Roasting is such a delicious way to create a high protein, high fiber snack from legumes. I recently roasted chickpeas for the first time and was hooked. So now I'm experimenting with other types. This time I tried edamame (young soybeans) and peas, because I had both in the freezer. I didn't cook them before … Continue reading Roasted Edamame and Peas

I know some people pride themselves on avoiding processed stuff and using only foods in their most natural and whole state. I wish I could be like that but I'm not, at least not yet. Maybe when I've retired, have my dream kitchen built and have a flourishing garden in the backyard. Sure there are … Continue reading Protein-Packed Easy Vegan Chili

I've fallen in love with this broccoli salad dish that incorporates honey toasted walnuts. I heat some olive oil and honey in a pan on medium-high heat and add 1/2 cup chopped walnuts, stirring the mixture until the sauce thickens and the walnuts brown. I then toss some broccoli florets into boiling water for a … Continue reading Broccoli Carrot Apple Salad with Honey Toasted Walnuts

One of my Mom's favorite Chinese appetizers is peanut sesame noodles served cold. I always thought it a strange combination but it's really just nuts and starch, the Asian equivalent to an American peanut butter sandwich or peanut butter swirled into breakfast oatmeal. Really a fantastic duo! So I recreated this recipe for her. It's … Continue reading Creamy Peanut Noodles with Tofu

Edamame is a young soy bean with its bright green color. It is a complete protein, meaning that it contains all nine essential amino acids that your body cannot make on its own and must get from food. Animal proteins are usually complete proteins but not plant proteins (beans, nuts, etc.)…which is why soy is … Continue reading Easy Edamame Salad