Cuban style Garbanzos


Growing up eating homemade garbanzos by my mom and grandma was always a favorite! Now I think they are Jared’s absolute favorite!! My mom nor grandma ever measure so it was hard to nail down an actual recipe for these! But I think we did it! Hopefully you love these as much as I do!

Cuban Style Garbanzo Beans 


2 15oz Cans of Garbanzo beans( drained)  or 1/2 pound of dry beans already cooked.

1 red Onion ( chopped) 

1 Green Bell Pepper (chopped) 

6-8 cloves of garlic (almost a whole head of garlic) smashed 

1/2 Tbs oregano 

1/2 Tbs cumin 

1/2 tsp ground annatto

1/2 tsp ground coriander 

1/2 tsp Spanish paprika ( f you want a smokey flavor use smoked paprika) 

2 bay leaves 

1 15oz can of salted tomato sauce

1/2 15oz can of salted crushed tomatoes (water drained) 

1 5oz jar of pimento sliced green olives (water drained) 

Salt to taste 

Note: My mom also uses the following below. I don’t normally cook with these because of their preservatives but they definitely add some flavor! I’m sharing the full recipe with you so up to you whether you use them or not. If you use these items omit the annatto and coriander from the recipe and add these instead. 

1 Tbs of Badia seasoning

1 packet of Sazon Goya with culantro and achiote

Both found in the Spanish section of the grocery store


1.) Heat a medium pot with some olive oil on medium heat until hot. 

2.) Add onion and cook till translucent 

3.) Add bell pepper and cook for 2-3 minutes 

I4.) n the same skillet move peppers and onions to the side. Add garlic and sauté by itself for 2-3 minutes then combine with the rest. 

5.) Add all of the seasonings and tomato sauce, crushed tomatos, and olives, mix well. Bring to a boil, then add garbanzos. 

6.) With a wire masher ( used for mashed potatoes) mash garbanzos a bit to thicken the mixture so that it’s not runny. 

7.) Bring to a boil again for 5 minutes, then reduce heat to low and cover. Let simmer for 20 minutes mixing frequently. 


NOTE: My mom says if these don’t taste good don’t blame her:) Adjust seasonings and spices to taste she says. 


Pickled Banana Peppers

Oh friends! Let me tell you! We have SO many banana peppers it’s hard to keep up! Last week I decided to make an easy refrigerator banana pickle so we can savor these peppers a while longer!

Easy to make and tasty for sure!


About 15 fresh banana peppers

3 cloves of minced garlic

1.5 cups of vinegar. You can use any kind. I prefer white or apple cider ( which I used in the pictures)

1.5 cups of water

1 tsp of salt

A 32 or 38 ounce mason jar


Boil water and vinegar

Fill a clean mason jar with raw banana pepper

Once water and vinegar are boiling add salt and garlic.

Remove from heat and let sit about 5 minutes then pour over peppers.

Let cool to room temperature then cover with lid and place in the refrigerator. Wait 24 hours and then eat!

You can vary this recipe by adding jalapeños, red pepper, sugar, etc. Mix it up for some fun unique flavors!

These were so fun to make and I will definitely be making more before the season if over!! let me know if you make!


Mashed Potato Casserole


Hey Friends! This recipe came from a family friend and I couldn’t believe it was plant-based the first time I ate it! So delicious, creamy, and tasty. This is definitely a recipe to try if you are taking food to something and want it to not contain dairy but you still want it to taste good.

Trust me I know. Most vegan things can be viewed as gross or non-tasty. This is not one of those. Although it’s not fat-free or calorie free it is cholesterol free! Yay!

I hope you guys enjoy it.




Mashed Potato Casserole 


10-12 Russet Potatoes (medium size)

1 12oz package vegan sour cream (tofutti superme)

1 8oz package vegan cream cheese (tofutti) 

1 stick of butter (earth balance) 

1 Tbs better than bouillon ( organic) 

4 Tbs minced garlic

salt & pepper to taste 

paprika to sprinkle

minced chives 


1.Preheat oven to 350

2.Boil, peel, & mash potatoes. 

3.In a small saucepan melt butter, sour cream, cream cheese, garlic, bouillon, & salt. Heat until warm. Once warmed pour over potatoes and mix well. 

4. Pour onto baking dish and bake for 30 minutes. 

5. Top with sprinkled paprika and chives. 

May be made in advance. Refrigerate and bake when ready. 

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