Are you a popcorn lover? I’m a fan … but I am definitely particular about it! If it’s diet-y or filled w/mysterious stuff, I’ll take a pass. However, I love giving it fun, non-diet-y, non-mysterious upgrades, like this 100-percent plant-based recipe for sweet and salty tahini popcorn. It’s a good one … kind of like caramel popcorn, but with a bit more intrigue!
Every summer I create at least one special new salad for outdoor gatherings. Though, I admit it is just for me a lot of the time. Whether just for you or for many, this grilled golden kiwi, strawberry and arugula salad is kind of luxurious and full of flavor excitement. A definite repeater!
I was daydreaming about chocolate chip cookie dough. So, I whirled up this recipe for frozen chocolate chip-chickpea cookie dough snack bars. And they do not disappoint! They have all the taste and texture that you’ll expect, but in the form of better-for-you snack bars. (No, these won’t taste anything like hummus!)
There’s no beef here! But I did loosely take the concept of beef carpaccio to create this Italian-style plant-based twist on it. And this grilled eggplant carpaccio with tomato-basil salsa is tastier and better for you and better for the planet!
Focaccia-style skillet chickpea flatbread is one of those recipes that you didn’t know you needed… until now! Focaccia is a flat leavened bread from Italy. Socca is a chickpea flatbread (unleavened bread) with origins in Italy and France. And this fun-to-make, focaccia-style skillet chickpea flatbread is from my very own kitchen!