March 17, 2014 Receive this newsletter from a friend? Subscribe for updates! ( )

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March 17, 2014

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New Last Week


Black and Red Lentil Chili

This is probably the fastest chili I’ve ever made without using canned beans. The secret is tiny black beluga lentils, which cook quickly and keep their shapes, giving this chili a very hearty texture. I combined them with split red lentils, which cook just as quickly but break down to create a thicker broth. Together they made a very different but also very delicious chili. Get the recipe here.


On Slow Motion Miracle:

If zucchini and carrots work in a cake or bar, why not broccoli? That's the question Maria asked and answered in her recipe this week, Broccoli Bars.

Maria lost a valued friend recently, and she wrote a lovely tribute to him and all he taught her about plants and food. Her thoughtful words in Hello and Goodbye remind us to cherish our friends and neighbors.


Asparagus Season

Depending on where you live, you may already be seeing asparagus turn up in your local farmers' market or you may notice it's suddenly become much more affordable in the grocery store. But if low-cost asparagus hasn't gotten to you yet, it soon will, so be sure to give some of my favorite recipes a try. Click on the photos below to see the recipes:


Asparagus Pesto Pasta Salad


Roasted Asparagus Soup


Roasted Asparagus Salad with Chickpeas and Potatoes


Asparagus and Chickpea Casserole


Grilled Asparagus and Spinach Salad with Smoked Paprika Dressing


Thai Black Pepper and Garlic Tofu

Here's hoping Spring (as well as asparagus) arrives soon!


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