Vegan & GF From Chef AJ’s fabulous new cookbook—Sweet Indulgence. These PCRM muffins are loaded with flavor including bananas, applesauce, walnuts and chocolate chips. Gluten, oil, and sugar free…
This dense and moist bread is one of my friend Rebecca’s go-to treats because it is simple, tasty, and quick. Vegan, gluten and oil free, and reminiscent of old…
You need three things to make soy yogurt: soymilk, starter, and a heat source. Use a soymilk made of soybeans and water with no sweeteners, flavorings, stabilizers etc. Add…
Vegan & Oil Free This scramble is moist, creamy, and delicious, yet simple and quick to make. With the addition of Black Salt (kala namak) it is reminiscent of…
Vegan & Oil Free This quick, easy, delicious banana cake recipe, by Vicki Brett-Gach, was published in Health Science magazine in the spring of 2023. It took me one…
This is my take on Cloe Coscarelli’s Breakfast Scramble [sans Maple Sausage Links] from her new cookbook, Chloe Flavor, page 43. This 2-tofu combo creates a slightly creamy dish…
Having tried many versions of vegan egg salad, this one from Terri Edwards at https://eatplant-based.com/no-egg-salad-sandwiches/ is now a family favorite! Thanks Terri! The flavor is close to the real…
From her terrific new book, Plantfully Lean, Plantiful Kiki has created a flavorful moong dal flatbread that does a great job of mimicking an egg omelet. I double the flatbread…
These delicious taco bowls are a healthy way to use leftover quinoa! It can be made even more quickly by using a frozen mixed vegetable blend. Thank you Forks…
This no-soak basic and delicious pinto bean recipe was created by Toni Okamoto for her new Plant-Based on a Budget QUICK & EASY cookbook. I’m loving the cookbook, and…