The surprising highlight about this plant-based stew is the delicious complexity of flavors. Using North African spice blends—Ras el Hanout, and Harissa—we get floral, warm, slightly sweet notes, with…
This recipe makes approximately 30 meatballs. Dr. Fuhrman estimates that at 5 servings. In my video I doubled the recipe and made 55 meatballs. I would not double again…
A PERFECT Plant Burger! The late Dr. John McDougall and Mary, who developed the recipe, have offered this delicious whole food plant-based burger, (with its iterations) for decades—it perfectly…
This new favorite warm-you-to-the-bone chowder is very quick and easy to make. The recipe was from the 2019 Issue of Health Science Magazine, and created by Jeanne Schumacher &…
Though meant to be pop-in-your-mouth appetizers, I made these with very large mushrooms and served them with my Creamy Vegan Cauliflower Mashed Potatoes: https://nansimonsen.com/dishes/creamy-vegan-cauliflower-mashed-potatoes/ By chopping as I ate…
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…