Lentil Stuffed Peppers These beautiful lentil stuffed peppers were so easy to make, and the stuffing is so tasty that you can almost forget how healthy they are. Cooked peppers drying on a paper-towel First cut the tops from the peppers. I used yellow and red but any color will do. Discard the seeds and … Continue reading Plant Based Lentil Stuffed Peppers
Jackfruit Fajitas with Plant Based Avocado Crema If you haven't tried jackfruit yet, it is definitely worth a look. I have tried both the canned jackfruit and I bought fresh jackfruit at my local Whole Foods. The canned is what I prefer because its "young green", its tender and its texture resembles shredded chicken or … Continue reading Jackfruit Fajitas
Savory Plant Based Quiche - No cheese, no egg, only the good stuff This is a plant based quiche that is easily adaptable to your favorite veggies or those left over veggies you have in your fridge. It tastes surprisingly like the totally unhealthy quiches I used to make for my family. I divided the … Continue reading Savory Plant Based Quiche
Easter has become a chocolate, sugar packed, food dye bomb on our children. Easter baskets filled with goodies are literally everywhere you look. Aisle upon aisle of chocolates and candies created especially for this holiday, are found in every grocery store. How did Easter become synonymous with plastic eggs and baskets filled with candy? What's … Continue reading Plant Based Dye Free Easter
Savory Buddha Bowl Another fun mix up! I started off this buddha bowl by putting pearled barley in my rice cooker. I hadn't tried barley in the cooker before but seeing that it's similar to other grains I toss in there that aren't rice....lentils...quinoa....I was willing to give it a shot. I put 2 cups … Continue reading Buddha Bowl
Our country is obsessed with protein! This is a photo I snapped yesterday at Costco when I noticed these boxes screaming about how much protein they contain. But, do you actually know how much protein your body needs, or if you are consuming too much? We only need .8 grams of protein per kilogram of … Continue reading Protein…Protein…Protein
I spotted some big beautiful heads of cabbage while grocery shopping this week and decided I would try my hand at some cabbage rolls. Some of my childhood years were spent in Toledo Ohio, home of Tony Packos, made famous by Jamie Farr from his days on MASH. I had my first taste of cabbage … Continue reading Mushroom & Lentil Cabbage Rolls
Our kitchen has been full of hummus lately. We have been experimenting with different flavors of hummus, always starting with a can of rinsed, drained chickpeas. Save the liquid when you drain the chickpeas, if the mixture needs a little liquid you can use this (aquafaba) in small amounts until you get the desired consistancy. … Continue reading Orange Zest Hummus
This is our latest burger. We are always trying new recipes, tweaking, and then trying again. My freezer is sometimes full of things I've tried and then I can't wait to make it again and change one thing. So into the freezer all the tests go. Thankfully I have lots of people who enjoy eating … Continue reading Vegan Minced Mushroom Burger
