Based on an old tradition in the Southern U.S., this stew showcases that lovely legume with a beauty spot, the black-eyed peas. In this plant-based version, I use smoked paprika and mushrooms to get a smokiness and earthiness similar to pork flavor. The Instant Pot makes this dish a snap.
Read MoreRoasting without oil sounds impossible when you first hear about it. But I love the way the light coating of tahini, water, and spices complements the cauliflower’s flavor.
Read MoreThis no-oil version of the classic Italian dish tastes delicious.. You get the full flavor of the original but this version saves more than 500 calories over the high-oil approaches.
Read MoreLove stuffed bell peppers but don’t like how much pepper you have to eat to get to the filling? Try this approach—cut the pepper into rings, stuff them, and roast them.
Read MoreThese delicious spiced nuts are perfect for gifts and for any occasion—dinner party, potluck, cocktail hour, holidays, or just your own private happy time.
Read MoreThyme and chipotle powder? They taste great together, and you can easily control the spiciness level when you make this. A great appetizer for a party or a snack for yourself.
Read MoreWith a few clever tricks, I overhauled the traditional green bean casserole. Goodbye, Campbell’s and French’s. Hello, healthy plant-based side dish!
Read MoreThis soup is related to the traditional Moroccan stew harira. I kept all the key flavors—tomatoes, turmeric, cinnamon, and cilantro—and made it into a simpler lentil soup, made even simpler using the Instant Pot.
Read MoreThis is a family-friendly recipe and great for summer dinners. And only one pot to clean up! I found that green lentils work best because they hold their shape better than brown or red. Delicious!
Read MoreThis recipe is fast, easy, and delicious. In about 30 minutes you have a healthy, satisfying entree for dinner that the whole family will love.
Read MoreForget the cheese and mayonnaise. Dodge those calorie bombs and try this approach without dairy or mayo. The cashews and tofu give it creaminess, and the nutritional yeast and miso provide the cheesy flavors.
Read MoreLooking for an elegant plant-based appetizer? Look no further. These have a complex flavor, sturdy structure, and roasted goodness without oil. Family and friends will love them!
Read MoreThese brownies are as yummy as they are healthy. No oil, butter, sugar, or eggs. The peanut butter swirl satisfies any craving for salty-sweet, too.
Read MoreIn this gorgeous plant-based pasta dish, the peppery arugula holds it own again the velvety lemon-infused sauce. The dish is oil-free. The combination of flavors and textures is assertive and entirely pleasing.
Read MoreThis beautiful green soup is packed with nutrients from the Swiss chard, zucchini, and beans. The texture is also very pleasing, which is why I called it “silky.”
Read MoreHaving lived in New Jersey for 30 years, I would never disrespect the tomato. New Jersey tomatoes are the stuff of legends, a richly deserved reputation. So wringing the oil out of bruschetta was a big deal for me. I believe this rendition is worthy of worshipping at the great tomato’s altar.
Read MoreThis recipe started from one of the many recipes for “green rice,” but I wanted to use kale instead of parsley as the green. Taking out the butter meant building a white sauce with cashew and tofu for creaminess and texture. Delish!
Read MoreNot the first combination you think of: spinach and mushrooms? They work really well in this fast and easy quesadilla recipe. Optional layers and toppings make these extra-special.
Read MoreRaw kale?? Yes, if you chop it in a food processor, you get pieces the size of your pinky nail, and the pieces are easy to chew. The peanut dressing on this salad is addictive.
Read MoreSo few ingredients, such a great taste! These quesadillas are spicy but also sweet and savory, and the texture isn’t mushy. That’s my kind of plant-based quesadilla.
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