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