If you are following us on Instagram (and I really don’t know why you wouldn’t be; we’re delightful and you’ll see lots of photos of Charlie, Penny and us too), then you know Ethan has taken up making sourdough bread since the pandemic began. This Panzanella Salad recipe came about out of desire to use up all the ends from the sourdough boules that Ethan has been making weekly. Even though we are now back at work, Ethan is still baking using the starter he made from scratch that we named Lucille. Every Sunday, Ethan makes two loaves of delicious sourdough to last us through the week. We work our way through the loaves only to be left with end pieces that are too small to use for sandwiches or breakfast toast. I made croutons with some, but even if we had salads every day, we would not get through
Spaghetti squash is one of of those vegetables that I buy and then stare at on the counter for weeks before actually using. Recently I decided to just have some fun with it and made Spaghetti Squash with Greens and Garbanzos. I used kale as my greens, but I really like the alliteration of Spaghetti Squash with Greens and Garbanzos. It sounds better than Spaghetti Squash with Kale and Chickpeas (garbanzos and chickpeas are the same thing).
Split Pea Soup is something that I had always figured was off limits for vegans as I only of the old fashioned way of making it with ham bones. However, I knew there had to be a way to make Split Pea Soup vegan. I did a lot of reading on different recipes and realized making a vegan Split Pea Soup would actually be quite easy.
Our lentils in tomato sauce is a great dish on its own, but you can also use them the jazz up a baked potato, in place of regular sauce on pasta, or even over rice.
Once you make your own hummus, you will never go back to store bought. It’s so quick and easy to make you will wonder why you never did it before.
Our beet kale salad began as a way to use up leftovers, but ended up being a great meal. Kale massaged with avocado, tossed with fresh beets, tomatoes, pinenuts and beans. This is more than a salad, it is a meal.
As it’s name suggests, wide rigatoni is paired with lentils for our Rigatoni with Lentils. This is simple dish is packed with flavor. Pair it with a salad for a wonderful meal.
Back in my pre-vegan days, I was a tuna salad junkie. I made a really good tasting one with enhancements to my recipe (like the shredded carrots and spicy mustard) offered by my mother-in-law who makes the best tuna salad I ever tasted. Well, until now. Mine is now the best because it’s a cruelty free version of what she makes. Using chickpeas instead of tuna makes this a lower-sodium and mercury-free option while still retaining all of that great protein you expect from a “tuna” salad. Prep Time: 5 minutes or less Ingredients: 15 oz can of chickpeas, rinsed and drained 2 green onions (finely chopped) 1 celery stalk (finely chopped) 1 medium carrot (shredded) 1 1/2 tsp spicy mustard 1 1/2 tsp sweet pickle relish 1/4 cup vegan mayonnaise 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp paprika Sea salt, to taste Ground black pepper, to taste
