Homemade Today Menu

 

Diet Key:LC-Low Carb, LW-Low Fat, KF-Kid Friendly, SP-Spicy, FW-Freezes Well, FAV-Favorites  

Vegetarian

Vegetarian Chili 

LF FW SP FAV

This terrific chili gets its character from a combination of beans and tempeh, a great soy product.  The smokiness of a single chipotle pepper is accented by the sweetness of blackstrap molasses.

Moroccan Chickpea Chili

LF FW FAV

This hearty meatless chili is packed with chickpeas, canned tomatoes, carrot, celery and onion and flavored with spices that are prevalent in Moroccan dishes: cumin, ginger, turmeric, cinnamon and red pepper.

Vegetarian Cashew Chili

FW

Proving that there are endless combinations that make a great chili, this incantation has a Cajun twist with the "Holy Trinity" of peppers, onions and celery spiced with basil, oregano and cumin. We use a combination of red kidney beans and pinto beans plus a protein boost from cashews to give it a hearty chili texture

Vegetable Chickpea Chili with Fried Almonds

FW FAV

Looking for another great chili dish? With the great textures of chickpeas, fried almond slivers and corn you'll never miss the meat. We like a touch of hot paprika to add a smokey flavor.

Miso Curry Delicata Squash

SP FAV

Here we roast yellow-rimmed crescents of delicata squash, tofu cubes and a few potato chunks slathered with a bold miso and red curry paste. It bakes up golden, crusty and over-the-top delicious.  Before serving, the whole lot is tossed with chopped Swiss chard, crunchy pepitas, a jolt of lemon and lots of chopped cilantro.

Butternut Squash Gratin with Onions and Sage

FW FAV

Gratins, a close cousin to casseroles, are wonderful one-dish meals.  The classic fall combination of butternut squash, onions and sage is reminiscent of Thanksgiving stuffing.  Served with a green salad, it’s a satisfying autumn family supper.

Vegetarian Meat Loaf

FW

Using heart-healthy meatless crumbles (made from soy) instead of beef saves fat and adds fiber to this satisfying dish.  Serve with mashed potatoes and green beans for a hearty dinner.

Mixed Whole Bean Dal with Cabbage & Walnuts

LF FW

With a combination of navy beans and black-eyed peas, plus adzuki beans for natural sweetness and creaminess, this dal is sure to be a favorite. We like the addition of cabbage and walnuts which makes it a little more substantial and works surprisingly well.

Chana Dal (Split Chickpeas), New Delhi-Style

FAV

Indian dals have become one of our new favorites and we try to make them as authentic as possible, without the addition of huge amounts of ghee or oil that you find in Indian restaurants. For this dish, we use chana dal, a split chickpea that resembles yellow split peas. These are slowly simmered, then finished with a traditional tadka - heated oil and spices including turmeric, cardamom, garlic and cilantro. The tadka is both simple and brilliant and makes the dish explode with flavor.

Punjabi Dry Cooked Green Mung Beans

LF FW

If you're trying to eat more beans, mung beans are a great place to start because they are one of the most easily digested. We cook these with a classic collection of Indian spices and find that they're great when accompanied by some brown rice.

Mjeddrah

LF FW FAV

Mjeddrah is a stout lentil and rice stew and a Lebanese staple. I found the recipe in a cookbook called Bean by Bean. The author is Crescent Dragonwagon. What a great name! The dish includes red lentils and brown rice along with onions, carrots, and celery and is seasoned with garlic, cumin, cinnamon, cardamom and more. It's definately stout and is really a meal by itself. Impossibly, the leftovers are even better.

Pigeon Peas with Apples, Coconut & Mint

FW

Many dals rely on deep flavors, but here's an example of how fresh, bright ingredients can set off the natural heaviness of beans. The result is a hearty dish that manages to be refreshing. Pigeon peas resemble black-eyed peas. We can also make this dish with green mung beans or chickpeas.

Udon with Tofu and Stir Fried Vegetables

FAV

From udon to soba, Asian noodles make everyday dinners new. When you combine udon, a wheat-based Japanes noodle, with a vegetable/mushroom broth, tofu and vegetables you get a satisfying dinner.

Szechuan Tofu and Green Bean Stir Fry

FAV

If you'd like to try tofu but aren't sure you'll like it, this is a good place to start. We use a Szechuan-inspired sauce of vinegar, soy sauce, tomato and red pepper flakes to build great flavor, with just a touch of heat. The tofu is lightly sauteed and crisp green beans are a crunchy compliment to the soft texture of the tofu.

Curried Tofu

LC LF FW

Tofu, our favorite chameleon, takes on a decidedly Thai flavor in this dish.  The addition of carrots, red peppers and pineapple make it nearly a complete meal. Try it served over brown rice or rice noodles.

Coconut Crusted Tofu with Peach Lemongrass Salsa

SP FAV

The crunchy-crisp tofu and our spicy-sweet salsa are inspired by that restaurant-chain classic, coconut shrimp.

Sautéed Lemon Basil Tofu Burgers

FAV

Marinated tofu slices acquire a golden crust when sautéed; the olive-garlic mayonnaise on the sandwich adds a Mediterranean flavor.

Sesame Maple Roasted Tofu

FAV

This yummy and healthy dinner pairs creamy tofu and crispy broccoli with a tahini-maple sauce. It’s also great with snap peas.  To make it a meal, we’ll leave you some udon noodles to cook fresh.

Kung Pao Tofu

LC FAV

You won’t be tempted to reach for another take-out menu again after trying this vegetarian remake of the popular Chinese classic.  Serve with your favorite noodles.

Chinese Braised Mushrooms and Tofu

SP

Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this dish.  The original is made with tofu and ground pork or beef.  Portobello mushrooms stand in for the meat in our vegetarian version and chile garlic sauce gives it plenty of heat.

Skewers of Tofu, Cherry Tomatoes and Sweet Peppers

LC LF

Fresh, juicy cherry tomatoes and crisp sweet peppers make this skewered tofu dish as visually pleasing as it is delicious.  

Mushroom Sesame Tofu Stew

LC LF FW

Simple and satisfying, this stew is rich in both flavor and protein.  It’s one of those dishes that somehow becomes greater than the sum of its parts and is good served alone or on rice.

Edamame Lo Mein

FAV

This is not the greasy Lo Mein of your favorite Chinese take-out; it tastes even better.  Plus, you get plenty of nutrients with the addition of edamame (soy beans), a great vegetarian protein source, and whole wheat noodles.  We can also make this with traditional lo mein noodles and chicken, beef or pork.

White Bean Stew with Swiss Chard and Tomatoes

FAV

White beans simmered with tomatoes and Swiss chard make a satisfying stew that's hard to resist. This is one of those dishes with just a few ingredients that comes together beautifully.

Fagioli All'uccellotto

FAV FW

The people of Tuscany are known in Italy as mangiafagioli, or bean eaters and this dish is quintessentially Tuscan. We use the classic ingredients of cannellini beans, olive oil, garlic and tomatoes, then season the dish with fresh sage. It doesn't sound like a lot but the flavors combine beautifully.

Southwestern Pasta with Beans

LC LF FW

Kids and adults alike love the shape of wagon wheel pasta in this meatless entrée.  Made with whole wheat pasta, this is also a great South Beach dish.

Chickpea Patties

LF FW

Reminiscent of falafel without the added fat that comes from deep frying, these patties are seasoned with cumin and cilantro.  We like them on a toasted bun with a little honey mustard.

Sweet Potato and Cashew Korma

LF SP FW

Korma is a sensuous curry dish usually made by simmering meat with yogurt and thickening the sauce with cashews. We'll make this a great vegetarian dish by using tofu in place of the meat and adding sweet potatoes to keep the dish creamy. This is wonderful served over coconut rice.

Indian Chickpeas over Garlic Spinach

LC LF FA

In this recipe, we’ll take the time to make our own curry powder, which has a brighter flavor than packaged curry. Fennel and cumin seeds add a pleasing crunch and pungency.

Thai Vegetable Stir Fry

LC LF SP

With the layered flavors of traditional Thai cooking, this stir fry is a refreshing change from Chinese food, to which we’re so accustomed.  Tofu or tempeh can easily be added to kick up the protein.

Black Bean Burrito Bake

LC LF KF FW FAV

Packed in their own carrying cases, burritos are great for dinner and easy to carry to work for a healthful lunch.  If you’re looking for a little more protein, we can easily add chicken or ground beef.

Sweet Potato and Black Bean Enchiladas

LF FW FAV

Right front the start, the originality and flavor profile of this recipe made it a standout for our taste testers. It seems especially satisfying in the fall and winter months and can easily be made into a vegan dish by omitting the cheese without compromising flavor.

Black Bean, Corn and Zucchini Enchiladas

KF FW FAV

There's something about enchiladas that make them a universal meal, loved by all. Instead of restaurant-style fair laden with fat, we lighten ours by using a little less cheese and adding sweet corn and zucchini. These are great as a vegetarian dish, or we can add some shredded chicken.

Curried Chickpeas and Black Beans

LF FW

A delightful twist on a traditional Indian dish, these legumes deliver fantastic flavor in a colorful presentation.  Serve alone or over rice for a heartier dinner.

Herbed Lentils and Vegetables

LC LF FW

The addition of broccoli and carrots to protein-packed lentils makes this a satisfying dinner.  Proving the versatility of lentils, you can serve this dish warm, at room temperature or chilled.

Lentils and Rice with Caramelized Onions

FW FAV

This Middle Eastern staple is a favorite dish, a vegetarian one-pot meal that is highly seasoned and a nice break from having meat every night.  The caramelized onions make a sensational garnish.

Black Bean Chilaquile

LF KF FW FAV

This fabulous casserole is made with layers of baked tortilla chips, black beans, corn and spinach.  Seasoned with salsa and tomatoes, the resulting combination makes an incredibly satisfying and vibrant meal.

A South American Stew: Vegan-Style

LF FAV FW

Sometimes letting vegetables stand on their own, without a lot of seasoning, is the best way to get them to shine. This incredibly colorful stew includes potatoes, sweet potatoes, red peppers, corn and kidney beans to create a fabulously unpretentious dish.

Cuban Black Beans

LC LF SP FW FAV

A Caribbean classic - black beans gently simmered in a spicy vegetable broth.  Try these beans over rice, with a garnish of sour cream and scallions.

Black Beans in Chipotle Adobo Sauce

LF SP FW

Black beans have a natural affinity for peppers, and here we combine them with chipotle - smoked jalapeno peppers - in a vinegary adobo sauce. It's an uncomplicated preparation that yields superior results. Serve them over your favorite grain with a green salad for a hearty and satisfying meal.

North African Lentil Stew 

LC LF FW FAV

A virtually fat free stew of lentils and vegetables in a flavorful tomato broth. 

Lentils Olé

LC LF SP FW

Try this great lentil dish with the Mexican flair.  These lentils go well with rice, plain pasta or corn bread.  Or, serve them as a taco filling with chopped vegetables and grated cheese.

Millet with Chickpea and Vegetable Stew 

LF FW

A combination of chickpeas, nuts and millets is a tasty way to include millet in your diet.  The addition of currants brings a surprising sweetness to this stew.

Tortilla Casserole 

LF KF FW FAV

This casserole uses tortillas in the same way as noodles for lasagna.  The tofu/bean/tomato layers provide low-fat protein and texture, seasoned with a Mexican flavor.

Mexican Style Brown Rice Casserole

LF FW FAV

This dish reminds us of a Mexican style lasagna. We use layers of cheese, brown rice, spinach, corn and refried beans to create a colorful casserole with loads of flavor fiber and very little fat.

Black Pepper Tempeh

SP

Loaded with garlic, this dish isn't for the faint of heart. It's a substantial meal-in-a-bowl exploding with spicy, peppery, gingery madness. Finely chopped cauliflower lends substance to peppery tempeh.

Orange Basil Tempeh

FW

If you haven't tried tempeh, this is a good place to start. We'll marinate it for as long as we can, giving it a deep flavor. We like this dish served over your favorite sauteed greens.

Sesame Honey Tempeh and Quinoa

FAV

Tempeh is made from fermented soybeans and is a great source of fiber and plant-based protein. Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying, three part vegetarian meal. 

Vegetable Lasagna 

FW FAV

To our family and clients, this dish ranks higher on the scale of culinary treats than regular lasagna.  And to think it's good for you - low in fat and high in fiber.  This lasagna gets its veggie flavor from broccoli and spinach. 

Chickpea and Spinach Curry 

LF FW FAV

This fiber-rich dish is great with warm pitas or served over basmati rice.

Tamale Pie 

KF FW FAF

Trying to get more healthy legumes into your diet?  This dish has a zesty kidney bean base, covered with a corn meal topping and a tasty layer of cheddar cheese.

Cheese Enchiladas with Red Chile Sauce

FAV SP FW

Intense, earthy and absolutely addictive, New Mexico’s cheese enchiladas showcase red chile sauce at its most elemental, thickly blanketing tortillas and melted Cheddar. We’ve added some extra creaminess and body with locally popular pinto beans, to cut down on the classic’s load of saturated fat.

Italian Stuffed Portabellos

FW

Portabellos mounded with vegetables and cheese are simply irresistible.  They’re good for an everyday supper, yet look no further if you want something elegant enough for a dinner party. 

Black Bean & Sweet Potato Hash

LF FW

This flash in the pan Tex-Mex dish is a down-home classic.  The combination of corn, sweet potatoes and black beans makes for a hearty meal. 

Vegetarian Lentil Paella

LC LF FW

Traditional Spanish paella contains chicken, seafood, rice and vegetables.  This hearty meatless version uses lentils and a colorful medley of vegetables and seasonings.

Cumin Spiced Chickpeas and Carrots

FW

Chickpeas lend themselves to a lot of different seasoning options. Here, we use a combination of cumin, lemon, allspice and garlic to ramp up the flavor. The dish is studded with carrots and red bell peppers for great color. Try these served over couscous.

Thai Chickpeas

LC LF FW

This Thai-inspired dish is a great preparation for chickpeas.  Cooked in coconut milk and seasoned with a touch of curry and cilantro, it makes a luscious main course when served over rice.

Black Bean and Cornmeal Loaf

LF FW

This hearty vegetarian loaf, colorfully studded with vegetables and black beans, is cut into triangles, sautéed and served warm.  The loaf is best eaten when it’s had a day to rest.

Vegetable-Stuffed Peppers

FW

This is a colorful main course that derives wholesome protein by combining beans with corn and cheese.

Lentil and Potato Stew

LF FW

This good-tasting and nutritious dish hails from India, and gets its taste from Garam Masala, an Indian spice made from cardamom, cumin, cinnamon, coriander and cloves. 

Cowboy-Style “Meat Loaf”

FW FAV

Kidney beans and mashed potatoes are the hearty base to this zesty, meatless loaf, which is made flavorful with peppers, barbecue sauce and cilantro.

Acorn Squash with Pecan Stuffing

FW

Acorn squash is a fall family favorite.  Filled with a savory stuffing including brown rice, pecans and dried fruit, it’ll feel like an early taste of Thanksgiving.

Butternut Squash and Tomato Posole

LF SP FW

Posole is a traditional Mexican stew most often made with pork and hominy (dried corn kernels that have been treated to soften the hull) cooked in a fragrant chile-based sauce. In this vegetarian version, we rely on the meatiness of pinto beans and butternut squash combined with tomatoes to make a satisfying stew.

South Indian Style Vegetable Curry

SP FAV

This delicious one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal. 

Red Curry with Vegetables  

SP

Red Thai curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root that’s similar in flavor to ginger).  It can pack a lot of flavor and heat, so be sure to let us know if you’d like to keep things on the mild side.

Indian Spiced Eggplant and Cauliflower Stew

LF SP FW

The combination of eggplant and cauliflower is classic in Indian cuisine.  Spiced with garam masala and ginger, we add chickpeas for a protein boost.  The result is a dish that makes a great weeknight meal and packs up beautifully for lunch during the week.

Hearty Vegetable Stew

LF FW

Portobello mushrooms give this all-purpose stew a deep, meaty flavor.  For maximum taste, the stew is seasoned with fresh rosemary and thyme and filled with potatoes, peas and carrots.

Lentil Edamame Stew

FW

Lentils and edamame together pack a terrific protein punch.  We spice this stew up with onions, tomatoes, parsley and a touch of fresh mint to yield a hearty and satisfying stew.

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