Eggplant “Meat”balls over Zucchini Noodles

Meatballs are a perfect little package of protein but not all meatballs have to be “meat”balls. For a vegetarian twist, swap the meat for lentils, mushrooms, bulgur or as in this recipe, eggplant. Eggplant has a texture that works well as a meat substitute and the addition of beans helps to boost the fiber and…

Curried Chickpea Pita Pockets

Sandwiches can be fast, easy and excellent for “on-the-go” meals but not all sandwiches are created equal. Using whole grain pita bread and filling the pockets with delicious, plant-forward ingredients is a satisfying, “better for you meal” with  very little fuss.

Better Black Bean Burgers

Veggie burgers are often hit or miss. I do like several frozen varieties but I wanted to find one I could make at home with little fuss. Several of the recipes I tried were either bland or dry but this black bean burger from America’s Test Kitchen is well seasoned, moist and worth the little bit…

Award Winning Turkey Chili

My husband and I make this chili when we are hosting big gatherings. It serves a crowd but it also freezes well so don’t be intimidated by the quantity it makes. We’ve entered this chili in several chili cook-offs and not to brag, but it has won its share of ribbons. That says a lot…

The Basics of Cooking with Beans

My new cooking goal is to master the craft of cooking dried beans. This should be simple but my past experience resulted in soft, mushy or mealy beans but then I stumbled upon the website, Rancho Gordo. It inspired me to start cooking dried beans and to stop opening a can. Rancho Gordo beans are beautiful,…

Mediterranean Cranberry Bean Dip

Getting a little tired of hummus? I know I am so here’s a solution. Bean dips. By using any variety of beans and seasonings, you can create an endless array of dips and spreads. I used cranberry beans in this recipe (thanks to Bob’s Red Mill for sending me samples to try) but any cooked or…

Deliciously Fast Tuna and Bean Salad

This month’s Recipe Redux theme is to make a recipe that uses staples from my refrigerator and pantry. I can pull this delicious tuna and bean salad together in a few minutes using simple ingredients that I always have on hand; canned tuna fish, beans, olive oil and vinegar, chopped onions and Dijon mustard. Like…

Lentil Quinoa Burgers

It’s the end of the week and I have leftover quinoa and a can of lentils so I thought I would make “burgers”. They are so simple to make, just combine the quinoa and lentils with a few spices, minced onion and eggs. Instead of bread crumbs, I processed oatmeal in a food processor and…

Tuscan Shrimp and Beans

I love anything Tuscan so this recipe caught my eye. Cook’s Illustrated featured it in its March/April 2017 edition. You will find a bounty of beans in many Tuscan dishes (which is why I like them) and adding shrimp to the beans seemed like a winning combination. This deeply flavored dish will be a regular…

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…

Vegetarian Quinoa Chili

Chili is one of my favorite one pot meals. It feeds a crowd and there’s an endless selection of recipes to choose from. I typically make a turkey chili (I’ll post the recipe in a later post) but whenever I come across a vegetarian option, I have to give it a try. I like this…

Chickpea and Rosemary Frittata

I recently stumbled upon this delightful FREE e-cookbook, Delicious 5-Ingredient Recipes. The author is Jules Clancy, a food scientist and creator of the simple food blog stonesoup. I share her philosophy about cooking. Preparing healthful meals can be quick and easy, without sacrificing flavor. I adapted this 5 ingredient recipe for Recipe Redux , a website founded by…