Author: Traci Hobson

Spicy Adzuki Bean Burgers

Spicy Adzuki Bean Burgers

Adzuki beans are small red beans that originated in China. They are a staple of the macrobiotic diet, and they are a good source of magnesium, potassium, iron, zinc, copper, manganese and B vitamins. Adzuki beans have been called the “weight loss bean,” since they 

Salty Dark Chocolate and Pumpkin Seed Bark

Salty Dark Chocolate and Pumpkin Seed Bark

If you want to have something a little sweet and a little savory, this is the perfect snack or dessert! The combination of the sweetness of the chocolate, the savoriness of the pumpkin seeds, and the sea salt is just plain divine. And hey – 

Roasted Curried Cauliflower

Roasted Curried Cauliflower

This is better than French fries. Really. There is no magic to this recipe – one I almost hesitate to call a recipe, it’s so easy. And I promise you, a vegetable never tasted so good! I can almost guarantee it’ll be one of your favorite cauliflower dishes. If you’re not fond of curry powder, experiment with different spices, try a squeeze of lemon juice, or add fresh herbs. It will all be good.

Continue reading Roasted Curried Cauliflower

Split Pea and Parsnip Soup

Split Pea and Parsnip Soup

This soup can be made in a slow cooker or on the stove top. These instructions are for the stove top, as that’s how I made it. If you want to use a slow cooker, I recommend cooking the vegetables first in a sauté pan 

Easy One-Pot Pasta

Easy One-Pot Pasta

If I’d known making pasta could be this easy – without all the draining and straining mess – I’d have been making pasta this way for years. I don’t know if I’ll make it the “old way” again…this is easy, quick, and delish! And it 

Easy Roasted Chickpeas

Easy Roasted Chickpeas

This is a wicked easy appetizer or snack, and they’re packed with protein and flavor. I make a big batch (double or triple this recipe) and break it into single servings, ready to grab-and-go in a snap.

Ingredients:

  • 1 can organic chickpeas
  • 1 T white balsamic vinegar
  • 1 T soy sauce
  • 1 t agave nectar (or other sweetener of choice)
  • 1/8 t sea salt
  • 1/8 t garlic powder
  • 1/8 t cayenne pepper
  • 1/4 t cumin

Preparation:

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, mix the balsamic vinegar, soy sauce, agave nectar/other sweetener, sea salt, and spices.
  3. Drain and rinse the chickpeas.
  4. Add the chickpeas to the bowl and stir to coat evenly.
  5. Pour the mixture into a glass casserole dish and roast for 30-40 minutes, until all of the liquid is absorbed.
  6. Turn the chickpeas two or three times during cooking.
  7. Enjoy!

 

About Traci: A freelance writer and vegan lifestyle coach, she can be found creating new and delicious vegan dishes in her tiny kitchen. Find more on vegan eating and cooking at www.tracilynhobson.com

Sweet and Spicy Sweet Potato Wedges

Sweet and Spicy Sweet Potato Wedges

Sweet potatoes are a nutritional all-star. They are loaded with vitamins, minerals, and fiber. These wedges make a great side dish or a perfect mid-afternoon snack. Dip them in ketchup, or curried plant-based mayonnaise, or barbecue sauce…all good! Ingredients: 2 large sweet potatoes scant 1/4