This recipe is a great way to use up any extra quinoa you may have on hand. If you are making fresh quinoa for this recipe please refer to my previous post and try your hand at making quinoa in your rice cooker. Remember quinoa is gluten-free and packed with protein! I usually have … Continue reading Quinoa Tabbouleh
I have been using a rice cookers for several years and I am currently on my second one. The one I have has two setting, one for white rice and one for brown rice. I have consistently cooked either brown or white rice and nothing else, it does have a steaming basket but I have … Continue reading Tuesday Tidbit – Quinoa
We recently discovered a gem in our little Fort called Taj Mahal Indian restaurant. One of our favorite restaurants when we lived in Shanghai was an Indian restaurant and Taj Mahal brought back memories of those times. While it doesn't sit next to the ever exciting pearl market of Hangqiao there is a small grocery … Continue reading Cauliflower and Peas Masala (Gobi Matar Masala)
As a child the only way I had ever seen beets served was in pickled beet eggs. That tradition is from an old Pennsylvania dutch recipe where boiled eggs are refrigerated in pickled beet liquid along with the pickled beets and allowed to marinate until the eggs turn a deep red color, they are then … Continue reading Roasted Beets
A few weeks ago I rediscovered an old Greek recipe book I had long stuck in the back of my shelf. A plethora of recipes handed down for generations, each needing only a small alteration to make them whole food plant-based. As a side note my first trip to Greece was with my grandparents many … Continue reading WFPB Stuffed Grape Leaves
While on a frequent business trip my husband picked up a vegan cookbook for us. It is packed full of vegan recipes from many different restaurants around the world. Although each recipe needs a slight tweaking to be whole food, plant-based, no oil. This past weekend we tried out our version of zucchini hummus and … Continue reading Zucchini Hummus
Lentils are mentioned in the Bible in Genesis, in the story of Esau who gave up his birthright for a dish of lentils. (Genesis 25:30-34) We were enjoying a lovely lunch the other day at Chick P in Brooklyn, when I happened to remember a Greek cookbook a friend gave me years ago. The falafel deluxe sandwich … Continue reading Barley Lentil Soup
This is an amazing vegan substitute for chicken salad. I usually serve it on buns, as a "chicken" salad sandwich, with some lettuce, sliced tomato, mustard, vegan mayo, whatever else your heart desires in a sandwich. It can be served as a dip or spread with whole grain crackers or chips. I have also served … Continue reading “Chicken” Salad
Before going plant based I would make a lovely breakfast casserole for every holiday or basically anytime we had everyone home. I would assemble my ingredients the night before and then pop it in the oven the next morning while everyone was still sleeping. Waking up to the aroma of something wonderful baking is just … Continue reading Tofu Breakfast Scramble
The Heartie Kitchen 