vegan food for everyone
Indian spiced chickpeas and greens is a quick and easy dry curry. Delicious with kale or whatever greens you have on hand! Pantry & weeknight friendly.
I make a lot of food that I never photograph or share with you guys. It’s not because it’s not delicious, but because I’m too hungry (or occasionally too lazy) to plan or take photos or measure ingredients and generally be meticulous about the process.
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These vegan chickpea meatballs in roasted red pepper sauce make a fantastic meal. The savory vegan meatballs are cooked in a creamy red pepper sauce for a recipe that is easy to make, and even more delicious to eat! The recipe is easily made gluten free.
If you’re looking for a boldly flavored, stick to your ribs, cosy comfort food meal, you can stop right here. Savory and filling chickpea meatballs, drenched in a roasted red pepper cream sauce. Whether you devour it straight from the pan, alongside toasted Italian bread, or over pasta it makes a fantastic meal!…
This Sindhi vegetable biryani is a popular and traditional dish, with layers of spiced vegetables and chickpeas and basmati rice. It’s a delicious recipe, and extra special! Give this vegan and gluten free recipe a try!
When it comes to Indian food, Biryani is in a class of it’s own. A spicy curry marinated filling, saffron kissed rice, fried potatoes, toasted nuts, and fragrant herbs come together in layers to make something so special it’s been named the food of the gods. With this recipe I’m bringing you a version from my own heritage, Sindhi vegetable biryani….
These vegan chickpea meatball subs are not your average sandwich. Sure, we have the basics, chickpea-based meatballs, plenty of marinara, and a long roll. But I guess I’m a bit fancy, because I like my vegan meatball subs cheesy, pesto stuffed, and topped with caramelized onions. I mean, you want that too now, right??
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I’m loving these buffalo chickpea rice paper wraps, especially when dipped into a creamy and herbaceous tahini ranch dip. They’re refreshing stuffed full of creamy avocado, crisp red bell pepper, spring-tender collard greens and a plethora of fresh herbs. And they’re filling and a bit spicy thanks to the pan fried buffalo chickpeas….
There’s nothing quite like the pairing of cool sweet mango and curry-spiced cream. Throw in some chickpeas, minced red onion, and baby greens and you have a delicious protein-packed salad. It’s perfect for stuffing in a wrap, or layering with some fresh summer tomatoes to make a sandwich, or having as a side to your burgers….
I’m not sure if this recipe is a grain bowl or a salad. Maybe that just depends on how you present it? I guess I called it a salad, but I also plated it on a salad plate, so… Regardless of what it’s called, with tender roasted sweet potatoes, chewy farro, garlicky chickpeas and savory minced sun dried tomatoes, a heaping pile of buttery avocado, and a mouth watering lemon vinaigrette this salad-bowl-what have you is so flavorful and satisfying to eat. It’s light enough for spring, but hearty enough for any time of the year….
We all need an arsenal of easy, healthy, and comforting meals to pull out at the end of a long day. For me, nothing spells comfort food more than a big plate of beans and rice.
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DC is a cool 72 degrees as I write this post this morning (and the high is only 79 ºF today). It feels like a godsend after the last week, which was around 20 ºF hotter. We’re taking advantage of this brief respite with some soup. I mean, ok, we actually don’t have any more soup. It’s too good! We ate it all! But you should take advantage of a cool day (I’m not sure when I started calling 70s cool weather) with some soup. But having had this in 95 degree weather I will attest that it’s great then too….
