It’s that time of year – pomegranate time! Here’s a great couscous dish, which is vegan, that you’ll love. 1½ cups prepared couscous (I used whole wheat organic, but use what you like) 13 cut up and fresh basil leaves 2 tablespoons cumin 1–15 ounce can of garbanzo beans, rinsed ½ cup salted sunflower seeds…
Month: November 2016
Brussels Sprouts, Mushroom, Shallot, and Parmesan Quiche with Buckwheat Crust
Quiche is beautiful and versatile and it will impress people even though it takes little effort. I like to add different types of flour to the crust for that special something and just to change it up—here I used buckwheat flour because I had it on hand and I could. It adds a great nutty…
15 Bean soup (vegan, gluten-free, dairy-free)
If you didn’t know it, Hurst Beans is local to Indianapolis. Since that’s where I live and I like to promote local, I used their 15 Bean Soup® packet for this recipe. Plus, this is super easy. Enjoy! 1 package of Hurst 15 Bean Soup® bag (discard seasoning packet) 1 tablespoon garlic, finely minced 1…
Roasted beets
There is nothing more delicious than a fresh roasted beet. And besides being a tad bit messy, they’re easy to make and so good for you. Enjoy! Serves about 4 people as a side (but I have been known to eat all of these myself over a two-day period) 3 large beets, leaves completely trimmed…
Rachel D. Russell 