I love taking whole-food plant-based shortcuts, and using frozen greens might be at the top of my list.
I throw frozen organic spinach, kale, or mixed greens into a hot pan (while still frozen) along with a freshly sliced shallot, … Read more
Oven-Baked Veggie Tofu Scramble
I recently created a new version of one of my favorite breakfast staples…tofu scramble. I don’t always have a tofu scramble on hand, but maybe I should.
I’m always craving savory (rather than sweet) in the morning. Tofu scrambles are … Read more
Pressure Cooked Oat Groats
According to Bob’s Red Mill, “quite simply, ‘groat’ is the old Scottish word for the entire oat kernel (minus the husk). Steel cut oats are whole oat groats that have been cut into two or three pieces. That’s it.”… Read more
Shortcut Roasted Carrot Hummus
I like to have store-bought hummus handy most weeks, just for convenience. That said, homemade hummus usually tastes so much better!
I’ve been getting plenty of carrots in my weekly CSA (community supported agriculture) box, and like to oven-roast them … Read more
Panini-Pressed Potatoes
One ingredient. Extra crispy oil-free goodness – without even using an air fryer!
Just start with leftover baked potatoes. Slice into slabs, length-wise. Then season, and grill on either a panini press or grill pan!… Read more
Simple Blueberry Granola
I love granola – the kind you can feel good about, without any oil, of course. It’s wonderful sprinkled over oatmeal for a little crunch, tossed with fruit, or mixed into unsweetened nondairy yogurt. It’s always a special treat for … Read more
Mango Blueberry Muffins
Mango and blueberries are an amazing combination. Slightly sweet, slightly tart, colorful, and delicious together, all of which that makes them a perfect mix-in!
These little muffins truly make a great breakfast, but I like them best as an afternoon … Read more
Blueberry Peach Overnight Oats
Happy New Year to all!
With the excesses of the holidays in the rearview mirror, why not make today the day to start your new healthy resolve?
Let’s begin with breakfast!
Maybe next week, you can eat more greens; the … Read more
Spicy Tempeh Skillet with Red Cabbage, Black Beans, and Sweet Potatoes
Tempeh is a family favorite for us, with its uniquely firm and chewy texture that holds up so very well to roasting, grilling, or sautéing.
This Tempeh Skillet creates a hearty backdrop to red cabbage, black beans, greens, and sweet … Read more
Moroccan Strawberry Almond Milkshake
When my daughter returned from a trip to Morocco a few months back, she inspired me to create the most wonderful vegan milkshake of my dreams.
Traditionally, Moroccan Almond Shakes are made with almonds and water, sugar or honey, and … Read more
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