I am Sara Tercero aka Betterfoodguru on social media and “Mom” to my 3 small children.

I have temporarily lost my livelihood. 

My demo chef job has halted, my serving job is closed, the classes I was looking forwards to teaching in Spring will likely be pushed out months ahead. Last week before the shizz hit the fan, I was working on so many different projects but now that seems like a lifetime ago. 

Now my big project is hunkering down with my family and surviving this thing that has robbed us all of our normal routine. Although it has stolen our sense of security, perhaps there are gifts we will realize in time.  I am already noticing changes. I am appreciating my children’s smiles and laughter with undivided attention, I am not in a hurry anymore, and I am enjoying the company of my husband who normally works opposite me. 

As I obsessively scour the news everyday for more hope, I am finding it in hints that this may be what the Earth needs to heal. Maybe if everything shuts down for a few weeks or even (gasp) months, the slowdown will help us on more levels than we can comprehend. My fingers are crossed that this is a blessing in disguise for humanity and Mother Earth.     

 Meanwhile, as a food blogger and food educator, I am looking for a reason to keep doing my thing. Since I am tasked with feeding my family on the cheap with ingredients that are non-perishable and nourishing, I want to share a couple of my recipes that are perfect for these times where running to the store for a million ingredients is not possible. 

These recipes utilize powerful medicinal foods such as onions, garlic, ginger, and turmeric and have a plant-based protein punch. Serve them with rice, pasta, bread or fresh veggies if they are still available.  Make double batches and eat for days. I hope to help you and yours by sharing these. I cannot pretend to know the future, but I know that in the here and now, mealtime is sacred, and you should enjoy it with the ones you love. 

Sit around the table together and laugh, share and delight in the moment. 

Slow down and ease into the new normal.


Chickpea Noodle Soup Recipe

Prep time: 10 mins
Cook time: 20 mins
Yield: 2-3 servings


1 pound pasta 
1 can chickpeas
3 carrots
1 yam
1 potato
1 tomato
1/2 onion 
2 cloves garlic
1T white miso paste
1 pinch each fresh or dry thyme, rosemary, parsley, oregano
1 pinch crushed red pepper, black pepper
salt to taste


  1. Start by sautéing 2 cloves chopped garlic and half a chopped onion plus 3 chopped carrots in 1 tsp oil until soft
  2. Add 1 cubed potato, 1 cup diced fresh tomato and 1 cubed yam plus any other veggies you want. I used what I had but you can add squashes, beets, celery whatever you like. Cook on low until starting to soften
  3. Add to a pot with 3 cups of water and 1 can of chickpeas and bring to a boil.
  4. Add fresh or dry herbs I used thyme, rosemary, parsley, and oregano plus a pinch of crushed red pepper, 1tsp sea salt and fresh ground black pepper and boil until all is soft. 
  5. Cook pasta and reserve on the side. I never add pasta to soup because the noodles get all swelled up which IMO is so bogus. Add them to your bowl as you go instead!
  6. Lastly add 1 heaping tablespoon of white miso paste to the soup and stir until dissolved with the heat off. It really fortifies the broth with a deep umami flavor! You may leave out the miso if you have none and the soup still rules.

Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.

Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.