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Vegan Noodles & Pasta RecipesSee articleChinese Noodles in Ginger Garlic Sauce
This quick and flavorful dish can be made quicker still by using frozen veggies in place of fresh. Instead of chow mein or lo mein noodles, which are traditionally made with processed wheat flour and egg, use whole wheat spaghetti or any other long whole grain noodles. From Forks Over Knives Family -
Vegan Dessert RecipesSee articlePumpkin Parfait with Cashew Vanilla Cream
This is one of the easiest Thanksgiving desserts that I have ever made. It blends the spices in the pumpkin with vanilla cream very well. I love that it tastes so delicious and yet doesn’t require any cooking except for toasting the pecans. Make and assemble it a day in advance, and it will be […] -
Vegan Snacks & Appetizer RecipesSee articleRaw Choco Bites With Oats and Carrots
These raw choco bites might look and taste decadent, but they're mainly made of banana, carrot, and oats. -
Vegan Dessert RecipesSee articleLunchbox Chocolate Chip Cookies
I call these “lunchbox” cookies because they hold up well to being knocked about a bit and because you’re definitely going to want one of these for an afternoon treat. Even though they are soft-baked, they are not cake-like at all (as lower-fat cookies tend to be). Almond butter is the perfect secret ingredient! It […] -
Vegan Soups & Stew RecipesSee articleTortilla Soup
Many traditional Mexican dishes are easy to adapt to a fully plant-based diet. This tortilla soup is a great example. Whenever I cook it, the whole house fills with a delightful aroma, a hint of the robust and delicious flavor that is on the way. -
Amazing Grains RecipesSee articleBurrito Bowl
This is our latest favorite meal, often enjoyed outside on our deck on a warm evening. I vary the beans, and also the veggies and salsa, so the meal is different every time I serve it. I serve this in 8-inch “pasta” bowls, so there is plenty of room for all of the ingredients, making […] -
Vegan Snacks & Appetizer RecipesSee articleSmoky Little Devils
These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part of a meal. Be sure the potatoes are tiny. And remember to hold back! Don’t eat them all before your guests arrive! From The Prevent and Reverse Heart Disease Cookbook -
Vegan Snacks & Appetizer RecipesSee articleWholesome Oat Snackles
These little snackles are great for packing in lunches, for snacking, or to curb midmorning cravings. It’s like having your oatmeal without the bowl! From Let Them Eat Vegan! -
Vegan Baked & Stuffed RecipesSee articleVegan Pizzas How You Like ‘Em
This is a bit labor intensive, so I make a double-batch of this dough and put it in the freezer. This way, I always have it on hand and can make more when I have the time. You can make this pizza dough any size and shape you want. My boys like to make their […] -
Vegan Baked & Stuffed RecipesSee articleFast 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 dramatic and lasting health benefits. From The McDougall Program -
Vegan Baked & Stuffed RecipesSee articleSouthwestern Vegan Mac and “Cheese”
Macaroni and “cheese” gets a kick with corn, peppers, black beans, and spices. From Forks Over Knives – The Cookbook
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HEALTHY EATING SHOULDN'T BE A HASSLE
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