Outstanding on a cold night, this recipe is deeply satisfying and delicious – but without all the work of traditional stuffed cabbage. Of course it’s fully vegan, plant-based, and oil free. I make this in a pressure cooker, but I’m … Continue reading
I’ve had the privilege of preparing weekly dinners for a group of patients learning how they can reverse their Type 2 Diabetes through a whole food plant-based diet. This has been part of a fabulous pilot program through IHA in … Continue reading
Our annual family reunion took us to the Hudson Valley in upstate New York this summer, and it was here, on one of the very hottest days of the year that we headed to Gaskins, in Germantown – a family-owned … Continue reading
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 potatoes, and … Continue reading
Not for me. That’s been my response (until now) to jackfruit, the trendy meat alternative that has even omnivores talking. But now, I get it! Jackfruit, as you may know, is an enormous fruit (like a huge spiky watermelon) that’s … Continue reading
Tostadas (toasted tortillas) are one of my favorite meals – for breakfast, lunch, or dinner, so I’m endlessly exploring new variations. This version marries ancho chili with fresh lime juice for a little extra kick, but with very little extra effort. … Continue reading
This flavorful dish is my very uncomplicated version of a complex North African vegetable tagine. Tagines are savory Moroccan stews prepared by slow cooking in a shallow cooking dish with a conical lid, and both the cookware itself, and the stews … Continue reading
This one pot dish is a comforting cross between Minestrone Soup and a hearty pan of Lasagne, with vegetables, white beans, lasagna noodles, and greens. All of these wonderful ingredients cook together in a flavorful, rich tomato broth, and it’s … Continue reading
Flavor-packed and dramatic, this is a jazzy dish that’s perfect for guests, yet easy enough for a great family dinner. An easy arugula pesto is tossed with cooked pasta and loads of oven-roasted shallots, zucchini, bell peppers, and tomatoes. The flavorful … Continue reading
This cheesy vegan pasta…well…I think it’s so heavenly that I had to name it accordingly. The cream sauce is magical, made with a blended mixture of cashews, roasted red peppers, and grilled onions. It’s addictively comforting, and absolutely delicious. It’s … Continue reading
Creating this air-baked and oil-free falafel was a long journey, since falafel is usually fried. But it was worth every bite. Because – very happily, I’ve discovered that falafel becomes wonderfully crispy in an air fryer without any oil at all! … Continue reading
Berbere Spice Blend, an Ethiopian combination of flavors, defines this wonderful soup. It’s a mixture of paprika, red chile powder, chile flakes, sea salt, fenugreek, ginger, black pepper, cardamom, cumin, allspice, cinnamon, coriander, nutmeg, onion, clove, and garlic, and it … Continue reading
