Creamed Spinach

Creamed  Spinach is a childhood favorite. I wanted to create a healthier version without the use of milk or cream. I prepared this is at work recently and the customers loved it! Ingredients 1 (10-ounce) package frozen cut spinach, thawed or 1½ -2 pounds fresh spinach—washed, stemmed and roughly chopped 2 tablespoons  olive oil 3 tablespoons chopped…

Thai Curry Chili

If you’re in the mood for a different style of chili sure to satisfy, this is it! I have combined traditional chili flavors with Thai flavors. The coconut milk blends well with the tomatoes and spices. You can serve it as an entrée or as an appetizer over tortilla chips. Ingredients 1 (28-ounce) can crushed…

Potato Parsnip Leek Soup

It’s that time of year again! Soup time. During these cooler days we love to enjoy a nice, warm bowl of nourishing soup. For this recipe I use parsnips in addition to the potatoes for increased flavor and nutrition. I received great feedback from our customers. Another winner! Ingredients 2 tablespoons extra-virgin olive oil 2…

Chickpea Chia Patties

This is a variation of my Chickpea Patties recipe.  I wanted to improve the recipe by increasing the moistness, so I added soaked chia seeds to the chickpea mixture. I was very happy with the results—and so were the customers. I got rave reviews! Ingredients 1 cup dry chickpeas—soaked over night (at least 8 hours)…

Mexicali Millet

In the past few years I have created several millet recipes, which I have prepared for our customers more than once, so I figured it was time for a new one. This recipe is relatively mild, so if you like spice, add more! Ingredients 1 cup uncooked millet, rinsed and drained 2 cups water 1/2 vegetable…

Veggie Nut Burgers

This is a variation of my Veggie Nut Loaf recipe. Some of our customers thought it would work well as a veggie burger, so I turned the loaf into burgers. They came out great! Ingredients 2 tablespoons extra-virgin olive oil 1 large onion, finely chopped 2 teaspoons minced garlic 1 celery stalk, chopped 1 ½…

Millet Croquettes

This is a fun way to prepare millet. Croquettes are crispy, savory cakes (patties) that can be made with a variety of ingredients. In this recipe all the seasonings are cooked into the millet; this adds a depth of flavor to the patties. The starch in the millet binds the croquettes (no eggs or flour needed). It’s…

Veggie Nut Loaf

Years ago during my ashram days I used to make a nut loaf from the Higher Taste cookbook. The original recipe has cheese in it so I made some adjustments to make this recipe vegan. I omitted the cheese and added chickpea flour as a binder. I also used lentils to put more fiber and…

Edamame Spaghetti with Sundried Tomatoes & Olives

This is a variation of my Spaghetti with Artichoke Hearts recipe. In my other recipe I used a pasta product from “Explore Asian”. “Explore Asian” is now “Explore Cuisine” and their packaging has changed. It is still the same impressive pasta product, with each 2-ounce serving providing 20–25 grams of protein and 10–15 grams of fiber! The…

Split Pea Soup

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…

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…

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…