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…
Recipe created by Carleigh Bodrug, Instagram@plantyou. I made only a few changes. What a delicious, flavory, and nutritious dish, as well as a great way to eat your cruciferous…
A light, clean, and nourishing soup. Using Asian the vegetables creates best flavor. Adapted from Follow Your Heart Soup Cookbook, Miso Soup. Makes 3.5 quarts Garnish: Sliced green onions…
Gluten Free and Vegan Topping: Chopped parsley or cilantro, chopped 3-4 cherry tomatoes, halved Preheat the oven to 400 F. Place the eggplants on a parchment paper-lined low…
Inspired by beautifulplate.com, taken from Alice Waters’, The Art of Simple Food Serves 2-4 depending on appetite and accompaniments Preheat the oven to 450 F with a rack in…
Inspired by Darshana Thacker, Forks Over Knives Condiments: Guacamole Vegan sour cream Salsa Hot sauce Instructions: Put chopped onion into a medium-hot pan (preferably non-stick) and let lightly brown…
Recipe from Dreena Burton, Dreena’s Kind Kitchen. www.dreenaburton.com In a large bowl, combine all ingredients (it’s helpful to first whisk together the tahini with the lemon juice and Dijon;…
Recipe inspired by veganrunnereats.com Servings depend on appetites. My husband and I can easily polish this off in one meal. Preheat the oven to 425 F. Line baking sheet…
Adapted from The Blue Zones Challenge, by Dan Buettner Serves 12 Over medium-high heat a large soup pot. Add the onions and let them caramelize (turn light golden), adding…
Adapted (as oil free) from The Blue Zones Kitchen and The Blue Zones Challenge Makes 4 servings, I doubled the recipe for my YouTube video If using dried black-eyed…