This soup is all about fall comfort food. Simple & delicious. To get the creamy texture, I blended this up in my Vitamix, but a regular blender will do by just blending it longer. Also, if you don't care about your soup being a little bit more rustic, you can simply use an immersion blender. 
Don't be put off with using a whole head of garlic as it mellows out when roasted but gives good flavor to this simple soup. 
Lastly, you can use plant-based milk to be added to this pureed soup, but for a slightly creamier texture, I used soaked cashews.  The garnishing of the roasted chickpeas and herbed parsley oil is optional, but it does create a beautiful presentation and adds another layer of flavor. ​

This is a delicious recipe using moong beans. I find the best value purchasing these beans at my local Indian market.
​ I wanted to give this pancake a Latin flavor, so I added fresh shredded yucca and spices which also give good flavor and a crispier edge.
​If you prefer you can just make it strictly with the bean batter. Feel free to get creative with your vegetables to this savory pancake to suit your preference. 

1 cup of spilt yellow moong dal beans (soaked for at least 1 hour and up to 4 hours
1 cup of grated raw mashed yucca (cassava)]
2-3 cloves of minced garlic
1/2 small red onion or white onion, finely chopped
1/2 teaspoon of cumin
1/4 teaspoon of Spanish smoked paprika
1 small jalapeno pepper, finely chopped
1-2 tablespoon of chopped cilantro
1/4 teaspoon of baking powder (optional for lightness)
1/2 teaspoon of ground turmeric (optional, but adds nice color)
Salt & pepper to taste
Olive oil for pan frying​

Prep the Moong Dal and soak in water for 1 hour and up to 4 hours . Drain.

Add the soaked beans into a blender and add the minced garlic. with a splash of water until it becomes thick and gritty almost like pancake batter.

Stir in the shredded yucca, vegetables and spices. Batter will be thick.
Preheat a nonstick skillet or cast-iron skillet on medium heat.
Add 1-2 tablespoons of olive oil for each pancake.

​Using a ladle, spoon into the pan and pan fry for 4-5 minutes on each side until golden and crisp. Serve immediately.
Serving Ideas:
Dip: Serve with a garlicky avocado crema, or lime yogurt 
Serve with fresh salsa

This recipe is a fun and delicious take from traditional burgers. The heart healthy beets add wonderful flavor and color. There is optional flavor boosters but you can simply leave out but they really do enhance the flavor of these plant-based burgers. Enjoy!

Ingredients:
(Base)
1 cup of cooked lentils (brown or green-not mushy)
¾ cup of shredded beets
½ cup of cooked brown rice (or quinoa)
½ small onion, finely chopped
2 garlic cloves minced
2 tablespoons of tomato paste
1 tablespoon of soy sauce (you can also use reduced sodium)
1 teaspoon of of miso paste (white or red)
1 tablespoon of olive oil
½ teaspoon of smoked paprika
½ teaspoon of of black pepper
½ teaspoon of sea salt or to taste 
¼ cup of dried shitake mushroom powder

(Binder)
¼ cup of quick oats
1 tablespoon of flaxseed powder or chia seeds
2 ½ tablespoons of water

(Optional Flavor boosters)
1 teaspoon of cocoa powder
1 teaspoon of liquid smoke
Directions:

Make your flax or chia seed egg by combining with the water in a bowl. (Set aside and let it thicken in 5-10 minutes.

Saute aromatics. In a skillet, heat a little olive oil and saute the onion for 3-4 minutes.
Add the minced garlic and cook for another minute. Set aside.

Build the burger mix by putting all of the remaining ingredients inside a bowl, (or use a food processor) including the sauteed garlic onion mixture including the chia or flax egg.

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Let the mixture chill in the fridge for 15-20 mins.

Shape into 4 thick patties. ​

​Bake at 375 for 25-30 minutes. (Flip halfway through) If using an air-fryer reduce to 350F. (Cooking time may only be 15 minutes.)

Affordable, fast-cooking, and endlessly adaptable, lentils are a powerhouse food for women seeking vibrant health in their 40s and beyond. Not only are they super healthy, but they can be cooked in endless ways such as in Indian Dahl or used as a half replacement option in ground meat and you can make a twist on traditional hummus by subbing chickpeas with one of these colorful options such as red lentils. The possibilities are endless! 

​Fiber Champion: Supports gut health, cholesterol management, and hormone detoxification.

Iron & Folate Boost: Essential for energy and red blood cell production.

Low-Glycemic & Satisfying: Keeps you full and your blood sugar steady.

​Make a warming lentil soup with plenty of veggies.

​Toss into a Mediterranean salad with lemon and olive oil.

​Use as a meaty base for tacos or shepherd’s pie.

This is a wonderful recipe if you want to incorporate more plant-based protein into your diet. Although some of the ingredients may seem extensive, you can also leave out some of the optional flavor boosters but they do make a difference. Comment below if you make. I would love to know your results!

Hormone Helper:  Rich in phytoestrogens that can gently support fluctuating estrogen levels.

Blood Sugar Balance: Their high fiber and protein slow glucose release, helping prevent energy crashes.

Heart & Bone Health: Packed with folate, magnesium, and calcium for cardiovascular and bone strength.

​Add to salads or grain bowls for an easy protein boost.

Roast with spices for a crunchy snack.

Mash for a creamy, dairy-free “tuna” salad alternative

Forget about buying hummus from your local grocery store. This homemade version of hummus is so much better than store bought. This recipe kicks up ordinary hummus by added roasted garlic. Great served with fresh veggies, or as a vegetarian sandwich on whole grain bread of your choice. Follow and make your own here. 

You can also learn how to make it super creamy by following my recipe video demo here.

​Enjoy! Let me know if you made either version in the comments!