Tofu Scramble is a plant powered comfort food and a welcome guest at breakfast, lunch and supper. It even makes a great snack. The addition of peppers and onions adds a nutritional and colorful punch. The warm flavors of cumin and chili powder appeal to people of all ages. Serve it up with your favorite salsa, ketchup, vegan mayo.
Mexican/Spanish Rice is a family favorite and go to recipe. I am always looking to turn leftovers into another delightfully delicious and easy to make meal. It just so happens that Mexican Rice lends itself nicely to what I like to call a Leftover Makeover. All it takes is a quick look in the cupboard and fridge for handy “add-ins”! Inspiration is often no more than 10 minutes away.
Kid approved hearty, filling and versatile plant based Bean Chili. Make it as spicy or mild as you wish. Serve on its own or over a bed of grains, potatoes and sweet potatoes or squash. Top with a dollop of guacamole and add a side of your favorite bread or quick bread.
Freezes like a dream. Keeps for a week in the fridge.
Gotta love one pot meals and sides! This light tasting and delightful plant based dish marries the bountiful veggies and herbs of summer and the hearty staples of winter, making it a year round favorite.
Easy Peasy plant based cooking which will appeal to all ages. This dish is sweet, nutrient filled, low fat, colorful, tasty, comforting, re-heatable……
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.