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One Pot Italian Quinoa and Lentils
Let me begin by saying that this one pot Italian quinoa and lentils dish is very, very tasty. It’s also nutritious, easy to prepare, easy to adapt, and super creamy and comforting. Now that I have...
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Berry Peach Chickpea Flour Breakfast Crisp
For most of the summer I’ve been posting on Tuesdays–just a routine I’ve settled into–but I’m so excited about this recipe that I want to share it just as the week gets underway. I touched on...
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Protein-Packed Black and Kidney Bean Quinoa Salad
It can be daunting to ponder vegan options for a July 4th get together. Should one go with something traditional and suitable for grilling, like veggie burgers, tempeh skewers, or seitan? Perhaps it’s...
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Cumin Roasted Carrot and Lentil Tacos
I’ve been eating a lot of soft taco/tostada meals recently. They’re such an easy vehicle for veggies and plant proteins, and it’s fun to come up with creative toppings (even if my usual default is...
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Yellow Split Pea Coconut Breakfast Porridge
Savory breakfasts have been a staple for me this winter. Much as I love my customary bowl of oatmeal, banana and PB, I’m enjoying the variety of flavor and seasonings that savory breakfasts afford....
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Pinto Bean Skillet Bake with Spicy Sunflower Oat Topping
What is it about cooking in a skillet that automatically makes a meal feel more like comfort food? I love the one-pot simplicity of skillet meals, and this pinto bean bake with spicy sunflower oat...
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Yellow Split Pea and Millet Cakes with Carrot Miso Sauce
Back in May, I had a chance to team up with the US Dry Pea and Lentil Council on some recipe development for the International Year of Pulses. It was a real treat, a chance to show off my love for the...
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