Neapolitan Eggplant and Tomatoes

This is a recipe that everyone needs in their life.
A one-skillet recipe with very few ingredients, super simple to make, that yields great results.
What I love about this Neapolitan Eggplant and Tomatoes is its versatility: It can be a tasty sauce for pasta or rice, it also goes great on toasted bread to make bruschetta and you can also serve it as a toothsome side dish.

(Vegan) Crock-Pot Curried Red Lentils

There are (almost) countless recipes for lentils on this blog: made in the Crock-Pot, on the stovetop, with green lentils, red lentils, spicy, less spicy, creamy, etc. You name it.
Still, in my book, there are never enough recipes for lentils.

(Vegan) Pumpkin Chickpea Curry

Here’s a great little recipe in case you have some (or a lot) leftover pumpkin puree from your Thanksgiving baking — a nice way to use it up before it’s forgotten in the back of your fridge.
And if you don’t have leftovers, don’t worry, you can always open up a can of pumpkin puree like I did.

(Vegan) Easy Crock-Pot Curry Lentils

I honestly believe that the best way to cook lentils is in the slow-cooker.
I’m well aware that the most common method is to cook (or boil) lentils on the stovetop and that the fastest one involves a pressure cooker — but the slow-cooker method delivers the best results not to mention it is also the easiest way to cook ‘em.
Take these Easy Curry Lentils for instance, super easy to make and pack quite the punch in the flavor department. All the ingredients are placed in the Crock-pot for 7 hours and that’s it. You can forget about it.
What you’re left with are healthy and uber delicious lentils that are sure to satisfy even the most- die-hard meat lovers.

Chickpea and Avocado Sandwich

For generations, the simple act of layering ingredients between two slices of toasted bread has made the sandwich the preferred lunch option around the world.
Sandwiches are almost inevitable and this is not necessarily a bad thing.
Even if you’re trying to stick to a healthy-eating plan, you shouldn’t feel excluded from the sandwich game.
If you’re smart about how to build it, a sandwich can be healthy and nutritious not only delicious.

Classic Black Bean Veggie Burger

Today I have a little awesome recipe for you that I love very much.
I always had a place in my heart for black beans burgers. I can’t really explain it. I often sneak one off my vegetarian friend during barbecues. If a restaurant claims to have a great black bean burger (such as the New York Burger Co. or Smashburger), I’d order one.
For me the true test of a burger joint is whether they can make a solid black bean burger.
I mean, anyone can make a good beef burger, but a black bean burger? That’s a whole different story.

(Vegan) Red Lentil and Spinach Tikka Masala

 As you may have noticed, I’m not the kind of person who just throws together things in the kitchen without at least a map, a compass, 1001 enthusiastic reviews on AllRecipes or an old friend’s sworn solemn oath in written from, that a certain recipe is 100% guaranteed to blow my socks off.
Sure, I’ll make numerous adjustments while I work on something to meet my personal preferences, but aside from grilled chicken, eggs, and casseroles, I rarely go on my own intuition.
Because you see, my intuition has often led me to all kind of kitchen disasters: a strawberry pie that had exploded in the oven, a caldo verde that looked like vomit, Crock-Pot meat that was cooked to shoe leather, etc…
So, as you see, these days I tend to use recipes, possibly true and tried recipes.