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.
The best recipes from the archives to enjoy this fall!
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.
A delicious, simple vegetarian split pea soup made from an impossibly short list of ingredients. Seriously, just five!
My all-time favorite mashed potatoes recipe with buttery peaks and creamy, cloud-like potatoes with garlic butter.
Simple, five ingredient green beans. Dill, green beans, leeks, salt and olive oil, that's it. Five ingredients, one skillet, so good.
Toasted pumpkin seeds are the tiny, edible trophies you get for carving pumpkins. There are a couple of tricks to roasting perfect pumpkin seeds.
A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.
A remix of the mushroom casserole I loved as a kid. Brown rice, mushrooms, garlic, onions along side a bit of cottage cheese and sour cream and Parmesan for texture and creaminess.
Taco Soup, a weeknight winner. A hearty melding of beans, and corn, and taco spices, and quinoa. Finished with avocado and pepitas and a squeeze of lime.
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.