I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Downshiftology | 2022-11-09 16:30:55 |  302,974 Views |
LEMON LENTIL CHICKPEA SOUP | from my healthy meal prep cookbook!
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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A quick one-pan stir-fry made with ingredients purchased from the Slow Food Nation Marketplace. There are few things better than golden crispy pan-fried chickpeas—and that’s where we start. It also features chopped kale summer squash and a bit of tofu. I should mention that I used a wonderful locally sourced ghee as the cooking medium. It has a subtle sweet nutty flavor that works beautifully with the chickpeas and holds up well to high cooking temperatures. A squeeze of lemon juice (and a bit of zest in the pan) at the end of the cooking process makes for a fragrant finale that lets everyone nearby know it’s time to eat.
