Quinoa-Stuffed Tomatoes with Spicy Cilantro Pesto

The filling for this dish tastes great baked in a ripe, juicy tomato, as in this recipe. Feel free to try the filling for burritos, too, as it tastes great with the quinoa standing in for the usual rice. From… Read more

Spaghetti with Roasted Tomatoes, Chickpeas, and Basil

Roasting vegetables is an easy way to add flavor to a dish, and, yes, you can absolutely do it without added oil—the results are delectable. From The Forks Over Knives Plan Instructions: 1. Preheat the oven to 350°F. Have ready… Read more

Easy Thai Noodles

I love Thai food but don’t go out to restaurants for it much anymore because it’s hard to avoid all the added fat. Here is a quick noodle dish I make about once a week. This one has the great… Read more

Wild Rice, Cabbage and Chickpea Pilaf

This recipe came about like a lot of my recipes: I had leftover ingredients in the fridge that needed to be used, and they all ended up in the same pan. When a dish succeeds with leftovers, it generally becomes… Read more

Eggplant Rollatini

This Italian-style eggplant dish is usually filled with bread crumbs and cheeses. This version uses a savory millet and spinach filling–seasoned with fresh basil– and baked and topped with tomato sauce. This can stand alone or be served with a… Read more

Tomato Sauce

This is my go-to sauce for anything, including my delicious Eggplant Rollatini. You can also toss it with cooked whole-grain pasta and sautéed vegetables for an easy meal. From Forks Over Knives – The Cookbook Instructions:  Place the onions in a large… Read more

Vegetable Stock

Making your own vegetable stock is as easy as chopping the vegetables. Double, triple, or quadruple the recipe and freeze some for later use. This is my go-to stock recipe, but you can use whatever vegetables you have available. a… Read more

Penne with Swiss Chard, Olives, and Currants holidays

Salty, pungent olives and sweet currants contrast with each other in this dish while mild, earthy chard pulls it all together. From Forks Over Knives – The Cookbook Instructions: Place the shallots and chard ribs in a large saucepan and… Read more

Quick and Easy Thai Vegetable Stew

This delicious stew is a perfect dinner to serve to last-minute guests, but don’t only save it for them—this will hit the spot anytime you’re in the mood for Thai. The stew tastes great served over brown rice. Note: Thai… Read more

Sweet Potato Bisque thanksgiving

This sweet and savory soup could almost be a dessert soup, as ginger, nutmeg, and cinnamon are spices you find in many sweet potato and pumpkin pie recipes. The onion and garlic temper the sweetness, however, with a savory boost… Read more