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Judy Micklewright

In 2002, Judy Micklewright set out on a path of discovery into plant-based living and found vigor in her mind, body, and soul. Now a mother, Judy continues to dedicate herself to unearthing tasty, plant-based good-for-you cuisine.

All Contributions from Judy Micklewright (3)

Creamy Sweet Potato and Vegetable Stew

Editor’s note: Responding to reader feedback, in February 2018, FOK revised the procedure for this recipe to simplify the cooking process. This…

Creamy Sweet Potato Stew see article

Shepherd’s Pie

The most popular version of this dish is made with minced meat, as well as a large quantity of dairy. The Shepherdess’s…

see article

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…

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.

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