Dill, Chive, and Garlic White Bean Sandwich Spread

I made these awesome veggie sandwiches for dinner tonight. It’s Dave’s Killer Bread topped with lettuce, tomato and pickle. And, an awesome herby, garlic-y, white bean spread.  This recipe requires no cooking – only a food processor!
Dill Chive Garlic White Bean Spread

Dill, Chive, and Garlic White Bean Sandwich Spread


  • 1 can chickpeas, rinsed and drained (save 2 tbs of the liquid)
  • 1 can white beans, rinsed and drained
  • 1/4 cup fresh dill
  • 1/4 cup fresh chives
  • 1/4 cup sweet onion
  • 2 tbs lemon juice
  • 1 head roasted garlic
  • 2 tbs chickpea liquid (from the can)


  1. Put all ingredients in a food processor and process until smooth.
  2. Spread on bread, then top with lettuce, tomato, and pickle. Enjoy!

Easy Vegan Savory Grits

This morning I went into my kitchen for breakfast, and was greeted by a fridge that was very empty.  No fruit left, no veggies, not even any cooked beans and rice.  No cereal in the pantry.  It’s definitely the end of the week and I need to go grocery shopping!!  BUT, the container of grits in the corner caught my eye.  There was exactly enough grits left to make a bowl.

This recipe is insanely easy.  It doesn’t require a lot of measuring or time.  Just some grits, water, plant milk, and spices.  I was very happy with how delicious this recipe was!  I did not measure the spices, but I added two shakes of each from their spice jars.  Do that first, then taste to see if you would like more heat or salt.
Easy Vegan Savory Grits

Easy Vegan Savory Grits


  • 1 1/2 cups water
  • 1/2 cup cashew milk (or any plant milk)
  • 1/2 cup grits
  • 2 shakes of the spice jar each of the following spices: salt, red pepper flakes, smoked paprika, garlic powder, onion powder, and turmeric.


  1. Bring water and cashew milk to a rolling boil over high heat.
  2. Slowly stir in grits. Reduce heat to low.
  3. Stir in all spices, and simmer on low for 15-20 minutes. Grits will be creamy, thick, and not "gritty" at all! Taste and add extra spices if desired.
  4. Enjoy!

What I Ate Wednesday!

Hello everyone!  I have been travelling for work, and not cooking much at all because I’m staying in a hotel room.  No Vegan Test Kitchen recipes have been made, and no new recipes have been created.  But, I’ve still been eating!  Can’t survive without that 🙂

Today I’m posting pictures of what I’ve been eating over the last few days.  It IS possible to be plant-based and vegan, even while travelling and with limited ability to cook!

Breakfast at the hotel has been very vegan friendly.  Usually I eat oatmeal with brown sugar and walnuts, with fruit on the side.  Pineapple and blueberries are my favorite, but the hotel rotates with apples, honeydew, and cantaloupe as well.
What I Ate Wednesday
I found a microwavable container of organic brown rice at the local grocery store, and topped it with a pop-top can of vegetarian baked beans for a super fast lunch on a particularly busy workday.
What I Ate Wednesday
I’ve been attempting to pack lunch to take to work, since that is cheaper and healthier than eating out.  The food pictured below is cherry tomatoes, snap peas, an apricot, blueberries, and a big container of brown rice, corn, asparagus, hot sauce and salsa.  I ate all of this by lunchtime, and was still hungry when I got back to my hotel!
What I Ate Wednesday
Today I brought pretty much the same lunch as pictured above, but I also brought some raisin bran and unsweetened almond milk for some extra calories.
What I Ate Wednesday
For a dinner one night this week I made a giant pile of couscous with sauteed onion and asparagus.  I had some oil-free refried pinto beans (that were SUPER delicious) on the side.
What I Ate Wednesday
I haven’t made all my food though – the picture below is of the unlimited salad bar at Jason’s Deli.  I also ordered a plain baked potato that turned out to be gigantic!
What I Ate Wednesday
And, I went to a little Japanese restaurant that had lots of vegan options.  I ordered a soba noodle bowl with tofu and veggies.  On the side they had a lovely vegan miso soup, and I ordered some edamame.  It was fantastically yummy.  I will definitely go back there before I leave!
What I Ate Wednesday
I’ve eaten more than this, of course, but usually I don’t stop to take pictures of my food!

Vegan Test Kitchen: Lentil-A-Roni from “Isa Does It”

It’s no secret that Isa Does It is my favorite vegan cookbook, and that Isa Chandra Moskowitz is my favorite vegan chef.  I have made many, many dishes from Isa Does It, and today I’m sharing a Vegan Test Kitchen post on her Lentil-A-Roni!  This recipe is the BOMB.

Reasons why I love Isa’s Lentil-A-Roni:

  1. It’s so easy.  It uses only 8 ingredients, plus salt/pepper.
  2. It’s inexpensive. The main ingredients cost about $3 to $4 total.
  3. It makes a TON.  This could easily feed a family of four with leftovers.
  4. It’s easily modified to leave out the oil – just saute the onion in veggie broth or water instead!
  5. It’s creamy, velvety, and very filling.
  6. It’s kid friendly!  This dish is not spicy at all, so it’s perfect for your little ones.  It’s also perfect for my husband, who is not a fan of too much spice.
  7. One serving is approximately 330 calories.  I need more calories than that for dinner, so I eat two servings.  It’s nice not to have that be tons of calories.
  8. It’s beautiful.  The pale rose sauce is flecked with thyme and looks so inviting.

Lentil A Roni Isa Does itThe recipe calls for fusilli pasta, but I didn’t have any so I used penne instead.  Still fantastic.  I had all of the ingredients to make this already in my pantry and the dish came together in less than 20 minutes.  The Lentil-A-Roni is very saucy, which I enjoyed.  I simmered the sauce a few minutes longer than called for in the recipe to thicken it up to my liking.  It does make a giant pot of food.  I ate two servings, my friend ate two servings, and my husband ate one serving.  After that, there was still enough for two containers of leftovers!  Hello post-lunch pasta coma at work! 🙂
Lentil A Roni Isa Does it
Lentil A Roni Isa Does it

This Lentil-A-Roni recipe can be found HERE.

If you don’t have Isa Does It, you should buy it.  This is not a sales pitch.  If I was forced to give up all my beloved vegan cookbooks and only keep one, I would hang onto this one.  I’ve never made a recipe from it that disappointed me.  I’ve successfully fed Isa’s food to non-vegans on many occasions, including holidays.  It’s been very well received every time.  When I started cooking vegan food, I made quite a few terrible recipes that went straight in the trash.  Isa has never let me down.Lentil A Roni Isa Does it

Vegan Test Kitchen is a way to share my collection of vegan cookbooks with you, my wonderful readers!  This way, you can “try before you buy” on many recipes from the best vegan chefs out there.

Book Review: “Food 52 Vegan: 60 Vegetable Driven Recipes for Any Kitchen”

I’ve been holding onto Gena Hamshaw’s new cookbook since October, not because I didn’t want to review it, but because I wanted to give it the proper attention before writing this post.  If you’ve been reading This Vegan Whimsy for a while, you’ll know that Gena’s website The Full Helping (formerly Choosing Raw) was the very first blog I read before I started my transition towards veganism.  I have her first cookbook, Choosing Raw: Making Raw Foods Part of the Way You Eat, because I bought it the second it was released.  I’ve read every Green Recovery story posted on her blog, and made too many recipes from her website to count.  Gena introduced me to foods I didn’t know existed, flavors I didn’t know could go together, and animal rights issues I had never thought about.  I stumbled upon her blog very shortly after being told by my doctor that I was allergic to dairy, and I’ve continued to visit it at least once a week ever since to make sure I don’t miss any new posts!

Because of all of this, I didn’t want to just slap a review together and say the book looked nice.  I’ve been cooking from Food52 Vegan since I received it months ago.  I haven’t been disappointed once.  The recipes are so friendly and colorful that even ingredients unfamiliar to non-vegans don’t seem intimidating.  Every recipe comes with a personal note from Gena at the top.  There’s a beautiful photograph accompanying each recipe as well.
Food 52 Vegan
My favorite dish by far is actually only the fourth recipe in the book – Go-To Pancakes.  I have made these pancakes about 10 times since October.  They truly have turned into my “go-to pacakes”!  In fact, I made them yesterday when I got home for work.  Breakfast for dinner anyone?  Yes please!

Food 52 Vegan
Photo Credit: The Full Helping

The Polenta with Greens, Roasted Tomatoes, and Lentil Walnut Crumble is out of this world.  I was skeptical of the Sweet Pea Hummus, but it completely won me and a few non-vegan friends over with it’s fresh, light flavor.  I can see myself turning again and again to the Penne with Summer Squash, Corn, and Herbs recipe on busy weeknights, because it’s so simple and delicious.  My final favorite recipe is the Mushroom, Pecan, and Lentil Burgers.  I don’t like the texture of mushrooms at all, but in this recipe they’re pureed in a food processor so you get all the flavor with none of the gag-inducing mushroom squeakiness!   There’s also some killer desert recipes like her Double Chocolate Brownies and Perfect Pumpkin Pie.

If I hadn’t been given the opportunity to review this cookbook, I would have bought it myself just like I did with her previous one.  Gena makes vegan food accessible, and this is one of the best things we can do to help animals.  I’m grateful for her work.

I received a courtesy copy of this book from Blogging for Books for this review.  Reviews and opinions expressed are my own, and I will never provide a good review if I don’t believe in, or like, the product/book.

Quick Cauliflower Tofu Curry

When my friends need a quick meal on a weeknight, they turn to sandwiches, pasta, or pizza.  When I need a quick meal, I make curry.  I know what you’re thinking – quick curry!?  That doesn’t even make sense!  Trust me, it does.  This curry takes 20 minutes to cook, and about 5 minutes of prep time.  The ingredient list isn’t too long, and it only uses one pot.  It also feeds four, at about 300 calories per serving.  You can serve it with rice or another grain easily to up the caloric content.  It’s filling because of the amounts of protein and fat.  Most of all, it doesn’t taste like it only took 20 minutes!
Quick Creamy Cauliflower Tofu Curry
I used Nasoya’s Chipotle Marinated Baked Tofu in this recipe.  This stuff is seriously amazing, and I’m so glad my local Publix grocery started carrying it.  It has a much meatier texture than regular tofu, because it’s already pre-baked, and it’s SO flavorful.  I love this stuff.  It’s roughly twice as expensive as the plain tofu I buy, because it’s $3.99 for 8 ounces of this instead of $3.99 for 16 ounces of plain extra firm tofu.  You might think that’s too expensive, but it is so worth it to me.  I don’t have to press it, season it, or bake it!  It’s already cooked!  The amount of time it saves me is ridiculous.  I really can’t say enough goods things about this tofu.  You should seriously try it.  I promise I’m not getting any compensation for raving about this product – I just love it that much!
Quick Creamy Cauliflower Tofu CurryQuick Creamy Cauliflower Tofu Curry
I took the leftovers of this recipe to work for lunch one day, and all my coworkers commented on how good it made the break room smell.  Nobody believed it only took 20 minutes to make!

Quick Cauliflower Tofu Curry

Yield: Serves 4

Calories per serving: 300 per serving


  • 1 cup chopped baby carrots
  • 1/2 sweet onion, chopped
  • 6 garlic cloves, minced
  • 1 1/2 cups full fat coconut milk (from the can)
  • 1 cup canned crushed tomatoes
  • 2 teaspoons yellow curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 pound frozen cauliflower florets
  • 8 ounces Chipotle Marinated Baked Tofu, chopped into bite sized pieces


  1. Line a large skillet with water, and saute the carrots, onion, and garlic for ten minutes on high heat.
  2. Add coconut milk, crushed tomatoes, and spices. Stir until completely incorporated.
  3. Add cauliflower and tofu, and stir to combine. Lower heat to medium high and cook for an additional ten minutes (or until the cauliflower is fork tender), stirring at least once every minute. The curry will be slightly soupy. If you prefer a drier curry, continue simmering until it reaches your desired consistency.
  4. Serve by itself, or over sticky rice. Enjoy!

Quick Creamy Cauliflower Tofu Curry

Vegan Test Kitchen: Buffalo Hummus from “No Meat Athlete”

Hummus is a food group for vegans.  It’s tasty and versatile, and often it’s the only “vegan option” at parties.  It can be used as a dip for veggies, a salad dressing, a potato topping, or a spread on a sandwich or wrap.  I like to top my rice and veggie bowls with a generous scoop for extra flavor.  The only issue with hummus is that it is rather expensive if you buy it already prepared.  For the cost of one container of Sabra Hummus (generally around $4 dollars), I could make three batches at home.  The homemade batches also yield more hummus than the store bought containers.  Homemade hummus can be made without the added oils and preservatives found in prepackaged brands, which makes it a bit healthier.  All you need is a food processor.

I like flavored hummus much more than plain.  When I saw the Buffalo Hummus recipe in the No Meat Athlete book I knew immediately that I had to make it.  Spicy hummus!?  Get in my belly!
Buffalo Hummus No Meat Athlete

The Buffalo Hummus recipe is available HERE.

I truly loved this hummus recipe.  It’s spicy without being overpowering, and the roasted red pepper matches the smoked paprika and gives it such a depth of flavor.  It’s not incredibly spicy; it’s more of a background heat.  If you want more heat, just add some cayenne pepper or use more hot sauce.  I used two tablespoons of liquid from the canned chickpeas instead of oil, and I don’t think it affected the creaminess of the hummus at all.  An important point is to let your food processor run for a least a few minutes – I let mine run for five minutes.  The longer it runs, the smoother and creamier the hummus will be.  Be patient.  Check facebook or do some dishes while it whirs away.
Buffalo Hummus No Meat Athlete
Buffalo Hummus No Meat Athlete
I have tried the Buffalo Hummus as a dip for carrots and peppers, as a mayo substitute on a veggie sandwich, and as a topping for a bowl filled with yellow rice, green beans and tofu.  It’s perfect cold, but it tastes great warmed up as a topping for hot food also.  This is the first recipe I’ve made from the No Meat Athlete book, but I’m quite sure it will not be the last.  I bought the book for the running knowledge and tips on how to be a better vegan athlete.  The recipes were a bonus!  There’s many high protein and macro-friendly meals in this book, which makes it perfectly suited for athletes.  There’s also a few recipes for energy gels/snacks, and recovery drinks – items that are generally not that healthy when purchased from a store (like Gatorade).  I’m quite happy I purchased the book, as it’s a great resource.  You can also check out NoMeatAthlete.com to view all of the information they give away for free, including a great podcast.
Buffalo Hummus No Meat AthleteVegan Test Kitchen is a way to share my collection of vegan cookbooks with you, my wonderful readers!  This way, you can “try before you buy” on many recipes from the best vegan chefs out there.

Vegan Test Kitchen: Lentil Mushroom Meatloaf with Ketchup Glaze from “I Could Never Go Vegan!”

I have to be honest with you.  I seriously considered not writing this post.  So far on the Vegan Test Kitchen feature of this blog I’ve shared recipes with you that I’ve loved, gobbled up, and (for some of them) made multiple times.  I hate being disparaging, especially when I know someone has worked long and hard on a recipe.  BUT, Vegan Test Kitchen wouldn’t be very much of an actual test kitchen if I didn’t have some fails.  This recipe is one of those fails for me.

I tried the Lentil Mushroom Meatloaf with Ketchup Glaze from But I Could Never Go Vegan!.  I didn’t love it.  I didn’t even really like it.  That makes me especially sad because I’ve been reading Kristy Turner’s blog Keepin’ it Kind for several years now.  I’ve made many wonderful recipes from her website previously.  I love her voice, and she has done a lot to change people’s perspectives and help animals.  This is why I didn’t want to write this blog post.  I don’t want something I write to put Kristy or her work in a negative light.  But, I have to be honest and share what I really thought about this “Meat”loaf.
Lentil Mushroom Meatloaf with Ketchup Glaze from "I Could Never Go Vegan!"
My main problem with this recipe was that I couldn’t get the meatloaf to be the right texture.  It was WAY to liquidy.  I followed the recipe exactly, but it was so mushy it almost wasn’t meatloaf.  The recipe states that the mixture should be stiff enough to form into a loaf that will stand up and bake by itself on a baking sheet.  Even after adding an extra 3/4 cup of oats to my mixture, mine was still a very very soft blob.  I had to put it into a loaf pan.  I baked it for a half an hour longer than the recipe called for because it just wasn’t firming up on the inside.  Eventually I took it out of the loaf pan, cut it into slices and returned the slices to the oven on a baking sheet for an additional 15 minutes.  That crisped them up on the edges, but it was still very mushy in the middle.

Maybe it was operator error?  Maybe my carrots, celery, or mushrooms just had more liquid in them than hers did when she wrote the recipe?  Maybe my cooked lentils were too mushy to make meatloaf with to begin with?  Maybe I pulsed the mixture in the food processor for too long?  I don’t know.  The texture was just all wrong, and couldn’t really eat the middle of the loaf.  This is what the loaf looked like before it went in the oven.
Lentil Mushroom Meatloaf with Ketchup Glaze from "I Could Never Go Vegan!"
This is what it looked like when it came out and was cut into slices:
Lentil Mushroom Meatloaf with Ketchup Glaze from "I Could Never Go Vegan!"
The edges that crisped up were fairly tasty.  If the whole thing had been crispy like that, I think I would have liked the recipe.  To be fair, my husband and his friend (both non-vegan) said the meatloaf was tasty.  My husband did not like the texture.  His friend didn’t mind the texture issue and ate two slices.  I will say this – the ketchup glaze that was on top was excellent.  I could eat that glaze on everything.  The glaze with the crispy bits was yummy.  But, I didn’t finish my slice and the four leftover slices didn’t get eaten by anyone.  They sat in the fridge until they spoiled.

Overall, the flavor was good.  The texture is what didn’t work for me.  If you’re going to make this recipe, I recommend pulsing the ingredients in the food processor very carefully, and maybe starting with 2/3 of the veggies called for.

Vegan Test Kitchen is a way to share my collection of vegan cookbooks with you, my wonderful readers!  This way, you can “try before you buy” on many recipes from the best vegan chefs out there.

5 Kitchen Tools I Can’t Live Without

Before my husband and I got married, we went through Target with one of those fancy wedding registry scanners, adding kitchen tools galore to our registry list.  I wasn’t much of a cook at the time (fancy dinner was spaghetti with jarred sauce) and I had no idea what I would actually need for our kitchen.  Many of the items I still have and use – like the measuring cups and spoons, the silicone spatulas, and the super adorable nesting bowl set.  Some of the items slowly made their way to the Salvation Army in the form of donations.  For example, never did I use the egg slicer.  I’ve never sliced an egg into rings in my life, and I don’t intend to start now.  I’m not sure what possessed me to put that on our wedding registry.  A few items didn’t make it at all – like the super trendy glasses we wanted that were terribly constructed and broke when being hand-washed.  After three shattered in this manner, I threw the rest away.  They were too dangerous!

Now that I cook almost daily, I realize how silly I was to add so many trinkets to our list.  There are only a few kitchen tools that I use every day.  Today I’m sharing 5 Kitchen Tools I Can’t Live Without!
5 Kitchen Tools I can't live without
1. My 8 inch Wusthof Chef’s Knife.  My husband got me this for Christmas in 2014, and I have used it almost every single day since.  It’s not cheap, but it’s worth every penny.  I never listened to people who told me to invest in a good chef’s knife until I actually got one.  It is a lifesaver in my kitchen.  I have cut myself so many times with other knives, but not a single time with this one.  It’s the perfect weight so it doesn’t slip off of what I’m chopping and slice open my finger.  It’s extremely sharp, which is much safer than cutting with a dull knife.  If I didn’t have this knife I’m fairly certain I would have been to the ER by now to get stitches.  If you don’t listen to anything else I say in this post, GET A GOOD KNIFE.  It will completely change your cooking experience.

5 kitchen tools I can't live without

2. My Bamboo Cutting Board.  Mine was slightly different than the one I’m linking to on Amazon, but that’s because I got it on sale at Publix on a random day and it’s been so long I’m not sure what brand it was.  Mine has a groove just like this one and is the same size.  My bamboo cutting board is the perfect accompaniment to my chef’s knife.  I am chopping, dicing, slicing, or mincing something on it daily.  Because it’s bamboo, it doesn’t dull my knife.  I wash it in warm water and soap, and it dries almost immediately.  I’ve had the same one for about two years now.  It’s starting to show its age, but I’m confident it has at least another year, possibly two, of use before I need to replace it.  **IMPORTANT**  I only cut veggies and fruits on this board.  I’m vegan, so that’s not an issue.  My husband, however, is not.  This is the one kitchen tool that I am very strict about – no meat can ever be cut on this board.  I have a cheap plastic cutting board that can be used when necessary for that type of food.  I would never feel like the cutting board was actually clean if it was used for meat, even if it had been washed.
5 kitchen tools I can't live without
3.  My Vitamix.  Again, not a cheap tool, but it is one that I use daily.  I saved for several years before finally purchasing one.  I bought one of the certified reconditioned ones so that it was a little bit less expensive.  I love my Vitamix.  I’ve made smoothies, spreads, sauces, and soups in it.  It makes dressings, dips, “cheese,” and batter.  It even makes ice cream from frozen bananas!  This is one of two kitchen tools that never gets put away.  It has a permanent spot on my counter, because I got tired of getting it out every single day to use it.  There are other high-speed blenders on the market, so if you can find a better deal go for it.  As for me though, I’ll never give up my Vitamix.
5 kitchen tools I can't live without
4. My Ikea Cookware Set.  When I got my cookware set from Ikea, the pots and pans I was using were seriously banged up.  I had one lid between 4 pots, and most of them were scratched beyond all recognition.  I paid $80.00 for my cookware set a few years ago and I LOVE it.  The one I’ve linked to above is the closest thing I could find on their website.  It has the same number of pieces that mine does, but the handles on the pot lids are slightly different, and it’s a bit more expensive.  Of course, I bought my set in store and a few years ago.  Prices may have gone up since then.  I use the skillet and the medium pot the most, but every single size pot has been well loved since I got them.  I purchased the middle of the line set – not the really cheap ones, but not the ones that would make me go broke either.  They cook food wonderfully, and they are so easy to clean.  Even when I’ve burnt something onto them (and believe me, I have) a soak in some warm water lifts the food right off.  They conduct heat well and are just marvelous.  I don’t use any other pots.
5 kitchen tools I can't live without

5. My Rice Cooker.  This rice cooker is the only item on my list that I don’t use daily.  However, I do use it at least once a week.  I am literally always cooking rice.  Before owning this kitchen tool, I didn’t eat much rice, because it would inevitably get burned to the bottom of my pot.  I hated cleaning rice pots.  This rice cooker makes it so easy for me.  It’s the only thing that stays out on my counter next to my beloved Vitamix.  Get a rice cooker.  It will save you so much time.
5 kitchen tools I can't live without
I get seriously jealous when I watch Food Network and they show beautiful kitchens.  The kitchen in our rented condo is small, and it has white laminate countertops.  Yes, I said white.  And laminate.  The countertops are horrendous.  They show every crumb and spot, and they’re annoyingly hard to clean.  The only way to get them stain free seems to be with bleach, and I really hate the smell of bleach.  The cabinets are small, the refrigerator is tiny, and there is simply not enough room for two people to be in there at once without someone getting burned or stabbed by accident.  Because of the state of my kitchen, I spend a lot of time dreaming about what kind of room I’d like to cook in someday.

I want REAL countertops.  And they had better not be white.  I want a stainless steel, double door refrigerator with the freezer on the bottom.  I could fit so many vegetables in there you guys!  I want an island.  A beautiful, modern island that you can pull bar stools up to for breakfast or socializing.  I want a dishwasher that actually cleans dishes (my current one doesn’t at all).  And I’d really, really love a stove with more than four burners and double ovens.  I’ve been playing around with this Build Your BlueStar site all night, thinking about what kind of range I would buy for my dream kitchen.  There’s so many options y’all!!  I could have a skinny oven, a wide oven, or one and a half ovens.  I could have a combination of burners and charbroil/griddle stations.  I could cook ALL THE THINGS with one of those ranges.  And I could make it red.  Or blue.  Or pink!  Well, maybe not pink.  My husband wouldn’t really go for that last one.  😉

Before I started cooking seriously, I surveyed kitchens from a purely aesthetic point of view.  Now I want function and prettiness.  Someday, this will happen.

What kitchen tools are your must-haves?  Do you have a dream kitchen?  Tell me about it!  And if you don’t have a dream kitchen, check out BlueStar Cooking.  You’ll get the kitchen dreamin’ bug instantly.

Quinoa, Peas N’ Greens Bowl

Yellow split peas are a food that doesn’t get enough love.  In just one cup, cooked yellow split peas have 16 grams of protein and 64% of your recommended daily fiber intake.  They also have 20% of your recommended daily potassium.  All of this, and more, with less than one gram of fat.  Peas are a powerhouse, and when paired with quinoa they’re out of this world.  If you eat one cup each of cooked split peas and quinoa for dinner, you will have eaten 24 grams of protein.

In this Quinoa, Peas N’ Greens Bowl, yellow split peas are given a sultry rich flavor from turmeric and garam masala.  This recipe incorporates Indian and Ethiopian notes.  The color contrast between the red quinoa, the yellow peas, and the bright green spinach make for a dish you can eat with your eyes and your taste buds.
Quinoa Peas Greens Bowl
I topped this dish with Kimchi for a spicy note, but feel free to eat it just how it is, or top it with any number of other things!  If you leave the split peas slightly soupy, they can act as a sauce by themselves.  This meal doesn’t require a lot of active cooking time and can be made in large batches to enjoy throughout the week.  I’ve eaten the quinoa and split peas every day this week for lunch, with a varying rotation of greens on the side after I used all the spinach.  If you don’t have red quinoa, regular will work just fine.
Quinoa Peas Greens Bowl
Quinoa Peas Greens Bowl

Quinoa, Peas N' Greens Bowl


    For the Yellow Split Peas
  • 1 yellow onion, diced small
  • 3 garlic cloves, minced
  • 12 ounces yellow split peas
  • 3 3/4 cups water
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper
  • For the Quinoa
  • 2 cups red quinoa
  • 4 cups vegetable broth
  • For the Greens
  • 1 pound frozen spinach
  • Salt to taste
  • Kimchi for a topping (optional)


    For the Yellow Split Peas
  1. Saute onion and garlic in 1/4 cup of the water until onions are translucent and most of the water is gone, about 7 minutes.
  2. Stir in the remaining 3 1/2 cups water and the yellow split peas. Bring to boil, then reduce to simmer and cover. Simmer for 25 minutes.
  3. Stir in all spices, and simmer for an additional 15 minutes, until split peas reach desired tenderness.
  4. For the Quinoa
  5. In a separate pot, bring veggie broth to a boil. Stir in quinoa, and bring back to a boil.
  6. Reduce to simmer and cover. Simmer until tender and little white rings appear around the individual quinoa grains, approximately 15-20 minutes.
  7. For the Greens
  8. Line a skillet with a thin layer of water. Saute one pound frozen spinach until tender, approximately 3-6 minutes. Salt to taste.
  9. Assembly
  10. Fill a bowl with one part each quinoa, yellow split peas, and spinach. Top with Kimchi (optional) or any other dressing of your choosing. Enjoy!

Quinoa Peas Greens Bowl