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Heather McDougall

Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter.

All Contributions from Heather McDougall (13)

Quick and Easy Noodle Soup

This luscious vegan noodle soup tastes like comfort in a bowl—and an awful lot like chicken noodle soup! The chicken-soup flavor comes…

Vegan Noodle Soup see article

8-Ingredient Slow Cooker Chili

Back in the day, if you wanted to make chili, you needed to plan on some serious time in a hot kitchen…

slow cooker chili see article

Banana Pancakes

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.

see article

Heather’s Garlic Mashed Potatoes and Creamy Golden Gravy

This creamy, golden vegan gravy recipe takes just minutes to put together. Sometimes my boys eat just a bowl of mashed potatoes…

see article

Spinach Lasagna

My mom has been making a version of this lasagna for years. It is now a favorite of my boys. I serve…

vegan spinach lasagna recipe from Forks Over Knives. Yum! see article

Burrito Bowl

This is our latest favorite meal, often enjoyed outside on our deck on a warm evening. I vary the beans, and also…

This is our latest favorite meal, enjoyed outside on our deck on a warm evening. Eaten warm or cold, this simple burrito bowl is a tasty, satisfying treat! see article

Lentil Vegetable Soup

This lentil vegetable soup is a favorite of my boys and so easy to make. I think one of the reasons they…

A quick and easy lentil vegetable soup recipe that wows kids and adults alike. see article

Mexican Rice Soup

Since this is such a thick soup, I like to have this rolled up in a tortilla for leftovers the next day….

see article

Roasted Tomato and Cannellini Bean Pasta

This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this…

This bean pasta recipe is so easy to put together. I serve this with sautéed kale. I like this dish with a lot of garlic, but adjust it as you wish. see article

White Bean and Vegetable Soup

This is another great meal because if I don’t have one ingredient, I know there’s an easy substitute in my fridge. This…

see article

Master the art of plant-based cooking.

The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.

Join the Course
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