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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[…]

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)[…]