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…
Health and Wellness Consultant
As we grow through life, we are often presented with various challenges and obstacles. We may experience grief, loss, or confusion; we may have difficulties in our relationships, or be at a crossroads—deciding which way to proceed forward on our path. If you find yourself in need of support or guidance, if you’re struggling in…
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…
Tofu Salad
This is my rendition of tofu salad. It looks and tastes like egg salad, but it’s vegan. In the warm weather I like to create dishes that don’t require cooking. Tofu is rather bland, so I have really seasoned it up. I served it out at work this weekend for the first time and received great responses….
Cashew Butter Fudge
This is a variation of my Almond Butter Fudge recipe. It’s easy to make and people really enjoy it! Ingredients 1 cup cashew butter (you can use any type of nut butter) ½ cup unsweetened almond milk (or other type of milk) ½ cup coconut sugar (or other unrefined sugar) Pinch of salt (if using unsalted…
Split Pea-Chia Patties with Tahini Dressing
This is a variation of my chickpea chia patty recipe. Ingredients 1 cup dry split peas, soaked overnight (at least 8 hours) 1 tablespoon chia seeds 6 tablespoons water 2 teaspoons chopped fresh garlic 1 teaspoon curry powder 1 teaspoon salt (or to taste) ½ teaspoon chopped fresh ginger ¼ teaspoon cinnamon Soak chia seeds…
Peppery Red Lentil Patties
I created this recipe for my “Fantastic Fiber” theme at work. Lentils are high in fiber and so versatile. Because of their high fiber content, they are considered to be one of the cleansing foods. This is a new way to enjoy lentils, an idea I got from the Indian dishes idlis and vadas, which…
Tofu with Peanut Sauce
The first time I tried Thai food, I fell in love. Since then I have created a few recipes to emulate the dishes I have come to love. Ingredients 2 (14–16-ounce) blocks of extra-firm tofu, cut into ½–1-inch cubes and baked* 4 tablespoons liquid aminos or soy sauce (for baking) 4 tablespoons extra-virgin olive oil…
Jahnavi Foster, CEC 