I’m excited to bring you a new recipe from my cookbook, The Everything Plant-Based Meal Prep Cookbook. It’s the Artichoke-Spinach Stuffed Mushrooms and it uses one of my tried and true recipes, Baked Spinach Artichoke Dip. There are actually 100 completely new recipes in…
Red Cabbage Soup with Caraway Seeds
We know that eating vegetables is a good thing for health and longevity. So many studies have proven this out and red cabbage is no exception. Try this Red Cabbage Soup and you’ll be eating one of the most highly nutritious vegetables on earth….
Oil-Free Blueberry Scones
I’ve been on a baking kick lately and maybe that’s because of the situation we find ourselves in these days… spending more time at home because of the pandemic. What’s not to love about baking and these beautiful Oil-Free Blueberry Scones? To quote my…
Vegetable “Chicken” Noodle Soup with Soy Curls and Chickpeas
It’s 2020 and one of the most disheartening years of our lives. Fall is here and winter is coming. As we continue to deal with Covid-19 and find our passions while spending more time at home, I decided that having a vegetable “chicken” noodle…
Black-Eyed Peas with Greens
I have to confess, although I’ve eaten beans my whole life, I have never made black-eyed peas before this recipe. What’s not to love about this delicious and so very nutritious member of the legume family? And, to make them even tastier, we’re cooking…
How to Make Date Paste
Date paste is a must if you are eating a whole food, plant-based diet not only because it’s deliciously sweet, but because it’s the only sweet food that’s actually a whole food and it’s so easy to make and easy to turn into date…
Cornbread with Strawberries & Cream
Who doesn’t love cornbread? Cornbread with soups and stews and of course with chili. It is the perfect staple to any hearty meal. If you’re looking for traditional cornbread, here’s my plant-based recipe. But have you considered using cornbread for dessert? This delicious cornbread…
Vegan Thousand Island Dressing
With the heat barreling down on us this late July, eating salads seems like the perfect solution for keeping the kitchen cool. Thousand Island Dressing brings back childhood memories for me. It’s one of the first dressing I remember eating. I also remember using…
Cauliflower Quinoa Salad
Eating cruciferous vegetables is a good habit to get into and an easy way to do that is with this tasty Cauliflower Quinoa Salad made with cauliflower and broccoli. Cruciferous vegetables are known to have powerful anti-cancer effects and not only include broccoli and…
Super Seed Chocolate Oatmeal
Nothing beats a tasty, nutritious breakfast like this Super Seed Chocolate Oatmeal. It’s one of my favorites! The addition of heart-healthy ingredients sends it over the top. In fact, I’m so obsessed with this as my breakfast, I’ve taken a lot of casual photos…
Plant-Based “Chicken” Nuggets
If you’re looking for kid-friendly recipes, these plant-based “chicken” nuggets are sure to hit the spot. Frankly, adults also love them. They’re fun finger-food and these nuggets are perfect for lunch, snack time, or even dinner. I love them dipped in BBQ sauce or…
Chocolate Peanut Butter Swirl Bars
Finding healthy desserts on a whole food plant-based diet can sometimes take just a little more effort. But, never fear, soon you’ll get in the groove and discover ways to make your favorite sweets right at home. These Chocolate Peanut Butter Swirl Bars are…
Chocolate Rice Crispy Bars
I can remember it like it was yesterday. When I was a kid, my favorite food to bring to any function was Rice Krispie Treats! All that gooey goodness of marshmallows, butter, and Rice Krispies. What kid, or adult for that matter, doesn’t love…
Chai Spice Rice Pudding
Rice pudding is a creamy, comforting dessert that’s also great for breakfast or a snack. You can easily make this from scratch using non-dairy milk of your choice. I like using soy milk because it adds more protein than other plant milk. For more…
Chocolate Chia Pudding with Blueberries
Chia seeds are a quick and healthy way to thicken recipes because they are unique in the way that they plump up dramatically and form a viscous gel, kind of like tapioca. They can be used to make a simple jam, to throw in…