Guest Post: Kabocha “Porridge” is a grain-free breakfast you’ll love!

March Cooking By Color – Orange I’m kind of in love with kabocha squash. I first learned about this hard-skinned squash in culinary school. Since macrobiotics is heavily influenced by Japanese foods we cooked kabocha in a number of different ways. Fried, steamed, pureed in soups, made into desserts, you name it. It’s naturally sweet…

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Sweet Potato and Red Lentil Cakes with Pumpkin Seed Pesto

March Cooking By Color – Orange Howdy folks! Happy Meatless Monday to ya! Did you have a good weekend? If you usually read my blog through Google Reader you will need to switch Readers because that one died. I don’t want you to miss any delicious recipes so check out Feedly. You can also subscribe…

Butternut Squash Tacos with Vegan Tempeh Chorizo
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Butternut Squash Tacos with Vegan Tempeh Chorizo

March Cooking By Color – Orange One of my favorite orange foods are winter squashes. Acorn, kabocha, butternut, delicata, I love them ALL! I eat them all year round but mostly around winter and fall when they are at their juiciest. I had never made tacos before with butternut squash but knew they would be…

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March is Orange Month with Yam Boats with Chickpeas, Chard and Cashew Dill Sauce

March Cooking By Color – Orange Orange you glad it’s March? Hehe. I can’t believe how fast the year is going! It’s running away from me and I can’t seem to catch up! But hey it’s another month and another color here on the blog. We’ll be cooking from the orange family of foods and…