I was inspired by a recipe I saw in The Hollywood Wrap (page 82) that I adapted and then turned into a salad - it had been a wrap filling. I added a little more seasoning as well. Quinoa and Chickpea Salad Ingredients: ½ cup quinoa 15 ounce can chickpeas, rinsed and drained (or 1¾… Continue reading Quinoa and Chickpea Salad
Category: Cookbooks
Pumpkin Pecan Pasta
Last night for dinner I took a recipe out of Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide (find on page 86) and then adapting it. The cookbook is a neat small guide, for those who want to eat vegan but either don't have a well stocked kitchen or are on the move (traveling,… Continue reading Pumpkin Pecan Pasta
BLT Pasta Salad
On the birthday theme my brother and I got talking this past week about a deli salad that was sold for a couple of years at a grocery store when I lived on the Island (where my brother still resides). It was a neat salad: bacon, lettuce, tomatoes and pasta and of course a ton… Continue reading BLT Pasta Salad
Breakfast This Morning Part Two – Navy Bean Gravy
To go with the Tomato Rosemary Scones I baked this morning I made a batch of Navy Bean Gravy to drizzle over. Very delicious and it doesn't have a "bean" taste either. I did cut back the soy sauce called for in the original recipe and used lower sodium as well. The other change is… Continue reading Breakfast This Morning Part Two – Navy Bean Gravy