Garlicky Curried Lentils

Garlicky Curried Lentils

When I started cooking more plant-based dishes, I got really interested in Indian cooking. I love how Indian is packed with not only lots of veggies but tons of flavor using fragrant spices and herbs. Bonus –> many Indian dishes are naturally healthy and not that costly to prepare.

Southwestern Quinoa Stuffed Peppers

Southwestern Quinoa Stuffed Peppers

These quinoa stuffed pepper beauties are light yet spicy and packed with bold flavor. The overall Southwestern theme make a fabulous date night {in}.

This recipe is more than enough for two people. Unless you’re both crazy hungry, plan on having a little bit leftover. If you’d like to add meat to this dish, substitute about 3 to 4 ounces of meat for the black beans. Ground beef, ground turkey, or shredded chicken make good substitutions.

Fiesta Black Bean Quinoa Roll-Up Tacos

Fiesta Roll Up Tacos

Fiesta Black Bean Quinoa Roll-Up Tacos make a simple weeknight meal for the whole family.

I tried this dish out for one of my cooking classes and it was a hit. I needed something healthy, plant-based, and popular with the kids.

This yummy dish is simple and naturally delicious. I cut down on the fat that traditional tacos typically have by swapping ground beef for a spicy black bean quinoa mixture.

Creamy Avocado Pesto

Creamy Avocado Pesto
Avocado pesto is definitely a treat.

With basil and pine nuts, the avocado pesto lends itself to classic pesto flavors with a twist. The first part of the twist is it’s packed with fiber-boosting broccoli that you can’t even taste. Secondly, it’s oil free yet still rich and creamy thanks to the avocado, which brings all the flavors together and adds a wonderful silky green color and texture.

Cauliflower Crust Pizza

Cauliflower Crust Pizza

I adore pizza. As a born and bred Jersey girl, I’m used to a thin crust. But it’s actually pretty hard to find good thin crust pizza, even here in foodie-friendly San Francisco.  Although this recipe is not a traditional thin crust pizza, it is a thin, cheesy cauliflower crust pizza. And it’s delicious.

Coconut Cashew Red Quinoa

Coconut Cashew Red Quinoa

Quinoa is classified with the rest of the grains but did you know it’s not actually a grain – it’s a seed. It’s been around for over 6,000 years, originating in the Andean region of South America. The Incas held the crop to be sacred and referred to it as chisaya mama, meaning mother of all grains.

Red Lentil and Stewed Tomatoes

Red Lentil and Stewed Tomatoes

Winter inspires me to cook warm, hearty dishes with a little heat thrown in – chili, spicy soups and legume dishes, especially lentils. I know plenty of people who are unmoved by lentils but I adore them. They easily soak up different flavors and can be paired with a variety of ingredients. They’re nourishing, relatively inexpensive, filling and easy to prepare.

Parsnip & Sweet Potato Bisque

Parsnip & Sweet Potato Bisque

I know what you’re thinking … parsnips, how exciting. But really, this Parsnip and Sweet Potato Bisque is fabulous. We’ll get to that. First, I have a GIVEAWAY I’d like to announce! Woohoo!

My readers have been so good to me so I wanted to give a little something back to you. The nice folks at CSN Stores.com have given me a $40 gift certificate for me to give away to one of you. They have some really nice things ranging from luggage sets to kitchen table to home accessories.

Coconut Pumpkin Soup

Coconut Pumpkin Soup

Coconut Pumpkin Soup represents everything that is wonderful about fall – hot soup, apples, nutmeg, cloves, the color orange, and of course pumpkin. It was during a recent visit back to New Jersey and New York City that I was inspired to make a wholesome and comforting fall soup to complement the lovely season.