Mary McDougall, RN

The secret to a great pasta primavera is the right balance of vegetable flavors and textures, plus a killer sauce. This vegan pasta recipe fits the bill, with crisp-tender broccoli, sweet bell peppers, earthy mushrooms, and tangy tomatoes, all of which are topped with a creamy walnut-and-herb sauce that gets a spicy kick from sambal […]

No avocados? No problem. This FOK fan-favorite recipe is a tasty blend of frozen green peas and classic guacamole add-ins like fresh garlic, lime, cilantro, cumin, and hot sauce. The result is an ultra light and creamy dip that doubles as a delicious sandwich spread. From Forks Over Knives — The Plant-Based Way to Health

This vegan take on quesadillas is made with red sweet potatoes (aka garnet yams) and is perfect for a family meal. Serve these with salsa (and guacamole, if you wish) spooned over the top. You can eat them with a knife and fork or cut them into wedges that you pick up with your fingers […]

This recipe is one of 130 recipes that Mary McDougall contributed to the national bestselling book The McDougall Program. The book, authored by Mary’s husband, Dr. John McDougall, is a low-fat, starch-based eating plan that facilitates weight loss and provides a broad range of dramatic and lasting health benefits. From The McDougall Program

We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes. For a snack, try rolling up a warm corn tortilla and using it to scoop up some of this flavorful salsa. Find this recipe and more in the Forks Over Knives Recipe App.

Cooked polenta packaged in rolls makes an easy base for this and other dishes. Look for polenta that is fat-free and contains cornmeal, water, and few if any other ingredients other than herbs and spices. From The Starch Solution The Starch Solution, which includes more than 100 recipes, is based on Dr. John McDougall’s eating plan […]