A Greek inspired vegetarian alternative to chicken salad made with a simple tahini dressing. Bonus: no oil! Love lemon? Substitute the vinegar with fresh lemon juice. Continue reading “Greek Garbanzo Bean Salad”
A Greek inspired vegetarian alternative to chicken salad made with a simple tahini dressing. Bonus: no oil! Love lemon? Substitute the vinegar with fresh lemon juice. Continue reading “Greek Garbanzo Bean Salad” →
Let’s face it, just about anything breaded and fried is pretty tasty. So this is my meat-free version of a the traditional chicken cutlet. I do a quick pan-sear to get that golden crust and then I finish in the oven which helps get the chewy texture inside.
I showed these brussels sprouts a little extra love by adding in the dried cranberries and pecans. If you want to dress it up even more, a balsamic glaze would be delish! A simple, perfect fall veggie side dish. It makes a perfect vegetarian and vegan side dish for Thanksgiving!
In honor of National Pumpkin Day, I bring you soft, cake-like, chocolately pumpkin goodness! I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose. Recommended: eat them warm!
I just love soup season! I’ve made this simple, hearty soup with few ingredients that make for a very satisfying, healthy meal. I especially love the barley in this because of the great texture it adds, not too mention it’s a whole grain with abundant health benefits. Lower cholesterol, anyone? It’s packed with fiber and phytonutrients like Continue reading “White Bean Barley Soup with Kale” →
Tacos are one of my favorite foods that I could eat everyday! Though I do like to have some different variations and healthier options are always good too. Using sweet potatoes in these are not only healthy but in season for Fall, plus they balance so well with the smokiness of the chipotle peppers. Continue reading “Chipotle Black Bean and Sweet Potato Tacos” →