Favorite recipes from Simple Feel Good Food

I love ALL the recipes in it Simple comfort food, but I’ll spotlight a few of my top favorites below. What are yours? Let me know in the comments!





Simple comfort food has been out for almost two weeks! It was such a pleasure to see what you cooked from it. Tell me, do you have a favorite recipe so far? I want to know it! Share your answer in the comments below.

Speaking of favorite recipes, countless readers have asked me what my favorite recipe is! It’s impossible to pick just one, so I’ll take today’s post to highlight a few.

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#1: Creamy Cauliflower Enchiladas, p. 107

We had to test this recipe a few times to get it just right, but every change was worth it. Now it’s one of my favorites in the book! The nifty thing about it is that it uses a head of cauliflower in two ways. Half of this goes into the enchilada filling and the other half is mixed into the creamy, savory sauce.

Sprinkle these enchiladas with cheese if you like, but feel free to leave them out for an awesome vegan version. Whichever option you choose, expect to go back for seconds. These enchiladas are so good!


Sesame Heirloom Tomato Salad


#2: Heirloom Tomato Salad with Sesame, p. 49

Who is still dreaming of the tomato high season? When I bring home my first heirloom tomatoes from the farmer’s market, I’m going to make this salad. In it, roasted seeds, creamy avocado, nutty sesame oil and lime play a beautiful layer of juicy tomatoes. It’s insanely simple, but that’s how a good tomato salad should be. It really makes the tomatoes shine.


Tortellini soup with lemon zest broth


#3: Tortellini Soup with Lemon Zest Broth, p. 95

You will use LOTS of lemons to cook your way through Easy comfort food! Any time a recipe calls for lemon juice but no zest, use a vegetable peeler to grate the lemon before squeezing it. Keep these zests in your freezer, and you’ll soon have enough to make the tender lemon zest broth that stars in this recipe. I know it’s not soup time, but I could eat this soup all year round.


Broccoli Steaks with Chickpea Romesco


#4: Broccoli Steaks with Chickpea Romesco, p. 105

Impress guests at a summer dinner party with these beautifully charred broccoli “steaks”. I serve them with lemony couscous, grilled chickpeas, and a creamy chickpea romesco sauce to make them a full meal.


Tofu and green vegetable curry


#5: Tofu & Green Vegetable Curry, p. 149

This green curry is one of the make-ahead dinners in Simple comfort food. But instead of making the whole curry ahead of time, you just make the savory curry paste. Freeze it in ice cube trays and you can make a quick green curry any night of the week.


Lentil Pan Lasagna


#6: Lasagna with Lentil Pan, p. 222

It’s every bit as cozy and comforting as classic lasagna, but it comes together on the stovetop in 30 minutes! I top the succulent pasta with dabs of lemon ricotta and hazelnut breadcrumbs, adding depth of flavor and an exciting textural contrast to the dish. If you are vegan, substitute the vegan ricotta for the lemon ricotta on page 161.

This recipe appears on Day 3 of our Lentil 3-in-1 Meal Plan. Don’t know what a 3-in-1 is? Check out this post to learn more!


Freezer Carrot Cake Bars


#7: Carrot Cake Bars in the Freezer, p. 247

These bars caused quite a stir on social media and so many of you waited patiently to make them until the book came out. Now that it’s here I hope you love them!

Of all the goodies in this book, they are definitely the ones I crave the most. They have a nutty, warm spiced carrot base and a rich layer of cashew frosting on top. They remind me so much of my mom’s famous carrot cake, but they’re made with whole foods and plant-based ingredients. The perfect everyday treat!

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Don’t forget to share your favorite recipe in the comments! Happy cooking, friends.

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