Pecan and Sage Stuffed Acorn Squash
A wonderful recipe created by Chef Martin Oswald. This dish presents really well and looks great with a colorful salad on the side. Consider serving just one half of the stuffed squash, this dish is very filling. This dish was served to the Younger Next Year group for Meatless Monday and feedback was very positive. A great dish to prepare if you are…
Tags: Main Course, Recipes
Baked Spaghetti with Kale, Mushrooms and Tofu Ricotta
This recipe is another favorite from Alexis Joseph’s food blog Hummusapien. This whips up in no time and the pasta actually comes out perfectly. The tofu ricotta is delicious and offers a nice creamy texture to the pasta. This recipe will become a regular in my house. It fits all of my criteria, it is fast and easy to put together, delicious and…
Tags: Main Course, Recipes
Smashed Sweet Potato Burrito
This is one of those recipes from Lindsay Nixon at Happy Herbivore. It is super quick to throw together after work if you bake the sweet potato and make the rice earlier in the week. The rice is not critical to this dish, I leave it out most of the time because you have plenty of starch with the wheat wrap, the beans and the sweet potato but if you…
Tags: Main Course, Recipes
Thug Kitchen Vegetable Pad –Thai with Dry-Fried Tofu
Friday night is pizza night at our house. It is the end of week, I am tiered and would rather not have to think about getting dinner on the table so we do take out pizza, veggie pizza no green peppers on 1/2 because Randy doesn’t like them and no cheese on my 1/2 because I don’t eat cheese. This past Friday we thought we would break out of our pizza…
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Tofu Spinach Lasagna
This lasagna is easy and is kid approved! Last week we hosted two boys ages 10 and 12 at our house for four nights. I made them this lasagna one night and they both loved it, they even went back for seconds. They were both very surprised when I told them there was no cheese in the lasagna. The tofu ricotta is creamy and flavorful and adding the…
Tags: Main Course, Recipes
Holiday Pate Stuffed Portobello Mushrooms
A few years ago I attended a cooking class in Boulder Colorado taught by Mark Reinfeld. I had one of Mark’s cook books and loved it so I was really looking forward to the class. The two day class did not disappointed. Mark is a wonderful teacher and I left with some great recipes and techniques and was even more inspired to explore plant-based cooking.…
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Avocado Pesto Pasta
Another slam dunk recipe by Chloe Coscarelli. Everyone raves about this recipe. This is creamy, flavorful, and super easy to make. If you don’t do oil, you can add a bit of water instead. This is sooo good!! Avocado Pesto Pasta Serves 6 What You Need: 1 pound dried linguini 1 bunch basil leaves (about 2½ ounces) ½ cup pine nuts 2 ripe avocados,…
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Squash Macaroni
I was just talking to a friend about macaroni and cheese and how good it is and how we could live on it if it weren’t for the fact that it is loaded with saturated fat, cholesterol and loads of calories. Luckily, there are some really tasty plant based options that are so good you don’t miss the cheese and Squash Macaroni is one of my favorites. You…
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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
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