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Monthly Archives: December 2015

Jamaican-Style Jerk Chili with Chickpeas and Quinoa

As far as I am concerned, a cook can never have enough ideas for a hearty chili, especially during the frigid winter months. It’s a nice change from soup and just as warming, especially when you add some heat and aromatic spices … in this case, Jamaican jerk-style heat and …

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Stove-Top Baked Beans with Apple and Sun-Dried Tomatoes

These are not your average baked beans. In fact, I suppose that these are technically not “baked beans” at all as they are made entirely on the stove-top — with the nice effect of taking less time — but they have the same rich and comforting flavor as those more …

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Sun-Dried Tomato Pizza with Olives and Cashew Cheese

I think it safe to assume that pretty much everyone enjoys pizza once in a while. And there is nothing quite like making your own at home. This one is vegan, but I assure you, the cheese won’t be missed. I did not resort to soy-based cheese either, because frankly …

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Raw Peanut and Coconut Butter Fudge

This raw fudge is healthy enough to enjoy for a quick bite or two for breakfast on the run or as a snack whenever the need for a boost of energy hits. Raw protein treats seem to be an obsession of mine. Often composed of a combination of nuts and …

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No Croutons Required – Festive Photos for December 2015

It’s a tiring time of year, so Jac and I are late with the announcement for NCR. I’m hosting again this month and as is tradition with our event, we are asking for festive photos for December instead of our usual vegetarian soup and salad requests. This can be anything …

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Curried Black-Eyed Peas with Mushrooms and Coconut Milk

This is an easy weekday black-eyed pea dish that is mildly spiced. The creamy coconut milk goes so well with earthy black-eyed peas and tones down the heat of the spices. There is really no bean quite like black-eyed peas, and this recipe was the result of a sudden craving …

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Vegetarian Sweet Potato Wraps with Crispy Chickpeas

Wraps are always a favorite in my kitchen, and this time around I wrapped up some slightly spicy roasted sweet potatoes and chickpeas served along with a tangy tahini lemon sauce. They don’t take very long to make at all. Once the chickpeas are boiled, everything gets tossed together with …

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No Croutons Required – Late Autumn Edition

Welcome to the November 2015 edition of No Croutons Required, a monthly event featuring vegetarian soups and salads, alternately hosted by my dear friend Jacqueline of Tinned Tomatoes and myself. This month we have 9 dishes to share and given the time of year, squash certainly seemed to be a …

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