Chickpea & Spinach Stuffed Portobello Mushroom

Chickpeas and spinach are one of my all time favorite food combinations. Chickpeas are packed with protein, have a sort of nutty flavor and, when cooked well, are buttery and creamy. Spinach checks the box for your daily greens intake and are packed with Vitamin K, magnesium and iron. Together, they make for a nutrient dense meal no matter how you serve them up.

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Garden Pasta with Zucchini, Fresh Tomatoes & Basil

It’s October and I am harvesting the last of my garden. It’s only my second year tending to my food garden and it didn’t go that well. While I did harvest an amazing amount of eggplants, garlic and basil, and I am still getting little tomatoes and the last of the cucumbers, the caterpillars ate the kale, the peppers failed, the heirloom tomatoes never grew, and zucchini plant produced one, and only one, very tiny zucchini.

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Takeout-Style Sesame Noodles

I love the New York Times Food section – it inspires me with ideas for dishes I can veganize. There was an article a while back about the sesame noodle dish made famous by Shorty Tang in New York City. I remember making a version of these years ago with a friend for a party and loved it but never added it to the rotation. All that is about to change…

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