By Shelly Detken, from T. Colin Campbell Center for Nutrition Studies Makes 12 muffins Preheat oven to 350 F In a large bowl combine and whisk together the…
Amended, but Inspired by plantyou on Instagram Makes approximately 10 4 ½”-5” flatbreads using 1/4 cup batter each. Approximately 45 calories, 1.3 g fat, 1 g fiber, 1.8 g…
This yummy slightly sweet cake is full of whole food goodness. It is lovely for dessert, with a cup of tea, or as a healthy mid-day or after school…
By Richa Hingle from Vegan Richa’s Indian Kitchen Makes approximately 12 rotis • Blend or grind the chia seeds and psyllium husk into a coarse meal. Combine them with…
Serves 8 Recipe inspired by Jill Dalton, Plant Based Cooking Made Easy • Preheat oven to 400 F • Blend all ingredients in blender until smooth • Pour mixture…
Recipe from Tami Kramer, Nutmeg Notebook Gluten, egg, oil, and sugar free 12 muffins or 24 cookies. These freeze well. Dense, flavorful and healthy muffins, great for breakfast, snack,…
Recipe adapted from Cathy Fisher, shared at Dr. McDougall.com Serves 6-8 Directions for filling: Preheat oven to 375 degrees Grind the rolled oats into flour with a blender and…
In a high-powered blender or food processor mix 4 frozen ripe bananas, cut into pieces, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, and 1 teaspoon maple syrup or date…
From Tami Kramer, Nutmeg Notebook This is a delicious and wholesome dessert, especially served warm with a generous scoop of your favorite plant based ‘nice cream’. Preheat oven to…
Makes approximately 3 cups. Serve for breakfast, a snack or dessert. Add all ingredients except the chia seeds to a blender and blend until smooth. Pour into a pretty…