Easy Hummus Recipe

This is truly the best humus I have had and easy to make. I was so excited to give this a try because I just purchased a new food processor.  I was not disappointed. Give it a try for yourself and see how you like it. I will not be buying store hummus anymore.

How to make our easy hummus recipe with canned chickpeas, garlic, tahini and olive oil. With easy to follow recipe video!

Source: Easy Hummus Recipe

Top 10 Pantry Staples for Veg Home Cooks | Vegetarian Times

I’ve been on my vegetarian journey now for just about 9 months and I am still learning a lot about common items I should have in my pantry, from what spices are commonly used, the various grains and their nutritional value and making sure I get enough protein in my diet.

Recently I started training for a marathon, thanks to a dear friend, and have really come to realize the importance of adequate calorie intact from protein, carbohydrates and even sugar for energy.  Since I am not taking in meat protein having the levels needed for energy, muscle recovery and development is even more important from a fitness perspective.

This article is from Vegetarian Times, a magazine that I subscribe to and I hope you will find the information useful.

A well-stocked pantry means a nourishing meal is never more than a cupboard (or freezer!) away. Short on shelf space? We asked cookbook authors and nutrition experts 
to help us narrow down our list of the most versatile ingredients for your kitchen.

Source: Top 10 Pantry Staples for Veg Home Cooks | Vegetarian Times

Cooking Dried Beans in a Slow Cooker

I have taken a few vegetarian cooking classes and it never fails, there is always someone in the group who asked the question about cooking your own beans.  It is not mystery that buying dried beans is much more economical and you get to control the seasoning and salt that goes into making it.  This give you the ability to control the nutritional value of your beans.

I still buy canned beans for those recipes that I do not have time to soak and cook my own beans.  I do try, however, to plan ahead and spend a weekend cooking beans to freeze for future use.  If you can do this, you will rarely have to buy canned beans anymore and you can save a lot of money by doing so.

So, here we go, an easy way to cook your own beans.  It does not matter what types of beans or lentils you choose to cook the steps are essentially the same.

Preparing Your Dried Beans:

For any dried beans or lentils you will want to soak them a minimum of 6 hours to overnight to allow them time to absorb liquid and to “air out” those natural gases that come from beans.

Cooking Your Dried Beans:

I like to cook my beans/lentils in a crock pot because I do not have to baby sit them.  I can set them to cook for a specific time, leave the house to enjoy my weekend and come back to a pot of beans ready to be put into a salad, soup, or to be processed into hummus or something else delicious.

  • Rinse your soaked beans well
  • Place them in your Crock Pot (brand does not matter)
  • Fill the crock pot with water to at least 2 inches above the bean level (you can never have too much water)
  • Season your beans
    • Salt & Pepper
    • 2-3 Bay Leaves
    • Garlic – 1-2 teaspoon (minced)
    • 1/2 Onion (minced)
    • Any other spices you are fond of

IMPORTANT: Having adequate water is important because the beans/lentils can burn if they go dry in the crock pot

  • Cooking time will differ depending on your timing needs
    • Low Heat – Cook 5 – 6 hours
    • High Hear – Cook 3 – 4 hours

NOTE:  You want to test the softness of your beans about an hour before they are done to make you don’t overcook them

Once done, drain your beans, let them cool before packing them for the storage.  Beans freeze well and can easily keep for a month.  In the refrigerator, beans are best to be eaten in a week, once they start to smell it is time to compost them.

Enjoy …


Black Bean & Quinoa Burgers

Today’s lunch item, I have finally made my first batch of homemade veggie burgers for the summer.  Can’t wait … everything is simmering on the stove, the quinoa is cooked, the brioche buns are ready for toasting.  All I need to do is combine the remaining ingredients in the food processor, form my burger patties and bake them.  I’m so excited I’m shaking.  Give this recipe a try yourself, it’s very easy to make for lunch or as a dinner option for the family.

I am not going to eat all 8 burgers today, so I’m going to cook them and freeze them for another day. You know what the absolute best part about making veggie burgers – THEY DON’T SHRINK like a meat burger, it’s WYSIWYG, what you see is what you get!

Get the recipe here: Black Bean & Quinoa Burgers

20 Creative and Delicious Takes on Hummus | One Green Planet

These 20 creative and delicious takes on hummus are a reason to celebrate.

Source: 20 Creative and Delicious Takes on Hummus | One Green Planet

Recipe: Cheesy Savoy Cabbage Chips [Vegan]

I love potato chips, it’s one of my weaknesses and as we all know, not the healthiest thing to eat a lot of and often.  So, I’m always on the lookout for some delicious snacks. I am an extreme snacker – chips – chips – chocolate – chips and more chips. This is a recipe I got from One Green Planet that I think is worth trying and see how you like it.  If you like Kale chips, I think you will like these as well.

These garlicky and cheesy savoy cabbage chips is a great budget-friendly alternative for kale chips. They’re the loveliest crispy, savory, delicious, and very healthy snack. Quick and easy to make, perfect for movie nights or as an afternoon pick-me-up. Forget plain and boring veggie chips, these leaves here are covered with a thick and filling cheesy cashew layer. So satisfying!


  • 10 savoy cabbage leaves
  • 1/2 cup of cashews
  • 1 lemon, juice
  • 2 cloves of garlic
  • 2-3 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • Salt, pepper


  1. Preheat oven to 360ºF and line 2 large baking sheets with parchment paper.
  2. Prepare cabbage. Remove ribs and cut leaves into quarters. Make sure the leaves are perfectly dry.
  3. Combine cashews, lemon juice, garlic, nutritional yeast, oil, and seasoning in a small blender and blend until smooth.
  4. Add cabbage leaves into a large bowl. Massage in dressing until well coated.
  5. Spread out cabbage leaves onto the prepared baking sheets in a single layer, making sure not to overcrowd the leaves.
  6. Bake for 12-15 minutes. If your oven doesn’t bake evenly, rotate the tray at the halfway mark.

Let them cool before serving.

Cashew Cheese (Vegan)

Recipe from Vegetarian Times

If you have never tried vegan cheese or cream cheese, you might want to consider giving this one a try.  It a very simple, 2 ingredient recipe that can be used to substitute non-vegan cream cheese, cheese, or cream in your preparation of vegetarian or vegan meals.

Recipe: Black & Pinto Bean Soup

I think soups are the best & easiest meals to make and best of all you can make them in a crock pot or a conventional stock pot ahead of time, let them simmer and sit to absorb in all of the flavor. I think they get even better when they can sit overnight in the refrigerator. Then when you are ready for some goodness, serve up a bowlful and let your eyes roll to the back of your head and just exclaim MM MM GOOD!

Here is a recipe from one of my favorite natural food stores, with just a little bit of work you can have a meal to enjoy now, tonight, or freeze it for a future meal.

  • 2 Tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup diced red bell peppers
  • 1 cup diced zucchini
  • 1 cup corn
  • 2 Tablespoons cumin
  • 2 Tablespoons chili powder (hint:  I used some chili mix)
  • 5 cups vegetable broth
  • 1(15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (4 ounce) can chopped green chilies
  • 1 cup chopped cilantro
  • Salt and pepper, to taste
  • Fresh lime wedges, to garnish
  1. Heat olive oil in a large stock pot over medium heat. Add onion and garlic and sauté for five minutes.
  2. Add peppers, zucchini, corn and spices. Cook for another ten minutes until vegetables are soft.
  3. Add broth, beans, tomatoes, and chilies. Bring to a boil, then cover for ten minutes.
  4. Add cilantro and thoroughly mix. Serve in bowls and enjoy with a squeeze of lime.
  5. Top with a little sour cream or yogurt, if desired.

Original recipe from Down to Earth

34 Surprisingly Delicious High-Protein Smoothie Recipes

Looking for smoothie ideas? Here are a few for breakfast, lunch, snack and post workout. Yum!


Cooking Tempeh

rawtempehI have mentioned tempeh before, but I don’t think I have gone into how to prepare it for cooking.  Today I am making a recipe from my favorite cookbook, it is a tempeh piccata recipe.  I’ve mentioned before I used to enjoy eating chicken in my pre-vegetarian life and chicken piccata was one of my absolute favorite dishes to make and eat.  I just love all that lemony flavor with capers.

There are two types of tempeh available, prepackage brands and local makers of fresh/fresh frozen tempeh. Most grocery stores will not carry the fresh/fresh frozen so you will need to look for it diligently to find the fresh stuff.  I was lucky to find a local tempeh manufactured on Maui that makes fresh tempeh (raw tempeh) that needs to be cooked before using it (at least 20 minutes).  So, that is what I will be using in my tempeh piccata recipe.

Tempeh is traditionally made from soybeans and fermented. The fresh brand I found made their tempeh from soy and mung beans.  Tempeh originated in Indonesia and is a staple of the Indonsian diet.  Tempeh has become popular in other parts of the world for its impressive nutritional composition, firm texture, and earthy flavor.  It is easy to cook and is a perfect substitute for meat in a vegetarian diet.

Check back later for the recipe to make the tempeh piccata dish yourself.

Cooking Tempeh