Generally, I top my morning steel cut oats with half a chopped apple, a few chopped walnuts, two chopped dates, and a splash of plain almond milk. But lately, I’ve been wanting savory flavors, so I’ve been creating these, which always incorporate greens, and come in a variety of flavor profiles from around the world. Here’s my collection—
Steel … Read more
If you tend to be on the road quite a bit, or are trying to juggle way too many things during your week, batch prep will be your new best friend.
You can keep several things prepared in the refrigerator. This will allow you to assemble “bowl meals” very quickly and either heat them up or eat them cold.
BOWL … Read more
After my husband had a heart attack followed by a 5x bypass open heart surgery, his surgeon strongly urged him to start eating a plant-based diet of whole foods (no processed “healthy” stuff), no added fat (even “healthy” ones), and low sodium. The resources below will give you all the medical and scientific “whys”.
According to William C. … Read more
Sometimes it helps to be able to figure things out in advance. Here’s a month’s worth of dinner ideas, along with some side dishes and appetizers…enjoy!
Vegan Dinner Ideas
APPETIZERS / SNACKS
Rice cakes + Fat-Free Hummus
Baked Tortilla Chips + Guacamole
Spicy Chickpea-Tahini-Miso Dip
Steamed Spring Dumplings
Lemony Chickpea-Avocado Puree
Pizza Night!… Read more
VEGAN EGG REPLACEMENTS
TO ADD MOISTURE
Applesauce: 1/4 cup applesauce + 1/2 teaspoon baking powder = 1 egg (can also replace butter, oil) (moist/heavy cookies, brownies, cakes, muffins)
Bananas: One small mashed banana = 1 egg (moist/heavy brownies, muffins, cakes; adjust sweetening in recipe)
Canned Pumpkin: 1/4 cup = 1 egg (moist/heavy cakes, muffins, cupcakes, bread)
Tomato … Read more