...]

[...] Kale and Roasted Vegetable Soup  [...]

A person essentially lend a hand to make severely posts I would state. That is the first time I frequented your web page and thus far? I surprised with the analysis you made to create this actual submit extraordinary. Excellent activity!

[Reply]

[...] As I started to talk to her, I quickly realized there was a lot of information I could share with her.  When she asked me about nutritional yeast, aka “nooch,” and how the heck to use it, I told her all about the cheezy sauces she could make, and directed her to Emily’s delicious broccoli and “cheeze” soup recipe.  [...]

[...] off to go make black bean burgers and butternut squash chili now.  That should make several veggie packed lunches for [...]

[...] found these cookies on Daily Garnish and made them a few weeks ago with only one change – I substituted carob chips for chocolate [...]

[...] (Adapted from Emeril Lagasse)  Print this recipe! [...]

[...] for an hour and play holiday games. I contributed sweet potato and black bean enchiladas (I used Emily’s recipe and subbed sweet potato for butternut). I thought they turned out great, and I will make them [...]

[...] wer noch vor Weihnachten etwas Backen will, der macht dieses Rezept von Emily und ändert es wie folgt: nur eine halbe Banane nehmen, komplett Vollkornmehl, [...]

[...] White Vegan Gravy from Daily Garnish – you can’t have a vegan loaf and potatoes without some gravy to drizzle on the top! [...]

I tried your marsala burgers but the consistency came out all wrong, it was more like thick mashed potatoes. Any suggestions?

[Reply]

[...] planning to make a cranberry wild rice pilaf from Oh She Glows and pumpkin upside down cake from Daily Garnish (probably 2– for Christmas Eve and Christmas [...]

[...] and not using them in a very creative way (aka they get put in a salad or roasted). So I grabbed a recipe from Emily, and well, it was [...]

[...] Emily’s Sesame Kale and Tofu Salad [...]

[...] Next up were Emily’s Crystallized Ginger Spice Cookies [...]

[...] white wine and flaked almonds.  I also made a stuffing of apples, fennel & capers found on Daily Garnish. I used a ciabatta instead and it was pretty good! #gallery-1 { margin: auto; } #gallery-1 [...]

[...] chili was inspired by The Daily Garnish and the recipe can be found here. It’s really good. The addition of butternut squash is [...]

[...] Nom Nom… – On of my favorite recipes that I made this fall is Daily Garnish: Butternut Squash and Black Bean Enchiladas . Al and I love this recipe – it’s hearty and [...]

[...] roasted up a small-sized spaghetti squash, and then pulled it with a fork into short spaghetti noodles. [...]

[...] thing to simmer on our stove.  I have made a few different versions of chili in the past (here and here), so this time I wanted to try something a bit different.  This Indian-inspired bean [...]

mit erotik geld verdienen…

[...]Recipes | Daily Garnish[...]…

[...] kicks up my favorite brand of burger, so wanted to find a recipe that could recreate that. I found this recipe at the Daily Garnish, and tweaked it a bit to use what I had on hand. The best addition: a [...]

home made dog food made easy…

[...]Recipes | Daily Garnish[...]…

[...] squash in my fridge for over a week now and tonight I was doing something with it! I made Emily’s Butternut Squash and Cranberry Maple Millet back in October and since I’m trying to use up the various bags of grains I’ve accumulated and [...]

[...] MLK day so I’ll make a meal for us to share over lunch” menu: Apple & Arugula Salad Mexican Quinoa with Black Beans and Avocado Like this:LikeBe the first to like this [...]

[...] kept everything the same from this Daily Garnish recipe, but used dairy milk and real chocolate [...]

[...] I seasoned them with sea salt and pepper and cooked them for forty minutes on 300 degrees. Using this (amazing) vegan bean burger from Daily Garnish I drained, grated, and blended my way to an amazing veggie burger bursting with [...]

[...] Buckwheat Porridge – Oh She Glows Baked Eggs Quinoa Cakes – Nutrition Nut on the Run Cocoa Molasses Granola – Daily [...]

Seriously? This recipe is just fried rice with less oil. You’re comparing this to restaurant takeouts, but many Chinese home cooking makes fried rice with just 1-2 tbs of oil. This post is just ignorant of Chinese cooking. It’s not “unfried” at all. Do you even understand the concept of sir-fry?

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[...] for  delicious entrée to serve to your family or friends.  Pair with green beans and rosemary mashed potatoes, for a hearty, filling, and healthy [...]

[...] Butternut Squash and Black Bean Chili in Pumpkin Bowls [...]

Hi Emily,

Just started reading your blog and I’ve only really gone through your post on grocery items. I saw that you buy a lot of frozen fruit for smoothies, would you mind posting some recipes for smoothies? I’m completely clueless. Thanks!

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[...] was delicious!! This was a recipe I had pinned last week from Daily Garnish for Creamy Vegan Kale Stuffed Mushrooms. This was super-easy and so flavorful. I wasn’t sure how [...]

OMG Emily. My 3 year old and I just made the Chewy Vegan Chocolate Chip Cookies. They are AMAZING! Thank you for creating a recipe that didn’t need “strange” ingredients that I never seem to have on hand. It was nice just to look up a vegan recipe and have everything I needed! Your site ROCKS! And Congratulations-Cullen is beautiful!

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[...] about this before, but it’s worth mentioning again.  I love dips.  Bean dip, hummus, baba ganoush, guacamole – you name it, I’m dipping into it.  I often claim I could survive on nothing [...]

[...] oh so slightly adapted from Daily Garnish [...]

[...] Squash and Quinoa Salad inspired by this Daily Garnish recipe and this Oh She Glows [...]

[...] fries. I got the recipe for the mushrooms and kale from the Daily Garnish blog. You can find it here. I added nutritional yeast to the kale and topped the mixture with a little brie. The meal was very [...]

[...] things we make for dinners – large vegetable stir-fry, roasted potatoes and bean burgers, big bags of Trader Joe’s frozen green beans, baked sweet [...]

[...] things we make for dinners – large vegetable stir-fry, roasted potatoes and bean burgers, big bags of Trader Joe’s frozen green beans, baked sweet [...]

I meant to comment on this about a month ago! I made these to have around my parents house for Christmas. I didn’t have almond butter at the time so I used hazelnut butter (Not the chocolate stuff) and they turned out amazing. It was my first experience making a Vegan cookie since I decided to go Vegan and my first time using coconut oil! They turned out wonderfully! Thanks for the amazing recipe!

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[...] there are hundreds of vegan menu options that entice the palate and tickle the senses. Why not try Creamy Kale Stuffed Mushrooms, Spinach Snackers, or Roasted Acorn Squash Risotto? Want something more traditional? Then you [...]

Hi, i feel that i noticed you visited my website so i came to go back the favor?.I am trying to find issues to improve my web site!I guess its good enough to use some of your ideas!!

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[...] Healthy Vegan Spinach Artichoke Dip [...]

[...] made my “creamy spinach” based loosely on this lovely recipe.  To make a long story short, I didn’t use kale or olives and swapped out [...]

[...] got the recipe from here and followed it almost exactly except we had regular mayo on hand – so my version [...]

[...] goals I set for 2012 and experimented in the kitchen by cooking tofu a couple weeks ago! I followed this tutorial and it turned out pretty good. It didn’t take too terribly long to make and the husband approved. [...]

I made the Tofu lettuce wraps and they were fabulous. I didn’t cook the veggies because I wanted them really crunchy and I added some cilantro and green onion because I had them on hand. Thanks for much for the recipe! I love your site.

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[...] 4. Emily’s (Daily Garnish) Indian Spiced Vegan Chili [...]

[...] Feel Good Dessert – Unfortunately, this isn’t something I have made this week, but it is something I am craving! You can find the recipe for these delicious vegan chewy chocolate chip cookies here. [...]

[...] May I present Emily’s Coconut Curried Potatoes with Peas: [...]

[...] in the car to grab some tahini so i could recharge myself &&& my family with this recipe !!!  it was a m a z e [...]

[...] - Vegetable Plate Night: Asian Sesame Glazed Brussels Sprouts, oven roasted green beans, brown rice and cut up fruits and [...]

[...] me for days.  I’ve already made a few different variations on banana bread with things like blueberries or chocolate chips, but this weekend I decided to just do something simple.  No crazy add-ins [...]

[...] nothing goes wrong more quickly than a curry. When I saw Emily at Daily Garnish post about this eggplant curry a couple weeks ago, I was wrongly skeptical. It was great! (I guess technically this isn’t a [...]

[...] was Asian Sesame Glazed Brussels Sprouts from Daily Garnish (and I should get a referall fee for as many times as I have linked to this [...]

[...] de la Creamy Vegan Fondue de Daily [...]

[...] side was a vegan bean dip with half a plate of broccoli for dippin’. I got the recipe from Daily Garnish, but I added a bit of chili powder, pepper and garlic powder because the original recipe is a bit [...]

[...] looking for some healthy, delicious, easy recipes then this is your place!  I’m excited to try this one soon!  Oh, and P.P.S., she is the brains behind [...]

[...] found this recipe on Daily Garnish and made it last summer. The muffins were good and definitely vegetarian [...]

I wanted to re-post your Peanut Butter Chocolate Chip Banana Bread recipe on the FB page of my health food store, although you’ve unfortunately plugged Whole Foods into the recipe. Not good for us local, small business owners, who are opposedly not trying to rip people off just to be healthy.

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[...] One Pot Quinoa + Greens (I use collard and Tri-color Quinoa) [...]

Hi Emily! I tried the blackened tofu today and it was great! Just wondering…the coating on my tofu kind of burned and then just fell off some parts. I didn’t use too much oil because it seems like instead of cooking it, the tofu just absorbs it. Does that happen to you? Any ideas on how to prevent that from happening? I am kind of new to tofu but I pressed it for about 20 minutes beforehand so it was pretty dry.

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[...] watching the Red Sox game.  About an hour before we planned to eat, I got started on making this risotto from Daily Garnish. Since the rest of my family are all meat-eaters/ not quite so obsessed with [...]

[...] rice with blackened tofu, roasted sweet potatoes, charred broccoli, and crimini mushrooms.  All with a dash of soy [...]

[...] I saw Emily’s recipe for blackened tofu I put a big block of the good stuff top of the shopping list; quite literally it was the first [...]

[...] think it’s becoming obvious that I really like kale salads.  I’m actually not a huge fan of cooked kale or kale chips, but I do love me a raw [...]

This crispy blackened tofu recipe was delicious and super easy to make. Thanks! :)

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I tried this receipe last night and LOVED it! The sauce is so creamy and it gives me another use for miso.

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I made this dish on Friday night and I loved it. Thank you for an easy and healthy dish. I will make it again for sure!!

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Hey Emily, this weekend I’m planning on making your lentil and quinoa loaf with your balsamic kale salad with your suggested side of mashed potatoes. Do you think the loaf and salad overlap flavors too much or do you think they will compliment each other?
Thanks,
Nicole

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[...] Lunch: Pimiento Cheeze Sandwich (recipe below!) with Kale and Avocado Salad with Creamy Hemp Seed Dressing [...]

I too am, or I should say was, a hot yoga fanatic and am fast and furiously becoming a failed dog trainer.

Love your site!

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Thank you for all the wonderful vegan recipes. I’m on Weight Watchers and it’s been difficult finding vegetarian ideas that fit the program. Your site has been a lifesaver. The enchiladas are a house favorite.

Keep ‘em coming.

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[...] I adapted this recipe from Daily Garnish. [...]

[...] Bake Blueberry Walnut Banana Bread from the Daily Garnish. [...]

[...] weekend I also made a batch of raspberry jam surprise muffins, based on the recipe here on Daily [...]

[...] not a huge fan of hummus, but this dip is seriously amazing.  You can check out the recipe here.  I added extra cayenne, so it’s nice and spicy without taking away from any of the other [...]

[...] muffin tray, and bake for 20 minutes, or until a knife inserted comes out clean. Adapted from Daily Garnish Share this:FacebookTwitterPinterestLike this:LikeBe the first to like this post. Filed under [...]

[...] Blackened Crispy tofu (This is on high rotation, for lunch in wraps or dinner in tacos with various sauces. You need to control the salt level – i think her ingredients are American) [...]

[...] happen!) and promptly went to bed for an hour.  I needed it!  Got up and started a recipe for Kale and Roasted Vegetable Soup from DailyGarnish.com and it was a surprising [...]

[...] like I’m running to the keyboard proclaiming that everyone must make this noooow.  Like the blackened tofu – we are still making that 2-3 times each [...]

[...] Coconut Milk Lentil and Wild Rice Bowl (making this tonight for dinner!) [...]

[...] liked it but don’t think to buy it that often. That may change soon… I made followed these directions the other night, and have been eating it in different ways all week! Love the versatility…and the [...]

[...] I heated up the dinner I packed.  Coconut Milk Kale and Red Lentils over Brown Rice from The Daily Garnish. [...]

[...] Pumpkin, Fig & Pomegranate Upside-Down Cake (Daily Garnish) [...]

[...] this pasta for me. The first time I had it I fell in love. Though I knew I wanted to change the original recipe a bit. It was delish from the get-go, but I thought the veggies overpowered the sauce. And, I knew [...]

[...] weekend my awesome Mom (she’s vegan, too!) made the Sweet Cherry Chocolate Chip Cake from Daily Garnish, and after I tasted it I immediately cut off another slice and hid it in the [...]

[...] Blueberry Walnut Banana Bread- really tasty.  I only wish I had fresh blueberries from Alabama to use instead of frozen.  [...]

[...] I’m proud of myself for definitely moving outside my comfort zone a bit, food-wise. I thought this recipe from a vegan blog looked really good, and I’m a huge fan of sweet potato, so I decided to [...]

[...] by this recipe from Daily [...]

[...] Daily Garnish’s Pasta with Creamy Vegan Sweet Potato Sauce! [...]

[...] cherry chocolate cake is a recipe from Daily Garnish, so all credit goes to Emily! The only changes I made were to the [...]

[...] night I made a Tofu Recipe from Daily Garnish. I didn’t have all the ingredients listed but I did the best I could with what I [...]

[...] Revel bowls for us (a play off my favorite restaurant dish).  Sesame oil brown rice, crispy blackened tofu, spiced mushrooms and kale – all topped with a drippy egg.  A slightly labor intensive meal, [...]

[...] I think that eggplant pairs wonderfully with falafel, I’ll also make Daily Garnish‘s Roasted Eggplant Baba Ganoush.  (Made it before and loved it!)  For two meals I’ll make a salad with romaine, parsley, [...]

[...] Roasted eggplant for baba ganoush: [...]

[...] girlies were coming over and I decided it was the perfect time to make Emily’s recipe that had been starred in my [...]

I have no idea how much grams or cups is in 1 package of tofu since there are different sizes. So I just used about 265g, hopefully it turns out fine.

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This looks amazing!! I love how healthy it is and how many vegetables you mixed in it. I will have to try it for my family tonight.

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[...] have mentioned it before in a few other beet recipes, but it’s worth mentioning again.  I love beets.  Like can’t get enough, [...]

Yay! I was hoping this was posted somewhere :)

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[...] 2) Lemon-scented Quinoa with chickpeas plus a side of this gorgeous Roasted Beet & Walnut Salad.  I’ve gone beet crazy!  Seriously mad, I tell ya.  I’m really excited about this [...]

[...] we have 101 Cookbooks’ Lemon-scented Quinoa Salad, and on the right is Daily Garnish’s Roasted Beet & Walnut Salad.  This made for a most spectacular dinner, oh my goodness goodness [...]

[...] it was just a little bit cooler outside, I would have made a huge pot of black bean chili and eaten the rest of these with dinner.  As it was, I ended up eating most of the batch [...]

These are heavenly! I love how healthy, light, and delicious they are. Thank you so much!

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[...] Crispy blackened tofu with quinoa and veggies [...]

[...] which was much different than any other veggie burger I’ve had before.  I made Emily’s Vegetable Masala Burgers, which are a recreation of Trader Joes’ frozen ones.  I’ve never had the famous [...]

[...] adapted from Emily’s Blueberry Greek Yogurt Banana Bread [...]

[...] Recently I have been on a big coconut kick! I have enjoyed munching on these from here! [...]

Hi Emily – Is there anywhere on the blog you have nutrition information for your recipes?

Love reading about you and your family, so cute!

Jenna

P.S. I am from Ohio too, but the complete other side….20 min outside of Cleveland! woop woop!

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[...] Slightly adapted from (Daily Garnish) [...]

[...] wanted to make something new this week, so I tried Emily’s Chickpea Burgers! Matt was kind enough to mix up the batter while I was at the gym so all I had to do was form the [...]

[...] Broccoli cheese pasta bake [...]

[...] was very excited to make a new dish tonight and share it with you! I saw this recipe on another blog a few weeks ago and I’ve been so excited to make it since then! I posted last night about all the [...]

[...] Emily’s Black Bean Butternut Squash Chili [...]

I am going to make this tonight. How much dried tarragon should I use to substitute for the fresh?

It sounds delicious!

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[...] also made Emily’s Black Bean Quinoa. I didn’t have enough mushrooms left so I used the ones that I did have and then added a [...]

[...] found this awesome real food recipe on Daily Garnish.  So nutritious and absolutely [...]

[...] a million chili recipes out there, even vegetarian versions.  In fact I’ve made three other chili recipes right here on this blog!  But there is always room for one more, [...]

[...] I just made Emily’s Coconut Date Energy Balls and they’re delicious (I omitted the orange zest because I don’t have any oranges).  I [...]

[...] crust. From there I made it into my own creation. You should still check out the original recipe here though, and see how hers turned out! Also check out how pretty her blog is! She’s been doing [...]

[...] add all that sugar. I had pinned some of Daily Garnish’s (a blogger I’m a big fan of) recipes (here and here) and knew I could make something sort-of like it.  I made a few changes, and so I’m [...]

I just made these! omitted the butternut squash and upped the beans and tomatoes but it worked out wonderfully!!!! so easy! so deliicous! and im finding myself eating the skins……please tell me normal people do this too!!!!

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[...] Source [...]

[...] using CSA onions and green peppers.  I also tried my hand at a pumpkin cornbread recipe by Daily Garnish and it actually turned out really well.  Delicious (and I never bake, it’s typically a [...]

[...] Dinner tonight was a roasted citrus chicken with this cauliflower dish. [...]

[...] Adapted from Emily Malone at dailygarnish.com [...]

[...] may notice another stuffed acorn squash in my pictures which was made using Emily’s Quinoa & Apple Stuffed Acorn Squash. I had to make two just in case my concoction didn’t work out. Thank goodness it [...]

[...] had a really strange and on-going craving for lentils. I decided to make sweet potato and lentil chili since I’m still going strong with my love for lentils and had most of the ingredients. [...]

[...] It’s from Emily @ Daily Garnish. She has WONDERFUL recipes and this is one of them – Quinoa and Apple Stuffed Acorn Squash. This recipe just screams [...]

[...] Sweet Potato Stuffed Acorn Squash and Quinoa & Apple Stuffed Acorn Squash (Daily [...]

[...] the weather I am yearning to do some baking as well.  So this morning I made Daily Garnish’s Ginger Currant Scones (only with dried cranberries instead of currants).   I baked two and froze the rest to bake as I [...]

[...] Creamy Basil Hummus from Daily Garnish [...]

[...] then I saw these coconut energy bites on The Daily Garnish. Not only did they look simple to make, but they’re also easily customizable as far as [...]

[...] are so scrumptious, with a citrus twist as you swallow the last morsel. She got the recipe from this link, a blog called Daily Garnish, which is pretty cool and simple to read blog by a funky and fit lady [...]

[...] note, I also tried a different  source of calories throughout the race.  I whipped up some ‘energy balls‘ from a recipe given to me by Julie Dolph -Thanks Julie!-. They worked great.  I ate one [...]

[...] also made Pumpkin Cornbread Muffins & Pumpkin Amazeballs.  Both recipes are stellar, and I highly recommend you make them before [...]

[...] to test out these cauliflower mashed potatoes I found on Theresa’s blog and test out this vegan pumpkin pie.  Don’t forget all the other pumpkin recipes I haven’t tried yet Share [...]

[...] Inspired from Daily Garnish [...]

[...] Blue Posted on November 7, 2012 by Lee | Leave a commentMy evening has been overwhelmingly orange.Roasted Sweet Potatoes with Miso Sauce:Vegan Pumpkin Pudding:Orange Dog (though he prefers to be called Golden):And the blue?  Well, [...]

Hi Emily! I made the roasted sweet potatoes with miso sauce today, sooooo good. Thanks for sharing the recipe with us.

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Hi Emily!

I have a red miso at home and I am wondering if I could use it for this recipe? I don’t really know a lot about miso…

Thanks and by the way, your blog is amazing! As a new mom(my son is almost four months!), I love to check your parenting page!

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[...] I saw this recipe for Ginger Spiced Pear Bread on The Daily Garnish, I knew I had to make it myself. Emily is quickly becoming my favorite blogger [...]

[...] ingredients on hand, they area a lazy weekend morning superstar.  I used a recipe from Emily at Daily Garnish as a model only I un-veganized it.  Rebel!  You can re-veganize the recipe if that’s [...]

[...] veggie burgers. (Huge fan of these and [...]

[...] 1 batch homemade enchilada sauce (recipe above) [...]

[...] • 1 batch homemade enchilada sauce (recipe above) [...]

[...] Daily Garnish – Vegan Chocolate Chip Cookies [...]

[...] – Roasted Butternut Squash & Black Bean Enchiladas, Chips and Salsa, Canned Italian [...]

[...] i did manage to eeekkk out a couple recipes and an unreasonable amount of photos. first, some vegan crandberry (chocolate chip) walnut muffins inspired but emily marone at daily garish. i read her blog daily, and the only tweak i made was to [...]

[...] Cinnamon Cider Brussel Sprouts w/ Apples & Pears < big hit, even with the brussel haters!! [...]

[...] Roasted Sweet Potatoes with Miso Sauce via Daily Garnish. I had been seeing this recipe everywhere and was so excited to try the combination of miso and tahini. It did not disappoint. I’ve been putting the leftover sauce on everything…tofu, raw veggies, a spoon…it’s awesome. [...]

[...] there were still quite a few chili recipes to choose from. but when i stumbled upon a listing for a 4-bean chili that utilized ONLY products from trader joe’s, i [...]

[...] Peanut Butter Cinnamon Oatmeal SmoothieLunchesBlack Bean, Carrot, Goat Cheese QuesadillaOrange Root Vegetable Farro SaladRed Lentil and Squash Curry StewSpinach Artichoke PaniniDinnersSpicy African StewPizza [...]

[...] zwar NICHT wie beim gekauft geschmeckt, aber war trotzdem lecker und als nächstes Projekt steht dieses Rezept [...]

[...] Saturday: Quinoa & Apple Stuffed Acorn Squash [...]

Hi Emily, I have been reading your blog for almost a year now and love it! :)

I made these brussels sprouts two nights ago and they were delicious! My husband would disagree (he’s a meat and potatoes kind of guy) but I was happy to eat the whole lot of them on my own.

Thank you for sharing such yummy recipes with us.

Beth Lombardi

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[...] I made these the other night… They’re a perfect mix of sweet and tart. [...]

[...] a few cookies!) and we brought lunch and more cookies to decorate. I decided to make Emily’s Roasted Sweet Potatoes with Miso Sauce and used half sweet potatoes and half white potatoes. It was really good and I can’t wait to [...]

[...] miso sauce from Daily Garnish is really good, and easy. So that is what I made to go with this veggie bowl. I [...]

[...] Here is the link to the Butternut Squash Quick Bread recipe: http://www.dailygarnish.com/recipes?recipe_id=6038005 [...]

I made your “Peanut Butter Chocolate Chip Muffins” last night and they are exquisite! I have to admit that I was dubious about including olive oil but I trusted your culinary judgment and the muffins taste incredible! I also made cookies with the extra dough (my muffin pan only has 6 muffin spaces) with rolled oats and cinnamon, and they are likewise delicious. Great recipe!

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[...] around whole grains. Quinoa is a complete source of protein that is quite versatile. Check out this Quinoa & Apple Stuffed Acorn Squash  or our other easy ways to enjoy [...]

[...] I borrowed again from Emily Malone at the Daily Garnish, pairing two of her recipes this time with very small adaptions- Twenty Minute 4 Bean Vegetarian Chili and Roasted Butternut Squash Quick Bread. [...]

[...] Recipes [...]

[...] made this vegan macaroni and cheese, which is actually listed as non-dairy rather than vegan but I am unaware of anything animaly in [...]

[...] Healthy Vegan Spinach Artichoke Dip via Daily Garnish [...]

[...] Three Grain Chewy Energy Bars [...]

These look great, anything else you would recommend substituting for the pepita’s? Just not something I have on hand often.

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[...] and apple and an orange.  Then for dessert (told you lunch was my biggest meal of the day!), a Mixed Berry Crumble courtesy of Daily Garnish, another great blog I follow.  Instead of butter this crumble uses [...]

[...] of the little bits on the plate. I never leave food, so that’s saying something! I used the Chickpea Hummus Burger and Cold Vegetable Summer Salad that I prepared on Sunday. This was basically a Daily Garnish meal. [...]

[...] am obsessed with Emily’s bread. I want to make this, this, this, oh and this. I should really get on [...]

[...] Daily Garnish [...]

[...] Sesame Roasted Veggies with Almonds from Daily Garnish [...]

[...] Sweet Potatoes with Miso Sauce [...]

[...] in the car to grab some tahini so i could recharge myself &&& my family with this recipe !!!  it was a m a z e [...]

Hi Emily,
I’m planning on making the mini mushroom & onion frittata muffins this week. Is it okay if I use unsweetend coconut milk instead of almond milk?

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[...] a little extra work, they are totally worth it.  You can find the original recipe found here at Daily Garnish.  Bonus- if you have any leftover roast butternut squash, it’s delicious topped with [...]

[...] Blueberry Walnut Banana Bread [...]

[...] Sweet potato and carrot curried lentils (Recipe HERE).  I added cauliflower and kale to ours and served it over a brown rice + quinoa mixture (excuse [...]

[...] but it could have been white rice, or even some other kind of whole grain, such as amaranth or quinoa, or millet…  Could even be oatmeal…  Could be pearled barley… Could be hulled [...]

I just made it and it was delicious! Absolutely perfect; my sister loved it! And my parents loved them as well, such a perfect way of make them eat tofu for the first time :) I’ll post my version of your recipe soon on my blog!

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[...] check out Emily’s own Recipage, click here. Want to set up your own Recipage [for FREE!!!] click here to get [...]

[...] Curried Millet and Chickpea Stuffed Peppers [...]

[...] made a batch of Emily’s roasted cauliflower salad on Sunday to eat during the week, and that stuff is addicting. I subbed almond butter for the [...]

[...] again might not be new to some, and I did get my inspiration from this, but I of course made a little twist of my [...]

[...] our table was finally ready, we all sat down to a table of delicious black bean burgers – one of the best I’ve had to date!  Served next to a heaping pile of piping hot French [...]

[...] night’s black bean burger (I used Emily’s recipe, but subbed cashews for pumpkin seeds and subbed half the oats for [...]

[...] Leftovers from the dinner or Beans, Greens, and Grains. Definitely not the most exciting lunch, but the most filling. I have been eating this for over a [...]

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[...] thursday:  sweet potato black bean chili and spiced pumpkin cornbread [...]

Hi, there!

I am new to your blog and am LOVING it!!! I have a question about rice cookers. You inspired me with putting your cracked wheat in a rice cooker. I went out and bought one the next day. I am having a hard time finding a recipe for how to cook millet in the rice cooker. Do you put the same water and content you’re using (millet, oatmeal, rice, cous-cous) as you would on the stove in a pan? Thanks for helping me! Have a great week!

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What’s up, all is going fine here and ofcourse every one is sharing data, that’s in fact fine, keep up writing.

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I just made this dish, and it was SO good! I have admit I did add the following just to make it more substantial as we didn’t have any side dishes or anything with it.

- peas (1 cup)
- pesto (2 large tablespoons)
- walnuts (1/4 chopped)

Thanks for the idea!

Ninu :)

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[...] do it again. While you’re over there check out some of Emily’s awesome vegetarian recipes, including these, which would look great on your Thanksgiving dinner [...]

[...] for vegetarians because it contains all of the essential amino acids. I've seen both Gena and Emily use hemp in some of their recipes, but I admit that it sounded a bit obscure and, dare I say, [...]

[...] something! I had some brown bananas and blueberries that needed to be used up, so I decided to make this bread – one of Cody’s and my [...]

[...] Recipes [...]