I have always enjoyed spring rolls, particularly the fresh ones made with rice paper wrappers. While I used to savor them exclusively when dining at my favorite Vietnamese restaurant, the idea of replicating these delightful treats at home never occurred to…
Breaded Eggplant Recipe: A Game-Changing Method for Crispy Perfection
Breaded eggplant is delicious. Recently, I’ve discovered a new method for making breaded eggplant. It’s a game changer in my mind, and I can’t believe I’ve never tried it before. My previous method involved breading raw eggplant slices and then…
What to Make with Stale Bread- Try Panzanella Salad!
Yes, there is something you can make with leftover stale bread besides breadcrumbs! If you’ve never had panzanella before, you should make it next time you have a big chunk or two of leftover bread. This is what Italians do…
Seeded Cracker Recipe with Black Lentils- Vegan, Gluten-Free
Homemade seed crackers are so tasty and far superior to any store-bought crackers. I make this seeded cracker recipe quite often. It’s from the cookbook Cool Beans by Joe Yonan. The recipe is easy and the crackers are delicious as well as…
Grilled Tofu with Chimichurri Sauce
This easy-to-make grilled tofu with chimichurri sauce is a plant-based recipe I came across in an unusual way, in a Costco Connection magazine! I happened to see it quite some time ago, clipped the page to save the recipe, and…
Brown Lentil Hummus: a chickpea alternative
Brown lentil hummus is delicious and is so easy to make! This dip is made in the exact same way and with the same ingredients as a traditional hummus only you substitute brown lentils for the chickpeas. I’ve been told…