Gaillardia is an easy-to-grow perennial that puts on a burst of color throughout the summer months. With a few simple preparations, you can set up your plants to survive winter's chill and come back healthy in springtime. Learn how to care for your blanket flowers during the winter in this guide. Read more now.
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Your boysenberry bushes provided tasty sweet-tart berries through the summer, and now they’ve died back. You know they’re going to return in the spring – as long as you can keep them warm this winter. But how do you do that? What steps are involved? Learn everything you need to know in our guide. Read more.
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I can’t believe this is tofu! This creamy, tangy whipped tofu feta with smoky, savory, sweet, spicy ‘honey’ on top takes just 15 minutes. It’s perfect for snacking, potlucks, and holiday parties! (gluten-free and nut-free with soy-free option. 15g protein and 3g fiber per serving not including sides)
This dip, it’s luscious, tangy, creamy, delicious! Topped with a smoky savory spicy sweet topping. And it takes just 15 minutes! Once you try this dip, you’ll keep coming back with I can’t believe it’s tofu! I can’t believe it’s vegan!
We make the whipped feta with a block of tofu, but nobody will believe that it’s tofu-based. Even Dalana, my assistant, who is a level 10 tofu skeptic, said that she can’t taste the tofu in this vegan whipped feta at all.
Then, we top the dip with this spicy, savory, smoky, bacon-y, hot honey kind of situation. Of course, vegan. And then there’s a crunchy topping with crisp garlic, some toasty seeds, and pine nuts.
This vegan tofu feta is easy to put together and it will disappear so quickly. You just add everything to the food processor for the tofu feta and it’s done. You crisp up a little bit of the garlic and toast the seeds, and that’s done. Mix the hot honey ingredients together, and that’s done.
It’s just an awesome dip, and it’s packed with protein, from the tofu and the seeds on top. A serving of this delicious dip has 15 grams of protein!
Whipped tofu feta is smooth, creamy, and versatile. You can serve it as a dip with a side of garlic bread, pita, veggies, or whatever else you like. You can use it to make sandwiches with crisp, fresh veggies, and it’s so filling and delicious. You can spread it on the bread with some onion and peppers and bake it to make high protein cheese toast. Or, add it to your charcuterie board with some of my other dips, like my jalapeño popper dip, spinach artichoke dip, or French onion dip. So many ways to use it!!
Continue reading: Creamy Whipped Tofu Feta with Smoky Hot “Honey”
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The bright blooms and rounded leaves of nasturtiums bring cheer to the summer garden. However, these edible annuals don’t do well in the winter chill so to survive the colder months, you’ll need to give them some extra care and protection. Get our top tips on how to care for nasturtiums during winter. Read more now.
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Cold weather doesn’t have to put an end to the gardening season. There are plenty of frost-tolerant leafy greens that can be grown easily, well into the winter months. Continue reading for a list of yummy salad greens to grow in cold conditions, as well as some important factors to consider when growing winter greens.
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Your delphiniums bloomed splendidly during the summer, and now they’ve died back. You know they’re going to return in the spring, but only if you prepare them for dormancy and keep them warm during the winter. But how do you do that? What steps are involved? Learn everything you need to know in our guide. Read more.
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Lettuce thrives in cool weather, but is frost too much for this leafy green? In this guide, we share the most frost-tolerant lettuce varieties to grow in your garden, along with ways to protect salad greens in freezing temperatures. Avoiding frozen roots is the key to fresh lettuce through fall and into the winter.
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If you are growing peonies you'll need to know how to care for them over the cold winter months. Peony plants require a period of dormancy and chilling hours to bloom again next season. So how do you prepare your plants for winter? Learn all about winter care for peonies in this guide. Read more now.
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Banana plants add a dramatic and splashy punch of the tropics to the landscape, but they will succumb to winter’s wrath if they’re not properly cared for. In this article, our experts share several ways to safely overwinter these (mostly) cold-intolerant plants so they are happy and healthy when warmer weather returns.
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You’ve enjoyed their vibrant autumn color and now winter is creeping in. But what if you’re not ready to say goodbye to your mums? Rather than tossing them out, our helpful guide will show you how to overwinter your plants so you can enjoy them year after year, from fall prep to spring care. Read more now.
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Spirea are deciduous ornamental shrubs loaded with beautiful, showy flower clusters in either spring or summer, depending on the variety. These tough, durable, deciduous plants are cold-hardy and able to withstand a variety of harsh seasonal weather conditions. Learn how to care for spirea shrubs in winter in this guide.
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There’s nothing better than homemade fresh pesto in the middle of winter. But supermarket basil gets pricey after the summer season, and it can be hard to find. The good news is that there’s a way to keep your garden basil alive throughout even the chilliest winter months. Find out how in our guide. Read more now.
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Strawberries are suited to cultivation in USDA Hardiness Zones 3 to 10. With the proper winter care, hardy varieties can come back year after year and yield abundant harvests of sweet and juicy berries. Learn how to prepare and protect your strawberry plants during the winter months in this guide. Read more now.
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There’s no reason to settle for a drab, gray garden during the winter. Here are 25 suggestions, plants that can transform your cold weather landscape with color whether you need a shrub or a ground cover, to bring some delight when your garden needs it most. From hellebores to mahonia, we have every garden covered.
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Smoky Moroccan harira soup with chickpeas, red lentils, and quinoa is a budget friendly, 1-pot meal! Bring crusty bread to dip. (21g protein, 21g fiber, 8 mg iron. Gluten-free, soy-free, nut-free. Oil-free option.)
This is such a hearty, delicious, and easy one-pot soup. Today, we’re converting pantry staples into a rich, deeply flavored, hearty, and satisfying harira. This Moroccan chickpea and lentil soup is budget-friendly, one-pot, meal prep-friendly, and packs 21 grams of protein and 21 grams of fiber per serving, and 8 mg Iron. It is cozy, and it tastes like it has been simmering all day, but it really only simmers for about 30 minutes!
Often, harira has either pasta or grains added in it. I am using quinoa in the soup along with the chickpeas and lentils. That makes the soup gluten-free. It is also nut-free and soy-free, if you use nut-free and/or soy-free non-dairy yogurt for the topping, or just skip the yogurt topping altogether. Harira is rich and hearty, even without it.
Serve this with a side of toasty bread, garlic bread, or pita bread, and topped with some creamy non-dairy yogurt and lemon juice. It’s also great over a baked potato or over roasted veggies.
This recipe is rich in folate, iron, potassium, and magnesium from the lentils. It also has vitamin C and lycopene from the tomato. It is very budget-friendly, about $6.50 to $7 for the whole pot!
Continue reading: Moroccan Harira with Chickpeas and Lentils
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Brussels sprouts are a cool weather crop suitable for cultivation in USDA Hardiness Zones 3 to 9 and their flavor is improved by a light frost. But what about if a heavy freeze is in the forecast? Learn how to protect your brussels sprouts and enjoy a fresh winter harvest in this guide. Read more now.
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Marry me white bean soup is a creamy, smoky soup with rich, Italian flavors. That tofu cashew hemp cream packs nutrition! (gluten-free with easy soy-free and nut-free options. 23g Protein, 13g fiber 7mg iron. 1-pot, 30 minutes. Freezer friendly and budget friendly!)
What if I told you that you could make an amazing, creamy, 1-pot soup that is also comforting and nutrient-dense? It is hearty, budget-friendly, easy, and packed with protein, fiber, and iron. It is also packed with amazing flavor and is ready within 30 minutes. It is also weeknight-friendly and uses mostly pantry staples. The whole pot only costs about $5 to $6 to make.
Marry me white bean soup is creamy, hearty, and nutrient-dense. There’s 23 grams protein, 13 grams fiber, 7 mg iron, and even more nutrients in a bowl of this marry me soup! There’s protein from the white beans, cashews, hemp seeds, tofu, and nutritional yeast, and fiber from the vegetables, greens, and white beans.
To make it more hearty, you can add red lentils to the soup while simmering in the stock. The lentils add even more protein and fiber! Or, you can double up on the white beans.
The sun-dried tomato, smoked paprika, creamy texture, and garlicky flavors work really well with some pasta as well. You can also serve it with cheese toast or toasted sourdough, garlic bread, pita.
Continue reading: Marry Me White Bean Soup (23g Protein 1-Pot, 30 minutes)
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To have healthy, beautiful roses, you need to grow varieties suited to your growing zone. And if you live where the ground freezes during the coldest months of the year, you may have to provide winter protection to get those beauties safely through to spring. Learn how to winterize your roses in this guide.
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I’ve made plenty of lentil soups, but this lentil potato soup is the one I keep coming back to. It always wins on flavor and nutrition, and I’ll tell you the simple techniques that make it unbelievably flavorful every time. Each serve packs 20g Protein 14g Fiber 8mg Iron (gluten-free, soy-free, nut-free)
This pot of lentil potato soup, including the toasted seed topping, has 75+ grams of protein, 56 grams of fiber, 24 milligrams of iron(8 per serve is 44% dv), about 700 milligrams of magnesium, 12 milligrams of zinc, plenty of omega fats, and lots of vitamins A and C, along with calcium.
This lentil soup has so much flavor from the way we build up the flavor profile and spices. It is hearty with plenty of veggies and kale, and then we level it up with a toasty seed topping that not only adds amazing texture but also boosts the nutrient profile of the soup.
The lentils bring protein, fiber, iron, and folate. Kale adds vitamins K, C, and A, along with calcium. Pumpkin seeds, hemp seeds, and sesame seeds bring magnesium, zinc, calcium, omegas, and even more protein. The potatoes add vitamin B6 and potassium, while the carrots contribute beta-carotene. This lentil soup is truly a powerhouse of nutrients.
To level up this lentil potato soup, 1. we first toast the garlic in the oil. Toasting the garlic releases its flavor into the oil, and then we add the onion. The onion stops the garlic from continuing to cook, so you get perfectly golden garlic without burning it. Next, we toast the tomato paste with the onion. This caramelizes the tomato paste and builds even more umami into the soup.
2. The flavors: we build layers of flavor with herbs and spices. I use oregano, but basil or thyme work just as well.
Then, I make a quick harissa-style spice blend with ground coriander, cumin, onion powder, and smoked paprika. You can also use a prepared harissa blend, sumac, shawarma spice blend, baharat, curry powder, or Cajun seasoning. All of these work wonderfully here. I also add black pepper to deepen the flavor and add a gentle heat.
These layers of herbs and spices create an incredibly flavorful broth for the lentils and potatoes to cook in.
3. The potatoes are added midway through cooking, so they become perfectly tender while still holding their shape. They soak up all of the delicious broth without falling apart. If you prefer a thicker soup, you can add the potatoes at the beginning, so they break down into the broth.
Toward the end of cooking, we stir in plenty of kale to make the soup even more nutrient-dense.
4. We make a quick toasted seed topping. This adds to much texture and flavor, it’s surprising and incredible! We use pumpkin seeds, hemp seeds, and sesame seeds. The seeds are toasted with lemon zest, which adds a bright, zesty flavor that pairs beautifully with their nutty richness. We finish the topping with Aleppo pepper flakes for a smoky, gentle heat. If you don’t have all three kinds of seeds, use one or two instead, but definitely make the topping!
Continue reading: Lentil Potato Soup with Crunchy Seed Topping
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