Caroline DiNicola Fawley, MamaSezz.com Blend the sauce ingredients until smooth and creamy Mash the chickpeas with a fork, potato masher, or food processor until broken and chunky. Mix ingredients…
A delicious, refreshing appetizer, open face sandwich spread, or topping for a salad
Makes approximately 4 cups Put all of the ingredients in the Instant Pot liner. Set pressure in high for 5 minutes. Let naturally release for 10 minutes and release…
From NY Times/recipes; chef Mark Mittman Yield 8 small burgers, 4 supersize Put the beans, garlic, green onions, mushrooms, oats, spices and soy sauce in a food processor with…
Find recipe at Fat Free Vegan.com. From Forks Over Knives Makes 6 large servings Stovetop: in a 6 quart or larger stock pot Dry saute onions to caramelize and…
From successiblelife.com Makes approximately 12 small balls In food processor or high speed large blender grind pumpkin seeds or shelled pistachio nuts finely. Set aside. Place all remaining ingredients…
Inspired by The Kick Diabetes Cookbook Makes 3-4 servings Put the kale, cabbage, carrot, bell pepper, parsley, and optional mint in a large bowl and toss to combine. Add…
Recipe from Forks Over Knives Cookbook A perfect addition to a hot bowl of soup, chili, or stew. Makes 12 muffins Preheat the oven to 375F. Line a 12…
Serves 6-8 big bowls. A smart and delicious way to use vegetables in the refrigerator, veggie scraps for broth, and the delicious aqua fava (bean liquid) left from making…
Inspired by Dr. Christina Miller, PlantBasedTeleHealth.Com In a big bowl, mash tofu with a potato masher or fork. Add the chopped vegetables. In a small bowl mix together…