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