Butternut Squash and Chickpea Malaysian Curry
This is a great hearty dish for a cold night with so many beautiful spices and aromas! The list of ingredients is long, but well worth it! Serve over a bowl of basmati rice for a true heavenly dinner!
Date Roasted Butternut Squash and Chickpeas
This is just an amazing dish! Great served as a side dish for a formal dinner party or just over some rice or quinoa as an awesome main dish any night of the week! A fun tip...if you have leftovers scoop them onto your salad for a perfect lunch tomorrow!
Lentil Kale Filo Pockets
This elegant dish can be served as a main course or appetizer to impress company! Make a big batch and freeze on a baking sheet overnight, and then transfer to freezer bags. They will last for about 6 months in the freezer. When you are having company, pop a couple out of the freezer and bake!
Swiss Chard and White Bean Stuffed Sweet Potato
This is such an amazing combo! The perfectly roasted sweet potato mixed with caramelized swiss chard and creamy white beans! A great dinner!
Fresh Fava Beans with Leeks and Swiss Chard
Whenever you can find fresh fava beans in their pods, grab them! They are simply delicious! The pods are actually edible and add lots of flavor to your dish. In this dish, I like to use only half the beans in their pods and remove the other half. This adds nice flavor and texture contrasts.
Flavors of Morocco Budha Bowl
If you are not yet familiar with a Budha Bowl, it is a big bowl of healthy food that usually includes: a grain, a protein, lots of veg and a yummy sauce! This one is jam packed with flavors of Morocco, between the spiced crispy chickpeas, pickles turnips and couscous - all drizzled with an oh so creamy tahini sauce! Yum!
Roasted Zucchini and Chickpeas with Kale and Kalamata Olives
This is a fabulous meal! The roasted tomatoes and onion give it a nice sweetness, combined with the lightly charred zucchini pieces bursting as you bite into them, and then of course the deep saltiness of the Kalamata olives! A full meal on its own or serve over couscous or rice!
Red Quinoa and Edamame Budha Bowl
In this Budha Bowl, I use red quinoa – well... just because it’s so pretty! As well as protein packed edamame and of course avocado! Dig in...It’s good for you!
This is a great hearty meal to come home to – best of all the crockpot does all the work for you! When making a crockpot meal, I always prepare my ingredients the day before and place them in the fridge in a large bowl. In the morning, I just throw everything together in the crockpot and leave for the day. When I come home dinner is ready! If you are doing so with this meal, I recommend keeping the rice separate from the other ingredients. Mix together in the crockpot in the morning.
Broccoli and Chickpea Stir Fry
These little chickpeas, although slightly unconventional in a stir fry are simply perfect! They crisp up ever so slightly which combines just right with the beautiful green broccoli!
Ramen Noodle Chow Mein
An easy weeknight one pot meal using the convenience of Ramen!
Sweet Potato Noodle Pad Thai
Ok, so I am a little obsessed with my spiralizer! The sweet potato “noodles” here are a great combination with this tart and tangy Pad Thai sauce!
Maple Tahini Baked Eggplants
If you are looking to really wow your guests – this recipe is it! I use round Italian eggplants for a spectacular presentation here, any small eggplants can be used!
Cauliflower, Zucchini and Chickpea Pot
This is an absolutely delicious vegetable main! It’s full of fresh herbs and veggies, a great summer dish and best of all it’s all done in one pot!
Miso Beet and Quinoa Budha Bowl
I’m really into Budha Bowls lately! A giant bowl of food that usually starts with some grains, lots of veggies and some form of protein. In this one I use yellow beets as well as the greens attached to them and lots of chickpeas in a miso dressing. For the grains here I chose to mix my quinoa with bulgur as the combo is just super fluffy and nutty!
Smokey Maple Swiss Chard and Tofu
In the summer, I am always looking for great swiss chard recipes, as my garden is very generous with this delicious veggie! Here, I pair it with tofu and cook it in a smoky maple glaze. Delicious served over a bed of rice or as a meal on its own.
Roasted Fennel and Chickpeas
An amazing and filling vegetable dish! The fennel comes out nicely caramelized while the chickpeas are just slightly crisp!
Schnitzel is a staple which was made popular in many Central European countries; it is usually from a slice of meat coated in bread crumbs. In this vegan version, thick slices of creamy eggplant are used for the center and coated in panko bread crumbs for a delightful outer crisp! Serve with a warm marinara sauce or a side salad if desired.
Aloo Baingan – Eggplant Potato and Chickpea Curry
Aloo Baingan is a classic Indian vegetable curry consisting of Eggplant (Baingan) and Potatoes (Aloo). This is a dish that can be eaten fresh but it is even better if you make it in advance as the flavors deepen as they sit. This makes it a perfect dish for a party so you are not stressing at the last minute. You can make it up to 3 days ahead, just keep it in an airtight container in the fridge until you are ready to use. Just before serving heat in the microwave or over the stove.
Gingered Eggplant and Shitake
A great veggie dish as a side or a main meal served over some Chinese rice.