Vegetarian New England Style Baked Beans

I love a recipe that can be made any time of the year. Vegetarian New England Baked Beans is a hearty, thick, sweet and savory dish that can be eaten hot or cold. It’s perfect for a potluck, dinner side or a picnic. They are easy to make with basic ingredients. The hardest part of…

Organic Grains, Sunflower Seeds, Nut Salad and Fruit Salad

Hmm! What should I put in our dinner salad tonight? That is the question that I ask almost every night and the answer is usually a version of the same ingredients with a little change or two. So, I decided its time to switch things up and make our salads healthier, more interesting and packed…

Roasted Vegetarian Eggplant Parmesan

Skip the extra carbs of the classic breaded and fried Eggplant Parmesan and try our family’s favorite way of preparing eggplant. Who needs the extra calories and carbs? How do you skip the carbs, you ask? You pop the eggplant and the garlic onto the grill or into a grill pan. Ah yes! The extra…

Jamaican Red Beans With Rice

Jamaican Red Beans with Rice is a spicy, hearty New Orleans style comfort food. It’s easy to make and nourishing to eat. The smells in our kitchen invite you to stay for dinner when my husband makes this dish. This is a dish that begs the cook to add different variations to and make it…

Dan’s Tabbouleh

The best way to honor someone is to name a food after them. My husband makes a Tabbouleh that I love. It’s a Levantine vegetarian salad bursting with flavor, full of veggies and nutrients. Serve it warm or cold. It’s one of our family favorites that we eat all year long. Serves: 4 to 6Prep…

Coconut Milk and Curry Stir Fry

Preptime: 1 hour Ingredients: Approximately 6 cups of veggies Green Beans Broccoli Brussel Sprouts Kale Red Cabbage Purple Cabbage Red Peppers Carrots Red Onion 1 can of Coconut Milk Water Curry Coconut Oil Cornstarch Salt Note: You can use any type of veggies that you like in this dish. We use whatever happens to be…