So good! So nutritious! So easy! Black-eyed peas are one of my absolute favorite legumes! They are creamy, delicious, and very easy on my digestive tract. Serve these over warm corn tortillas topped with sliced avocado and your favorite salsa, and you are in for a treat!
With or without the green chiles, this healthy and delicious version of the Southern classic is sure to please! Rich, satisfying, and delicious, this will fill you up without filling you out!
This amazing salad was inspired by a quinoa salad I had at the Wood Ranch restaurant in Agoura Hills. It's satisfying and it has everything, including sweetness, crunchiness, spice, whole grains, beans, veggies, and tons of flavor!
While this is one of my favorite weekend breakfasts, it's not just for breakfast. Served over a tortilla with brown rice or roasted potatoes and topped with diced tomatoes, avocado slices, and your favorite salsa, this makes a very flavorful and filling lunch or dinner.
The non-traditional pecan crust adds a delicious nutty complement to this incredible protein- and vitamin A-rich plant-based pumpkin pie! This pie was inspired by The Joy of Vegan Cooking and Rouxbe Cooking School.
I just noticed that it's been way too long since I posted any recipes. So I'm about to change that! And I will start with this amazing pie recipe from Oh She Glows. I'm posting it here because I've included a few things that I discovered were missing when I made it the first time. So here it is, right in time for Thanksgiving, or any time! Yum!!!
This is the most flavorful veggie burger I have ever tasted! The sweetness of the cauliflower and peas blend together with the savory potatoes and seasonings to create a real taste treat! The recipe comes from the Rouxbe Cooking School.
I came up with the idea for this delicious dish because I was in the mood for something rich and wanted to also make it green. I started with the Vegan Alfredo Sauce I like from Mahalodotcom and added broccoli to the sauce, then tossed it with pasta and more broccoli. The secret ingredient is the Rouxbe Wicked Seed & Spice Blend (see recipe below). This amazing pasta is rich, delicious, filling and satisfying without any guilt because there's plenty of green and no saturated fat or cholesterol! The ultimate comfort food! Thank you Katherine Nilbrink for inspiring me to post this recipe!
This amazing and versatile seed and spice blend came from Rouxbe Cooking School. It can be used in soups, salads, pastas, sauces, sandwiches, wraps, or just about anything!
This is one of my favorite lentil recipes. In fact, this recipe made me notice how much lentils remind me of crumbled ground beef. And that was long before I stopped eating meat. While the original recipe called for shredded Swiss cheese, I’ve substituted nutritional yeast to keep the cheesy taste without the dairy.
About the Recipes
All recipes posted here showcase how amazing whole, plant-based foods can taste! I love to play with ingredients, so most of these recipes are my own originals or variations on a published recipe. I have tried all recipes posted and give credit to the creators of those that are not mine. These recipes are all gluten-free unless otherwise noted, in which case gluten-free alternatives are presented. I use lite coconut milk that comes in a can with nothing added except water (no added sugar). Be adventurous, have fun, and give these recipes a try!