I have to tell you, that my sister used to always make meatloaf. The thought of meat in loaf form, even before I was strictly plant-based, always made me feel sick. I can’t even use “loaf” in the title of this post, hence the title lentil cassoulet! Since the last time I had red meat…
Harvest Buckwheat Salad With Apple Cider Dressing
I was looking to create a beautiful dish for a cooking class I was teaching, as well as something perfect to bring along to holiday parties. I like using different kinds of bases to my salads, and breaking the concept that a salad doesn’t need be iceberg lettuce! Salads should contain nutrients that don’t leave…
Pumpkin Cranberry Breakfast Bars
I recently invented these for a cooking class I taught and as something to eat for breakfast on a recent road trip we were taking. I always pack food with us when we travel. There’s virtually never anything healthy on the way, and you never know what kind of food options there might be if…
Rainbow Rice Salad
I wanted to create a colorful rice salad to go along with some black bean tacos I was making. This salad is flavorful and beautiful! It packs in the antioxidants too! Red peppers, mangoes, carrots, and green scallions provide the rainbow of color. Lately-I guess I’ve been seeing rainbows, like my Rainbow Kale Salad! Wow-these…
Crustless Quinoa Quiche
This recipe makes an awesome light dinner or brunch staple. I created this after a dish my husband loved from a local grocery store. I had guessed correctly that the majority of their recipe was eggs and butter/oil. I set out to create my version of a much lighter, healthier dish for a party I…
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