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

BBQ Beans & Greens

If you miss the tangy, sweet flavor of BBQ sauce, but not all the salt and sugar, you will love this recipe. It’s easy to make and uses pineapple as its secret ingredient. Instructions: Place the pitted and chopped dates… Read more

Mixed Winter Vegetables with Spicy Poppy Seed Sauce thanksgiving

This is a nourishing dish showcasing the rich taste of Indian curry—it’s perfect when paired with steamed rice. The word curry comes from the southern Indian word kari, which means “sauce”—and if you’re used to cooking with store-bought curry powder,… Read more

Autumn Wheat Berry Salad thanksgiving

Wheat berries are one of the heartiest grains, which gives them a long cooking time along with their exceptional health benefits. Use quinoa or millet for a gluten-free (and somewhat quicker-cooking) alternative. From Forks Over Knives ­— The Cookbook Instructions:  Bring… Read more

Fire Brigade Stuffing

My brother-in-law, Brian, makes this stuffing, which will make your palate swoon and your tummy sing. Here’s a fun twist to make your guests swoon as well: Cook, then serve this inside a pumpkin. Seriously! Find a cooking pumpkin that… Read more

Vegetable White Bean Hash

Making hash is a great way to use whatever vegetables you have left over from the night before. But in the case of this delicious recipe, it seems unfair to consider it just a dish of leftovers. From Forks Over… Read more

Ponzu Noodle Salad

Ponzu is a soy and citrus sauce popular in Japanese cooking. Use it to dress up simple vegetable and rice dishes, or use it as a sauce for stir-fries. Make this dish in the spring when snow peas and cilantro… Read more

Spring Rolls

Spring rolls are a popular appetizer in several Asian cuisines: Taiwanese, Chinese, Thai, Indonesian, and Vietnamese, just to name a few. The fillings often vary with the seasons, which is why you might see them referred to as both spring… Read more

White Bean Hummus with Fresh Thyme and Basil

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which together with the green flecks from the fresh herbs, make this hummus pretty to look at… and scrumptious… 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

Quinoa Corn and Avocado Salad Super Bowl

Quick cooking quinoa makes this a perfect summer salad when you don’t want to heat up the kitchen. It is also great for a last minute potluck, or when company comes over unexpectedly. Instructions: Combine everything in a large bowl… Read more

Pumpkincredible Hummus

A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin! This recipe is gluten-free and soy-free. Instructions: In a food processor add all ingredients except pumpkin seeds. Puree until very smooth. Taste, and if you’d like to… Read more

Rice Salad with Fennel, Orange and Chickpeas

The mild anise-like flavor of fennel is well balanced by the citrus in this hearty salad. From Forks Over Knives – The Cookbook Instructions:  Rinse the rice under cold water and drain. Add it to a pot with 3 cups… Read more

Kimchi Noodle Salad

Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage kimchi, and I recommend you do, too. Taste your kimchi first and use less of it if you… Read more

Mung Bean Sprouts

Instructions: Soak the mung beans in 1 cup filtered water overnight. Spread a clean, damp cloth in a large bowl. Drain the water from the beans and spread them on the cloth. Fold the corners of the cloth over the… Read more

Mashed Potatoes

Instructions: Place the potatoes in a large saucepan. Add vegetable broth to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium and cook, uncovered for 20 to 25 minutes, until the potatoes are… Read more