Vegan Black Bean and Sweet Potato Chipotle Burritos

Burritos are one of my go-to comfort foods. They’re fast, filling, and so full of flavor I don’t miss the oil, cheese or sour cream. This delicious, whole-food, plant-based burrito starts with water sautéed onion and jalapeno pepper. Then I add in diced, cooked sweet potatoes and a couple of handfuls of mixed baby greens. [...]

By | April 10th, 2017|Healthy Eating, Recipes, Vegan, Vegetarian Recipes|0 Comments

Stir Fried Mung Beans, Cabbage and Bell Pepper with Garlic Tofu

Juicy, crunchy mung bean sprouts. I love them! I often toss a handful into a soup or stir fry, but this recipe makes them the star. These sprouts may not look especially nutritious. Pale and mostly water, there are only around 31 calories in a cup. But appearances can be deceiving. Remember, this is a [...]

Apple Carrot Cranberry Ginger Juice

It’s cranberry season! I love fresh cranberries. When they go on sale at my grocery store I stock up, putting several bags in the freezer to enjoy in later months. One of my new favorite ways to use fresh cranberries is in a juice. This juice is a good balance of tart and sweet, and [...]

Mexican Black Bean Stuffed Spaghetti Squash (WFPB, Vegan, Vegetarian, GF)

Walk into a grocery store in October in the Northern Hemisphere, and you’re likely to see winter squash of all shapes and sizes piled high in bins. These lovely vegetables have been soaking up the sun all summer long. (If you grow winter squash, you know you have been faithfully watering these babies for months. [...]

Better Than Chicken Noodle Skillet Casserole

This week I made over a former family favorite – Tuna Noodle Casserole. The new version is plant-based and utilizes a meat replacement product from Beyond Meat® called Beyond Chicken Strips. If you’re already on the WFPB bandwagon, you may question this ingredient. You know that whole food, plant-based ingredients are best. If this is [...]

Green Chile Con Carne (Vegan, Vegetarian, Plant-Based)

This satisfying meal combines two of my favorite foods – meaty Chile Con Carne and New Mexico Hatch Green Chile.  It is a delicious, plant-based chili that will please even the most committed carnivore. The recipe utilizes a plant-based meat substitute from Beyond Meat®. This product makes it easy to create a healthy vegan or [...]

Breast Cancer Fighting Walnut, Barley and Greens Vegetable Soup

You’ve probably heard the stats. About 1 in 8 American women will develop invasive breast cancer at some point in their life. What you may not have heard is that what you eat can dramatically improve those odds. This week I made a vegetable soup from one of Candice Kumai’s recipes in her new book [...]

End of Summer Skillet Vegetable Salad

Toward the end of summer, when the days are still hot and farm fresh vegetables are abundant, a healthy dinner can be fast and easy. I love this skillet salad. Chopped and diced fresh vegetables are quickly seared in a smokin’ hot cast iron skillet, then tossed with a cilantro-lime dressing. By adding a can [...]

Garlic Tofu and Edamame Forbidden Black Rice Bowl with Spicy Mango Sauce

This recipe is the happy result of rummaging through leftovers in the fridge on a hunt for lunch. It started with some yummy cubes of pan-seared garlic tofu that I didn’t want to waste.  I found the recipe in the Oh She Glows cookbook by Angela Liddon.  It’s pretty straightforward.  Just press the brick of [...]

By | March 18th, 2015|Healthy Eating, Vegan, Vegetarian Recipes|0 Comments
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