Crispy Tofu “Cutlets” – No Oil Needed!

by Forest Crosbie Today I want to share with you one of my favorite recipes for preparing tofu, which is a staple that I eat almost every day – especially during competition prep. Tofu is a great source of plant protein that is rich in all eight of the essential amino acids, as well as[…]

Swiss Chard Roll Ingredients

Stuffed Rainbow Chard Rolls: Perfectly Plant-Based Recipe

Perfect for fall and fancy enough for parties, these beautiful rainbow rolls are a great way to get an abundance of beans and greens! Stuffed Rainbow Chard Rolls plant-based recipe contributed by Danielle Ahart Nelson Ingredients: 1 cup dried French lentils, rinsed well 4 cups vegetable stock 1 fresh bay leaf 4 sprigs fresh thyme[…]

Plant-Based Summer Chowder

Oil-Free Plant-Based Summer Squash and Corn Chowder

  Summer Squash and Corn Chowder   Who says you can’t have a chowder in summertime?! The key to creating a summer soup that packs a punch of flavor, as well as that familiar comfort we experience in winter is incorporating fresh elements such as garden herbs like basil, thyme, and scallions.     Another[…]

Quick (and Cheap) Dinners

I haven’t posted a recipe in a while and that’s partly because everything I’ve been making is so simple I’d feel silly posting about it. And the quality of the food pictures is terrible. But I’ll share anyway, because simplicity, although unimpressive, is a good thing. Fast, cheap, easy – those things are important when[…]

Delicious and Affordable Plant-Based Meals 10 Percent Off!

We have good news for those of you who may be struggling with transitioning to a vegan diet or preparing nutritious plant-based meals during a busy week: Veestro is here! Veestro is a plant-based, vegan meal delivery service that makes healthy organic GMO and preservative-free meals easy for those who are too tired or busy to cook[…]

Spanish Rice

  Here’s my non-authentic, totally made up and easy version of Spanish rice.  “Spanish” Rice 1 clove garlic, chopped 1/2 onion, chopped 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1 cup brown rice ( like to use Basmati or jasmine) 1.5 cups water 1/2 can diced tomatoes, drained 1 cube vegetarian bouillon[…]

Plant-Based Potluck (brownies were involved)

Today was our first Plant-Based Potluck! I made Lentil loaf Mashed cauliflower/millet (stand-in for mashed potatoes!) Creamy golden gravy Kale with walnut sauce Green goddess dressing Raw chocolate walnut brownies Others brought: Fruit trays Salad Fresh local lima beans and corn Salad Moroccan chickpea and artichoke soup Brown rice snaps (oil-free crackers that are the[…]