Vegan & Oil Free Makes 6 cups, may be doubled. Freezes well Though I made a couple of small changes, this delicious creamy soup was created by Jamie at…
There are many versions of this soup, but this one I took from a short Instagram video that Dan Buettner demonstrated. I was drawn to the simplicity and ease…
Terri, of eatplant-based.com, came up with this delicious vegan version of a classic favorite soup. Her version is creamy, ‘cheesy’, very flavorful, and nutritious. By her estimate–only about 170…
This delicious, nutritious, and any-season ‘cream’ soup is wonderful served on its own, or with a salad or sandwich. The carrots, butternut squash and sweet potatoes not only offer…
Inspired by Molly Steven’s recipe in Food and Wine magazine. Having made many dishes from this part of the world, Tagines being the most recognized, I know that the…
With a lighter flavor than dark bean and broth chilis, this chunky and flavorful chili offers a nutritious combo of down-home vegetables and a mix of savory herbs and…
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…
Serves 4 This stew is made with Urad dal and is rich in healthy fats and protein, making it a great meat substitute. Other names include split black lentils…
Considered Indian comfort food, Makhani dal, made from whole Urad dal (aka black gram dal, or mungo bean–not the same as the green mung bean), is a super-star in…
This Thai Vegetable Curry combines colorful vegetables, chickpeas, coconut milk, and optional peanut butter for a delicious and nutritious meal. Servings: 6 1. Heat a large pot over medium…