Rosemary Chickpeas & Bell Peppers

Fast food doesn’t have to come from a restaurant. Rosemary Chickpeas and Bell Peppers is a dish that requires little prep time and cooks up in less than 20 minutes. It’s a great vegetarian recipe that I usually enjoy with polenta or brown rice. Rosemary Chickpeas & Bell Peppers Serves 4 1 Tbsp. plus 1 tsp. olive […]

Egg-Free Banana, Corn, & Pumpkin Baked Treats

All out of eggs?  Allergic to eggs?  Choose not to eat eggs? You might already have an egg substitute, such as banana or ground flaxseed, in your kitchen! Years ago, I learned that mashed banana could be used as an egg substitute from the Vegetarian Times’ Egg-Free Chocolate-Banana Loaf recipe. Try it; this bread is a […]

Creamy Tomato & Hummus Spaghetti

After enjoying carrots and hummus for a few days a week, I sometimes lose interest in using hummus as a dip. So, one day I decided to add hummus to freshly cooked rotini and I liked it. The tangy “sauce” was made with 1/2 cup hummus and 3 Tbsp. pasta cooking water for 2 cups of cooked pasta. Then, I took […]

Toasted Buttercup Squash Seeds

Winter squash, such as pumpkin, sweet dumpling, and buttercup, are bountiful during this time of year. They’re a beautiful way to decorate a home in the fall. They’re also a great way to get beta carotene into your diet to decrease the risk of certain eye diseases, cancers, and cardiovascular disease. Beta carotene is what makes most […]