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Vegan Edamame Mushroom Stir-Fry with Roasted Sesame Seeds Recipe
Edamame, or young green soybeans, are wonderful eaten straight out of the pods, and I love them with Friday night sushi takeout. I buy shelled edamame for recipes to save prep time. My taste testers...
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Red Lentil Hummus with Cumin and Sriracha
I’m not over exaggerating when I say that my husband and I eat hummus every. Single. Day. Usually I purchase commercially made varieties, but it just dawned on me while writing this that if I make my...
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Roasted Cauliflower with Cashews & Curried Dip
Get excited…. today cauliflower gets made over with a flavor explosion! Cauliflower naturally gets sweeter as it roasts and its flavors concentrate. If you’re like me, you will find yourself spooning...
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Quinoa and Black Bean Cakes with Cumin & Chile
Breaking news: My husband agreed to eat one vegetarian meal per week. Upon hearing his statement, I had to act quickly. I remembered the quinoa burgers that I tasted at Campbell Soup Company’s...
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Tomato & Avocado Quinoa Salad with Cumin & Cilantro (and the skin and diet...
For the past two weeks I’ve been adhering to a gluten-free diet and I’ve noticed a difference. Before I share the method behind my madness, I want to make sure the diet works for the reason I...
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Banana Coconut Cream Bars with Almond Crust
A couple of months ago, I was trying out a gluten-free diet, which I am no longer on. I was “jonesing” for something crusty, carby and sweet, and I couldn’t get banana cream pie off my mind, so I came...
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Tepary Bean Salad with Red Bell Pepper, Cumin & Lemon Vinaigrette
How to Cook Tepary Beans I recently discovered tepary beans – the only legume native to Arizona, from the Southern region – while attending the Arizona Farmer + Chef Connection. Tepary beans commonly...
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Crunchy Cilantro-Lime Hummus Tacos
My husband actually raved about these vegan tacos! He didn’t ask for a side of chicken sausage or even sprinkle on cheese. He just happily ate (devoured) them, as I did: slathered with taco sauce and...
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Creamy Vegan White Bean Ranch Dip
Ranch dressing….what’s not to love? The complex blend of herbs, spices and salt. The acidic tang of buttermilk. Its versatility on vegetable crudités, French fries, and dare I mention bad pizza crust?...
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Pear, Apple and Grape Salad with Thyme and Walnuts
Fall Fruit Salad While lush summer berries and melons are frequently enjoyed as fruit salad, it is a mystery to me why seasonal fall fruits don’t get the same treatment. I’m trying to change that by...
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Creamy Rosemary-Chive Cashew Spread
Nutritious breakfast spread options are typically limited to vegan buttery spread and traditional nut butters. I am also a fan of mashing fresh avocado on toast. Here is another savory topping to add...
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Curried Broccoli and Chickpea Sauté
While I love blasting broccoli in a 425-degree oven to concentrate flavors and crisp the edges, stovetop pan searing and braising adds a new dimension to broccoli while keeping the kitchen cooler...
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Spring Sugar Snap Pea Shooters
Puree makes eating veggies a snap It can be so tempting to skip vegetables at lunch. Maybe you have healthy pasta dinner leftovers, but no vegetables to serve on the side. That batch of chicken...
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Banana Coconut Cream Bars with Almond Crust
A couple of months ago, I was trying out a gluten-free diet, which I am no longer on. I was “jonesing” for something crusty, carby and sweet, and I couldn’t get banana cream pie off my mind, so I came...
View ArticleClik here to view.
Tepary Bean Salad with Red Bell Pepper, Cumin & Lemon Vinaigrette
How to Cook Tepary Beans I recently discovered tepary beans – the only legume native to Arizona, from the Southern region – while attending the Arizona Farmer + Chef Connection. Tepary beans commonly...
View ArticleClik here to view.
Crunchy Cilantro-Lime Hummus Tacos
My husband actually raved about these vegan tacos! He didn’t ask for a side of chicken sausage or even sprinkle on cheese. He just happily ate (devoured) them, as I did: slathered with taco sauce and...
View ArticleClik here to view.
Creamy Vegan White Bean Ranch Dip
Ranch dressing….what’s not to love? The complex blend of herbs, spices and salt. The acidic tang of buttermilk. Its versatility on vegetable crudités, French fries, and dare I mention bad pizza crust?...
View ArticleClik here to view.
Pear, Apple and Grape Salad with Thyme and Walnuts
Fall Fruit Salad While lush summer berries and melons are frequently enjoyed as fruit salad, it is a mystery to me why seasonal fall fruits don’t get the same treatment. I’m trying to change that by...
View ArticleClik here to view.
Creamy Rosemary-Chive Cashew Spread
Nutritious breakfast spread options are typically limited to vegan buttery spread and traditional nut butters. I am also a fan of mashing fresh avocado on toast. Here is another savory topping to add...
View ArticleClik here to view.
Curried Broccoli and Chickpea Sauté
While I love blasting broccoli in a 425-degree oven to concentrate flavors and crisp the edges, stovetop pan searing and braising adds a new dimension to broccoli while keeping the kitchen cooler...
View Article