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. Ingredients: 1 1/2 cups cooked quinoa, I recommend Bob’s Red Mill 2 tablespoons ground flax  + 6 tablespoons water 1-1 1/2 cups finely chopped…

chickpea chick’n/tuna salad

Chickpeas can make a great replacement for chicken or tuna in this easy cold salad. Loaded with protein, chickpeas can offer 20grams of protein in 1/2cup serving! 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.  …

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…

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…

Gnocchi with Sage Butter and Squash

This is a hearty dish to warm your insides with creamy, delicious, winter flavors. I have not yet made my own gnocchi but I’ve been getting some fresh at the local markets. There are also several GF varieties available now. Ingredients: 1 package fresh gnocchi 1 small butternut squash, peeled, de-seeded and diced into small…

Thanksgiving Tofu + Stuffing Towers

This recipe was partly inspired by a recipe I saw floating about on Twitter and partly my own favorite Thanksgiving flavors. You’ll need a few special tools for this one, but it’s quite easy to assemble once all of the ingredients are made. You will need a large biscuit cutter or circle cookie cutter. Ingredients:…

Curried Lentil and Rice Soup

While we staying the the Czech Republic for the recent cyclo-cross World Cups, I was cooking most of the evening meals and was happy to have brought a small selection of my favorite spices. One of the most versatile dishes that week was lentil and rice soup with Penzey’s Sweet Curry spice. Ingredients: 1 Cup…

Crispy tofu over kale and rice

Any meal with kale is an instant favorite for me. This is a super simple meal for dinner, lunch or even a simple savory breakfast. Just the right amount of carbs and protein for a pre-race meal too. Ingredients: 1 large bunch of kale 1-2 blocks of seasoned, baked tofu (or plain with your choice…

Curried Lentils, Spinach and Tofu over Rice

This is a perfect Fall/Winter dish as the weather gets cooler and it’s time to turn up the spice and fire up some warmth. I made this dish with a mild sweet curry, but it can also be made as hot and spicy as you like. Ingredients: 1 block extra firm tofu drained and chopped…

Baby Bok Choy with Noodles, Chickpeas and Citrus Sauce

This is very quick, tasty, Asian-inspired meal. You could make it with a variety of greens, but I love the crisp, juiciness of baby bok choy leaves. Ingredients: 4-6 baby bok choy, rinsed, bottoms removed and leaves chopped in half or in smaller pieces 1-2 TBSP olive oil pinch of salt and pepper 2-3 garlic…