Tamale Pie
Whether you're having a last-minute get-together or looking for another way to transform leftover chili beans, this one is sure to be a crowd pleaser.
Vegetable-Bean Burgers
Veggie burgers you can sink your teeth into! These are moist, tender and hold their own on the grill, in the pan or served right from the steamer (as shown). My bean-adverse son loves these anytime, anywhere and in any form.
Gluten free, plant-based & vegan, allium free (no onions or garlic), nut free, soy free, corn free, nightshade free and oil free.
(more…)Chili Beans
Spice up your meals with these easy and robust-flavored chili beans. Crockpot (slow cooker) and Instant Pot friendly, you'll want to double the recipe to transform leftovers into a chili mac n' cheese, chili loaded sweet potatoes or tamale pie dinner later in the week!
Red Millet (Ragi) Pancakes
Have fluffy pancakes on the table in minutes! Featuring whole grain, high-fiber red millet, also known as finger millet or ragi, this easy recipe will inspire you to have pancakes on weekdays, too :)
Pumpkin Spinach Dal (Curried Lentil Soup)
Packed with vitamins A and C, this soup is a must-have as the temperatures take a dip this season.
Brothy Vegetable Soup
Warm up from the inside out this winter with this northern Chinese-inspired soup. Dried shiitake mushrooms give incredible depth of flavor. Served with rice noodles (made separately), this soup is versatile, filling and easy to make!
Herbed Sourdough Waffles
Crispy on the outside, soft on the inside–this is a grown-up twist on waffles that even kids will like! My 5 year old loves cucumber and cream cheese mini-waffle sandwiches made this way.
The naturally fermented batter lends has a neutral yet tangy taste that goes well with many types of savory toppings. The best part? These are ready to serve in under 10 minutes!
(more…)Idli (Steamed sourdough bread)
Grounded in old-world South Indian food culture, these fluffy discs of sourdough-bread-y goodness are whole grain, kid-friendly, oil free and easy on the tummy!
The steaming process is less energy intensive than baking and it maximizes nutrient retention. Whats more, they are ready to serve in under 30 minutes.