If you are keeping away from grains, gluten, and other forms of refined carbohydrates, you should definitely give this Chickpea & Hempseed Salad Sandwich a try. The marinated, roasted, and cooled Portobello mushrooms are used as a base, like an open-faced sandwich. And of course, you can always enjoy these ingredients together on a traditional … Read More
I love it when a random “grab two things and see what happens” move in the kitchen turns out to be so yummy. This avocado & pear salad is an extremely easy recipe that mixes pears with avocados, and finishes it off with some fresh lime and basil. Add this to your list of simple … Read More
This hearty warm salad is a quick, easy way to get a plant based, super nutritious, and filling meal into your busy week. All you need is to make sure you have a good variety of vegetables and starchy vegetables on hand. You can pretty much substitute any ingredient here for whatever you want to … Read More
I love making hearty, colorful, nutrient dense salads for dinner, like this vegan caesar style salad. Some salads consist of a variety of fresh, raw vegetables. For this filling-yet light salad, I used leftover oven roasted yams. But leftovers or not, you can roast up some yams, beets, rutabagas, and put together a delicious, plant-based entre … Read More
I recently stumbled across a jar of wild crafted fennel pollen at Cookbook, a funky little grocery market near my house. They carry stuff like locally grown produce, kombu, and to my delight, fennel pollen! Fennel pollen is kind of magical because it can be sprinkled on a variety of things- salad, popcorn, grilled fish, … Read More
I am such a lucky guy, because my neighbor gave me a nice bag of Fuyu persimmons! And I picked up a container of chickpea miso, all in the same week. I saw this as a cosmic directive to whip up this Spinach Persimmon Salad; a Japanese-inspired salad that will blend well with the traditional … Read More
Each year I like to try a different kind of squash in the food garden. And I am extremely pleased that ronde de nice squash made its way onto my list this year! It has the consistency of a summer squash like zucchini, yet it is hearty, with a soft center and tender seeds that … Read More
I found some flowering watercress at the Farmers market this week, so I decided to make it the star of the blog post! There isn’t much to say about watercress except how simple it is to enjoy it as a stand alone ingredient, or mixed into all kinds of stuff. I pulled some tomatoes and … Read More
I am enjoying the new red lentil pasta varieties that have been popping up at the store. If you are going to have pasta, these are a good way to go, with just lentils, quinoa and water as ingredients, and packed with protein and other nutrients. This recipe is a cold salad twist on linguine with … Read More
Used to be that tuna salad was considered the “healthy choice.” But now who knows? Is the tuna wild? Is the mayo used to make the salad healthy? What about the bread for the sandwich? Is it gluten free? We can drive ourselves bonkers trying to keep up with all the information. And, this may … Read More
