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JB’s Lemon Tahini Dressing

This is an all-purpose dressing for bowls, salads, roasted vegetables, whatever your mind can think of. It has the perfect balance of creamy, acid and sweet. It can be made in a jar with just a few shakes.

Combine all the ingredients into a mason jar. Seal jar with lid and shake vigorously. If needed, add more water to thin out the dressing.

This should last at least a week in the refrigerator, if it lasts that long.

Drizzle. Eat. Enjoy.

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Chickpea Mini Burgers

I’ll be honest these are very similar to my Easy Falafels. I changed up the seasoning to give them a different flavor profile.

Combine all the ingredients into a food processor. Pulse the ingredients until they look like a chunky meal.

Test the texture by trying to form a ball with your hand. If it holds it is good to work with, if not, add a little water.

Form into little patties. Chill in the refrigerator or freezer for about 30 minutes to firm up.

Cook patties in a non-stick skillet. Make sure the skillet is hot. Otherwise, the patties may stick. Cook until golden.

Serve. Eat. Enjoy.

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Chickpea Pasta with Collards Mushrooms & Creamy Cannellini Sauce

What I like about this recipe is that it uses only one pot to make. It is easy, flavorful and delicious. Cooking for a food restricted client has stretched my imagination and culinary skills. Certain ingredients like garlic and onions that we would normally use to add flavor are off limits.

To pack more nutritional value into the dish I used cannellini beans to make the delicious sauce in the dish. Let me encourage you. It is possible to cook without garlic or onions.

In a large dutch oven, over medium heat sauté the mushrooms, collard greens and seasoning with some vegetable stock. Cook until the greens are wilted and the mushrooms have released most of their moisture. Remove from dutch oven and set aside.

Cook the penne according to the package directions in the dutch oven. Drain and rinse pasta.

Return penne and the green and mushrooms to the dutch oven. Stir in the Creamy Cannellini Sauce until the penne and and veggie mixture is completely coated with the sauce.

Serve. Eat. Enjoy.

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Creamy Cannellini Sauce

This Creamy Cannellini Sauce is very versatile and is packed with extra fiber and nutrients by adding the cannellini beans. I made this for a client that can only have macadamia nuts, not cashews or almonds. I probably would use cashews for myself.

It is a very simple, yet delicious recipe and makes plenty. You can use it for a pasta sauce, dip, dressing, and the list could go on. Just thin out with water or vegetable broth to reach desired consistency.

Combine all the ingredients into a high-speed blender. Blend until smooth and creamy.

Serve. Eat. Enjoy.

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Quinoa with Roasted Chickpeas & Yellow Squash Bowl

It had been a while since I had made quinoa for us. It is probably because I very rarely make dish more than a couple of times. It keeps my husband guessing on what we will have for dinner, and me too sometimes. It forces me to be creative with our meals.

This time I took inspiration from the ingredients in my refrigerator that I wanted to use up. I was already making some quinoa and chickpeas for a client so I doubled the amount of quinoa and chickpeas and split it between my client and ourselves. Here is what else I used for our bowls. It is simple and easy. The measurements are for two bowls.

Preheat oven to 400 degrees. Line baking sheet with parchment paper.

In a large bowl combine the chickpeas, yellow squash and JB’s All- Purpose Blend or you can use the All-Purpose Seasoning that has a few more herbs. Either one is a great addition of flavor. Stir all the ingredients so that the seasoning thoroughly coats the  chickpeas and yellow squash. Spread the chickpea mixture onto the prepared baking sheet. Bake for 25 minutes. Stir the chickpeas and squash about halfway through the baking time.

Assemble bowls and serve with the Creamy Cilantro Sauce/Dressing.

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Serve. Eat. Enjoy.

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White Bean Spread/Dip

I wanted to make a type of sandwich spread or dip for JB. It is very simple and delicious. It also freezes well. This White Bean Spread/Dip is made entirely in the food processor, which is another plus.

Combine all the ingredients, with the exception of the parsley into a food processor. Process until smooth and creamy. Add parsley and pulse 2-3 times to incorporate the parsley.

Note: White Bean Spread/Dip can be used as a sandwich spread or dip for veggies. You could also thin it out with some plant milk and turn it into a sauce. It is very versatile and adaptable to different flavor profiles.

Serve. Eat. Enjoy.

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Green Goddess Dressing

I think just about everything needs a sauce or a dressing. It just makes the dish come together and amps up the flavor. I made this dressing for a client. It is nutrient rich, flavor packed and completely delicious. Thank goodness I made extra for my home.

Oh, and another thing, it is made in the blender. Now that is easy.

Note: You can use any cultured plant that you like. You can even make it yourself. Also, you can use any type of nuts that you like.

Combine all the ingredients into a high-speed blender and blend until smooth and creamy. Chill for about 30 minutes before serving.

Serve. Eat. Enjoy

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Quinoa & Chickpea Herb Salad

This is a simple quinoa dish that takes regular quinoa and up the ante. It is flavor packed with dried and fresh herbs. You can use this as a base to tasty lunch bowl or add some mixed greens and have a protein packed salad. It is all good any way you like it.

Cook quinoa with Jb’s All-Purpose Blend or All-Purpose Seasoning according to the package instructions.

Combine all the ingredients together and stir until well combined.

Note: I like the multi-colored quinoa for this dish because of the variety of flavors, but you can use whatever type of quinoa you have on hand.

Serve. Eat. Enjoy.

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Collard Greens & Baby Bella Mushroom Savory Muffins/Mini Chickpea Frittatas

Here is another version of JB’s Savory Muffins/Mini Chickpea Frittatas. The secret ingredient to amp up the mushroom flavor is a little porcini powder. The porcini powder makes all the difference.

Veggies:

  • 3 c collard greens, stems and thick vein removed, chopped
  • 3 c baby bella mushrooms, sliced

In a large skillet, wilt the greens and let the mushrooms release their moisture. Set aside

Preheat oven 375 degrees.

Dry Ingredients:

In a large bowl whisk all the dry ingredients together, until well combined. Add the collards and mushrooms and stir until the veggies is coated and equally distributed throughout the dry mixture.

Wet Ingredients:

  • 1 1/2 c macadamia milk
  • 1/2 c sparkling water
  • 1 lemon juiced

Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.

Bake for 25-27 minutes.

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Serve. Eat. Enjoy.

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JB’s Chickpea Salad Spread

I made this version of my Chick(en)pea Salad Nests for my client JB. It is a simple recipe, yet so delicious. I made some modifications to the original recipe to suit the needs of the client.

  • 1 1/2 c chickpeas, cooked or canned (drained, rinsed)
  • 1/4 tsp onion powder
  • 1/4 tsp dry mustard
  • 1 tsp JB All-Purpose Blend
  • 2 – 3 tbsp dried cranberries
  • Macadamia Sour Cream, as needed for desired creaminess
  • Himalayan salt, to taste

Combine: chickpeas, onion powder, JB’s All-Purpose Blend and dried cranberries to a food processor. Pulse ingredients to desired consistency. transfer to a sealable container and add the Macadamia Sour Cream to desired creaminess. Chill in refrigerator for at least 30 minutes.

Serve. Eat. Enjoy.

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