Author Archives: Emily Pancer

There are veggies 🥕🥕 hiding in this mac & cheese 👀, but you’d never even know it! A while back, I posted a recipe for “dairy-free veggie bisque” and this mac & cheese uses that soup instead of milk, cream, butter, and flour as the base. It’s not some uber healthy version of mac &Continue reading “Dairy Free Veggie Bisque Mac & Cheese”

With their insanely delicious crunchy, chewy, almond and brown sugar crumb topping, you’ll wonder how you ever lived without these blueberry muffins in your life! I LOVE blueberry muffins (especially the top), but I had never put enough focus and energy into creating a good muffin. After tons of experimenting, I think I’ve created theContinue reading “Blueberry Muffins with Almond Crumb Topping”

Sometimes the creative process is frustrating. For this post, I really wanted to mix things up with a pudding that was NOT chocolate. Four variations later, I was finally happy with my flavor combination which DID have chocolate in it -but there are far worse things in the world to worry about 🙄.  I also madeContinue reading “Tahini Brown-Sugar Pudding with Chocolate Ganache and Sesame Brittle”

My Super Tomato soup was born when I had my soup business. I was on a quest to make a tomato 🍅 soup that did not contain cream or sugar. After many test batches, I finally started giving it to friends to try, and it was an instant hit! I was originally going to call it tomatoContinue reading “Super Tomato Soup”

So versatile, healthy, easy-to-make, and delicious, hummus and roasted tomatoes are great things to keep on hand! This happened to have been my lunch today, but it would also make a perfect breakfast, snack, appetizer or fabulous additions to a graze board. The oven roasted tomatoes can be added to everything from salads to pastaContinue reading “Hummus Toast with Roasted Tomatoes”

This dairy free veggie bisque is comfort food without the cream😋! It’s just 5️⃣ ingredients (carrots, cauliflower, onion, celery, and olive oil), but so flavorful, hearty, and healthy! It’s also gluten and dairy free which made it very popular when I had my soup business. It was originally called “carrot 🥕 cauliflower”. Until one day the manager of theContinue reading “Dairy Free Veggie Bisque”

This one-pot 🥘, Italian Wedding Soup -Asian Style actually started with Half Baked Harvest recipe for sesame dumpling soup. But the first time I made it, I didn’t have dumpling wrappers, so I just made little meatballs. It makes a quick and easy weeknight meal that’s great in cold or warm weather!

What do beets, oranges, and fresh mint have in common🤔??? They all came from @boroughmarket and went into this fresh, crunchy, sweet, tangy, flavorful salad I made 😄 (a bit of a trick question 😉). I also added toasted pumpkin seeds, feta cheese, and pomegranate and tossed it all together with a tahini lemon vinaigrette.Continue reading “Beet, Orange, Mint and Feta Salad”

Happy Valentine’s week 😍🍫💋💃🏿❤️🍾💗❣️ Recently, my cheese boards have been taken to a whole new level: the #CHARCUTERIEBOARD 🧀🥖🍇🍒 is one of the easiest appetizers for a crowd or just a few. I’ve been playing around a bit this week with some Valentine’s-themed boards. Here are some tips when it comes to putting a a charcuterie board together.

Just in time for the Super Bowl 🏈, this bright, flavorful Veggie Chili has come to the rescue 🎉! It’s smoky 🔥 and balanced with as much kick 🌶 as you choose, and it’s sure to please everyone from the meat lover to the vegan in your life! The Super Bowl is coming… so make a batch now!