The Quickest Black Bean Salad recipes

We could eat this for every meal in summer, even breakfast. It is the salad I make when I have to take a dish to an event because it is so quick to make, everyone comes back for seconds, and it… Read more

Pea Guacamole

This tastes so much like the real thing that most people won’t be able to guess what it is made from. From Forks Over Knives — The Plant-Based Way to Health Instructions:  1. Blend the peas, garlic, lime juice, and… Read more

Yamadillas

Serve these with salsa (and guacamole, if you wish) spooned over the top. You can eat them with a knife and fork or cut them into wedges that you pick up with your fingers and dip into the salsa and/or… Read more

Cinnamon Raisin Oatmeal breakfast recipes

Eating a breakfast of hearty, old-fashioned rolled oats in the morning will keep you satisfied until lunchtime. The raisins add a bit of natural sweetness with no added sugar. From Forks Over Knives — The Plant-Based Way to Health Instructions:… Read more

Ratatouille Fusilli

This recipe happened by mistake, but it turned out to be such a happy (and delicious) accident that we decided we had to share it. I was originally trying to develop a baked pasta and lentil casserole, but I went… Read more

Red Lentil Dal

This dal has a very traditional texture, where the lentils are mushy but still intact. For a soupier texture, blend the lentils in a blender before adding the lemon juice and cilantro. This is great served as-is, or you can… Read more

Banana Pancakes

Banana Pancakes are a favorite breakfast in our home. They are easy to make, and everyone loves them! They’re wonderful served with a little maple syrup or applesauce.

“Magical” Applesauce Vinaigrette

This dressing uses applesauce to emulsify the ingredients and produce a surprisingly thick vinaigrette that is virtually fat-free! Feel free to play with some of the seasonings if you’d like a bit less sweetness. This dressing goes great with richer… Read more

Quinoa Curry Bowl

This quick and easy dish uses “stir-fry” frozen vegetables, along with fresh ginger and garlic. Frozen veggies have come a long way, and they can be a healthy and delicious meal addition. Look for 100% vegetables without any added salt or oil.

Strawberry Cupcakes Valentines Day

Strawberry cupcakes taste good any time of year. But the colors and flavors are just perfect for Valentine’s Day … and you can have a lot of fun decorating them!

Vegetable Paella

Traditional vegetable paella can be prepared with a wide array of vegetables. You can substitute your favorite in-season veggies for the ones in this recipe. Many people enjoy peas in their paella.

Broccoli Soup

This hearty soup not only tastes great, but it’s easy to make!

Tomato Salsa Super Bowl

A friend taught me his family recipe for salsa roja de molcajete, or tomato salsa made in a traditional stone mortar and pestle. I’ve adapted it so it can be made without the mortar and pestle. Roasting the chile and the tomatoes brings out the authentic earthy taste, even without the traditional tool.

Chickpea Avocado Salad Super Bowl

Serve this flavorful salad on a bed of greens for a complete meal. I like arugula with this dish, but feel free to use your favorite.

Tortilla Soup Super Bowl

Many traditional Mexican dishes are easy to adapt to a fully plant-based diet. This tortilla soup is a great example. Whenever I cook it, the whole house fills with a delightful aroma, a hint of the robust and delicious flavor that is on the way.

Orange Black Bean Taquitos Super Bowl

The orange zest and juice in this recipe brighten the dish and elevate the ordinary black bean to new heights. Serve this with cooked brown rice or quinoa and a salad.