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Monthly Archives: March 2017

Creamy Chickpea Flour Peanut Butter Maple Fudge

It seems each time a try a different approach to vegan-friendly fudge, I declare that a new favorite has been born. I used to think dairy was pretty essential to a rich and decadent fudge, but I’ve since discovered otherwise. In fact, this chickpea flour fudge is reminiscent of maple …

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Spicy Brown Lentil Soup with Broccoli

The temperatures are slowly rising, the birds are chirping, and there are even signs of wildflowers starting to bloom in the backyard. All the same, soup still makes frequent appearances on my table and soups are even better when paired with salads, so you get the best of both worlds. …

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Apricot Almond Energy Bites

Raw energy nibbles are frequently on hand in my kitchen. Easy to make up, all kinds of varieties and combinations can be used to make up healthy bites that make for a good accompaniment to breakfast or for a snack when a little burst of energy is needed. Dried fruits, …

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No Croutons Required. March edition.

It’s my turn to host NCR again. As many regular readers will know, this is a monthly event focusing on vegetarian soups and salads, alternately hosted by my good friend Jacqueline of Tinned Tomatoes and myself. There is a feeling of Spring in the air, so maybe we can expect …

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My Legume Love Affair #105 – March 2017

I’m pleased yet again to be hosting My Legume Love Affair. This ongoing event was started by lovely Susan of The Well Seasoned Cook, and passed over to me to administer. Great thanks for the support other bloggers have shown by sharing recipes and guest hosting. Legumes are a mainstay …

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