Adapted from the Native Forest Organic Young Jackfruit label Very tasty served as an appetizer spread with crackers & veggies, or open faced on toast, or as a delicious…
With a citrusy oil-free dressing and the addition of butternut squash, apple, currents, pomegranate, and pumpkin seeds, this kale and quinoa-based salad checks all the boxes—it is colorful, flavorful,…
Oil-Free & GF From Plantiful Kiki. Find her on YouTube and Instagram @Plantiful Kiki Serves 6-8 Kiki’s Yummiest Vegan ‘Cheese’ Sauce Ever! 3 cups peeled diced potato (if Yukon…
A fresh, clean, and delicious taste. With the silken tofu, this can be the main dish, accompanied by mixed green and veg salad, and crusty whole grain bread. Preheat…
Vegan & Gluten Free—Serves 2 Featuring Kathy Hester’s yummy sauce. Find Kathy @ https://healthyslowcooking.com/ This chicken-like Chinese favorite is so delicious that it will fool lovers of the standard…
Recipe from Kathy Hester. Find her at: https://healthyslowcooking.com/ Kathy likens this to a “cheat” meal, and although it is healthy and clean, it tastes that way. Crispy chicken-like fingers,…
Dreena Burton created this wonderful dip. Find her at https://dreenaburton.com/ A distinctive and delicious dip for crudites, crackers, wraps, or offered as you would hummus. Black salt (kala namak)…
Vegan, oil and gluten free Inspired by Carleigh Bodrug at PlantYou.com– https://plantyou.com/ Preheat the oven to 400 F, or if convection, 375 F. Line a low sided baking sheet…
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…