For a different twist on an old favorite, Baked Beans, try the addition of potatoes. It makes a complete meal and is true comfort food.
I like to cook extra soybeans in the pressure cooker and freeze them in pint jars. That way, I always have the makings of a nutritious casserole like this one.
This dish surprised me with its perfect flavor combinations. It is a fragrant, inviting luncheon or supper dish.
The Greek-inspired salad in this recipe is great by itself, or stuffed inside a pita or tortilla wrap. Fresh and delicious!
This high-protein sandwich filling has a good texture and spreads easily. The pecans and honey lend a sweet background note to the lentils.
Spaghetti squash is abundant in the Southern California late summer. This recipe captures the crispness of kale and the nutty flavor of spaghetti squash in a cheesy custard base with hints of sage and savory. Serve it with a baked potato and salad..
This vegetarian version of Sloppy Joes has all the spice and flavor of the original. I like to serve it on homemade Buttermilk Burger Buns. (Recipe for the buns is coming soon!)
These pocket sandwiches are nice for lunch, whether served hot or at room temperature. They are rich in vitamins and protein, and taste wonderful!
This simple stove-top dish is earthy and satisfying. It makes a hearty lunch, or side dish for a vegetarian dinner. Delicious!
The batter is light and crisp, and the flavors or the vegetables shine through this classic dish.