The Gentle Kitchen https://validator.w3.org/feed/docs/rss2.html Monthly inspiration eNews Contact MailPoet Page MailPoet Page About us Never tired of legumes- Fava beans two ways Creamy versatile cashew ‘bechamel’ sauce No oil sautee soup base Kale Salad with Avocado, Almonds, and Toasted Nori What’s in your gentle kitchen pantry? Power of chickpeas Oodles of veggie noodles Getting started on a wholefood plant-based lifestyle Love affair with garlic FB21 FB Dessert certified Fava beans two ways Facebook feed 2021 Can you get enough protein from plants? Start with this free guide to wholefood plant-based eating What was The China Study? Download Free Guide Traditional twist for tempeh: Chinese stir fry Brown rice bountifully Nutty parmesan Humble tofu transformed Easy broccoli soup Thai style orange and ginger salad dressing Creamy zucchini noodles with smoked tofu One-pot chickpea curry Fruity family favorite New style cauliflower mash Elegant Wild Rice Carnival Squash Bring on the black beans I’ll take pot luck: Family-sized pumpkin, sage and walnut pasta bake Three Bean Quinoa Chili Thai Coconut Rice with Tofu & Red Peppers Asparagus makes for green risotto Creamy hemp seed dressing Fridge staples: Perfect brown rice every time Get your mind into the fridge Easy tahini salad dressing Hearty dressings for salads Satay dressing Asian red cabbage salad Salad is the main dish! Quinoa & kale Things to eat: Put beans in your salads Salad ingredients: How to massage kale Use seeds to make your salad crunchy Asparagus on a salad – quickly!