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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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This delicious vegan dish has so much flavor that my husband Tim likens it to his beloved (pre-vegan days) Marie Calendar’s Chicken Pot Pie. It’s NOT! It is actually…