Pacific Rim Soba Noodles
I was so inspired by Dr. Caldwell Esselstyn and Ann Esselstyn’s presentation at Aspen Valley Hospital a few weeks ago that I went out and bought “The Prevent and Reverse Heart Disease Cookbook.” This cookbook is fantastic. If you saw Dr. Esslestyn’s talk, or if you are familiar with his research on reversing heart disease, you know that Ann’s recipes…
Tags: Main Course, Recipes
Black Bean Sliders
It’s a holiday weekend and that means BBQ for many people. These sliders are delicious and a much healthier alternative to greasy hamburgers. You can serve them on those cute little burger buns or if you want to avoid the extra calories you can serve them on a Boston lettuce leaf. Be sure to make extra burgers to have for lunch the next day. I like…
Tags: Dessert, Recipes
Raw Chocolate Dream Pie
This recipe comes from Dreena Burton of The Plant Powered Kitchen. It is a dreamy creamy chocolaty heavenly treat and it is easy to make. No need to feel guilty making this pie, it is super healthy, made of healthy foods like nuts, dates, avocado, cocoa powder and a little maple syrup. There isn’t one person I have made this for who has not loved…
Tags: Dessert, Recipes
Tofu Scramble- Basic
When I first started transitioning to a plant based diet 7 years ago, a tofu scramble was one of my first “staple” dishes. I liked it, and still do, because it is easy and you can incorporate whatever vegetables you have in your refrigerator, and it appropriate for breakfast, lunch or dinner. It is nice with a side of greens or roll it into a wrap.…
Tags: Main Course, Recipes
Baked Falafel Bites
I brought this dish to the last meatless Monday event last Monday, the theme was appetizers and mocktails. These little falafels sat nicely on a leaf of romain lettuce which made for easy finger food and a dollop of the salsa on top brought some nice color and crunch. The cardiac rehab program tries to get patients to move toward a no oil, plant based…
Tags: Appetizers, Recipes
Gourmet Grapefruit Gazpacho
This gazpacho recipe is so good! It is a bit of a departure from the cool and smooth gazpacho that is popping up this time of year. This recipe has chunks of vegetables and a little heat. I like to serve chopped avocado on top for more color and to provide an ingredient that has a smooth flavor to contrast the acidity of the tomatoes and citrus in…
Tags: Recipes, Soup/Stew
Spicy Sweet Potato, Onion, Pepper, & Italian “Sausage” Hash
Makes enough for 8-10 Ingredients 2 large sweet onions, chopped 2 red bell peppers, seeded & chopped 3 pounds of mixed sweet potatoes baked in skin until just tender, cooled, peeled, then diced. 3-4 thawed Field Roast Italian Sausages, casings, removed, & diced OR other veg sausage 1/2 tsp cayenne, or to taste (be careful, if you’re “heat shy”) Salt…
Tags: Main Course, Recipes
A Hearty Cookie
These cookies are definitely hearty, and packed with lots of good for you ingredients. There is no added sugar, and the fats come from nuts and seeds. The exception is if you decide to add the “most important ingredient.” These cookies are so good for you that you can even have them for breakfast. They are easy to make and everyone I have made them…
Tags: Dessert, Recipes
Potato Leek Soup
This soup has a smooth, creamy texture and is ridiculously easy to make. Since you end up blending everything you don’t even have to be that careful when chopping the vegetables. I use rosemary as my herb of choice but you may want to add tarragon, oregano or another of your favorite herbs. I am also very generous with the pepper mill when seasoning.…
Tags: Recipes, Soup/Stew
Creamed Mushrooms on Toast
By: Mark Bittman Ingredients 2 tablespoons olive oil 1 1/2 pounds fresh mushrooms, stemmed, if necessary, and sliced 1 teaspoon salt, plus more to taste Black pepper to taste 2 cups cooked or canned white beans, drained 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme or rosemary, or 1 teaspoon dried Whole-grain toast, for serving 1/4…
Tags: Main Course, Recipes