Sweet Potato Lasagna

This dish is ideal to serve to a group. It has all sorts of different tastes and textures. Use white-fleshed sweet potatoes with brown, purple, or reddish-orange skin (they may be labeled as yams), which can be found in most… Read more

Pizza with Creamed Spinach, Sun-Dried Tomatoes, Red Onion, and Olives

I like a pizza that kicks with flavor, and this one does it for me. The creamy sauce is rich without the added fat in most cream sauces, and the sun-dried tomatoes and olives add a perfect tangy-salty punch.

South-of-the-Border Pizza recipes

I love pizza! And I like to surprise my guests by making pizzas you’ll never find at a pizza place. This healthy pizza recipe is always a hit!

Super Bowl Menu 2015 Super Bowl

I really love the Super Bowl because it’s a fun time to get together with friends and family and indulge in some good food. I don’t know much about football (home runs or touchdowns?), but I enjoy the celebratory atmosphere…. Read more

Enchilada Casserole

Filling and flavorful, this casserole is easier to make than enchiladas, since you don’t need to roll the tortillas or make a separate sauce. From straightupfood.com Instructions: 1. Preheat the oven to 375°F. Chop or prepare all ingredients before starting…. Read more

Spinach Lasagna

My mom has been making a version of this lasagna for years. It is now a favorite of my boys. I serve this with My Caesar Salad from The Starch Solution and a loaf of warm French bread with roasted garlic…. Read more

Rice Casserole with Lentils

This dish is a real crowd-pleaser, and is especially good for big gatherings like Super Bowl parties. I love it with rice, but it’s also really good with pasta. Both options are given below. The lentils need to be soaked… Read more

Recipes for a Plant-Based Thanksgiving 2014

A Thanksgiving meal is a perfect occasion to showcase the variety of seasonal fruits and vegetables available at this time of the year, including winter squashes, cabbage, pomegranates, mandarin oranges, and cranberries. There are so many ways to present these… Read more

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

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

Lentil and Rice Loaf with Mashed Potatoes and Gravy

This flavorful lentil 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… Read more

Eggplant Rollatini

This Italian-style eggplant rollatini 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

Kidney Bean Bites

One afternoon I grabbed what I thought was corn from the freezer but later realized it was mixed vegetables. Once they thawed on the counter I knew they weren’t going back in, so I looked for a new, inventive way… Read more

Shepherd’s Pie thanksgiving

The most popular version of this dish is made with minced meat, as well as a large quantity of dairy. The Shepherdess’s Pie (a vegetarian version) is commonly made with cheese, butter, milk, and/or cream. This plant-based version uses a… Read more

Recipes for a Plant-Based Thanksgiving 2013 thanksgiving

Every year, about  a month before the Thanksgiving holiday, I start planning my menu for the big day. Some years I want my old favorites, and some years I like to stir things up–choosing recipes that, while unusual to my upbringing,… Read more

Twice Baked Stuffed Sweet Potatoes thanksgiving

I created this dish as a way to use leftover cranberry relish. But it’s so good, that now I make cranberry relish all year round just so I can make this. I freeze the cranberries when they are in season…. Read more