Garbanzo beans

Crisp tender asparagus spears with creamy chickpeas, sautéed sweet onion and garlic, and crunchy toasted walnuts lightly coated with dill pesto, mustard and a fresh squeeze of lively lemon. This…

with lemon dill vinaigrette Crunchy fresh zucchini with tender, creamy chickpeas, fresh sweet tomatoes and red onion with a lovely light lemon dill vinaigrette, this plant-based, protein-rich salad might just…

Adapted from Julie Harrington RD Give yourself permission to eat cookies for breakfast! (Or lunch. Or dinner.) These chewy double chocolate cookies are secretly healthy, with the goodness of peanut…

A hearty plant-based curry with butternut squash, tomatoes, onion, mushrooms, garlic, both sweet and hot peppers and chickpeas. I used a red Thai curry paste, cumin, turmeric, and bay leaf…

I want to start a new trend. I think “Zummus” should be a new word in the dictionary, kind of like the word “Zoodles” has taken over the foodie blog…

I had just a little bit of asparagus left … most years I have it in plenty because my parents have a HUGE asparagus bed and they have way more…

This post is for those of you who buy hummus at the store. I used to do that. I was convinced there was no way I could make hummus that…

Adapted from A Splash of Vanilla I was out and about, searching the Interwebs for hearty, balanced lunchbox type salads for my cooking class, when I stumbled across this one. I stopped…

I firmly believe that hummus makes life better. Every time I have it, I feel all happy inside. I remember the first time I tasted hummus. I was a teenager.…