Ami Mackey, over at Engine 2 Diet, developed these Chili Cheeze Fries, and we’re having them for supper tonight … although I ended up just piling baked potatoes with the chili and cheeze and added some chopped tomatoes, green onions, and a few slices of avocado on top.
Oh. My. Goodness.
This recipe hits all my buttons for “comfort … Read more
I’ve been cooking my way through Rip Esselstyn’s The Engine 2 Seven-Day Rescue Diet: Eat Plants, Lose Weight, Save Your Health, and every single recipe is a winner. Highly recommended! For instance, here’s my version of one of his recipes that I made for dinner tonight—
Mexican Polenta Bowl
Serves two, generously
1 cup dry polenta
¼ cup nutritional … Read more
This recipe is a slightly modified version of a McDougall recipe and it’s fresh-tasting and delicious.
Tex-Mex Potatoes
6 firm red or white potatoes
2 cups pinto beans, mashed
1 cup salsa
10 ounces frozen chopped spinach
One 4-ounce can diced green chilies
1 small red onion, minced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 teaspoon smoked … Read more
I use this mixture for a number of dishes: to stuff a baked potato, pile on pasta or rice, or mound over slices of polenta. Greens can be added, if desired. Tempeh can be left out, to make it lighter. Tomato sauce can be added to make it “saucier”… it’s all improv!
Tempeh-Mushroom Sauté
1 pound mixed mushrooms, sliced
1 … Read more
4 garlic cloves, thinly sliced
1 teaspoon Sriracha sauce
2 large bunches Swiss chard, ribs and stems removed and reserved, leaves torn into 2” pieces (about 12 cups)
Sea salt and freshly ground black pepper, to taste
2
My dear friend Iumi has been a vegan for many years, and is an inspiring coach for creating plant-based recipes. Here’s something she whipped up the other night, to which I’ve added some herbs and mustard.
Iumi’s Scalloped Potatoes with Cauliflower and Tofu
Serves 2
8-10 small red potatoes, sliced
1 small head cauliflower, quartered and sliced
6 ounces extra … Read more