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…
Recipe from Dreena Burton, Dreena’s Kind Kitchen. www.dreenaburton.com In a large bowl, combine all ingredients (it’s helpful to first whisk together the tahini with the lemon juice and Dijon;…
Created by Jill Dalton of The Whole Food Plant Based Cooking Show Makes 8-10 slices The original recipe recommends soaking the buckwheat and quinoa overnight. In my video, instead…
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,…
Mix well the dry ingredients in a small bowl with a whisk or fork. In a separate large bowl mash the banana, add the wet ingredients, and stir well.…
Makes 8 cakes Great as a snack, appetizer, or two for a main course. Place the garbanzo beans, heart of palm, artichoke hearts, and onion into a food processor…
Add to vegetable dishes. May be doubled. Leftovers are good eaten as a snack or for another meal. Preheat oven to 400 degrees Mix all but tofu in a…
Inspired by recipe from Tami of Nutmeg Notebook Rinse and drain the oats in a colander. Put into the cooking pan of the Instant Pot. Add 3 1/4 cups…
Easy stovetop sausages—great for breakfast and brunch From Tami’s Nutmeg Notebook who adapted it from Kerry Blumenthal. Makes 12 patties Put the spices, nutritional yeast and ground flax in…
In a large non-stick skillet ‘dry sauté’ the corn kernels on medium high till charred, 8-9 minutes. Add a spoonful of water at a time to prevent sticking if…