In the twelve years that I’ve been running the Cook for Good project, my ingredient palette has changed. My recipes started as vegetarian and shifted to vegan. Now I’m cooking with very little oil and lots of superfoods like mushrooms, blueberries, and turmeric. Many recipes survive with some fine-tuning, like this week’s nomelets (which are […]
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 […]
My vegan Rogan Josh recipe uses chickpea flour to add body and extra nutrition. This vegetable curry costs just $2.34 a serving using mostly organic ingredients.