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…
Vegan & Oil Free Such a delicious way to eat your cruciferous vegetables. These are easy, quick, and oh so good! You can enjoy them as a main dish…
Adapted from This Cheese is Nuts, by Julie Piatt. A great resource for vegan cheese recipes! “White beans make a mouthwatering delicious nut-free base for any cheese. The best part…
Recipe adapted from This Cheese is Nuts, written by Julie Piatt, author of The Plantpower Way. A smooth and delicious blend of cashews and pine nuts make the base…
Inspired by eatplant-based.com This yummy dairy free cheese is soft, but sliceable, and can even be grated. It is much lighter than most vegan cheeses which are mainly nut-based,…
From Julie Piatt’s This Cheese is Nuts! A terrific book and resource for vegan cheese making. A delicious creamy non-dairy cheese that has an authentic bleu cheese look, and…
This quick to assemble vegan and gluten free cheese is richly flavored and spreadable. It is not only delicious, but also nutritious and heart healthy. For the month of…
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,…