If you thought moving to a plant-based diet meant you had to let go of decadent treats like cheesecake, think again! Ready in 25 minutes not including freezer time and cheese prep. Stores 2 weeks in fridge. Makes 1 cake. Read More
If you don’t have a pressure cooker, this recipe can also be made on the stovetop. Add the ingredients to large skillet and add an extra cup of liquid (water or freshly squeezed orange juice). Read More
A delicious oil-free take on this Turkish Garbanzo Bean Salad. The combination of Mediterranean spice, salty olives, and a tangy sweetness from the dried apricots makes this a salad that you’ll crave. Read More
The Emerald City Salad features leafy greens, wild rice, and fresh fennel. This oil-free salad was inspired by PCC Natural Market’s original version, but it’s made with healthy whole food fats instead of calorie-dense olive oil.Read More
Summer and salads are a delightful, and logical match, whether you’re at the office or exploring the great outdoors. They’re light, refreshing and won’t weigh you down. A well-crafted salad will also keep you satiated and give you a good amount of energy.Read More
This is one of the simples salads, but it’s one of my favorite ways to enjoy sweet, juicy beets. The marinated onions are wonderful and the toasted walnuts give just the right amount of crunch and fattiness.Read More
Bruschetta is an Italian favorite but it’s always high in refined oil, which happens to be the densest food on the planet at 4000 calories per pound, and it’s piled on top of bread, another food that’s calorie-dense and nutrient-poor. I think this bruschetta is even tastier with creamy avocado instead of oil and warm, toasted potatoes instead of bread.Read More
Recipes like this are life-savers! Seriously! Sweet Potato Tacos make the PERFECT weeknight dinner. Yes, whole grain tortillas are nutritious, but they’re still made with flour even if it is organic corn flour. This processing makes them more calorie dense than the whole corn kernels would be.Read More
I think it’s safe to say that everyone loves guacamole! Seriously. Whether it’s an appetizer at dinner or a party dip, it seems to disappear in no time. It’s no surprise—the main ingredient, avocado is like butter for the plant-based community. As if that wasn’t enough, most guacamole makers add a large dose of salt, which makes it even more irresistible.Read More
If you’ve ever had my oil-free Latkes, aka Potato Pancakes, you know how simple these are to make, even without the processed fat. Another thing I love about potato pancakes is how easy it is to create flavor-packed variations.Read More
These Fresh Vegetable Spring Rolls are inspired by the very popular menu item in Vietnamese restaurants. Traditional Vietnamese spring rolls are made of a variety of crunchy vegetables and herbs that are stuffed and rolled into transparent rice paper. Their simplicity is what makes them so gratifying. You can really appreciate and enjoy the unadulterated flavor of each and every ingredient.Read More
Most corn chowders are bean free, but I wanted a little more protein to go with my starch. I wasn’t expecting to this to be a spicy soup, but that’s where it led me. If you prefer less spice or none at all, you can reduce or eliminate the jalapeno and cayenne.Read More
