Here’s a creative vegan way to serve butternut squash which is so plentiful during the fall and winter months. The chickpeas make this a complete meal. Ingredients: 4 baked potatoes (I use russet potatoes) 1 1/2 teaspoon cumin seeds 2…
Roasted Fennel and Leeks with Potatoes
When roasted, a fennel bulb develops a unique sweet flavor that complements the leeks. This a great side dish for 4, or can be a light dinner for 3. Ingredients: 1 fennel bulb with fronds and stalks removed 3 leeks…
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