High Protein Recipes
These high protein recipes are vegetable forward and filling. They are the sort of protein rich preparations that keep you satisfied throughout the day. You’ll find all sorts of ideas that boost your protein intake without centering your meals on meat-based proteins. Win win!
Garlic Lime Lettuce Wraps
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!
Green Falafel Bowl
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.
Ultimate Veggie Burger
The ultimate veggie burger recipe made with a secret trick, garbanzo beans, cilantro, onions, lemon zest, eggs, and bread crumbs.
Weeknight Ponzu Pasta
All things green in a quick, weeknight pasta option. It's feel-good food that won't weigh you down - ponzu dressing, green vegetables, and the pasta of your choice.
Turmeric Chickpeas with Garlic Tahini
A quick lunch. And a compelling reason to always keep turmeric chickpeas on hand!
A Really Good Chana Masala
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
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.
Deviled Eggs
A beautiful and delicious deviled egg recipe made with an herb-flecked filling and topped with toasted almonds.
Slow Cooker Ribollita
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.
Golden-crusted Sesame Seeded Tofu
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.
