UPDATE: Due to copyright laws, I chose to take the recipe down. I’m sorry for any inconvenience. We want to encourage you to purchase her book for this recipe…
From Dr. Goldner’s new cookbook, Goodbye Lupus, Hello Delicious. The recipes in her much-anticipated book fit the requirements for her Hyper Nourishment protocols. This healthy and raw dish is…
What a delight to have a meal centered around a can’t-get-enough casserole. In this case a great-tasting and good-for-you plant-based enchilada casserole. This one is loaded with flavor from…
Vegan Moon Dal Yellow split pea lentils, known as Moong Dal (Mogar), make a beautiful soup, which is a nutritional powerhouse. Rich in protein, fiber, vitamins, and minerals, it…
Vegan These BBQ ‘Ribs’ are now my favorite way to eat tempeh, thanks to Terri Edwards at eatplant-based.com. They are tender and delicious, as well as very versatile, and…
Loaded with Mediterranean flavors this tabbouleh-like salad is perfect served with pita chips, as a main course with pita pockets & roasted tofu, or as a side dish, or…
Yield 6-8 servings Chef John Nowakowski created this flavorful version of meat loaf more than 24 years ago for the famous Regency House Spa, a wellness resort which closed…
Chef John Nowakowski created this delicious and versatile mushroom sauce more than 24 years ago for the famous Regency House Spa, a wellness resort, which closed in 2017. It…
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…
This wonderful recipe is from Chef John B. Norakowski. I integrated his Cream of Broccoli with Cheddar with his Cream of Broccoli with Mushroom soup because they both use…