September 2016 Bites & Highlights

Posted by Heather Butterfield on September 30th, 2016

Our Bites & Highlights for September 2016

Staff Recipe Favorites: Oven-Baked Chickpea Ratatouille

Posted by Heather Butterfield on September 16th, 2016

Tagged in: Dreena Burton, LeAnne Campbell, Oven-Baked Chickpea Ratatouille, Staff Recipe Favorites, The China Study All-Star Collection

Our Senior Administrative Associate Brittney Martinez makes a delicious, quick, and easy cool-weather dish!

Two Tasty Apple-Themed Recipes

Posted by Heather Butterfield on September 10th, 2016

Tagged in: Apple, Apple Lentil Dal, Apples, Granny Smith Apple Cobbler

Must-make recipes: Apple Lentil Dal + Granny Smith Apple Cobblers

August 2016 Bites & Highlights

Posted by Heather Butterfield on September 1st, 2016

Tagged in: Bites & Highlights

Our Bites & Highlights for August 2016

Apple Pie Granola from The China Study Quick & Easy Cookbook

Posted by Heather Butterfield on August 27th, 2016

Tagged in: Apple Pie Granola, China Study, China Study Quick & Easy, Del Sroufe, granola

Apple Pie Granola recipe from The China Study Quick & Easy

Vegans We Love: Part 16

Posted by Heather Butterfield on August 18th, 2016

Tagged in: vegans we love

Featuring Wallflower Kitchen, The Coconut Goddess, The Vegan Chickpea, and Olives for Dinner

Two Kid-Friendly School Lunch Recipes

Posted by Heather Butterfield on August 13th, 2016

Tagged in: back to school, Chickpea Salad, Dreena Burton, Lemon-Kissed Blondie Bites, Plant-Powered Families, school lunch

1 Comment

Chickpea Salad from Plant-Powered Families

This mixture is reminiscent of a tuna salad, but much healthier, and also tastier!

Makes 2–4 servings

Ingredients

3–4 teaspoons tahini (see note)
2 teaspoons plain nondairy milk
2 teaspoons freshly squeezed lemon juice
1–1½ teaspoons red wine vinegar to taste
1 teaspoon tamari
½ teaspoon Dijon mustard
½ teaspoon kelp granules
½ teaspoon pure maple syrup
1–2 pinches sea salt to taste
1 cup …