I’m Heidi – This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables and whole foods into your everyday meals. The recipes you’ll find here are vegetarian, often vegan, written with the home cook in mind.
A quick lunch. And a compelling reason to always keep turmeric chickpeas on hand!
There are a lot of chana masala recipes out there that are perfectly good, but this is the chana masala you should make tonight - a Technicolor version of chana masala.
Turmeric soaked chickpeas, you can use them in all sorts of things! This includes your favorite hummus, salads, and chickpea creations. I include conventional stovetop and Instant Pot instructions here.
A beautiful and delicious deviled egg recipe made with an herb-flecked filling and topped with toasted almonds.
The star of this show is the golden-crusted, green spinach falafel. Lemon-flecked, made with chickpeas, you see them tucked into this rainbow assortment of hummus, pita, kale, cucumber, and carrots.
By popular request! A wonderfully hearty, slow cooker version of ribollita, the famous Tuscan stew made with bean, vegetables, dark greens, and day-old bread.
In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, and cooked it a hundred times in the twenty years since.
A soup built on a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic - clear and strong topped with tofu, mushrooms, watermelon radish, and lots of green onions.
Palak paneer is power food. With a spinach and tomato base, and range of spices, you're getting all sorts of nourishing goodness in each bite. And the homemade paneer!
Ginger and garlic tempeh rice, folded into lime-spiked lettuce wraps with lots of herbs, cucumber, and carrots. A one-pan meal that comes together in no time!