The first time I saw an Indian Chickpea Yogurt Salad I knew I would have to veganize it. There are cooling bites of cucumber mixed with hearty potatoes and chickpeas all held together with vegan yogurt and aromatic Indian spices. It’s wonderful to open up the fridge on a hot day and scoop some of this on your plate. It tastes…
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My favorite last minute meal is a few baked tortilla chips served up with a cup of queso from my newest book, The Great Vegan Bean Book. The base recipe is mild, but you can spice it up to suit your taste. It’s perfect for a lazy spring lunch! The beans create a stable base and the cashews add a richness that’s so creamy…
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This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night! This is so simple…
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The more I cook with oats, the more I find they have an endless amount of uses. Savory oats are my latest obsession. These steel cut oats retain an al dente quality to them just like arborio rice does in a risotto. Cheryl said she would have never guessed it was made of oats, but I have her prepped with…
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Today I have a few more things that can make your weekend even more special! This time I’ve remade some syrups that will make your Sunday morning coffee awesome! Both the fat-free caramel sauce and the chocolate syrup are going to shock you with just how simple and easy they are. It doesn’t hurt that you can make them thinner or thicker or even the…
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