I wanted to create a new lentil recipe–something other than another lentil soup (which I often prepare). During the summer I made a few lentil salads, but now that the weather is cooler I decided to try something new. Rather than make a cool salad with lentils, I prepared a warm lentil dish. French lentils, (small) brown…
Category: Recipes
Tofu Scramble
This is one of my favorite tofu dishes. I often prepare this at home for breakfast or brunch. It’s a great alternative to scrambled eggs. People really enjoy it! Ingredients 1 (14–16-ounce) block extra-firm tofu 3 tablespoons extra-virgin olive oil (or your favorite cooking oil) ½ teaspoon turmeric 1 cup chopped onions ½ cup diced…
Tomato Vegetable Soup
Tomato soup is a childhood favorite (yes—the kind from a can). This recipe is definitely a healthier version. The kale, quinoa and nutritional yeast add extra fiber, protein, vitamins and minerals to the dish. It’s chock-full of nourishment! Ingredients: 2 tablespoons extra-virgin olive oil ½ cup chopped onions (1 small onion) 2 tablespoons minced fresh…
Artichoke Pesto
Some years ago I tasted artichoke pesto for the first time. I loved it! I looked at the list of ingredients and decided to try to recreate the dish. I attempted to make a vegan version as well, though the original recipe was made with Parmesan cheese. You can try it either way; they are…
Corn Chowder
Creamy chowders are all all-time favorite! This recipe is a lighter, healthier chowder, yet it is still quite tasty. Now that the cooler weather is upon us, I’m breaking out my favorite soup recipes. This one got great reviews. Comfort food without the guilt. Ingredients 2 tablespoons extra-virgin olive oil (or your favorite cooking oil)…
Chickpeas & Kale with Spicy Peanut Sauce
I have often shied away from using legumes that require overnight soaking and hours of cooking–though I do believe this is a healthier choice than canned legumes (beans). I like to provide ways to save time when creating my recipes, but this time I decided to use dry chickpeas as they are on sale this…
Apple Walnut Salad
It’s apple season! We have the best apples here in our northeast region–and so it was time to revisit the apple salad recipe I created in the spring. I wanted to experiment with a couple of special vinegars that we now carry at Mother Earth’s. As simple as it is, this variation was very well received. Ingredients: 3 medium organic…
Apple and Dried Plum Compote
In this recipe I use dried fruits to sweeten and thicken the compote instead of sugar. They are a great substitute and also add nutritional value to the dish. People really enjoy it! Ingredients 10 cups peeled and chopped apples (10 medium apples) 2 cups dried plums (prunes), chopped 1 cup dates, chopped 1½ cups…
Chickpea Patties
This recipe is a variation of Indian vada. You can use different varieties of legumes and adjust the seasonings according to your preference. The chickpeas make this dish reminiscent of falafel. It’s a healthier version since it’s baked rather than deep-fried. I serve it with my own “house” tahini dressing, which my friends and family…
Potato-Cabbage Pancakes
This is a variation of my Cabbage Croquettes recipe. I prepared this on St. Patrick’s Day, as cabbage and potatoes were quite prominent on this day. Ingredients 2 packed cups shredded potatoes 1 cup shredded cabbage ½ cup finely chopped kale ¼ cup grated onion or chopped scallions 1 cup garbanzo (chickpea) flour 2 teaspoons adobo…
Chickpea Flour-Kale Bites
Another chickpea flour-inspired recipe! This is a variation of an Indian dish known as kothimbir vadi–a popular Maharashtrian street food. Years ago I used to make this dish during my ashram days–a time when I experimented with quite a few traditional Indian creations. I had forgotten about this recipe until recently. I’ve been enjoying showing…
Pasta Bolognese
This is a basic marinara recipe with added vegetable protein for a more substantial and “meaty” sauce. It’s easy to prepare, but still quite enjoyable. There are only a few ingredients, so it’s important that they are all good quality. Ingredients 1 (16-ounce) package pasta (regular or gluten-free) 2 tablespoons extra-virgin olive oil 2 tablespoons…
Jahnavi Foster, CEC 