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 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

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

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

Millet-Stuffed Chard Rolls

Millet and chard are great alternatives to the usual rice-stuffed cabbage, and the Roasted Red Pepper Sauce is perfect when you want something other than tomato sauce. From Forks Over Knives – The Cookbook Instructions: Prepare an ice bath. Bring… Read more

Bean & Corn Enchiladas

The vegetables in the filling are really just a suggestion. Use whatever you and your family like. Add rice and red bell peppers, or sautéed broccoli and mushrooms. The possibilities are endless. We usually have this with baked tortilla chips… Read more

Pizzas How You Like ‘Em

This is a bit labor intensive, so I make a double-batch of this dough and put it in the freezer. This way, I always have it on hand and can make more when I have the time. You can make… Read more

Boulangere Potatoes

This recipe is a great alternative to scalloped potatoes, which are traditionally very high in fat. From Bravo! Health Promoting Meals from The TrueNorth Kitchen Instructions:  Preheat the oven to 350º F. Put the leek, onion, celery, shallots, and garlic in… Read more

Greek Stuffed Peppers

Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown rice and it makes such a beautiful addition to any meal. You can also freeze these by slicing… Read more

Fast Pizza

This recipe is one of 130 recipes that Mary McDougall contributed to the national bestselling book, The McDougall Program. The book, authored by Mary’s husband, Dr. John McDougall, is a low-fat, starch-based eating plan that facilitates weight loss and provides a broad-range of… Read more

Lentil Shepherd’s Pie with Rustic Parsnip Crust

My family eats mashed potatoes at every holiday meal, and as a kid I never liked them, except as a bowl for gravy, which I adored. Imagine my surprise when I learned that you could add other things to mashed… Read more

Polenta Pizza with Pesto, Caramelized Onions and Potatoes Super Bowl

Artisan pizza has become the rage in the United States and sometimes even boasts a whole-grain crust, but my guess is that high-fat pepperoni pizza is still number one in pizza sales, unfortunately. You can make this dish with a… Read more

Southwestern Mac and “Cheese” Super Bowl

Macaroni and “cheese” gets a kick with corn, peppers, black beans, and spices. From Forks Over Knives – The Cookbook Instructions: Preheat the oven to 350° F. Place the onion and red pepper in a large saucepan and sauté over… Read more