Vegan

Farro with Tofu and Tomatoes

Fresh tomatoes and basil are key summer ingredients and I paired them with tofu and quick cooking farro for a quick dinner. Farro is like a chewier, plumper version of rice and I always have a bag of Trader Joe’s 10 minute quick cooking variety on hand. And, I prefer cooking it over rice latelyshow me more

show me more
Quinoa with Apricot, Peas and Zucchini

I was all set to make a corn, black bean and quinoa salad for lunch this week for me and the little guy, but then came across this new recipe from Nutrition Stripped that sounded way more delicious than whatever cans of corn and beans I was about to open. And I had just purchasedshow me more

show me more
Skillet Tempeh and Sauerkraut

In an effort to recreate a tempeh and sauerkraut dish I had on my last day at Kripalu, I googled around for a recipe that contained the right ingredients: sauerkraut, tempeh, vinegar and soy sauce. While I didn’t find the exact Kripalu recipe, I did come across one that I modified slightly. The tempeh dishshow me more

show me more
Basic Tofu Scramble

I recently returned from an A-MA-ZING solo weekend trip to Kripalu, a yoga and health retreat center, where the yoga, workshops, and scenery are wonderful, but the food is even better. A little bit from the Kripalu website: The Kripalu Kitchen uses high-quality, all-natural ingredients to offer an array of nutritionally sound choices at everyshow me more

show me more
Summer Barley Salad with Corn and Chickpeas

I buy a pack of Trader Joe’s 10-minute whole grains (barley, farro or wheat berries) pretty much every week. They’re goof-proof, and offer a nice alternative to rice or quinoa. I was able to whip up this salad in the 10 minutes it took to cook the barley, and enjoy it for lunch all weekshow me more

show me more
BBQ Chickpeas and Tempeh

I love a good excuse to use this magical BBQ sauce found at Trader Joe’s. It is both sweet and smokey, made with mustard and molasses, and tasted amazing drizzled over chickpeas and tempeh. The meal came together in minutes, but kept us satisfied for hours, thanks to the fiber-filled chickpeas and protein-packed tempeh. Weshow me more

show me more
Slow cooked eggplant stew with white beans

Just because spring is in full bloom doesn’t mean you need to retire your slow cooker until next winter. I always thought the slow cooker was reserved for hibernation-worthy winter soups and stews, but have found it to be one of my most useful kitchen tools year-round. This dish is reminiscent of ratatouille with ashow me more

show me more
Pearl Couscous with Artichokes and Chickpeas

Today’s recipe was inspired by this one for Bulgur and Chickpea Salad with Roasted Artichokes. I made some edits, used what I had on hand, and came up with a satisfying spring grain salad that had me looking forward to lunch every day. My 1-year old gobbled it up for lunch every day as well,show me more

show me more
Cauliflower Tempeh Rice Pilaf with Peas and Raisins

It’s been my mission lately to see how many recipes I can slow-cooker-ize. That is, take out all the sautéing and roasting and prep steps and just toss a bunch of ingredients into the slow cooker to see how they turn out, despite what the recipe calls for. For this recipe I actually used myshow me more

show me more
Curried Chickpeas and Potatoes over Basmati Rice

Baby Zack is eating more and more of what we’re eating these days, so I try to plan ahead my meals for things that he can easily gum or aren’t too spicy. Chickpeas and sweet potatoes are a favorite of his, so I based this meal around them and made a curry dish that wasshow me more

show me more