Kidney Bean Tacos

Kidney beans are one of the healthiest beans you can eat. Eating just one serving of kidney beans will provide you with 20% of the nutrients your body requires for iron, folate, fiber, protein, magnesium and vitamin B1. Unlike other versatile beans like garbanzo and white beans, kideny beans are not the tastiest or creamiest … Continue reading Kidney Bean Tacos

Quinoa Chickpea Burgers

Well, after 2 unsuccessful attempts at making vegan burgers, I finally mastered it! And I couldn't say what was the key ingredient, though I did learn that adding too many chunky vegetables in them will cause the burgers to fall apart easier. So for this, I will add some optional additions to the burgers, but … Continue reading Quinoa Chickpea Burgers

Mango Banana Cilantro Lime Smoothie

Much like my Mango Cilantro Lime Smoothie, this green smoothie has a fresh, refreshing, summer taste, full of summer herbs and fruit. My initial intent was to make a mango lime smoothie, but I thought to add a couple additions to the usual mix to see how it would come out, and the result was … Continue reading Mango Banana Cilantro Lime Smoothie

Quinoa, Baba Ganoush and Lemon Roasted Asparagus

It's still asparagus season, which means I'm still finding ways to incorporate it into my diet. One of the best tips for eating healthy, local, and organic is to eat seasonal foods. If you are a co-op or CSA member, you will get seasonal vegetables and fruit from your local farmer. This means weeks of … Continue reading Quinoa, Baba Ganoush and Lemon Roasted Asparagus

Shiitake Mushroom, Kale and Red Potato Bowl

Well, here we are again...another mushroom recipe! And yes, similar to my Potato Vegan Tacos, and yes, also similar to my Quinoa and Sauteed Mushrooms recipe.  What can I say, I love mushrooms and I love kale! Call this one a hybrid between the two. Let's talk for a moment about shiitake mushrooms. Mushrooms in … Continue reading Shiitake Mushroom, Kale and Red Potato Bowl

Stuffed Portobello Mushrooms with Chickpea Basil Pesto

I love portobello mushrooms, but I could never figure out an easy, tasty way to cook them. I've sauteed and grilled in the past and used red wine, but I always thought that there must be some better way. Enter tamari sauce and coconut oil! Wow! Grilling these with just two ingredients made all the … Continue reading Stuffed Portobello Mushrooms with Chickpea Basil Pesto

Vegan Venezuelan Pabellon

Pabellon Criollo is a Venezuelan meat dish made with pulled  beef, arepas, beans, rice and plantains. I was watching The Food Network one night and I saw a segment on Diners, Drive-Ins and Dives about a place that made Venezuelan Pabellon. The woman was show what went into the sauce, and I thought wow, that … Continue reading Vegan Venezuelan Pabellon