So yummy

Quinoa – KEEN-WAH – is a rice-like grain in the spinach family. It is high in protein and lower in carbs than rice and I think it can be used pretty much wherever rice is. Very yummy! I found a box in the organic section of my local Stop and Shop. Bonus – gluten/wheat free!

makes two grown up bowls

so easy to make vegan

Clafoutis is a version of the French flan that is traditionally made with cherries (or other moist fruit such as plums, prunes, raspberries, or blackberries), enveloped by a simple cake batter. The fruit is polka- dotted in the cake, giving it a playful look that children love. Even the name is fun to say: kla-foo-TEE. Traditionally, this dish is cooked with the pits left inside the cherries (purists believe that this intensifies the flavor of the dish). I pit the cherries (or, when I’m in a rush, use small plums instead, which are easier to pit).

Vegan poppyseed and lemon cake is a great vegan cake for summer or anytime. It’s light and fluffy with a fresh lemon taste. If you need a vegan cake recipe, try this recipe for lemon poppyseed cake.

Yum! Spicy

Chances are I’m not making my own stock on the average weeknight. I am a big fan of Rapunzel Herb Bouillon (available at many stores), I use about 1/2 of one cube in a soup like this to kick things off – it makes a nice, light but flavorful broth. I’ll crush it into a powder and add it to the pot just before I add water. I had some Rancho Gordo flageolet beans already cooked so I used them here, but no worries if you have to turn to the can. For the vegans out there, just skip the Parmesan, and you’re in business.