Tag Archives: Kelley Chisholm vegan recipes

Kel’s Classic Chana Masala, or Chickpeas With a Kick

Posted on February 7, 2018 by kelleychisholm

Chana = chickpeas. Masala = a blend of ground spices used extensively in Indian cuisine. Mix them together with a few other ingredients for a heavenly vegetarian/vegan side or main dish. So here’s a tip. When you purchase the spices … Continue reading →

Posted in Recipes, Vegetables/Vegetarian/Vegan | Tagged , , , , , | 2 Comments

Kel’s Cucumber and Pineapple Salsa with Roasted Jalapeños

Posted on October 9, 2017 by kelleychisholm

  When I saw this recipe by Katie Lee in the July/August 2017 issue of Food Network Magazine, I knew I was going to have to give it a try. Of course I tweaked it a bit and substituted jalapeño … Continue reading →

Posted in Appetizers, Low fat, Recipes, Vegetables/Vegetarian/Vegan | Tagged , , , , , , | Leave a comment

To-Die-For Tomato and Grilled Corn Salad with Honey Lime Dressing

Posted on July 15, 2017 by kelleychisholm

  This salad screams freshness and is just what the doctor ordered as a flavorful and cool side dish in the summertime heat. Grilling the corn adds smokiness to the sweetness of the tomatoes and the creaminess of the avocados. … Continue reading →

Posted in Recipes, Vegetables/Vegetarian/Vegan | Tagged , , , , | 2 Comments

Joan J’s Fabulous Five Bean and Penne Pasta Salad, Fit for a Crowd

Posted on May 3, 2017 by kelleychisholm

  My girlfriend (and awesome cook) Ronda has brought her mother-in-law’s (Joan J) colorful and fabulous bean salad to several potluck gatherings throughout the years. Each time she does, I always go back at least for seconds, if not thirds or … Continue reading →

Posted in Recipes, Vegetables/Vegetarian/Vegan | Tagged , , , , | Leave a comment