Oil-Free Red Lentil Pasta Salad T.B.G.A.

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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 tomato, basil & garlic. And it takes the nutrition density even a step further by eliminating the refined oil and instead getting it from whole foods like avocado. You can add other veggies to the asparagus or eliminate the asparagus for a more traditional version of a tomato, basil, garlic “TBG” pasta salad.

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Chickpea & Wild Mushroom Cakes with Basil-Mint Tzadziki

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Lately I have been thinking this a lot: “A tzadziki would go great with this dish.” But I hadn’t found a great, vegan plain yogurt. Although some will argue that dairy yogurt is good for you, if you are avoiding dairy, or keeping vegan, a dairy yogurt just won’t do. Then the other day I was headed to one of my local grocery stores, but coming from a completely different direction than usual. Surprise! I rode my bicycle right into the South Pasadena Farmer’s Market. I couldn’t get from one end of the market to the other without completely spending all of my cash. Then I found a vegan nut cheese maker called Blode Kuh. And there before my eyes was a sample cup filled with cashew yogurt. Yum and yay, because not only was the yogurt fantastic, the cheese maker accepted my credit card on his “square” thing. Gotta love technology! This recipe is devoted to the people at Blode Kuh! Thank you for your awesome yogurt!! Read More

Basil-Hemp Pesto Spaghetti with Veggies

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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

Sprouted “Risotto” with Asparagus, Peas, Fennel, & Mint

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This time of year, whenever I start to see fresh English peas and asparagus at the market, and the nasturtium flowers start to take over the garden, my cooking mind always wanders to spring risotto with asparagus and peas. So, the other night I was making a side dish of sprouted brown rice, and I noticed that the texture would probably lend itself well to a risotto-style dish. Well that’s all I needed to give this one a try…voila! A healthy, sprouted risotto that makes a great vegan entree or side dish! Read More