Looking back through my blog at some of my favorite older recipes feels a little like I am flipping through an old photo album. I’ve been blogging for 16 years now and during that time my recipes have naturally evolved right along with the way I eat and cook.
When I first started blogging, I was eating gluten-free and vegetarian- eating eggs and dairy. A few years later when I found out my cholesterol numbers were high so my journey shifted. I fully embraced a gluten-free vegan lifestyle, eliminating eggs and dairy altogether. Each phase of my eating is reflected in the recipes I’ve shared here, making this blog a snapshot of where I was at that moment in my food journey.
I originally starting my blog to record my recipes for me
This blog actually began as something very personal. I originally created it as a way to store my own recipes—paperless, organized, and easy to search. Even now, I often catch myself looking into the search bar when I’m trying to remember how I made something from a long time ago!
For this post, I decided to look back and gather my top 5 ish favorite recipes. It’s a way to remind myself of the dishes I’ve loved most over the years and to share them with readers who may have missed some of my earlier posts. Whether you’re new here or have been following along for years, these favorites truly represent the heart of my cooking journey. 💚
If you are in the path of the snow storm, one of these hearty healthy easy to make bean or lentil dishes may hit the spot.
This Post Bean and Lentil Dishes:
This bean bake recipe has been one of my go-to recipes for years. I originally made it with lots of cheese and sometimes made it for potlucks—it was an easy dependable crowd-pleaser. Over time, my relationship with this dish evolved right along with my eating habits: first cheese, then substituted vegan cheese, and now… no cheese at all.
A really easy yet thick and hearty black bean soup made with your choice: dried black beans or canned black beans. Top with avocado and enjoy. If using canned beans this soup cooks for only 5 minutes.
Mujadara - This next recipe is a family favorite. My mother-in-law brought this recipe with her from Egypt. It is a true whole foods plant-based recipe using brown lentils, rice, and caramelized onions.
The next recipe uses lentils and sun-dried tomatoes to make a lentil "meatloaf" type of recipe. Sometimes I'm I'm the mood for a meal one can eat with a fork. Vegan lentil loaf.
Since we were not eating out during the Covid lock-in period, I experimented cooking ethnic foods that we normally ate in a restaurant. One of my favorites was an Indian dish made with eggplant, chickpeas, and potatoes.- Aloo Baingan
Have your eating habits changed over the past 15 years?
What changes have you made? What kind of recipes do you cook?
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