Barley with Lemon and Kale

Barley with Lemon and Kale

Barley with Lemon and Kale. A hearty whole grain side dish full of greens, with lots of garlic and lemon. Love your whole grains!

Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

A quick and easy vegetarian family meal, this Sweet Potato and Chickpea Curry is ready in about 35 minutes. Serve with Naan for a simple, one-pot meal.

Lemony Split Pea and Kale Soup

Lemony Split Pea and Kale Soup

A simple vegan soup Split Peas, Kale and all the vegetables you find as you clean out the crisper – and lemon. Lots of lemon.

Lentil Soup with Brown Rice

Happiness on a rainy and cold Saturday is making a big pot of vegan soup. I’ve slightly adapted this recipe for Lentil Soup with Brown Rice from a similar recipe found in the  The Mediterranean Vegan Kitchen, by Donna Klein. Another one of those books that lives...

Fresh Tomato and White Bean Pasta

We have tomatoes! This Fresh Tomato and White Bean Pasta is just the perfect home for those first ripe garden (or patio) tomatoes. I used both Romas (can’t believe they are ready now) and these tiny yellow teardrops. This is a super quick dinner, sauce is done...

Chickpea Ragout over Polenta

This Chickpea Ragout over Polenta is surprisingly good. Served it over mashed potatoes or even pasta if you don’t have polenta.. This is a make-ahead meal and actually tastes better after it has been in the freezer for a while.  I made this and was...

Easy Vegan Coconut Lentil Soup with Butternut Squash

Anyone who knows me, knows that I spend my Sundays (if at all possible) making soup and cleaning veggies for the week.  It’s at light meal on Sunday night for us, maybe with a salad or sandwich and leftovers are packed up in single serving size containers for...

easy curried chickpeas

Best way to eat chickpeas (okay I lie, there are many awesome ways to eat chickpeas – here is a bunch of them).  Easy weeknight meal and you probably have the stuff you need in your pantry already.  Stolen from “The Garden of Vegan” by Tanya Barnard...