This easy-to-make dessert takes cookies to another level!
Cooking Method: Baking
Scrumptious burgers are an American classic. However, these burgers are much cheaper and much healthier than store-bought vegeburgers. As a bonus, they freeze well, so you can pull a few out of the freezer when you need a quick meal.
Normally, brownies would be out of the question. But with the secret ingredient (black beans), this guilty pleasure becomes accessible once more.
A cookie bar with a ton of peanut butter flavor, this blondie has a healthy twist with the blended chickpeas.
The secret to making Brussels sprouts palatable to just about anyone: roasting. Roasting Brussels sprouts brings out their wonderful nutty flavor, plus it’s really easy to do. One brilliant bonus: the roasting process browns and crisps the outer leaves, turning them into crunchy chips to munch on straight out of the oven.
Falafel might be one of the things you’ve never made from scratch before, but don’t be intimidated. The food processor does double duty for the chickpea mixture and the falafel balls are easily hand-or-ice-cream-scoop-formed, thanks to the breadcrumbs that bind everything together. One bite into a warm whole-wheat pita stuffed with freshly baked falafel and a few shakes of hot sauce, and ordering take out falafel will seem like too much trouble.
A little roasting goes a long way, especially when you have the perfect combination of waxy red potatoes and herbs. Don’t limit these to only breakfast; they’d make a perfectly decent side dish to any of our main recipes.
Don’t let its plain appearance fool you (that’s what the pretty bowl is for anyway). These lentils, baked for a long time with tomatoes and molasses, are incredibly delicious especially served over rice or pasta.
The recipe is simple but the unique roast-y flavor and sheer beauty makes it the perfect dish to bring to a winter potluck dinner.