I created this Moroccan Roasted Carrot Salad as part of my Moroccan themed holiday menu because I wanted to have something a little unique for the holidays. It looks beautiful on the table and goes well with the rest of the meal which includes Chickpea Vegetable Tagine, Arugula Salad with Fennel and Oranges, an appetizer…
Halloween
Sheet Pan Tempeh Puttanesca
I must confess, I used to be a cooking show addict and although my obsession had subsided, I still watch some shows and find inspiration from them. Unfortunately, most cooking shows are not vegan or even close to plant-based or made without processed foods, sugar or oil. But I see this as a challenge and…
Cauliflower Pasta Alfredo
One of my most popular recipes on the website is the Cauliflower No Cheese Sauce and this Cauliflower Pasta Alfredo uses that as an inspiration. Instead of adding nutritional yeast and turmeric to make it an orange cheese color, this recipe uses potato and raw cashews to retain the light color of traditional Alfredo sauce….
Beefless Stew (video)
This plant-based recipe for beefless stew reminds me of the traditional American beef stew I had growing up. It always smelled heavenly and we used to enjoy family time around the table eating this hardy, comforting meal. Sometimes I miss those recipes that make me feel all warm and cozy inside. This recipe will take…
Vegan Tetrazzini with Soy Curls
I remember the dishes I used to eat before I started eating a plant-based diet and some of those were pretty tasty! Like Tetrazzini… all creamy and gooey with peas, mushrooms, and noodles. But now I can enjoy it again without the guilt with this Vegan Tetrazzini with Soy Curls. I have to admit, this dish…
Instant Pot Butternut Squash Risotto with Basil Pesto
I continue to be inspired by the Instant Pot. Yes, it does make beans in a flash like these Pinto Beans and Black Beans, but it is very versatile. I have even seen pasta made in the Instant Pot. So this beautiful spring dish of Butternut Squash Risotto with Basil Pesto was a natural for the…
Black Bean Tacos with Avocado Cream
Cinco de Mayo is around the corner and fixing dinner doesn’t get much easier than this black bean tacos recipe. Especially, if you’ve just made a pot of fresh beans but you can use canned beans too. I like Eden Brand because they make their cans without the BPA lining. I usually keep several cans…
Avocado Tofu Chocolate Mousse
What’s not to love about a healthy dessert made with plant-based vegan goodness like this tasty avocado tofu chocolate mousse? It’s great for a snack or it’s elegant for dinner guests and so easy to put together. You’ll be out of the kitchen in a flash. Low fat and sugar desserts are sometimes hard to find…
Three-Bean Salad
This delicious mix of plant-based goodness is sure to satisfy your craving for the traditional three-bean salad, which is typically made with lots of oil and sugar. But this three-bean salad is the bomb, because it tastes great and is much healthier for you! I can’t say enough good things about beans. First, they’re on Dr….
Mary’s Vegetable Soup with Farro
I’m so excited to share this recipe from my friend, Mary. I decided to call it Mary’s Vegetable Soup… it’s all hers. She and I go way back as she was there when I went into labor with my first child who is now 31 years old!! What’s cool is that Mary who is a…
Roasted Veggie Tacos With Chipotle Sauce
Whoever said that plant-based, vegan food is boring. That is so far from the truth, at least for recipes I love. These roasted veggie tacos taste amazing with this smoky chipotle sauce. The sauce is also great for topping baked potatoes, yams or fries. I love these tacos topped with creamy avocado, chopped tomato, and…
Thick-Cut Seasoned Fries with Chipotle Sauce
I haven’t met a person yet that doesn’t love fries, but we all know that eating traditional fries will cause us to gain weight. So I’ve included this recipe for thick-cut seasoned fries with chipotle sauce to satisfy that urge. With thick-cut fries, you have even more to love and they taste great with this dairy-free version…
Tomato, Carrot, Brussels Sprouts Soup
This hearty Tomato, Carrot, Brussels Sprouts Soup is not only loaded with veggies and flavor, it’s also loaded with nutrient dense, hearty healthy goodness! I’ll be you’ve never had Brussels sprouts in a soup, but they are delicious served this way. This soup is warm, creamy, and savory with a little bit of sweetness and spice….
Vegan Corn Chowder
It’s another Recipe Redux for the month of December and the challenge this month is to take one of my cookbooks, turn to a page that’s any combo of the numbers 2017, and create the recipe with my own flair! I chose, page 207 of The cookbook, “Appetite for Reduction,” by Isa Chandra Moskowitz, a beautiful…
20 Spooky Vegan Dishes Perfect For Halloween
It’s that time of year when the ghost and goblins come out in your neighborhood. Here are some spooky plant-based dishes perfect for Halloween shared by my fellow vegan bloggers. They include both sweet and savory recipes. While I did request low fat and sugar, pick and choose which works best for your diet. 20 Spooky Vegan Dishes These Frankenstein Krispie…
