Live Eat Learn is all about easy, vegetarian recipes suitable for anyone to cook. The kitchen can be intimidating, but these recipes offer guidance and inspiration to try something new. Author Sarah Bond, a Colorado native, has a background in nutrition and sensory science (the study of food as it relates to your senses). Through her cookbook, Bond hopes to break inspiration-less norms in the kitchen.

Roasted Chickpea Kale Salad with Tzatziki Dressing — Serves 4

Chickpeas

1 15-oz can chickpeas, drained

1 Tbsp olive oil

1 Tbsp paprika

1/2 Tbsp ground black pepper

1/4 Tbsp cayenne pepper

1/4 tsp salt

Tzatziki Dressing

1 cup Greek yogurt

1 cup cucumber, peeled

1 clove garlic

1 Tbsp olive oil

Juice of 1/2 lemon

Pinch of salt and pepper

Dash of dill, optional

Salad

2 handfuls chopped kale

1 handful spinach

1/2 cup feta cheese

1/2 small red onion, sliced

2 small tomatoes, sliced

A few thin slices of cucumber

Optional add–ins: a fried egg; fresh or toasted pieces of pita bread; sliced bell pepper; olives; a touch of hot sauce.

1. Rinse and dry chickpeas, and remove any skins that may come off.

2. Gently toss the chickpeas with oil, paprika, black pepper, cayenne pepper and salt.

3. Spread chickpeas onto a greased rimmed baking sheet, and roast at 400 degrees Fahrenheit for 20 minutes, until lightly browned but not hard. Cool before adding to salad.

4. Combine all dressing ingredients.5.In a large bowl, toss together all salad ingredients. Add a few heaping spoonfuls of tzatziki dressing until desired amount isreached.6.Toss in chickpeas or serve on top. Eat immediately, and enjoy!

Spaghetti Squash Alfredo Casserole — Serves 4

2 large spaghetti squash

2 cups broccoli florets

2 Tbsp olive oil

1 16-oz jar Alfredo sauce

1 cup shredded mozzarella cheese

1. Preheat the oven to 400 degrees Fahrenheit. Cut spaghetti squash in half lengthwise, and scoop out seeds. Evenly coat the insides with olive oil. Place cut-side down on a baking sheet and prick the outside with a fork. Spread broccoli florets onto the same baking sheet, and coat evenly with olive oil.

2. Roast for 30 minutes or until squash is fork tender. Broccoli should be lightly browned.3.Once cooled, scrape the inside of the squash with a fork.4.In a large bowl, stir together spaghetti squash strands, roasted broccoli, alfredo sauce and 1/4 cup cheese. Pour into a large casserole dish and gently pack into an even layer. Sprinkle remaining cheese ontop.5.Switch the oven to broil and cook for a few minutes until the cheese has melted golden brown.

Sweet Potato Cookies — Serves 24

2 medium sweet potatoes

2 cups all-purpose flour

1 1/2 cup rolled oats

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp salt

1/4 tsp each ground nutmeg, ground cloves and ground ginger

1/2 cup unsalted butter at room temperature

1/2 cup brown sugar

1/2 cup white sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups chocolate chips

1. Preheat oven to 350 degrees Fahrenheit.

2.Bring a large pot of water to boil. Peeland chop sweet potatoes into chunks. Add sweet potatoes to boiling water, and cook for 15 minutes or until fork tender. Drain water and mash potatoes.

3. In a medium bowl, combine flour, oats, baking soda, salt and spices.

4. In a separate bowl, beat butter and sugar until smooth. Add egg, vanilla and cooled sweet potatoes.

5. Stir flour mix into sweet potato mixture. Fold in chocolate chips.

6. Spoon dough onto a greased or parchment lined baking sheet. Bake for 10-12 minutes or until slightly crisp on the outside. Let cool for 20 minutes before transferring

Photos courtesy of Sarah Bond of Live Eat Learn.

Originally published in Winter + Spring 2022-23 issue.