Here is a recipe for healthy muffins that children and adults alike will enjoy receiving in their lunch bags. I like them for an evening snack with herbal tea.
This recipe is based on an authentic Mexican recipe given me by a friend. If the oil seems excessive, remember that most of it will be drained off, and may be stored in the refrigerator for repeated use. This rice is fluffy, yet moist and full of flavor.
Roman beans, also known as cranberry or borlotti beans, are meaty and filling. They are perfect for a quick and easy vegan main course, such as this delicious curried dish!
These tortillas are perfect for burritos, wraps, or just as a bread serving with butter. They hold together nicely and are especially good with added chili peppers (or a sprinkling of red chili pepper flakes).
These snack balls are great for a high-protein vegetarian snack or after-school treat. I like to serve them for breakfast with toast/crackers and fruit. They are great chilled and served straight out of the refrigerator! Another use for them is in vegetarian soups. Their firm texture holds up to the hot broth.
Kamut is a brand of organic Khorasan wheat berries that is readily available in my area. It can be a bit too chewy for some, even when well-cooked. When sprouted though, it is very tender and easy to digest. It tastes wonderful in this flatbread and makes the bread extra moist.
I like to serve this dish with my Do-Ahead Cheese Enchiladas for an easy vegetarian dinner to serve for company. Delicious!
This simple stove-top dish is earthy and satisfying. It makes a hearty lunch, or side dish for a vegetarian dinner. Delicious!
High in protein and very satisfying, these stuffed peppers are easy and economical. I like to serve them with a baked potato and green salad.
I used khorasan wheat berries, which are a long, thin, highly nutritional variety, but any wheat berries will work. To cook them, try my recipe for Casserole-Ready Wheat Berries.