I have a minor culinary obsession with chickpeas. They’re inexpensive, high in protein, iron and fiber, low in fat, and can help lower cholesterol. I buy them in 6 lb. cans, by the case. I’m amazed by chickpeas’ versatility, and they’ve become the staple of one of my favorite healthy, fast, at home meals…chickpea tacos!… Continue Reading

This is one of the best veggie burgers I’ve ever had and they’re very easy to make! The recipe came from an old issue of Vegetarian Times and is credited to the Chicago Diner. Homemade Veggie Burger Recipe 3 celery stalks, chopped 1 small onion, chopped 1/4 cup soy sauce or tamari 2 t onion powder… Continue Reading

I’ve become slightly obsessed with falafel…eating it, reading about it, finding places that serve it, and of course, cooking it. I love whoever invented it! I said in my last falafel post, that I will master falafel, and I have!* The secret is in preparing the chickpeas…just an overnight soaking, and a run through the… Continue Reading

I try to cook from scratch most nights of the week, but working fulltime, commuting, working out, writing this blog, and finding time for my hobbies and projects means that some nights, something’s gotta give. Here’s one of my versions of fast food. It’s relatively healthy, I can have on the table in about 15… Continue Reading

I use homemade vegetable stock in many of my recipes, and as the base for most of my soups. A can of prepared stock costs about $1.50 and I need at least 4 cans to make a pot of soup. Being $6 in the hole for broth alone kind of defeats the purpose of homemade… Continue Reading

This earthy soup is one of my favorite winter lunches. I highly recommend homemade bread to go with… Mushroom Barley Soup Recipe 1 large onion, chopped 2 garlic cloves, pressed 3 carrots, chopped 2 celery stalks, chopped 1/2 lb. barley 9 cups vegetable broth 1 T salt 10 oz. mushrooms, sliced (I like baby bellas)… Continue Reading