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…
This vegan, oil-free, simple, spicy, and flavorful taco filling is versatile and can be personalized. I make it with the ingredients listed, but It can be made with just…
Recipe from Rachael Brown’s Book, For Fork’s Sake. Jeff taught his 8-year-old daughter to make this soup in order to prepare dinner. Super quick, easy, and tasty. Easily customizable.…