Lentil-Potato Dal

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Dal – spelled daal, dhal and dahl as well – is a term used for legumes (that is, lentils, beans and peas) in the Indian subcontinent. It also refers to a variety of soups or stews prepared with any of the said ingredients. Most commonly, one tends to associate dal with a curry-laden lentil concoction, and that goes for us too. In our opinion, that’s just the best. Sometimes we make it without potatoes and serve it over rice instead (which, we’re not going to lie, is ridiculously yummy), but with potatoes already in there, it turns into a one-pot complete meal AND a much more eco-friendly alternative (naturally, buying locally grown potatoes is a far better choice than imported rice). Another great alternative is to serve it over wheat berries, which gives you some rice-like chewiness from a far more sustainable food source (at least for us up here in the north).

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Vegan Lemon Cheesecake

I’ve never been a huge fan of classic cheesecake, to be honest. If we hadn’t already moved away from NYC, they sure would have kicked me out by now, headfirst. You know how a lot of things (read: sweet treats) fall into that category of perfectly acceptable in dire times but nothing you would waste stomach space on if given other alternatives? A distinction as important as any, if you’d ask my beloved mother a.k.a. our indisputable expert on all things sweet. Anyway, cheesecake falls into that category for me. But this one, everyone. This one has somehow sailed to the very top of my list of favorite desserts. It gracefully balances that precious line between sweetness and tartness, its consistency is nothing short of velvety AND it has a rather generous amount of nutrients packed into the mix. There’s no wobbliness, there’s no getting overly stuffed. There’s really just plenty of enjoyment, from the simple how-to all the way to licking the last bits off your spoon.

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Cranberry Nut Bread

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We welcome bread with open arms in this house. Now, Michael was a little bit of a… bread-novice, if I may say so, when we first met. His idea of bread was a little different than mine, quite far away from the dark, rye-laden breads of the Nordic region that I grew up eating. Thankfully, he was not hard to turn. Neither was he – despite his Italian heritage – hard to convince butter is better on bread than olive oil (my apologies to my father-in-law, Tony). And now, almost six years later, Michael is the designated bread baker of this little family. His kneading outdoes mine any day of the week.

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