Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
As a vegetarian, I’ve never been convinced of the magical healing powers of chicken noodle soup. That doesn’t stop everyone else though from praising the power of warm broth. Without fail, every time I have a cold someone urges me to go home and sip on soup. While my chicken-less soup does the trick sometimes, I was craving something a bit more hearty last month when I was under the weather.
I’m convinced that comfort foods are more linked to memory, not to any actual comfort they provide. As a child, I would request cinnamon-sugar toast or buttered noodles whenever I was sick. To this day whenever I have either of those foods, I am reminded of days home from school, drinking tea and watching Saved by the Bell.
When I couldn’t decide between a soup or heavier comfort food like grilled cheese or pot pie, this skillet came together. The perfect combo of hearty root vegetables in a stew-like base, topped with fluffy scallion biscuits. It also has the advantage of being a one-dish meal, perfect when you don’t feel like doing anything- let alone cooking.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
A hearty vegan casserole topped with homemade scallion biscuits.
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