Cathy’s Eggplant and Lentils

My sister made this amazing dish for my family when we were visiting her farm.  It is so earthy and wonderful, and the tahini sauce is luscious.  Be warned: this is definitely not an easy-peasy dish, but so worth the time. Ingredients: for the lentils: 2 Tbsp extra-virgin olive oil 2 carrots, peeled and cut… Continue reading Cathy’s Eggplant and Lentils

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Hearty Hot Pot Minestrone

The goal of this recipe = easy!  I use frozen vegetables to cut down on the chopping time. Ingredients: 1 (28 oz) can of diced tomatoes, with juice 1 (15.5 oz) can of Cannellini beans, drained and rinsed 1 (15.5 oz) can of kidney beans, drained and rinsed 2 cups frozen broccoli 1 cup frozen… Continue reading Hearty Hot Pot Minestrone

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Chickpea Coconut Curry

This curry uses canned chickpeas as the protein - super yummy! Ingredients: 2 Tbsp coconut oil 1 Tbsp cumin seeds 1 medium onion, finely chopped 1 tsp fine sea salt 3 cloves garlic, minced 4 tsp grated fresh ginger (or 1/4 tsp powdered ginger) 1 tsp ground turmeric 1 tsp ground coriander 1/4 tsp pepper… Continue reading Chickpea Coconut Curry