This recipe is a baked, whole-food version of a classic dish that’s typically deep-fried. You can easily take these with you on the go or when you travel. Eat these croquettes as you would a falafel — on salads, in wraps, or all by themselves dipped in our Red Pepper Turmeric Dressing. Or put them on a bun like a burger. We know you’ll love the versatility of this dish….
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Slow Cooker “Chicken” Tikka Masala
In this plant-based version of the traditional Indian dish, the creaminess comes from the coconut milk and the sweetness comes from the blended butternut squash, pumpkin, or sweet potato. It’s just as spicy, creamy, and orange as the original! Feel free to modify the spices to make it milder or hotter. We like this dish made with tempeh or Rancho Gordo Marcella heirloom beans. You can use any white bean,…
Read MoreGarbanzo Bean Corn Chowder
Garbanzo Bean Corn Chowder This hearty chowder is rich and creamy with a delicate balance of sweetness from the blended corn. And it has a nice hit of heat from the red pepper flakes. This is a satisfying meal in a bowl that is easy to make with simple ingredients. Try it this summer at a cookout, potluck, or picnic! Ingredients: 3 cups cooked garbanzo beans 1 onion, cut in…
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Mushroom Chorizo Tacos
Here’s a flavorful, plant-based version of the spicy Mexican sausage that goes great as a foundation for soft tacos, burritos, or lettuce wraps — just add your favorite toppings, like grilled peppers and onions and guacamole. Or try this mushroom chorizo as a base for chili rellenos, baked stuffed bell peppers, or baked stuffed zucchini. We use cremini mushrooms because they are flavorful, affordable, and readily available, but this recipe…
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