From NY Times/recipes; chef Mark Mittman Yield 8 small burgers, 4 supersize Put the beans, garlic, green onions, mushrooms, oats, spices and soy sauce in a food processor with…
Find recipe at Fat Free Vegan.com. From Forks Over Knives Makes 6 large servings Stovetop: in a 6 quart or larger stock pot Dry saute onions to caramelize and…
Inspired by The Kick Diabetes Cookbook Makes 3-4 servings Put the kale, cabbage, carrot, bell pepper, parsley, and optional mint in a large bowl and toss to combine. Add…
Serves 6-8 big bowls. A smart and delicious way to use vegetables in the refrigerator, veggie scraps for broth, and the delicious aqua fava (bean liquid) left from making…
Inspired by Dr. Christina Miller, PlantBasedTeleHealth.Com In a big bowl, mash tofu with a potato masher or fork. Add the chopped vegetables. In a small bowl mix together…
Serves 2-3 over mashed potatoes, more if light eaters Start with a 12-inch skillet (I use a Scanpan titanium ceramic nonstick skillet) heated to medium-high. Add the sliced onions…
From Forks Over Knives Makes 7 cups Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews or peanuts In a 6 qt. saucepan, over medium…
Inspired by Tami, Nutmeg Notebook.com Place the potatoes in a 6-7-quart pan and add water to cover. Bring to a boil and cook potatoes for 10 minutes uncovered. After…
Instant Pot: Rinse dried peas well, and drain On sauté setting, dry sauté onion first until lighly browned, adding a touch of broth to prevent burning, then add the…
This is an easy, nourishing and delicious way to batch cook vegan garbanzo beans. They are easily frozen in Ziplock bags or rigid containers, for use in soups, stews, salads, and wherever you would use cooked chickpeas.