Memphis Black Bean Hash

Memphis surprised me one day bringing me a type of “Mexican Bento Box” filled with delicious tasties after a long day in which I had been unable to prepare meals. What I remember most was her version of plant-based tacos. While she has used purple cabbage leaves, these were wrapped in wheat flour tortillas. I…

Tempeh Reuben

Becoming plant-based has its occasional challenges and my love of Reubens was no small sacrifice. Although I no longer remember when this recipe became part of my repertoire, I’ve made it often enough that I committed it to memory. I find it deeply satisfying, as did the vegetarian friends with whom I shared it. Although I…

Meditteranean Burgers

These delicious, falafel-like Meditteranean Burgers can be made quickly using canned chickpeas or a home cooked batch that you’ve made ahead. This recipe can be mixed together and refrigerated up to three days. Unless I’m pressed for time, I make a double batch, fry them and store half in a plastic container in the freezer. They reheat well and…

Grain-Free Tabouleh

When Lefty’s husband was diagnosed with diabetes, their home turned upside-down trying to find various ways to avoid grains which caused his blood sugar to spike. He wasn’t a fan of “health food” but she talked him into going grain free mostly by ditching grains herself. As the chief cook of their home, she felt…

Tahini Garden Spread

Marilyn Diamond and her husband Harvey were at the cutting edge of the physical hygiene movement with their #1 bestselling book Fit for Life. This book forever impacted how I view food and inspired me to pay attention to what I’m eating. Though it contains a number of recipes, when she came out with the behemoth The…

Chickpea Salad

Memphis and I are big fans of bean salads. It’s easy to throw a few cups of beans in the crockpot with salt and veggie broth in the morning before heading off to work. When you return, they’re done. Salads tempt the creative in us, and you can add what you have on hand. Chickpea…