Recipe: Pizza Dough
Post by Olivia Blodgett, Registered Dietitian
It’s time to give away another one of our secret cooking class recipes! Our recipe for pizza dough is so simple but it’s SO good and it’s just not fair to keep it to myself. Our pizza class was always hectic, hot (the fire alarm never failed to go off several times during class) but super fun and so delicious. This is one of those recipes that I find myself referencing often at home. Making your own pizza dough is well worth the minimal effort it takes and is such a fun thing to do with dinner guests. I’m looking forward to a pizza party myself, tonight!
Read MoreRecipe: Vegan Mexican Fudge
Post by Olivia Blodgett, Registered Dietitian
One of my new personal chef clients just requested desserts and I couldn’t be more thrilled. Making vegan desserts is really fun and they always turn out so satisfying. I made this recipe for them this past week, which was one that we made for Nourish’s 5 year anniversary party. Enjoy!
Read MoreRecipe: Heirloom Tomato Tart
Post By Olivia Blodgett, Registered Dietitian
If you are like me and your tomatoes are finally just now getting ripe, you need to act fast and figure out how to eat them at every meal! This yummy tomato tart is dinner in my house tonight. I hope you will enjoy it too!
Read MoreRecipe: Mongolian Soy Curls
Post by Olivia Blodgett, Registered Dietitian
I made this dish for personal chef clients this week and was asked to post the recipe. I love working with soy curls both for their nutritional value (they are a great source of protein), their versatility and their texture. If you live in Portland, soy curls can be purchased in the bulk section of New Seasons. If you aren’t local, you can purchase them online here. They are a great pantry staple to always keep on hand for a quick meal!
Read MoreRecipe: Roasted Carrot and Chickpea Salad with Dill
Post by Olivia Blodgett, Registered Dietitian and Personal Chef
This salad is a favorite of my personal chef clients. It’s very simple and quite tasty. I love to use rainbow carrots if I can find them and if you’re not vegan, crumbled goat or feta cheese would make a nice addition!
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