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” →
So it’s pretty much been like Summer all Fall so far, but then yesterday there was finally this chill in the air. I remembered that I had bought a can of pumpkin last month when Trader Joe’s put up the big end cap display. Alas, pumpkin is here! I was so excited but it just sat in the cupboard until I was finally ready to bust it out. Continue reading “Vegan Pumpkin Spice Bread” →