(Ginger tries gardening)
Cook beans from scratch. It's no big deal. They taste much better than beans from a can. Get the lowdown, all your questions answered (well as many as we could think of...)
(Jane helps herself)
Keep your pantry stocked with versatile, economical beans. If you make a pledge to eat vegetarian meals a few times a week, beans and soyfoods are the perfect protein. Cynthia shows you how to purchase and store while Jane prepares for a glove exchange.
(Ward answers the foreboding doorbell)
This is one of those go-to soups that we use frequently to feed the family. Lots of fresh vegetables. The beans and potatoes keep the dish hearty. Economical, comforting food.
(Jane phones home)
An easy family meal made easier if you have a jar of curry paste handy. This version merges familiar carrots, potatoes, broccoli and chickpeas into a tomato-based curry sauce. Just right served over Golden Spice Rice or Quinoa or while retrieving your child from jail.
(Is chili Dutch?)
Crazy easy con carne. Cinnamon, onions, kidney beans, beef and tomatoes. The neighbors beg us to invite them over.
(Ward seeks love connection)
Make your Mondays (or any day) meatless by whipping up this vegetarian delight. There are some secrets to getting them right (psst...watch the video).
(Phil moves Jane.)
Need an easy, unique appetizer? This blend works well as a party dip for crackers and vegetables or use it as a sandwich spread with whole wheat toast with lettuce, tomato and mayonnaise - throw on some pickled red onions or caramelized onions to make it scrumptious.
(For whom the bell tolls)
Those tiny French lentils become majestic when joined by sage, scallion and currants sauteed in butter then drizzled with Queen Balsamic.
(Jane blows Grandpa's cover)
Tempeh is a magnificent fermented whole food. Excellent protein source for vegetarians and vegans. Here's how to make it sing - a quick fry in coconut oil.
(See Ginger run)
Another flavorful vegetarian dinner that complies with the "Eat real food. Mostly plants." message. Serve it with polenta or your favorite cornbread and braised greens. That's a good meal.
(Fatima strikes the wrong chord)
Hummus made with freshly cooked garbanzos, lemon, garlic and tahini makes a handy staple for appetizers, sandwiches and more. Just ask Jane.
(Jane takes an anniversary picture)
Black beans cooked with a chipotle pepper, corn, fire-roasted tomatoes, cilantro make a hearty stew with Southwest flavors.
(Not the masters of their domain)
Unbelievable news revealed by Ward as Cynthia prepares this savory, mouth-watering salad from one of her favorite cookbooks. Blanched green beans, red onion, sun-dried tomatoes and wild salmon gently poached in aromatics. Try this one!
(Phil finds feasible floor plan)
The sharp sweet basil salad dressing poured over crisp lettuce, ripe tomatoes, blue cheese, yummy chickpeas and the reliable hard boiled egg make this chop salad win over anybody's taste buds. Vegetarian, gluten-free main dish salad.
(Jane helps Darrell with his letters)
A beautiful looking soup that boasts all local winter vegetables and herbs.
(Joaquin thinks Batman is slapstick)
Oops! Nothing for the lunch box? Company coming over to watch the game? Keep your pants on! This recipe saves the day.
(The new neighbor)
Not real pretty to look at but neither is the new neighbor. We give you the how to on both a vegetarian version and one that includes ham. The cumin + dill marry well with peas. Try it. You'll see.
(Jane dresses for work)
At the peak of early fall fresh corn, dried beans and winter squash emerge together after the growing season. Collect the harvest of these three sisters and prepare this cinnamon and chili kissed warm stew.
(Don't ask, don't tell)
Steve mans up to sauce combining tomato, molasses, maple syrup, vinegar and HEAT (chipotle or cayenne). Slather on beans, chicken and more.
(Can't run with scissors!)
Cooked white beans, fresh sage and a touch of tomato paste create the creamy base for this nourishing soup.