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….
Falalalala Falafel: Gluten Free and Vegan
Falafel: you know it, those deep fried wonders of the Middle East? They try to package it up with some veggies on top of it to make it look healthy? Well how about a falafel that’s easy to make at home and totally healthy?! Yes. please! I took inspiration from my favorite cookbook: Moosewood, and…
Thai Vegetable Stew
This stew was inspired by a recipe I saw in the Forks Over Knives cookbook for a Thai stew. It’s quite different from their recipe, but the idea inspired me to create this. I made this for a sleepover my kids were having. The kids we had over are good eaters-and they loved this. In…
Miso Lentil Salad With Roasted Root Vegetables
This recipe came to me as a task assignment for a plant-based cooking course I’m taking (www.rouxbe.com). The assignment was: create something with a starchy vegetable and some greens. I had just harvested a bin of carrots, beets, kale, and some surprise parsnips (I had forgotten I had planted them!). So of course, they showed…
Limey Black Bean Tacos
Delicious, and easy to make, these beans were great for a weeknight meal. I found this recipe to taste even better the next day, so you could make a large batch of these to use throughout the week. The beans could be added later on to a rice bowl, a salad, or to spice up…
