As a child the only way I had ever seen beets served was in pickled beet eggs. That tradition is from an old Pennsylvania dutch recipe where boiled eggs are refrigerated in pickled beet liquid along with the pickled beets and allowed to marinate until the eggs turn a deep red color, they are then … Continue reading Roasted Beets
A few weeks ago I rediscovered an old Greek recipe book I had long stuck in the back of my shelf. A plethora of recipes handed down for generations, each needing only a small alteration to make them whole food plant-based. As a side note my first trip to Greece was with my grandparents many … Continue reading WFPB Stuffed Grape Leaves
While on a frequent business trip my husband picked up a vegan cookbook for us. It is packed full of vegan recipes from many different restaurants around the world. Although each recipe needs a slight tweaking to be whole food, plant-based, no oil. This past weekend we tried out our version of zucchini hummus and … Continue reading Zucchini Hummus
The Heartie Kitchen 