Serves 2-3 over mashed potatoes, more if light eaters Start with a 12-inch skillet (I use a Scanpan titanium ceramic nonstick skillet) heated to medium-high. Add the sliced onions…
From Forks Over Knives Makes 7 cups Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews or peanuts In a 6 qt. saucepan, over medium…
Inspired by Tami, Nutmeg Notebook.com Place the potatoes in a 6-7-quart pan and add water to cover. Bring to a boil and cook potatoes for 10 minutes uncovered. After…
By Brenda Davis; The Kick Diabetes Cookbook Put all of the ingredients except water in a food processor and process until smooth, stopping occasionally to scrape down the bowl.…
Instant Pot: Rinse dried peas well, and drain On sauté setting, dry sauté onion first until lighly browned, adding a touch of broth to prevent burning, then add the…
I make a huge smoothie every other day, saving the remainder for the next day. On the day that I make the smoothie, I drink two big glasses (14 oz each)
This is an easy, nourishing and delicious way to batch cook vegan garbanzo beans. They are easily frozen in Ziplock bags or rigid containers, for use in soups, stews, salads, and wherever you would use cooked chickpeas.
Vegan version of Ben and Jerry’s Cherry Garcia ice cream from Forks Over Knives. Serves 4 In a food processor, combine the frozen banana pieces, cherries and vanilla extract.…
Preheat oven to 350 degrees. Prepare a 9” baking pan-round or square-with parchment paper or use a silicone pan. In the work bowl of a food processor fitted with…
My husband disliked eggplant until I made him this dish. A savory caramel colored glaze over pale tender eggplant, served in its own shell. So easy to prepare, so pretty to serve, and so delicious. The two of us polished this off with a bowl of vegan Maroccan Tagine and steamed broccoli. Yum!