dinner

I’ve been craving falafels lately and have no idea why. Maybe it’s because I was recently looking through my Birthright trip photos and remembered having the best falafel of my life in Tel Aviv. My friend and I went out one night in search of the best falafel and boy, did we ever find it. It was being served out of a little shack on the side of the street. People were lining up around the block for this stuff, so we figured it had to be good.

While eating your dinner, you are probably focused on the hectic day you had or listening to someone else’s rant. You might be serving everyone and holding off eating until everyone is happy. You might be proud of the meal you prepared. But did you ever think about where it all came from? Your salad could have lettuce from California. Your potatoes might be from Idaho. Your stew has ingredients from all over the world.

It starts slowly. Icicles drip onto the sidewalks, snow mounds shrink under afternoon sunlight, and here in the Pacific Northwest, heavy, warm rains are ushered in. As spring approaches, our appetites desire light, fresh, yet still warming foods. Enter the classic vegetable soup.

Genovese readers, please look away.

I’m about to do unspeakable things to your beloved pesto.

Do you ever have trouble planning out meals and pairing foods? I know I do! In an effort to make that planning a little easier, I put together some of my recipes into a full day eating plan for vegan meals! Whether you’re cooking for one, two or maybe a few more, these meal ideas will help you prepare a winning combination every time.

This vegetable pot pie will warm your bones on a cold fall day! It has a flaky, chewy crust and a warm, rich filling of vegetables that is guaranteed to make your mouth water. If you don’t want to prepare a full pie crust ahead of time, you could also use premade crust or some puff pastry to save some time. The filling is quick and easy to make, with just a couple basic ingredients of vegetable broth, almond milk and flour that make up the base. Onion, garlic and vegetables come together to round off the filling and give it a nice variety of flavors and textures.

If you are like me, you need to eat right when you get home from work. That generally means opening the fridge and grabbing the first thing I see that doesn't need preparation. This can lead to poor eating decisions and gorging on extra calories. Limited time and a grumbling stomach are not a good mix when it comes to making health-conscious eating decisions. I knew that if I was going to make better choices, it was time I made a few changes to my regimen. This is how I found a way to avoid the junk food with a hectic schedule.

One of my favorite things about fall is buying Brussels sprouts on a stalk. The first time I saw the giant stalk, I couldn't wait to get home and experiment with recipes. After trying different soups, salads, and roasted pairings, this is one recipe that has become a staple in my home.

I am a self-proclaimed healthy eater, but I would be completely lying if I said that I never eat packaged convenience food. The easy and quick nature of something nearly ready-prepared is hard to beat, but the nutrition is often lacking. On nights when we can’t seem to possibly get everything done, I reach for an old standby: packaged ramen. Now I know what you’re thinking, “You can’t be serious! Ramen? Those heavily processed bricks of noodles?” Yes, I mean that ramen!

Do you ever have trouble planning out meals and pairing foods? I know I do! In an effort to make that planning a little easier, I put together some of my recipes into a full day eating plan for vegan meals! Whether you’re cooking for one, two or maybe a few more, these meal ideas will help you prepare a winning combination every time.