Curried Pumpkin Lentil Soup

Curried Pumpkin Lentil Soup

A few days ago, VegWorld Magazine asked me if I had a recipe for pumpkin soup with lentils.  They had been beset by requests for same, and – being familiar with the healthy comfort food recipe collection in The Plant-Based Journey –  thought I might have...
6 Plant-Based Pumpkin Pie Recipes

6 Plant-Based Pumpkin Pie Recipes

6 Plant-Based Pumpkin Pie Recipes Having made many a plant-based pumpkin pie in my time, at this time of year I find myself again on the lookout for a new variation on the pumpkin pie theme.  Oddly enough, as a kid I couldn’t stand pumpkin pie – go figure!...
S.O.S. for the holidays : six plant-based pumpkin pie recipes, cranberry sauce, mushroom gravy, six things to bring to Thanksgiving dinner and bonus tips to ferry you through the eating season

S.O.S. for the holidays : six plant-based pumpkin pie recipes, cranberry sauce, mushroom gravy, six things to bring to Thanksgiving dinner and bonus tips to ferry you through the eating season

Holy calendar whiplash.  It’s November! This time of year is always a mix of good times, good eats, right along with challenges to healthy living, eating, and personal equanimity. Let me see if I can help a little bit on all fronts. Below, I’ve linked six...
Coconut waffles with blackberries, lime-chipotle chickpeas, and sharp cheddar cashew nut cheese – not bad for someone who doesn’t like to cook

Coconut waffles with blackberries, lime-chipotle chickpeas, and sharp cheddar cashew nut cheese – not bad for someone who doesn’t like to cook

I guess it all started with the book recipe testing project. On schedule for the August first deadline at Ben BellaBooks – my publisher- for the full manuscript of The Plant-Based Journey meant testing the recipes as they are to be published in the book. Once,...

Potato Palooza Salad (recipe!)

Potato Palooza Salad is inspired by my new Instant Pot that has me cooking an entire 5 pound bag of organic potatoes at a time on a regular basis.   This means I’m a fast 15  minutes away from a bucket of taters good for steaming hot spuds for dinner, leftovers...

Quinoa, cauliflower and creamy corn sauce

Let’s just call it the fit quickie food of the day.  Long on comfort an color and short on ingredients list.  Just the way I like it.  This is how I eat.  Pick a starchie, pick a veggie,  play around with toppers.  Even think outside the box and make a sauce out...

Potato power: 21 great ways to top your spuds

Top o’ the spud! Fellow plant-based foodie Vikki Deedrick launched a potato pondering that turned into a gold mine of ideas.   The minute I saw where it was going, I knew I had to get this into your hands.  Somehow it only seems fitting as the special guest on...

Crunchy peachy red quinoa breakfast

After posting yesterday a picture of my dinner plate  here, Simple plant-based dinner solution: Quinoa, zucchini & cannellini beans, I found out that there’s a whole universe of readers who haven’t heard of red quinoa.  The white variety, yes, but not...

Broccoli bean & pumpkin seed salad

Have you noticed? Getting down to bare bones in your fridge forces creativity. It’s time to get to market.  I know because I was scrounging around in the veg bins in my big beautiful 225 lb friend the fridge, looking for that familiar clutch of carrots and chunk...

Fastest flippin’ hummus in the west

As hummus is the new mayo, a girl who wants her sammy NOW shouldn’t be without it primed and ready to go on the refrigerator shelf. But sometimes it happens.  To the best of us.  Like today. Not easily daunted by this obstacle between me and my oil-free sandwich...

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