These are grain-free, have no added sugar, mix up quick, and keep both big and little bellies full for a nice long time. We often have them for breakfast with butter and maple syrup or blueberry jam, but with a pinch more salt and some garlic they make a nice side to a roast chicken (we always roast a squash and a head of garlic alongside our chicken, so that makes it pretty easy). Mashed sweet potatoes can be subbed here with good results.

These are good by themselves as a snack, or with noodle soup, stir fry, or even scrambled eggs! You can use them like little tortillas to wrap around fried rice, or slice them into wedges. They go well with a quick dipping sauce made by mixing up some soy sauce, sesame oil, rice vinegar, and grated ginger. 

This is a good eggplant recipe, even for those who don’t like eggplant. It’s a great dip for crackers or vegetables, spread on toast, or alongside a salad. This recipe is adapted from Deborah Madison’s Vegetarian Cooking for Everyone, which is one of our favorite cookbooks.

Easy. Fun. Kale.