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[…]


Crustless Low Fat Pumpkin Pie

Pie crust, although delicious, is often what turns an otherwise healthy fruit pie into a gut bomb of fat. This is the most recent update to a pumpkin pie recipe I’ve been sharing here for years – so far, it’s been the firmest, most delicious incarnation of all! And the best part is that it’s[…]

Vegan Banana Ice Cream

Banana Ice Cream

We eat banana ice cream every singe day, for real! There are some special occasion ice creams shown in my little meme up there: sweet potato-banana with Ricemallow fluff and pecans, rocky road with vegan marshmallows and chopped dark chocolate almonds, strawberry with fresh strawberries a date-cashew topped whole wheat, fat-free cupcake, and mint chocolate[…]

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[…]

Ethiopian Tofu Scramble

Deliciously spiced without being “spicy”, this is my absolute favorite tofu scramble version yet. Our almost two-year-old ate four plates of it this morning murmuring “good”, “very good”, and “tasty” appreciatively all the while! The injera, which is a spongy flatbread made from the teff grain (usually – some Ethiopian restaurants use wheat flour too)[…]

THREE Salad Recipes

  There was a time when I would consider having a salad for lunch or dinner only with extreme reluctance. Of course we have green salads with each of those meals every day, but in order for a salad to serve as both the salad AND the centerpiece, for me, it has to be pretty[…]