I have been wanting pancakes lately. These have only served to heighten the desire. These fluffy pancakes are made with a mixture of quinoa and whole wheat pastry flour, and served with a slightly sweet strawberry compote. The best part? Everything is freezer friendly! For more info on these pancakes: ohmyveggies.com

Doesn’t this look awesome! Last week, it was on the cooler side, a bit rainy (for Southern California) and kind of grey outside. I loved it! I wrapped myself in a sweater, drank tea, and just felt cozy being inside. I took advantage of the drop in temperature to turn on my oven, and basked in the little waves of heat it gave off while inhaling the aroma of fresh focaccia and these earthy, slightly sweet beets and rutabaga. Source: olivesfordinner.com

  If you’ve been reading My New Roots for a while, you’ll be familiar with my obsession with Middle Eastern cuisine. Ingredients like tahini, lemon, pomegranate, sumac, za’atar, cardamom, thyme, and sesame have big, bold flavours, and act as strong backbones for plant-based recipes, so I enjoy them on a regular basis and rely on them heavily in my recipe development. And if I am out and about in the world, I seek out restaurants serving this style of food, knowing that they’ll have a solid selection of vegetarian options with satisfying flavours. Source: https://www.mynewroots.org/

I don’t know about you, but, after all the feasting and festivities, we feel like eating pretty simple food.  But, given the cold Northern wind blowing here today over the water, it’s got to be solid winter food– solid, but not stodgy.  Tonight, of course, we’re having my vegan version of Hoppin’ John, a New Year’s tradition with Southern roots (I do have ancestors who hailed from Virginia).  The beans (or black-eyed peas, in this case) are for luck, along with some cooked greens for money, and some corn bread or brown rice (I haven’t decided yet). source: http://veganfeastkitchen.blogspot.com

I love ramen….  Shojin has the BEST ramen, but this look pretty awesome!     Whether you use fresh or dried noodles, this bowl is perfect on chilly evenings when you want something comforting and filling after a long day. If you are short on time, make the broth beforehand and reheat it quickly before serving. Throw whatever vegetables and mushrooms you have on hand into it. If frying tofu isn’t your thing, then cube it and give it a quick saute instead. Tempeh, seitan, soy curls or baked wheat gluten are also great in ramen, or you can leave