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

Smoky Little Devils

These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part of a meal. Be sure the potatoes are tiny. And remember to hold back! Don’t eat them all before your guests arrive!… Read more

Adzuki Beans with Kabocha Squash

This recipe may sound a little ho-hum, but it’s actually incredibly delicious. If you prefer a softer, stewier texture, add the squash to the beans 10 or 15 minutes earlier. From The Kind Diet Instructions: 1. Drain the kombu and… Read more

Mediterranean Vegetable Spaghetti

This pasta dish is the perfect example of delicious simplicity, with its homemade tomato and pepper sauce tossed with brown rice spaghetti and then piled high with black olives, zucchini slices, sautéed spinach, and fresh herbs to create something quite… Read more

Teriyaki Veggie Crunch Roll

There is so much more to vegan sushi than cucumber rolls! This recipe is a creative twist on a classic veggie roll, complete with a home-made teriyaki sauce. Instructions: Roast Japanese yam at 375°F for 45 minutes, or until soft…. Read more

Mushroom and Green Pea Risotto

This creamy risotto is a vast improvement over the traditional dish, as it brings all the creamy texture and cheesy flavor without the heaviness of actual cheese or butter. From The Forks Over Knives Plan Instructions: Place the cashews in… Read more

Pasta Primavera

This pasta dish has no bouillon, or any other meat, in it. It’s colorful, hearty, tasty, and a great way to get greens into your evening meal. It also makes for wonderful leftovers. At the firehouse we usually make a… 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

Chipotle Pasta

Don’t be put off by the long list of ingredients; this recipe comes together quickly and is relatively effortless. Just stir, heat, dump—go! It’s the sassy sister to mac ‘n’ cheese, with healthy additions like beans, corn, and tomato slipped… Read more

Caramelized Onion & Pepper Quesadillas

Catering for Whole Foods Market was one of the best jobs I’ve had. Not only was it a great company to work for, but also I was able to enjoy mouth-watering dishes. One of my favorites was their vegetarian quesadillas… Read more

Creamy Mushroom Gravy

This gravy is delicious with Mashed Potatoes or Lentil & Rice Loaf. It’s rich and flavorful even without the typical processed ingredients found in vegan gravies, such as soy sauce, non-dairy butter, flour, and cornstarch. Instructions: Place the water and… Read more

Basic Mashed Potatoes

Just thinking about mashed potatoes makes me swoon—they’re so fluffy and belly-pleasing, mmm. But what’s not pleasing is all the butter, milk and cream that is typically added. Below you’ll find an easy recipe for basic dairy-free mashed potatoes. Instructions:… Read more

Lentil and Rice Loaf with Mashed Potatoes and Gravy

This flavorful loaf is perfect for anytime you want a hearty main dish. It can be made with fresh or dried herbs. Make two loaves while you’re at it and freeze one for leftovers. This is delicious topped with Creamy… Read more

Wholesome Oat Snackles

These little snackles are great for packing in lunches, or to curb midmorning cravings. It’s like having your oatmeal without the bowl! From Let Them Eat Vegan! Instructions: Preheat the oven to 350°F. Line a baking sheet with parchment paper. In… Read more