Vegetarian Mujadara with a Fried Egg

Who wouldn’t want to fill up on a warm, comforting bowl of rice and lentils? Nothing hits the spot on a cold day like cozy and somewhat spicy food. This recipe was adapted from several I have seen, although my favorite was posted on The Kitchn (perhaps my favorite website dedicated to all things cooking)….

Homemade Lamb Stock

One of the habits I picked up after working in the restaurant business is freezing all of my food scraps to use in stocks. Onion pieces and skins, carrot ends and peels, celery leaves and stalks, as well as other miscellaneous vegetable parts go straight into a freezer bag where they will remain until I…

Sprouted Black Bean and Lamb Chili

This chili is a delicious and lean meal that is simple to prepare and packs a huge protein punch. You can either use dried beans that have been soaked and sprouted, or to simplify, low sodium canned beans will work wonderfully. To make it vegan or vegetarian, omit the lamb and use vegetable stock. Sprouted…

Vegan French Toast

Nothing could be simpler! 2 tbsp chia seeds 1 cup milk alternative (I use cashew milk) 1/2 tsp vanilla 1/4 tsp cinnamon Several slices of your favorite vegan bread 1 tbsp of Earthbalance spread Maple syrup Stir together the chia, vanilla, milk alternative, and cinnamon and let sit for a few minutes until it begins…

No Dairy Life: Butternut Squash Soup with Maple Sage Walnuts

Since having a baby, I’ve experienced so many amazing, difficult, and some times disgusting, new things. From the very beginning, my son Charlie was what I will call a “leaky baby.” He spent hours crying, spitting up, and pooping so forcefully it would escape even the most seemingly secure diapers. My husband and I were…