I am kind of on a hemp kick right now. Hemp seeds have almost earned “BFF” status in my kitchen life. Unlike their chia and flax counterparts, hemp seeds have a buttery nut-like texture making them an ideal go-to for those times you need to fill that “dairy” component in a recipe or a dish. And, three tablespoons of hemp seeds have ten grams of plant based protein! If you can live with their fat content then I say keep them around and discover all their hidden talents. I put them to a pesto test and I was delighted and a bit surprised that it came out better than the traditional pesto with parmesan. By the time it got to the plate it had become the star of a refreshing spring pasta dish. Read More
Eggplant Cannelloni with Mushrooms & Leeks
Cannelloni, ravioli, manicotti, tortellini…what do these foods have in common besides ending with the letter “i”? Well, it is probably safe to say that they are all loved by many for their cheese-stuffed, pasta goodness. One of my favorite reasons for blogging on here is to discover healthier, less toxic versions of this kind of stuff. With that said, I am loving this cannelloni creation that has been evolving in my kitchen. It delivers a rich, comfort food experience without any of the bad stuff. And, it is great the next day, even cold! I know this because I left it sitting on the stove one cold winter night, and the next morning it was devoured before I could wrap it and put it into the refrigerator! The sunflower seeds give this dish enough clean protein to replace any meat or dairy version, and the mushrooms don’t need any nutrition hype to make their healthy introduction. In other words, this would make a great entree whenever you have that urge for a comfort food whatever…ending in “i”!