Whole Grain Black Bean Burgers

I hesitated to post this recipe because of the longish list of ingredients but it’s mostly things you probably have in your fridge and pantry. These bean burgers get their texture from a mixture of whole grains. I suggest using a blend of grains like barley, Kamut, farro and some wild rice because these grains…

One Pot Pantry Pasta with Chickpeas

When you can cook a meal in one pot, count me in! I found this recipe from Bon Appetit (BA) and loved the use of pantry staples. Chickpeas stand in as plant-based protein, canned tomatoes add sauciness and of course, pasta is the ultimate comfort food. The original recipe from Bon Appetit does not have a…

Pantry Practical Chickpea Salads

As we all find ourselves eating at home, coming up with creative ways to use our freshly stocked canned goods becomes a new challenge. Here are two ways to whip together an easy bean salad using chickpeas or any canned bean on your shelf. Canned beans are a hearty source of plant-based protein, rich in…

Soy-Glazed Tofu with Crispy Mushrooms

If you’re not a fan of tofu, this pan-seared, crispy tofu dish adapted from bon appetit Healthyish might change your mind. Browning the tofu adds much-needed texture and paired with the intense flavor of the mushrooms and soy glaze makes this meat-free dish a winner among both vegetarian and carnivores. I suggest using oyster and…

Zesty Shrimp and Noodle Salad

I made this for a recent family gathering and it was a hit. It’s versatile because you can serve it warm or make it ahead and serve it cold. For the noodles, choose your favorite spaghetti, thinner pasta is better. I used gluten-free brown rice pasta (Jovial brand) but any would work well. The ginger,…

Kale Pesto Pasta

when it’s summer and basil is growing wild in your garden, by all means, make basil pesto. In the middle of winter when fresh basil is scarce, kale is a great sub. You can find bunches of kale year round making it a perfect pesto swap and, it’s vibrant green color won’t turn brown like…

Kohlrabi Fritters with Minted Yogurt

I was walking through my favorite veggie market, Gentiles in Newtown Square, when I saw a bunch of crazy looking spiky, green bulbs with thick stems and huge leaves. I had to buy them. What I bought was kohlrabi. Kohlrabi lives in the same cruciferous family as cauliflower, broccoli, and Brussels sprouts but it doesn’t…

Nutty Barley Salad with Orange and Fresh Mint

Barely is a firm textured, nutty whole-grain containing beta-glucan,  a type of soluble fiber that lowers cholesterol. It takes a little time to cook so I make it over the weekend and use it in salads and as a side dish during the week. I even mix barley with steel-cut oats (another high soluble fiber…

Vegetarian Taco Bowl

We’re using TVP for the plant-based protein in this bowl. What is TVP you ask? TVP is textured vegetable protein which is made from soy flour, providing a good dose of plant protein. TVP is relatively flavorless making it ideal for absorbing the flavors in recipes. Once rehydrated in hot water or broth, you can…

Simple-To-Make Lentil Soup

Keeping on trend with comforting cold-weather dishes, we are happy to share with you an easy lentil soup recipe adapted from Melissa Clark for New York Times Cooking.  Green or brown lentils are the base of this soup and they add amazing nutrient benefits. In addition to being an excellent plant protein source, lentils are rich…

Vegetarian “Chicken” Salad

Good news! Classics like chicken salad are no longer off-limits for vegetarians. We are happy to share a delicious chicken-free salad recipe that is packed with plant protein and zesty flavor. Introducing an old, new favorite, TVP. TVP is Textured Vegetable Protein or textured soy protein. It’s used in many vegan and vegetarian foods because…

Cauliflower Tikka Masala with Chickpeas

We are excited to introduce a new recipe as part of our collection of five-ingredient meals! This Cauliflower Tikka Masala with Chickpeas is ready in about 10 minutes and does not require a shopping cart full of groceries. The simple addition of a 15 oz. jar of tikka masala sauce to the cooked cauliflower gives this dish…