I created a stew made of lentils, brown rice, carrots, garlic, and onions. It’s been so cold here, and we wanted something comforting but different. I traditionally make lentils with Middle Eastern or Indian spices. I decided to switch it up. In comes Italian Lentils. I had never made stuffed peppers as a main meal….
Spanish Chickpea Stew
Chickpeas-powerhouses of protein and substance. I was inspired to make this dish for a class assignment in my plant-based cooking class www.rouxbe.com. I had to switch up a stewed chana masala and take it to another country. Well, it landed in Spain. The smoked paprika gives this dish its Spanish flair, along with turmeric and…
Pasta Fagioli: Vegan and Gluten Free
I have always loved pasta fagioli. It’s one of those soups that comfort you and taste like wrapping yourself in a blanket. Problem is, I can never eat it any more because I can’t eat that evil gluten. So, what’s a girl to do? Make her own of course! This soup, as with all of…
Maple Chipotle Walnuts
I love spiced nuts (go ahead, you can giggle)! I usually don’t make spiced walnuts, and go for cashews or almonds-which you could totally do here too. This time, inspired by a cooking course I’m taking, www.rouxbe.com, I made these walnuts to go on top of my arugala lentil salad. Problem was, everyone was snagging…
Gingered Miso Soup With Steamed Tofu
So-you want to get Asian take out? Don’t feel like going to pick it up? How about make-in? You can make your own miso soup in under 10 minutes!!! This soup is so easy to make and it can be a full meal if desired. I have made this as a quick lunch, served it…
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