Split pea soup is often prepared with ham or other types of meat; this adds flavor to the dish. I’ve added a few seasonings to give the soup a depth of flavor (without the meat). Customers really enjoyed this recipe, as simple as it is. Kids too! Ingredients 1 cup split peas, rinsed and drained Water…
Vegan “Chicken” Salad
The deli at Mother Earth’s Storehouse prepares a couple of different “unchicken” salad recipes. I have to admit that I “stole” their idea and decided to create a recipe of my own since I liked it so much! TVP (textured vegetable protein) is an inexpensive plant-based protein. The taste is pretty neutral and takes on the flavors of whatever…
Potato Quinoa Patties
Potato pancakes are an all-time favorite! By adding quinoa, you increase the nutritional value of this dish. I created this recipe after I overcooked a pot of quinoa, which ended up very mushy. I was thinking about how it could be used and making it into patties seemed like the logical thing to do, but…
Lentil Stew
Lentil Stew is a great one-pot meal. Legumes, grains and veggies are all cooked together in one pot, yielding in a very satisfying stew. You can add your favorite vegetables or use the ideas suggested below; season according to taste. Some curry powders are stronger than others and some bouillon cubes are saltier than others….
French Lentil Salad
I love lentils! I have been making lentil soups for years, but I wanted to make a lentil dish also suitable to the warm weather seasons. French lentils hold their shape and texture, which makes them a great ingredient for a salad. This is my first lentil salad creation, which evolved into several variations–and it’s…
Kale Chips
I love kale! This highly nutritious leafy green can be prepared in so many ways and added to many different dishes. After the first time I tried kale chips, I decided to make my own. I was surprised to see how easy it is. You can cook the kale on a high temperature for a…
Sweet Potato Patties
This is a variation of my zucchini pancake recipe. You can use various vegetables in this dish; some contain more water than others, so you need to adjust accordingly. It’s another great way to eat your veggies. Everybody loves them! Ingredients 2 cups shredded or grated sweet potatoes ½ cup garbanzo flour ½ teaspoon curry powder ½…
Black Lentils with Caramelized Cabbage & Onions
I wanted to create a new lentil recipe–something other than another lentil soup (which I often make). In the summertime I prepared lentil salads, but now that the weather is cooler I thought to try something new. Rather than make a cool salad with lentils, I prepared a warm lentil dish. Black lentils (and French…
Italian Chickpea Flatbread
This recipe is an Italian dish known as Farinata (or Socca), a chickpea flour-based flatbread. There are a few different ways to prepare this, as it varies from region to region. It is recommended that the batter rest for up to 12 hours, and to use at least twice the amount of oil. Rosemary is a…
Pasta with Fresh Tomato Salad
This recipe is a great alternative to pasta with marinara when tomatoes are in season. It is so fresh and easy to prepare. The tomato salad can also be eaten with quinoa, millet or your favorite bread. Ingredients: 1 (12-16 oz.) package regular or gluten-free pasta (rotini, fusili, elbows, small shells, etc.) Tomato Salad* 4…
Tomato & Corn Salad
How many variations of tomato salad can I create? Well, here’s the thing: when I see the bounty of the summer season, I try to use our seasonal produce in as many ways as I can. Delicious corn grows in our northeast region and we have a local grower right down the road. Tomatoes are wonderful when they’re…
Peanut Butter Fudge
This is a variation of my Almond Butter Fudge recipe. People really enjoy it! Ingredients 1 cup peanut 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 peanut butter) Put peanut…
Jahnavi Foster, CEC 