Chickpea Flour-Kale Bites

Another chickpea flour-inspired recipe! This is a variation of an Indian dish known as kothimbir vadi–a popular Maharashtrian street food. Years ago I used to make this dish during my ashram days–a time when I experimented with quite a few traditional Indian creations. I had forgotten about this recipe until recently. I’ve been enjoying showing…

Tofu Salad

This is my rendition of  tofu salad. It looks and tastes like egg salad, but it’s vegan. In the warm weather I like to create dishes that don’t require cooking. Tofu is rather bland, so I have really seasoned it up. I served it out at work this weekend for the first time and received great responses….

Tomato Vegetable Soup

Tomato soup is a childhood favorite (yes—the kind from a can). This recipe is definitely a healthier version. The kale, quinoa and nutritional yeast add extra fiber, protein, vitamins and minerals to the dish. It’s chock-full of nourishment! Ingredients: 2 tablespoons extra-virgin olive oil ½ cup chopped onions (1 small onion) 2 tablespoons minced fresh…

Cajun Quinoa

This recipe is a variation of my Cajun Quinoa Salad. Now that the weather is cooler,  I am more inclined to prepare warm dishes (rather than salads). To stay true to its name, “Cajun”, I added the Cajun holy trinity, which consists of celery, peppers, and onions. The nutritional yeast gives the dish extra flavor–and protein. This…

Tofu Scramble

This is one of my favorite tofu dishes. I often prepare this at home for breakfast or brunch. It’s a great alternative to scrambled eggs. People really enjoy it! Ingredients 1 (14–16-ounce) block extra-firm tofu 3 tablespoons extra-virgin olive oil (or your favorite cooking oil) ½ teaspoon turmeric 1 cup chopped onions ½ cup diced…

Creamed Spinach

Creamed  Spinach is a childhood favorite. I wanted to create a healthier version without the use of milk or cream. I prepared this is at work recently and the customers loved it! Ingredients 1 (10-ounce) package frozen cut spinach, thawed or 1½ -2 pounds fresh spinach—washed, stemmed and roughly chopped 2 tablespoons  olive oil 3 tablespoons chopped…

Lentils with Caramelized Cabbage & Onions

I wanted to create a new lentil recipe–something other than another lentil soup (which I often prepare). During the summer I made a few lentil salads, but now that the weather is cooler I decided to try something new. Rather than make a cool salad with lentils, I prepared a warm lentil dish. French lentils, (small) brown…

Creamy Millet Polenta with Cauliflower

I’m enjoying creating recipes with healthy, whole-grain millet. Polenta, which is commonly made with ground corn, has become quite a popular dish. Other grains can also be used to prepare polenta. “It is historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into…

“Cheesy” Cauliflower Soup

I often use nutritional yeast as a vegan cheese substitute because of its cheesy taste. It is not active, so does not promote yeast growth in the body. Nutritional yeast is a complete protein containing all of the essential amino acids. It’s an easy way to add extra protein to your dishes and extra flavor…

Spaghetti with Sundried Tomatoes & Artichoke Hearts

I happily discovered  pasta products from “Explore Cuisine”. I was immediately impressed!  Each 2-ounce serving has a whopping 20-25 grams of protein and 10-15 grams of fiber! The nutritional value is incredible for a pasta product. As the goal of my recipes is to maximize nutritional value, it was the perfect ingredient for my dish. It…

Seasoned Baked Tofu

Baked tofu is a staple in my home. It’s a great way to add texture and flavor to tofu–and it’s healthier than frying. With just two simple seasonings, the tofu is well flavored. I made this dish at work the other day and everyone really loved it–especially the kids! They were very happy to take…

Chickpea Salad

In this recipe I use ingredients that are commonly found in tuna salad. Vegenaise (reduced fat) and Just Mayo are usually my mayos of choice, but you can use any mayonnaise you like. The nutritional yeast adds flavor and protein to the dish. I like to coarsely mash the cooked chickpeas to have some texture. I…