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plant-based eggplant-baby bella “meatballs”

by Jackie Newgent  |  February 14, 2021  |  6 Comments
If it’s a spaghetti and meatball kind of day, these super-tasty, plant-based eggplant-baby bella “meatballs” are what you need in your life right now … even if you’re not a vegetarian. I reserve this recipe for a lazy Sunday since it does take a bit of time to prepare. But it’s totally worth it! In other words, you’ll want to plan for a good 45 minutes for prep. If you’ve got the time, no stressing out is required to roast these flavorful stand-ins for beefy meatballs. It can actually be a zen-like culinary experience if you add spa-like background tunes. (I’m actually not kidding about that!) Or make it a fun evening to cook as a couple, family, or besties...
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lemony herb “orzotto” with garlicky chickpeas

by Jackie Newgent  |  February 7, 2021  |  7 Comments
This 100% plant-based, lemony herb “orzotto” with garlicky chickpeas is the perfect dish for any day of the year, including World Pulses Day (which is Feb 10th, by the way). It features my favorite pulse … chickpeas. What’s your fave? I’m a big, big, BIG fan of chickpeas (and all other pulses, for that matter!) since they’ve got the trifecta of good tasting + good for you + good for the planet! And they’re extra tasty when served in this “orzotto” recipe.
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