Chocolate Chia Seed Pudding

I first started making chia pudding when I began my job at Mother Earth’s. I learned about the health benefits and properties of chia seeds and how they work in recipes. They remind me of tapioca, but can be eaten raw. The recipe I used (which wasn’t one of my own) was ok but not…

Chickpea Salad

In this recipe I use ingredients that are commonly found in tuna salad. Vegenaise (reduced fat) and Just Mayo are usually my mayos of choice, but you can use any mayonnaise you like. The nutritional yeast adds flavor and protein to the dish. I like to coarsely mash the cooked chickpeas to have some texture. I…

Cauliflower Salad

I first created this recipe for my “Summer Salads” theme at work. In the summer, and during this time in the autumn, we have local, organic cauliflower at Mother Earth’s, which is the inspiration of this dish. I always look for local, seasonal foods during our growing season. I love to cook seasonally and I…

Millet Croquettes

This is a fun way to prepare millet. Croquettes are crispy, savory cakes (patties) that can be made with a variety of ingredients. In this recipe all the seasonings are cooked into the millet; this adds a depth of flavor to the patties. The starch in the millet binds the croquettes (no eggs or flour needed). It’s…

Chickpea Patties

This recipe is a variation of Indian vada. You can use different varieties of legumes and adjust the seasonings according to your preference. The chickpeas make this dish reminiscent of falafel. It’s a healthier version since it’s baked rather than deep-fried. I serve it with my own “house” tahini dressing, which my friends and family…

Thai Coconut Curry Vegetables with Tofu

The first time I tried Thai food, I fell in love. Since then I have created a few recipes to emulate the dishes I have come to love. This is my version of Thai red curry. People really enjoy this dish! Ingredients 1 (14–16-ounce) block of tofu, cubed and baked* 2 tablespoons extra-virgin olive oil…