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 Vegan 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…
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Plant-Based 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…
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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…
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