Inspired by beautifulplate.com, taken from Alice Waters’, The Art of Simple Food Serves 2-4 depending on appetite and accompaniments Preheat the oven to 450 F with a rack in…
Recipe from Dreena Burton, Dreena’s Kind Kitchen. www.dreenaburton.com In a large bowl, combine all ingredients (it’s helpful to first whisk together the tahini with the lemon juice and Dijon;…
By Richa Hingle from Vegan Richa’s Indian Kitchen Makes approximately 12 rotis • Blend or grind the chia seeds and psyllium husk into a coarse meal. Combine them with…
Serves 8 Recipe inspired by Jill Dalton, Plant Based Cooking Made Easy • Preheat oven to 400 F • Blend all ingredients in blender until smooth • Pour mixture…
Recipe inspired by veganrunnereats.com Servings depend on appetites. My husband and I can easily polish this off in one meal. Preheat the oven to 425 F. Line baking sheet…
Recipe from Tami Kramer, Nutmeg Notebook Gluten, egg, oil, and sugar free 12 muffins or 24 cookies. These freeze well. Dense, flavorful and healthy muffins, great for breakfast, snack,…
Preheat oven to 350 F In a large bowl, mix the carrot, rice, garbanzo beans, bread crumbs, and tahini. In a saucepan, saute the onion, celery, garlic, parsley, parsley…
From Chef AJ who explained that this is a favorite of the world-renowned Beatle photographer Henry Grossman Cube the watermelon and cucumber. Add fresh mint and lime to taste.…
From Chef AJ. In her words, “I really hate to give any of my recipes preferential treatment but this may be my all-time favorite soup recipe. It’s so easy…
Recipe adapted from blog.fatfreevegan.com Cooked this way okra loses its sliminess and develops a very appealing flavor. Eat hot or cold. 1. Start with the smallest okra you can…