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The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the sauce does not become thick enough. From Bravo! Health-Promoting Meals from The TruthNorth Kitchen Chef’s Notes: The yield for Bravo Tomato Sauce is double that of all the other sauces in this book because […]

Cannelloni are round pasta tubes. In this recipe, I substitute rolled eggplant for the pasta. Select eggplants that are heavy for their size. They should have shiny, firm skins without any soft or brown spots. From Bravo! Health-Promoting Meals from The TruthNorth Kitchen

This dish is much like ratatouille in appearance, but using chickpeas and an original spice combination. The flavors are complex and the preparation minimal! From Vive le Vegan! Chef’s Notes:  Use regular diced tomatoes, or Italian flavored or fire-roasted for a twist. Try making burritos with leftovers. Spoon the mixture onto whole-grain tortillas, roll up and […]

You might call this a “corny” chowder instead, because when I tell my two-year-old that I am making my “Heavenly and Heavily Herbaceous Cauliflower Crowded Chowder,” she cracks up. From Forks Over Knives – The Cookbook Find this recipe and more in the Forks Over Knives Recipe App.

I have always been an athlete. From a young age, my mother would place my two brothers and me in any sports activity that was available. I grew up playing baseball, football, basketball, soccer, and running track. In high school, I was recruited to play football as a linebacker and told to gain weight. During […]

Kimchi is a fermented condiment made from any number of vegetables. In this recipe, I like to use a very spicy cabbage kimchi, and I recommend you do, too. Taste your kimchi first and use less of it if you want a milder salad, and certainly feel free to add more if you want to […]

These biscotti just personify a crunchy holiday treat! Always have a plate of these citrus-scented cookies at the table for guests to nibble on. From Forks Over Knives ­— The Cookbook

Sometimes you just want mashed potatoes, and this basic vegan recipe makes them easy and healthy. Low-sodium vegetable broth adds flavor with no need to add fat-laden butter or milk. Three simple ingredients get you satisfying mashed potatoes in just 30 minutes.

I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling cooks quickly, is tart and just sweet enough. And the crust comes together before you can say “Happy Holidays.” If you prefer, you can use a tart apple in place of the pears. […]

Toasted pecans and currants are a nice change on this traditional holiday recipe, which is perfect for a vegan Thanksgiving feast. The earthy nuts and the tart fruit really brightens up the otherwise ordinary stuffing. Replace half of the whole grain bread with your favorite whole grain cornbread recipe, or add fresh chopped apples for […]

Cream sauces are used in many recipes from pastas to soups and stews, but most plant-based “cream” sauces, usually made from soy, leave something to be desired. This sauce, made from pureed cauliflower, is a great substitute for traditional cream versions, but it is also a delicious sauce—period. Use it wherever you want a creamy […]

Delicata squash, though considered a winter squash, has a lot more in common with summer varieties; it is quicker-cooking than most winter squash and the skin can be eaten when cooked. Serve with Cauliflower Bechamel. From Forks Over Knives—The Cookbook