Beans are a great source of vegan, gluten-free protein and extremely versatile. This bean salad is a great way to use seasonal spring/summer ingredients. The green bean and sugar snap peas provide a crunch that goes great with the creamy black beans and chickpeas. Thinly sliced scallions and fresh tarragon add a nice bite. Blanching… Continue reading Three Bean Salad
This dish takes a little time and effort to make, but it’s definitely worth it! I originally started making this dish for work, but loved it so much I started making it at home too. It’s been a big hit both places! This dish actually tastes better as it sits – it tastes fantastic right… Continue reading Ancho Chili Sweet Potato Quinoa
A bean salad is a great alternative to pasta or grains for a vegan/gluten free source of protein. Beans don’t necessarily have a ton of flavor, especially canned, but this salad has a great mix of textures and Moroccan flavors. The cinnamon and cumin provide warm flavors while the mint and parsley brighten it up. The… Continue reading Moroccan Bean Salad
Lentils are such a great source of gluten free/vegan protein and have a mild flavor that goes well with so many other ingredients. This salad has extra protein from chickpeas, healthy fats from the avocado, and the baby kale provides fiber and vitamins A, C, & K. A macrobiotic lentil salad recipe is extremely difficult… Continue reading Lentil and Chickpea Salad
Cooking With Spinaci 