By Shelly Detken, from T. Colin Campbell Center for Nutrition Studies Makes 12 muffins Preheat oven to 350 F In a large bowl combine and whisk together the…
Blueberry Summer Corn Muffins From Be a Plant Based Woman Warrior, by Jane and Ann Crile Esselstyn Makes 12 muffins Preheat oven to 375 F In a medium…
Recipe created by Carleigh Bodrug, Instagram@plantyou. I made only a few changes. What a delicious, flavory, and nutritious dish, as well as a great way to eat your cruciferous…
There are many versions for this popular Chinese salad. It is cool, crunchy, and bursting with flavor. This is a great salad to serve with spicy dish, or on…
This doubles and triples well, and so good that you will want to use lots! Mix all except the toasted nuts. Turn onto a rimmed cookie sheet–best if…
Inspired by recipe from feastingnotfasting.com 2 generous servings Preheat oven to 400 F Use a low sided baking pan that will hold the mushroom caps. For ease of cleaning,…
Amended, but Inspired by plantyou on Instagram Makes approximately 10 4 ½”-5” flatbreads using 1/4 cup batter each. Approximately 45 calories, 1.3 g fat, 1 g fiber, 1.8 g…
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…