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…
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…
Dried Cherry Cranberry Sauce
How much do I love cranberries? So much that I stock up in the fall to last all year! Cranberries shouldn’t be only for the Thanksgiving table. Cranberries freeze very well and are jam packed with Vitamin C, an essential immune boosting vitamin and anti-oxidant. Add cranberries to breads, muffins, smoothies, oatmeal, etc. Cranberries are…
Arugula Lentil Salad With Grapefruit, Roasted Beets, & Maple Chipotle Walnuts
This salad is full of in-season foods: roasted beets, grapefruit, and nuts. It’s a beautiful presentation and all of it can be made ahead of time, assembled right before you want to serve it. How’s that for a perfect holiday food?! The dressing I created to go with this is oil free. Because of that,…
