A nomelet is a savory pancake wrapped around a hearty filling, perfect for breakfast, brunch, or a light meal. This version updates a classic Cook for Good recipe to make it Nutritarian friendly. I took out the oil and added mushrooms. I also switched from yellow onions to red ones for more phytonutrients. Because this […]
Nomelets are not omelets, but they can play one at breakfast, brunch, or a casual dinner. Make easy pancakes from chickpea flour and wrap around your favorite filling. The result has the toothsome tenderness of an omelet without any cholesterol or disturbing uncooked gooey parts. It’s gluten-free too. My classic recipe calls for a filling […]
I made this fragrant French bean stew for my garden club last weekend for just $2.15 a serving. The pale green beans hold their shape while cooking. The final flavor layer comes from fresh herbs, including rosemary from my garden.
These egg-free vegan meringues may be the ultimate something-for-nothing recipe. They taste like a melt-in-your-mouth lemon meringue pie. Instead of eggs, they use the broth left from cooking chickpeas. For flavoring, they use the zest from the lemons used to make hummus with those same chickpeas. Your only cost for these light, elegant treats is […]