Chickpeas. There are a lot of delicious things you can make with them. If you haven’t yet tried them roasted in the oven, now’s the time. When roasted in the oven, these fiber and protein-packed legumes turn into a crispy, flavorful, savory, healthy and yummy snack. You can toss them with a couple of herbs… Read More
The flavor of much-loved carrot cake is ideal for adapting into something different. Why not a heartier and interesting way to make oatmeal? You don’t even have to eat it only in the morning for breakfast. This is an easy and versatile recipe. You can make it as overnight oats* or you can cook the… Read More
Quick and easy. Make as a snack or dessert. Feel free to make changes to suit your preferences. You can use a different nut/seed butter, add nuts, seeds or dried fruit, etc. You could also roll them in shredded coconut. If you add extra ingredients, you might have to adjust the maple syrup to make… Read More
The past several weeks I’ve been prepping Greek salads in mason jars for my daily lunches. The salad keeps well, up to five days in the refrigerator, in a jar as long as you layer it well—heartier vegetables on the bottom to marinate in the dressing and salad greens (which are more fragile) at the… Read More
Marinated firm tofu makes a great plant-based substitute for feta in a Greek salad. The tofu doesn’t even need to be cooked! I know tofu often gets a bad rap and many of you are probably reading this with a healthy dose of suspicion—tofu as a substitute for feta, what???? I get it. Still, I dare… Read More
In my last post on BBQ Jackfruit Sandwiches, I mentioned how interesting and versatile jackfruit is. Lately it’s been popular in the vegan cooking space because it’s texture is a lot like pulled pork. Although you can buy it fresh, I’d recommend getting it canned (make sure its in water on brine) from an Asian… Read More
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