Pea Guacamole

This tastes so much like the real thing that most people won’t be able to guess what it is made from. From Forks Over Knives — The Plant-Based Way to Health Instructions:  1. Blend the peas, garlic, lime juice, and… Read more

Yamadillas

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 and dip into the salsa and/or… Read more

Fast Pizza

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… Read more

Mango Salsa

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… Read more

Polenta with Black Beans and Mango Salsa recipes

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 Instructions:… Read more