A Patient Exchange

Uniting the Voices of Experience

Author

Erin Alderson

Garlic Roasted Potato and Spinach Salad with Eggs

Spring is a wonderful time to simplify- to throw open the windows, linger a bit longer outside (enjoying the sun), and go back to the basics of cooking. I think it’s easy to get overwhelmed when it comes to recipes…. Continue Reading →

Asparagus Polenta with Dill-Pistachios and Burrata

This asparagus polenta can be ready in about the time it takes to cook the polenta. It’s also perfect for the still slightly cooler spring evenings. Best of all, it’s highly adaptable for what you already might have on hand…. Continue Reading →

Kale Egg in a Hole

Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details. Egg in a hole, the most straightforward recipe name When it comes to breakfast, I’m a savory eggs and toast kind of person. Normally I do a… Continue Reading →

Spring Vegan Recipes for Lunch and Dinner

Beyond the fruits and vegetables at the market, the core recipes I make are cyclical. During the winter months I go heavy. Extra cheese, butter, and more pasta than I care to admit. Then, when spring comes around, I find… Continue Reading →

Harissa Cauliflower Lentil Stew with Lemon

Lentil Stew: my go to recipe I always feel like I’m never cooking with lentils enough. Sure, we make these lentil bites in some form every couple of weeks. However, for something so cheap and easy, I feel like they… Continue Reading →

Avocado Egg Sandwich with Hummus

When you live in a household that’s favorite meal is breakfast, creativity knows no bounds. This egg sandwich is the perfect breakfast treat and I’ve even been known to wrap it up and take it on the road. Fried Egg… Continue Reading →

Garlicky Beets with Dill Bean Puree

I wish I had a sexier name for this dish but when you start combining things into a dish that really doesn’t have a name like ‘taco’ or ‘grain bowl’, a name with all the ingredients is the best I… Continue Reading →

Amaranth Porridge with Caramelized Bananas and Pecans

I gravitate towards the savory breakfast, even to the point of eating leftover dinner in place of waffles, pancakes, or sweet porridges. However, sometimes my sweet tooth gets the best of me. Luckily, I can make a mean bowl of… Continue Reading →

Sunflower Carrot Risotto with Hazelnut-Pea Shoots

This dish rings in spring in the best way possible. A creamy carrot-sunflower puree helps keep the risotto vegan while the fresh pea shoots bring the greens.  Making a creamy carrot risotto While I love making a delicious, cheese-based risotto,… Continue Reading →

Broccoli Salad with Couscous and Tahini Dressing

Post sponsored by Bob’s Red Mill. See below for more details. The Brassicas For these types of salads, I would typically use cauliflower. However, I wanted to keep the color vibrant. The broccoli provides that and I love the texture… Continue Reading →

Herby Kale Omelette with Manchego Cheese

Green Sauce When it comes to experimenting with recipes, sauces are up there as a favorite. It can be easy to completely shift a dish (or many dishes) with one simple sauce. I don’t use a lot of kale outside… Continue Reading →

Sweet Potato Pasta with Vegan Walnut Cream Sauce

As we wait patiently (or not so patiently) for spring, I’m sharing what feels like a bit of a last-hurrah for winter recipes. This pasta with walnut cream sauce came out of one of my instagram recipes. People liked it… Continue Reading →

Lentil Rotini with Garlicky Kale and Goat Cheese Sauce

Post sponsored by Barilla. See below for more details. Before spring starts to show, I wanted to share one last cozy pasta meal. This lentil rotini pasta features easy garlicky kale, a no-cook goat cheese sauce, and Barilla Red Lentil… Continue Reading →

Fried Egg Cauliflower Grain Bowl

Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details. It is really amazing that I do not have more grain bowl recipes on this site. A grain bowl is by far the biggest staple meal for… Continue Reading →

Chickpea Casarecce Pasta with Roasted Sweet Potatoes and Chimichurri

Post sponsored by Barilla. See below for more details. When it comes to pasta in the winter, I tend towards pasta with cream sauces or loaded up on cheese. It’s a hold-over from all those snowy days in the Midwest…. Continue Reading →

Ginger Sweet Potato Soup with Crispy Farro

Post sponsored by Bob’s Red Mill. See below for more details. I feel like not much needs said beyond winter and soup. It’s almost a testament to how creative one can be during the cooler months: just how many different… Continue Reading →

Chickpea Crepes with Roasted Vegetables and Chipotle Compound Butter

I love recipes like this one. There are three components, all in their own way delicious and solid. Straight-forward roasted vegetables look like the star but I actually think it’s the chickpea crepes and the chipotle compound butter. Compound butter… Continue Reading →

Broccoli Pesto Pasta with Chickpea Casarecce

Post sponsored by Barilla. See below for more details. There is nothing quite as delicious as a simple bowl of pasta tossed with a bit of pesto. This take with an easy broccoli pesto pasta is one of the ways… Continue Reading →

Sunchoke Hash with Tarragon and Chickpeas

I’ve made mention that if I were to ever open a cafe, it would serve breakfast and lunch. These are the meals I enjoy most and the meals I feel I could endlessly create. I also love updating classic breakfast… Continue Reading →

Spiced Butternut Squash Soup with Chimichurri

While you may be thinking to yourself in a sarcastic voice, “just what we need need, another butternut squash soup!” I urge you to think of this more as inspiration and less as a direct soup recipe. Take your butternut… Continue Reading →

Chickpea Pasta with Chili-Butter Tomato Sauce

Post sponsored by Barilla. See below for more details. When it comes to the winter months, I always crave pasta. For the most part, It’s an easy dinner to get done in 30 minutes and it’s easy to please even… Continue Reading →

Adobo Acorn Squash, Crispy Quinoa, and Chimichurri

When it comes to roasted squash, I’m all about big flavors. Give me all the spices and herbs. This adobo acorn squash is the perfect example. The squash is roasted in a great mix of spices and finished with one… Continue Reading →

19 Veg-Friendly Party Snacks

When it comes to the holidays, I get most excited about the parties (and the food at them!) With a little inspiration, your holiday party can be rocking some wonderful veg-friendly snacks. While you can start with a solid cheese… Continue Reading →

© 2019 A Patient Exchange — Powered by WordPress

Theme by Anders NorenUp ↑