If you’re skeptical of tofu or just need a new recipe, this one’s for you! It couldn’t be easier with only 4 ingredients. Simply pop the tofu under a broiler. But what really makes this special is the egg and parmesan mixture that is placed on top of the tofu. Once under the broiler, the…
Category: Legumes (beans and lentils)
Chickpea Pasta with Silken Tofu Tomato Sauce
I’m introducing three food items you may want to try: Banza pasta, silken tofu and nutritional yeast. Banza pasta is a new, gluten-free pasta made from chickpeas. Silken tofu is a creamy version of tofu and nutritional yeast is a savory vegan substitute for Parmesan cheese. This dish is power-packed with plant protein, meeting the requirements…
Shredded Tofu Stir Fry with Shitake Mushrooms
Sometimes changing the texture of a food can transform an entire recipe. This brilliant idea of shredding tofu from Melissa Clarke at the NYTimes completely changes the way you’ll think about tofu. Shredding it allows the tofu to absorb more flavor and get coated in the sauce. It’s deliciously combined with umami rich shitake mushrooms…
Pizza Beans
Stock your pantry with canned beans! Garbanzo, kidney, black, cannelini, white beans and more! They are so versatile. Add them to salads, soups, on top of toast, whipped into dips, tossed with pasta. In fact, we should be aiming to eat 3 cups of beans (legumes) each week! I understand that beans might not seem…
Vegetarian Tortilla Soup
This vegetarian tortilla soup is packed with smokey flavor, spice, and crunch! Since you’re using lots of pantry ingredients, it’s convenient and quick to assemble. You can regulate the heat level with the amount of jalapeno pepper you add, I’m only using half but if you like it hot, add the whole pepper. Combining the…
Vegan Tacos with Soy Curls
Soy curls? I was skeptical at first but this 100% non-GMO soy bean product from Butler foods is amazing! They have the texture of chicken or beef and can be seasoned to match the flavors of your favorite meat-forward dishes. This recipe was adapted from one at Bon Appetit which highlights the seasonings for tacos…
Black Bean Veggie Burgers
Bean-based veggie burgers can be a challenge. They tend to fall apart, lack flavor, and just don’t deliver on the promise of being a burger you can eat inside of a bun. This recipe was shared with me by my good friend Wendy and she found it at America’s Test Kitchen and they solved these…
Bean and Barley Chili
Not a traditional chili and not quite a stew, this would even be a delicious chunky dip. This chili/stew/dip has the seasonings and flavors of a chili but with the addition of barley and carrots, it moves into the bean stew territory. Whatever you call it, it’s easy and it’s delicious! I love the unexpected…
Veggie Bean Dip
Chickpeas are not the only bean and hummus is not the only bean dip. This veggie bean dip is a great way to experiment with other beans. You can use any type of bean including chickpeas but what about kidney beans, white beans, cannellini beans or black beans. Use canned beans or cooked from dried….
4-Ingredient Chickpea and Rosemary Frittata
5-ingredient or less recipes can be a game changer in the kitchen, especially when life gets busy. Eggs are wonderful as a fast weeknight dinner or weekend brunch and a frittata couldn’t be easier. Here we are combining eggs with chickpeas, fresh rosemary and parmesan cheese. Don’t be fooled. This small list of ingredients packs…
Chickpea Noodle Soup
This is an intensely flavorful vegan alternative to chicken soup. The combination of miso, nutritional yeast and ginger builds a fragrant broth and the chickpeas add texture as both a crunchy garnish and creamy soup component. If you’re watching your sodium intake, be careful of the type of noodles you buy. The original recipe called…
Not Your Average Chili (it’s much better)
Chili is staple in many households, pubs, bars, and restaurants. Don’t get me wrong, I enjoy a good bowl of chili with traditional seasonings but this recipe turns chili on it’s head. Thank you to Molly Baz, mollybaz.com and cookbook author of Cook this Book and More is More. Instead of topping the chili with…