I love, love, love garbanzo beans (chickpeas). I like to add them to so many dishes – from my daily salad, to satisfying soups, to sandwich spreads, to pasta recipes, and so much more! I even eat them by the handful, (drained well, but right out of the can) or they can be tossed with […]
Plant-Based Food
Easy Roasted Vegetables with Tahini Miso Dressing
These roasted vegetables take about an hour in the oven, but most of that time is passive. Watch some HGTV on Netflix, and get up to lazily stir the roast a couple of times. Supper will be ready before you know it! A tray of roasted vegetables is total comfort food. Top it with creamy Tahini Miso […]
Vegan and Grain-Free Pumpkin Pie
Despite possessing the usual female litany of insecurities, one skill set I’ve always felt confident about is baking. Growing up with a baker mom and an aunt who was a caterer, I learned to bake at a really young age. It wasn’t long before I felt totally at ease wielding a wooden spoon or creating […]
Beet, Carrot, and Orange Salad from Spiralize! by Beverly Lynn Bennet
One of the biggest challenges to getting more unprocessed fruits and vegetables in our diets is the preparation time and making them fun and interesting to eat. The spiralizer, a hand-driven appliance favored by gourmet chefs and raw-food enthusiasts, is now getting its moment in the culinary spotlight, giving home cooks a way to slice […]