Lentil Walnut Spread
I make a bean or lentil spread almost every Sunday to eat throughout the week. I make a large batch of lentils or other bean, use some for soups or grain and bean patties, and some for a bean spread. … Continued
Pumpkin Seed Dressing
I was the child who didn’t like anything on my food. No butter. No salt. No dressings except Thousand Island on my salad. Remember Thousand Island? Basically ketchup mixed with mayonnaise? These days, I appreciate a delicious homemade dressing, especially … Continued
Baked Navy Beans with Kabocha, Sun Dried Tomatoes and Rosemary
This baked bean recipe is a variation of a dish I taught in my cooking class last week. I love it and am excited to share it with you. If you live on the west coast of the US see … Continued
Vegan Basil and Almond Pesto Recipe
This time of year, I love to buy a big bag of basil from a local farm and find ways to use it up quickly while it’s still good. Pesto is a standard for me. I use a variety of … Continued
Slow Cooked Whole Onions with Sweet Tahini Sauce
Have you ever cooked whole onions nishime style? Nishime is a style of slow cooking with minimal water or liquid in the covered pot. As the vegetables cook, they gather heat and all the energy concentrates within the vegetable. It’s … Continued
Turnip and Kale Soup with Leeks
Turnip and kale soup is a wonderful blend of winter and spring energies perfect for this time of year. The turnips are a tasty winter root vegetable and the leeks and kale add the fresh upward energy of spring. This … Continued