Serves 4-6 What a delicious quick side dish for tacos, enchiladas, warm tortillas, a topper for Pozole, or with any Latin dish. Using cooked rice, canned tomatoes, and spicy…
Serves 4 – 6; double if desired This tasty recipe was inspired by Monique of ambitiouskitchen.com/vegan-tomato-soup/ Thank you, Monique! Combining canned tomatoes and lite coconut milk this delicious tomato…
Vegan & Oil Free Makes 6 cups, may be doubled. Freezes well Though I made a couple of small changes, this delicious creamy soup was created by Jamie at…
Serves 3-4 This beautiful and delicious dish is from Ashley Madden’s must-have cookbook, Plant-Based Delicious. It is rich with flavor, texture, color, and strong flavors. With a base of…
This pretty and delicious vegan version of a chunky, savory, and versatile tuna salad is perfect to keep on hand for sandwiches, wraps, salads, and to spoon onto celery…
There are many versions of this soup, but this one I took from a short Instagram video that Dan Buettner demonstrated. I was drawn to the simplicity and ease…
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…
Terri, of eatplant-based.com, came up with this delicious vegan version of a classic favorite soup. Her version is creamy, ‘cheesy’, very flavorful, and nutritious. By her estimate–only about 170…
Serve these delicious sweet and smokey baked beans as a main dish, or on the side. I bring them yearly to a dietarily mixed crowd Fourth of July BBQ,…
Recipe revised from Terri Edwards eatplant-based.com Falafel patties are a delicious way fill pita sandwiches, top salads, or create nourish bowls. In this version, the chickpeas are soaked overnight,…