Preheat grill to low. 1-1/3 cups (330 mL) canned, drained red lentils or aduki beans, divided 1 can (14 oz/398 mL) canned artichoke hearts, drained and divided 1 clove garlic ½ to 2 tsp (2 to10 mL) chili powder ½ tsp (2 mL) salt 1 Tbsp (15 mL) toasted sesame oil ¼ cup (60 mL) […]
Nettie Cronish is a natural and organic foods chef, culinary instructor and cookbook writer. Her latest book, co-authored with Pat Crocker, is Everyday Flexitarian.
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Hot and Sour Buckwheat Noodle Salad
Agave Nectar- Naughty or Nice?
Lentil and Artichoke Grilled Pizza
Green Tea
(Bacon-Wrapped) Mushroom Buckwheat Burgers With Cashew Butter
Out now: The Fair Trade Ingredient Cookbook
Dried Fruit and Spice Muffins
Guide to Tasting Olive Oils
Earth Day at Nella Cucina
Tofu Caprese Stack for #WorldMilkDay
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