Black-Eyed Peas

This recipe will convince you that healthy does taste better! Instructions: Soak the black-eyed peas in double the water for 12-24 hours. Drain and rinse the beans. Bring the beans to a boil in 3 cups of water. Immediately add… Read more

Curried French Lentils

This is one of my favorite go-to meals. It’s easy to prepare, all in one pot, and is very flavorful and satisfying. It can be eaten alone as a stew, over some brown jasmine rice, or ladled into steamed corn… Read more

Black Bean Soup with Sweet Potatoes

This soup has an irresistible quality; the flavors are deep and earthy with some sweetness from the potatoes. Don’t let the number of ingredients intimidate you – they build layers of flavor, but this soup is not at all difficult… Read more

Navy Bean Soup

Navy beans, like all dried beans, are a healthy component of a whole-food, plant-based diet. You can make this dish more brothy or creamy, depending upon your preference. Instructions: In a large soup pot, layer the bay leaf, celery, onion… Read more

Autumn Minestrone

Nothing says comfort food like a hearty bowl of soup. Curling up on the couch with a great book or movie and a steaming bowl of this twist on minestrone is heaven on any night of the week. Full of… Read more

Irish White Bean and Cabbage Stew

I created this recipe from basic ingredients (cabbage, potatoes, carrots) and seasonings (parsley, thyme, rosemary) that can be found in the simple, hearty dishes of Irish home cooking. With barley and white beans, too, it’s a healthy, filling meal all… Read more

Italian White Bean, Kale and Potato Stew

An easy, warm stew full of flavor is just what I crave when I get home from work on a cold, snowy night. This recipe keeps well, so it’s great to pack for healthy lunches or to enjoy as left-overs… Read more

Aloo Mattar

Aloo Mattar is a very common dish in India. Many households have their own original recipe. This is my mother’s recipe, which is my favorite! Enjoy! Instructions:  In a pan dry roast the mustard seeds, cardamom, cloves, cinnamon stick, stirring… Read more

Three Bean Chili for a Crowd Super Bowl

Chili is an all American classic with Latin American roots. Every household has its own favorite recipe, and each thinks theirs is the best. While we are not here to argue, we’d like to throw this recipe in for a… Read more

Sweet Potato Chili with Kale

There is no dish that can’t be improved by the addition of kale! Instructions:  In large pot, sauté onion and bell pepper in half of the orange juice for 8-10 minutes until onion is soft and translucent. Add all remaining… Read more

Cassoulet

Cassoulet is a French comfort food —a rich, slow-cooked white bean stew originating from the south of France. I first came across cassoulet at the grocery store in St. Maarten (it was sitting among the canned beans), but it wasn’t… Read more

Hearty Vegetable Stew

A classic vegan slow cooker stew filled with delicious root vegetables such as yams, potatoes, turnips and carrots is just what you need on those cold, snowy days! This recipe makes great leftovers for a healthy lunch and is perfect for… Read more

Lotsa Vegetable Chowder

You might call this a “corny” chowder instead, because when I tell my two-year-old that I am making my “Heavenly and Heavily Herbaceous Cauliflower Crowded Chowder,” she cracks up. We always have a large quantity of broccoli and cauliflower stalks… Read more

Cuban Black Bean Soup

Cuban black bean soup was something I always longed for and missed, until I found a vegetarian version in an old issue of Eating Well. I’ve since adapted that recipe to be vegan and more reminiscent of the soup I… Read more

Chestnut Soup

A few years ago my friend Elizabeth served this soup for Christmas dinner, and she made it vegan for me. I thought I had died and gone to soup heaven! It was creamy without any dairy, and full of flavor without a… Read more

Butternut Soup

This easy and delicious three ingredient soup will have you licking the pot clean! From The Happy Herbivore Instructions: Slice butternut in half. Place cut-side-down on a cookie sheet and bake at 350ºF for 20 to 45 minutes, until the squash… Read more