Breakfast is no longer boring thanks to these Vegan Black Bean Chilaquiles! I usually whip them up on weekends when I have some extra time in the kitchen. The chipotle in adobo and fresh jalapeños add a splash of spice that’s balanced out perfectly with the tortillas. Pair with fresh cilantro and scallions, and you’ve got yourself […]
Chickpea scramble! Ever tried one?
It’s the perfect solution when you want something egg scramble-like without eggs or tofu (no shade on tofu, but some folks avoid soy, so this is another workaround).
Chickpeas are a delicious source of plant-based protein and fiber, and they take on flavors well. The only “problem” with chickpeas as a base is 1) they don’t bind together well, and 2) they don’t quite emulate the fluffy texture of eggs or tofu.
Today’s recipe? It’s all the things you love about a taco, in salad form. Crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together. It’s a meal in itself, and most of the components can be prepared ahead of time, making this salad a good option for weeknight dinners and potlucks. You can see how it comes together in the video below. Enjoy!
As I mention in the video, I like to tweak this salad throughout the seasons. Cherry tomatoes (raw or roasted) or grilled zucchini are great in summer, roasted squash or mushrooms are great in the fall. Basically, if you start with the bean & tempeh base, plus the romaine and dressing, you can build and adjust from there.
Tell us a bit about yourself and Live Fertile Hi there! I’m a registered dietitian and aromatherapist obsessed with all things nutrition, women’s health, enjoyable movement, and aromatherapy. Live Fertile is an extension of those passions. It’s for women (though the fellas are welcome to visit as well) who want to learn more about wellness, […]
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I think there is no better way to experience a city than through restaurants. I first fell in love with Ethiopian food when living in the Chicago area and ever since, I’ve kept a recipe for berbere spice in my repertoire. Traditionally this spice is used in dishes like Doro Wot (a long cooking spiced chicken stew) but I’ve found it works beautifully with lentils. The spice blend makes for a rich stew, even though the base of this lentil stew is vegan.
I’ve teamed up with nuts.com to bring you a few flavorful black lentil recipes throughout the year. They asked me if there was a hard-to-find ingredient I wanted to highlight. I chose black lentils and they sourced organic black lentils to add to their site, making hearty recipes like this lentil stew even easier to make. Black lentils are always hit and miss at my local stores but I always like to keep them stocked in my pantry (which is why I’m excited I know where to order them now!)
We’re coming in hot with two of our favorite things: matcha & chocolate. These Matcha Almond Butter Cups will remove any (unnecessary) guilt you have over dessert. This unique combination brings plenty of nutrition to the table as well as a deliciously powerful combo of chocolate and almond butter. These beauties make for the perfect […]
We made Green Curry Paste last week. Now, let’s break out the Red Curry Paste!
Because one can never have enough curry, obviously.
This recipe is simple, requiring just 1 food processor (or blender) and 10 minutes to prepare!
The base is red bell pepper, red chilies, garlic, ginger, and green onion or shallot.
Spices come in the form of turmeric, coriander, cumin, sea salt, and black peppercorn.
If I were to keep a list of items cooked most often in my kitchen, crepes would come in first. I love whole wheat crepes for breakfast in place of pancakes, wrapping ice cream for dessert, or using in place of bread for wraps, sandwiches or even enchiladas. Most recently, we’ve taken to smearing nut butter and a date-chia strawberry jam for toddler friendly roll-ups.
The key to whole wheat crepes is the consistency of the batter and the heat of the pan. The batter should be thin enough that it easily covers the pan. The pan should be warm enough that as the batter hits the pan, it begins to cook. Get the master crepe recipe under your fingers and the possibilities are endless.
I was raised in a household that collected things. We visited antique stores looking for Wallace Nuttings and spode dishes. It was a big part of my childhood and while I didn’t always like it,I have an appreciation for it now. Fast forward, I don’t collect antiques but there are two things my house is currently full of: coffee mugs and cookbooks. Once a month I head to the local used bookstore to pick up used cookbooks. I thumb through them, collecting ideas that might have once been forgotten or never caught on.
This particular recipe can be credited to Whole Grains Every Day, Every Way. The author has a no-nonsense approach to grains and some small, but powerful ways of using whole grains. One of my biggest complaints with amaranth is that it doesn’t cook like other pseudo-grains (mainly quinoa). Turns out, I wasn’t completing the process. If you give cooked amaranth a good rinse, the end result is less porridge, slightly more quinoa-like texture. Perfect for grain bowls, pilafs, and even this amaranth salad.
This is the salad of my dreams.
Crunchy kale with lentils and a creamy tahini sauce, roasted curry vegetables, and a tangy green curry dressing.
The ultimate plant-based salad is happening. You need this recipe in your life.
This salad is simple, requiring just 30 minutes to prepare.
I hemmed and hawed as to whether or not include both of the dressings for this salad.