Veggie Nut Burgers

This is a variation of my Veggie Nut Loaf recipe. Some of our customers thought it would work well as a veggie burger, so I turned the loaf into burgers. They came out great! Ingredients 2 tablespoons extra-virgin olive oil 1 large onion, finely chopped 2 teaspoons minced garlic 1 celery stalk, chopped 1 ½…

Millet Croquettes

This is a fun way to prepare millet. Croquettes are crispy, savory cakes (patties) that can be made with a variety of ingredients. In this recipe all the seasonings are cooked into the millet; this adds a depth of flavor to the patties. The starch in the millet binds the croquettes (no eggs or flour needed). It’s…

Veggie Nut Loaf

Years ago during my ashram days I used to make a nut loaf from the Higher Taste cookbook. The original recipe has cheese in it so I made some adjustments to make this recipe vegan. I omitted the cheese and added chickpea flour as a binder. I also used lentils to put more fiber and…

Frittata

This is my vegan version of frittata. I’ve always loved quiche, so decided to experiment with a frittata recipe, which is like a crustless quiche. I was pleased with the results. For a thicker frittata, double the recipe. Ingredients 2 tablespoons extra-virgin olive oil 2 cups chopped or very thinly sliced onions 1 cup finely…

White Bean & Spinach Soup

“Foods for the Blues” was the theme for this recipe. Winter brings short days and chilly temperatures; this may affect our moods and energy levels. Certain foods can help diminish the winter blues and boost your energy.  Many of the ingredients in this dish are recommended for the cold winter months. It’s an easy recipe, yet…

Potato Quinoa Patties

Potato pancakes are an all-time favorite! By adding quinoa, you increase the nutritional value of this dish. I created this recipe after I overcooked a pot of quinoa, which ended up very mushy. I was thinking about how it could be used and making it into patties seemed like the logical thing to do, but…

French Lentil Salad

I love lentils! I have been making lentil soups for years, but I wanted to make a lentil dish also suitable to the warm weather seasons. French lentils hold their shape and texture, which makes them a great ingredient for a salad. This is my first lentil salad creation, which evolved into several variations–and it’s…

Corn Chowder

Creamy chowders are all all-time favorite! This recipe is a lighter, healthier chowder, yet it is still quite tasty. Now that the cooler weather is upon us, I’m breaking out my favorite soup recipes. This one got great reviews. Comfort food without the guilt. Ingredients  2 tablespoons extra-virgin olive oil (or your favorite cooking oil)…

Black Lentils with Caramelized Cabbage & Onions

I wanted to create a new lentil recipe–something other than another lentil soup (which I often make). In the summertime I prepared lentil salads, but now that the weather is cooler I thought to try something new. Rather than make a cool salad with lentils, I prepared a warm lentil dish. Black lentils (and French…

Pasta with Fresh Tomato Salad

This recipe is a great alternative to pasta with marinara when tomatoes are in season. It is so fresh and easy to prepare. The tomato salad can also be eaten with quinoa, millet or your favorite bread. Ingredients: 1 (12-16 oz.) package regular or gluten-free pasta (rotini, fusili, elbows, small shells, etc.) Tomato Salad* 4…

Mexicali Quinoa

This is a variation of my Mexicali Millet recipe. Both millet and quinoa work well in this dish. Ingredients 2 cups water 1 vegetable bouillon cube (or 1 teaspoon salt) 1 tablespoon chili powder (or to taste) 1 tablespoon taco seasoning 1 cup uncooked quinoa, rinsed and drained 1–2 tablespoons olive oil (or your favorite…

Lentil Curry with Rhubarb & Fennel

It’s springtime! Time to get inspired by our early seasonal crops. Rhubarb is one of our early spring veggies. I have always shied away from using this nutritious vegetable as it is very sour. Rhubarb is often used in desserts with the addition of a lot of sugar. I didn’t want to go down that…