Recipes: pepitas

Can't Beet It

By Gina Caputo

Can't Beet It
This is a riff on a favorite recipe of mine that I make every week. Sometimes I change up the legume or the greens, other times I change up the grain. This version uses barley, a high-fiber (with decent protein!) grain that is most commonly used in soups but has a nutty flavor that makes it amazing in salads. These salads feel like "shoulder season" salads to me, where I'm ready to move out of the heavier foods of winter but not quite ready for the light salads of summer.

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Lime In The Coconut Chickpea Stew

By Gina Caputo

Lime In The Coconut Chickpea Stew
One day during quarantine I got a wild hair to use mostly pantry items to make a stew but I still wanted it to be high in protein. So I ended up making a chickpea on chickpea stew with a coveted can of coconut milk! This is easy, delicious and can be served on its own, over rice or you can dip pita or naan in it. AND if you listen to Harry Nilsson's song Coconut while you make it, it's guaranteed to be infused with that special spice called FUN.

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Rocky Mountain High

By Gina Caputo

Rocky Mountain High
At the special request of the US Probation Officers of Wyoming, I have created a One Bowl Wonder recipe that would work well with elk, since many of them hunt for their family's food. The early fall flavors of this bowl would also be amazing with vegan meatballs made from chickpeas and mushrooms! And since Colorado's Palisade peaches are in season, I couldn't resist including them too!

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