by teresa@sweetveg | Jan 20, 2017 | Legumes, Mealing Planning
One of my strategies when cooking for busy families is to make dishes that can be eaten as is or added to other dishes. My style is kind of mix and match. I often create components rather than cooking full meals. I find this gives families greater flexibility in...
by teresa@sweetveg | Sep 30, 2014 | Recipes, Vegetables
Often, just changing the way you cut a vegetable can add variety and interest to a simple dish. One cutting technique, which I learned as the jewel cut, is actually my favorite way to cut root vegetables. I think it’s kind of fun. Lay the root...
by teresa@sweetveg | Sep 13, 2014 | Recipes, Vegetables
I have been making simplified versions of Carrot and Coriander Fritters for over a year. By now, you probably know that I simplify almost every recipe I come across. Personally, I have found that if I use a really good sea salt and organic, fresh vegetables, I...
by teresa@sweetveg | Jun 14, 2014 | Legumes, Recipes
I didn’t think these would turn into crepes when I first saw the recipe over at Oh She Glows. But, that’s how they turned out for me. I was looking for a quick simple dinner item and these were a hit. I used the basic garbanzo bean flour to water ratio that Angela...
by teresa@sweetveg | May 23, 2014 | Articles, Children and Vegetables, Feeding Baby, Mealtime
I don’t always have energy to cook full, fresh meals. Often, I just make a new grain or soup and add it to the mix of leftovers available. One thing I do prioritize is having a fresh vegetable dish at every meal. This can get tricky when I am feeding adults, a...
