Chickpeas in Cheezy Sauce

I adapted this very simple recipe from the Engine 2 recipe. It’s an easy, protein rich addition to steamed veggies and grains or pasta for a well balanced meal. Makes 2 servings (1 cup each) or 4 1/2 cup servings Ingredients 1 15oz can of low or no salt chickpeas/garbanzo beans (do not drain and…

Quinoa, Kale + Sweet Potato Patties

This recipe has become a fast favorite. I often make quinoa bowls with the same ingredients and this is a tasty take on some favorite flavors. Recipe inspired by Oh She Glows. Makes approx 12 small cakes. Ingredients: 1 1/2 cups cooked quinoa, I recommend Bob’s Red Mill 2 tablespoons ground flax  + 6 tablespoons water…

Curried Broccoli Lentil Soup

This is a mildly spicy Indian-spiced soup, packed with hearty protein rich lentils (13g per 1/4 cup) and creamy broccoli or cauliflower. You can add more spice to make this a warming winter favorite. Recipe inspired by the Vegan Yum Yum cookbook. Makes 4-6 servings Ingredients:  1 teaspoon olive oil or coconut oil *optional, use…

Curried Cauliflower Cashew Soup

Thanks to my yoga pal Ellen for sharing this inspiration! Thick, creamy, lightly spicy, perfect winter soup. makes 4-6 servings INGREDIENTS: • 1/3 cup raw cashews • 2 teaspoons extra-virgin olive oil *optional • 1 medium onion, diced • 1 clove garlic, minced • 1 large head cauliflower, cut into 1 inch pieces • 1…

Raw cucumber-avocado soup

Super quick and filling light summer soup made from some of my favorites. I kept this recipe simple, but you can spice it up as much as you wish.   Ingredients:  2 cucumbers, rinsed and chopped 1 avocado, shelled and diced 1 cup water (or veg broth or coconut milk) 1/4 tsp chile powder juice…

chickpea chick’n/tuna salad

Chickpeas can make a great replacement for chicken or tuna in this easy cold salad. I can’t get enough of this as a topping for a green salad or a side or main dish for meals. Also makes a great sandwich filling. Makes approx five 1/3cup servings Ingredients: 1 15oz can of salt-free chickpeas (1…

Homemade Flatbread

I use these flat breads like a wrap or tortilla. They are thick and tender and hold sautéed veggies really well. Spice or season with herbs to go with curries and soups. Ingredients: 2 cups all purpose flour 1 1/2 tsp. baking powder 1 tsp. salt 2 tsp. vegetable oil 3/4 cup warm water Directions: Combine the flour,…

Farrotto

This week’s Bob’s Red Mill Grain of Discovery is FARRO! Farro was a mainstay of the daily diet in ancient Rome. Some say farro is the original ancestor of all other wheat species—“the mother of all wheat.” In ancient Rome, farro was a staple food that provided the main source of nourishment for the Roman…

Savory Amaranth Fritters

This season I’m working on a recipe series using Bob’s Red Mill Grains of Discovery.  You can watch the video of Bob taking you around the World to take a peek at 9 of the most ancient grains. Each bag of Amaranth, Chia, Quinoa, Teff, Sorghum, Millet, Kamut and Farro has the history of the…

Herb Crusted Tempeh

This recipe was originally used for cornmeal crusted mushroom but has since become a favorite using tempeh or tofu. Perfect alone with vegan tartar sauce or over steamed veggies and grains. Ingredients: 1/2 cup cornmeal 1/2 cup brown rice flour (Bob’s Red Mill is fantastic) 1/4 cup black sesame seeds 1 1/2 tsp paprika 1/2 tsp cayenne…

Quinoa+Steamed Veggies with Lemon Tahini Sauce

Fresh homemade sauces are a great way to season and spice up simple, clean meals. try this lemony sauce as a topping on your meals, dipping sauce for raw veggies or as a salad dressing. Ingredients: 2 cups water 1 cup quinoa (or rice) 1 bunch kale, chopped or ripped into bite size pieces 1…

Homemade Bread Stuffing

I love stuffing! It’s easy to make and so much taster when made fresh and homemade with dried sage and thyme. Perfect for all of your holiday meals. Ingredients: 3-4 cups of stale bread cut into small cubes, ( or purchase a bag of stuffing bread at your bakery) 2 Tbsp olive oil or Earth…