chickpea salad

My favorite easy and quick lunch. Serve with toasted bread, lettuce, and/or quick pickled red onion. adapted from Bon Appétit. ingredients 15-ounce can chickpeas, drained (or 1.5 cups cooked chickpeas) ½ cup plain, unsweetened vegan yogurt juice from ½ lemon (about 1 Tablespoon) 2 teaspoons chopped capers 1 stick celery, diced Kosher salt and freshly... Continue Reading →

outrageous herbaceous chickpea salad

adapted from Katherine Taylor. ingredients 2 15-oz cans chickpeas, rinsed and drained, or 3 cups cooked chickpeas 1 medium red bell pepper, chopped 1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch) 1/2 cup chopped red onion 1 cucumber, peeled and chopped OR 1/2 cup chopped celery plus leaves 3 Tbsp extra virgin olive oil 3 Tbsp lemon juice (from 1 to 1 1/2 lemons) 2 cloves garlic, minced 1/2 tsp kosher salt and... Continue Reading →

tom tom tempeh salad

adapted from wegmans. ingredients 8 ounces three grain tempeh 1 Tablespoon tamari 1 teaspoon miso 1/2 teaspoon sugar 1/2 teaspoon rice vinegar 1/2 teaspoon corn starch 1/2 teaspoon mirin 1/2 teaspoon toasted sesame oil 1 Tablespoon sambal oelek 1/2 Tablespoon sriracha 1 1/2 Tablespoons fresh lime juice 2 Tablespoons chopped fresh cilantro (or 2 tsp... Continue Reading →

grilled vegetable with sun-dried tomato pesto sandwiches

Adapted from Half Baked Harvest. Ingredients for the sandwiches: 2 Tbsp balsamic vinegar 1 Tbsp fresh thyme leaves (or 1 tsp dried) 2 cloves garlic, minced or grated 3 Tbsp extra virgin olive oil 1 pinch crushed red pepper flakes kosher salt and pepper 2 zucchini or yellow summer squash, sliced thinly lengthwise 2 bell peppers, quartered 1 loaf ciabatta bread or 4 ciabatta rolls, halved lengthwise 1/2 cup sun-dried... Continue Reading →


Recipe adapted from the original Moosewood cookbook and NYT. Great as a side with falafel. Ingredients: 1/4 cup dry bulgur wheat 1/3ish cups boiling water or vegetable stock 1-2 Tbsp fresh lemon and/or lime juice 1-2 cloves garlic, minced 1/2 cup chopped scallions (with greens) 1/2 tsp dried mint or marjoram 2 medium tomatoes, diced... Continue Reading →


Recipe from Yup It's Vegan. Ingredients: 1 Tbsp olive oil 1 large yellow or white onion, diced 2 cloves garlic, minced 1/3 tsp salt 1 tsp paprika 1/2 tsp seasoning blend of choice* 2 Tbsp tomato paste 1 cup no chicken chicken broth 1 Tbsp low-sodium soy sauce 1/4 cup chickpea flour 2 Tbsp nutritional yeast 1 1/2 cup vital wheat gluten *if your seasoning blend contains salt, reduce the salt a bit *STEAMER SETUP:... Continue Reading →

spinach artichoke stuffed mushrooms

Adapted from As the Bunny Hops. Ingredients: whole portobella mushrooms (slider size) or baby bella mushrooms 8 oz cream cheese or neufchâtel, left out to reach room temperature about 1 tsp olive oil 5 oz fresh spinach, chopped 2 cloves garlic, minced 10-12 oz marinated artichokes, quartered and drained ¼ cup mayonnaise ½ cup parmesan... Continue Reading →

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