A variation on a theme – plant based goodness without sacrificing any of the taste, tradition and aroma of baked beans from our childhood and beyond.
Plant Based Baked Beans
Quinoa and Bean Stuffed Peppers
In the fall, cooks and diners alike turn their thoughts to hearty stews, apple crisps, soups, loaves and casseroles, both sweet and savory, already forgetting the joy they felt when the summer veggies first made their thrilling and welcome appearance. This is a wonderful time of the year for plant based eaters, especially when the opportunity arises to make some delightful and delicious, Quinoa and Bean Stuffed Peppers.
Veggie and Plant Based Sausage Pasta Sauce
Nothing beats a homemade plant based pasta sauce that just gets better with time. Keep it in the fridge for a couple of days to allow the flavor to mature and then freeze the leftovers for a busy day or evening when time for cooking is short.
Coconut Rice with Beans, Corn and Sausage
