Chickpea “Meat”balls

We picked up a spaghetti squash at the farmers market and wanting to use this delicious local purchase, I decided to make a “meat”ball using chickpeas. The result? They were so tasty. They won’t taste like meat, but the flavors are great and the texture resembles a meatball. We happened to serve this over the squash with a wonderful red sauce but you could use regular pasta. They would also be delicious on their own.

Curry Cauliflower Penne

This recipe has a complex profile of flavors that all meld together pretty well. For quicker prep, you can use frozen cauliflower. Any type of pasta can be used, but penne works the best. I used veggie pasta, hence the multicolored look in the photo. If you like spicer dishes, you can increase the spices.

Stir Fry Veggies with Ginger Pesto

After spending a week with limited kitchen supplies, and another week on the road, I wanted a healthy, delicious meal to cook in my new place. I settled on this, because it has a delicious sauce and features a ton of healthy vegetables.

Sloppy Lentils

I’ve made sloppy lentils before, however I wanted to try my hand at making burger buns (recipe on that will follow). Since turning 28, I decided I wanted to try to make pretty much everything I eat, within reason. I’m also trying to eat as vegan as possible. I’ll have the occasional eggs once in a while, but the more vegan you eat, the better off the environment is since meat and animal products contribute a significant amount to climate change.

These sloppy lentils really do taste like the real thing. You can eat them on buns or lettuce wraps. They come together quickly for a hearty dinner.

Weekday Basil Stir Fry

I had an exhausting week at work and hadn’t cooked anything in a few days. When deciding what to make, all I knew was that I needed some vegetables, as my diet consisted mostly of easy finger foods and oatmeal for a few days. Using what I had in the fridge, I made this recipe and it was quick, delicious, and healthy, just what I needed. 

Brussels Sprout Tacos

I received Brussels sprouts in my last produce delivery and, feeling my creativity flowing, I created these delicious tacos.

Hummus Rice Bowl

I had a few different things in my fridge that needed to be eaten up and I came up with this delicious combination. The ingredients and instructions are very basic because you can substitute whatever you have in your fridge… or pick your favorite vegetables!

I used a curry hummus that has curry powder and cilantro in it, but any flavor of hummus will do. Don’t like brown rice? Substitute white rice, quinoa, or noodles. Want more flavor? Roast the vegetables in the oven or use leftover roasted vegetables.

New Year’s Resolutions – Eat More Veggies

I’ve been pretty busy with work and the holidays lately. I haven’t experimented much with cooking that was blog worthy. I made my first layered cake, which turned out good but the frosted left a little to be desired. The other day, we made a roasted vegetable salad that is blog worthy and it got me thinking about New Years and resolutions. 

Roasted Veggie Bean Bowls

Bowls are all the rage these days. At first I didn’t get this fad, but once I began to make them, I realized how great they are. They are so versatile. I love finding a base recipe and adapting it to whatever I have to use up in my fridge. Any of the vegetables in this recipe can be swapped out. Add your favorite toppings and you have a customized bowl. 

Pumpkin Pasta

Nothing says fall like pumpkin and this recipe is perfect for a chilly night. I like it because the pumpkin flavor is subtle.