Sinlessly Delicious Recipes

Cosmic Cashew Kale and Chickpeas with Confetti Quinoa

by SusanV on May 27, 2011

My daughter E graduated from middle school on Monday, so she’s officially a high schooler now. Yes, a high schooler. Those of you who picture her as she appeared in her first photo on this blog can perhaps appreciate how strange it feels to look at her and see at once that nine-year-old girl and the beautiful, smart young woman that she’s becoming. Makes a mom feel proud. And old.

Anyway. Now that school’s out, summer is here in every way that really matters. After all the pre-graduation craziness of dress-buying and shoe-buying and house cleaning for house guests, I just wanted to rest my brain this week and not stress over posting a new recipe, but wouldn’t you know it, last night I cooked two dishes that I’ve never written about before, so I felt obligated to give them their photo op and jot down their recipes so that I could share them with you. Both taste great on their own but somehow work even better together. You can serve the Cosmic Cashew Kale and Chickpeas over rice or some other grain, but when Confetti Quinoa is so easy to make, you really ought to give it a try.

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Ridiculously Easy Curry-Scrambled Tofu

by SusanV on May 19, 2011

For years, the only scrambled tofu I ever made required a seasoning packet called Tofu Scrambler. I loved that product. It had just the right blend of seasonings and thickeners to conjure some magical response out of the blandness that is bean curd and turn it into what I considered the perfect breakfast. The idea of making scrambled tofu without that packet never even passed through my mind because–why? Tofu Scrambler made scrambled tofu just like I liked it–until one day it didn’t.
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Green Curry Tofu Cakes

If you made my last recipe, I know you have a jar of Thai green curry paste somewhere in your fridge, although you could have done the wise thing and stored it in your freezer. But, if you’re like me, you always believe you’re going to be using it right away, so you keep it [...]

Thai Green Curry with Vegetables and Tofu

I’m not one of those food snobs who think that absolutely everything I cook has to be made from scratch. Though I believe that the results are usually better (and more nutritious) when all the ingredients are homemade, I’m not above using packaged ingredients, such as vegetable broth or canned beans, when the ingredients aren’t [...]

Simple Cabbage and Chickpea Soup with Fresh Basil

The day after her 14th birthday, my daughter E leaned against the door to my office and said, “Let’s go on a diet together.” I was stunned into babbling: “You do not need to go on a diet. You’re a size 0. If you get any smaller, you’ll cease to exist.” “I know. I don’t [...]

White Bean Salad with Za’atar

Chickpea salads are very popular in my household. My daughter E likes them so much that she often helps me throw them together, and we never use exactly the same formula twice. Over the weekend, I decided to really shake things up and, instead of chickpeas, make a bean salad from great northern beans. I [...]

Black Bean-Pineapple Soup Stew Chili

Sometimes ideas just come to me. I call it being inspired, but people of my parents’ generation called it being “touched in the head.” I was sitting here at my desk one day thinking how much I like salsa with pineapple in it (because that’s the kind of deep thinking I do), when it occurred [...]

Creamy Tri-Pepper Dressing

I’ve been trying to eat a big salad every single day, and though I haven’t completely succeeded, especially during my recent Spring Break trip, I wouldn’t be able to eat as many as I do if I were stuck using the same boring salad dressing day after day.  I can drizzle my salad with one [...]