Inspired by Molly Steven’s recipe in Food and Wine magazine. Having made many dishes from this part of the world, Tagines being the most recognized, I know that the…
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…
With a lighter flavor than dark bean and broth chilis, this chunky and flavorful chili offers a nutritious combo of down-home vegetables and a mix of savory herbs and…
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…
Sharing a family favorite recipe at our Power Ager’s Group gathering, Inga introduced us to an easy and delicious vegan taco meal that she learned many years ago from…
These dairy and nut-free stuffed shells have become a favorite for family meals as well as for dinner parties. The recipe was offered by Plantstrong, and created by Ami…
.This creamy nut-free dairy-free Caesar dressing gets a hint of smokiness from smoked paprika. Try it mixed into a kale-lettuce combo Caesar salad :Begin with the dressing by mixing…
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…
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…
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…