This soup is wonderful for a casual Sunday dinner – or to batch cook for the week ahead. Rich and thick with beans and potatoes, it’s delicious and satisfying without being a bit heavy. Lovely all on its own, and … Read more
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
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
I could eat these everyday.
Inspired by traditional Irish Colcannon, this simplified dish starts with sautéed red cabbage and onions. A splash of balsamic vinegar adds extra color and flavor to the cabbage. Baked potatoes are scooped out, mashed, seasoned, … Read more
I’ve been working on this one for a long time, and now it’s ready to serve, just in time for Thanksgiving!
Drum roll please for Toasted Bread Stuffing with Potatoes, Sweet Potatoes, and Fresh Herbs! Without butter or eggs, it … Read more
This is one of my favorite savory breakfasts!
In fact, I could have this same thing for any meal of the day. It hits just about every button for me…crispy, creamy, a little spicy, colorful, rich satisfying flavors, loads of … Read more
It almost strains credulity that plant-based ingredients alone can create a queso this creamy and versatile.
Dip your baked whole grain tortillas HERE..of course. But don’t stop there. Drizzle everything you’re ready to love even more – from bean burgers … Read more
There’s something universally appealing about paninis, and I’m pretty sure one of the keys to grilled sandwich bliss centers around the happy contrast between the hot filling and its perfectly crisp exterior.
Truth be told, my preference most mornings is … Read more