Tofu Spinach Lasagna
This lasagna is easy and is kid approved! Last week we hosted two boys ages 10 and 12 at our house for four nights. I made them this lasagna one night and they both loved it, they even went back for seconds. They were both very surprised when I told them there was no cheese in the lasagna. The tofu ricotta is creamy and flavorful and adding the…
Tags: Main Course, Recipes
Holiday Pate Stuffed Portobello Mushrooms
A few years ago I attended a cooking class in Boulder Colorado taught by Mark Reinfeld. I had one of Mark’s cook books and loved it so I was really looking forward to the class. The two day class did not disappointed. Mark is a wonderful teacher and I left with some great recipes and techniques and was even more inspired to explore plant-based cooking.…
Tags: Main Course, Recipes
Avocado Pesto Pasta
Another slam dunk recipe by Chloe Coscarelli. Everyone raves about this recipe. This is creamy, flavorful, and super easy to make. If you don’t do oil, you can add a bit of water instead. This is sooo good!! Avocado Pesto Pasta Serves 6 What You Need: 1 pound dried linguini 1 bunch basil leaves (about 2½ ounces) ½ cup pine nuts 2 ripe avocados,…
Tags: Main Course, Recipes
Squash Macaroni
I was just talking to a friend about macaroni and cheese and how good it is and how we could live on it if it weren’t for the fact that it is loaded with saturated fat, cholesterol and loads of calories. Luckily, there are some really tasty plant based options that are so good you don’t miss the cheese and Squash Macaroni is one of my favorites. You…
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Pacific Rim Soba Noodles
I was so inspired by Dr. Caldwell Esselstyn and Ann Esselstyn’s presentation at Aspen Valley Hospital a few weeks ago that I went out and bought “The Prevent and Reverse Heart Disease Cookbook.” This cookbook is fantastic. If you saw Dr. Esslestyn’s talk, or if you are familiar with his research on reversing heart disease, you know that Ann’s recipes…
Tags: Main Course, Recipes
Tofu Scramble- Basic
When I first started transitioning to a plant based diet 7 years ago, a tofu scramble was one of my first “staple” dishes. I liked it, and still do, because it is easy and you can incorporate whatever vegetables you have in your refrigerator, and it appropriate for breakfast, lunch or dinner. It is nice with a side of greens or roll it into a wrap.…
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Spicy Sweet Potato, Onion, Pepper, & Italian “Sausage” Hash
Makes enough for 8-10 Ingredients 2 large sweet onions, chopped 2 red bell peppers, seeded & chopped 3 pounds of mixed sweet potatoes baked in skin until just tender, cooled, peeled, then diced. 3-4 thawed Field Roast Italian Sausages, casings, removed, & diced OR other veg sausage 1/2 tsp cayenne, or to taste (be careful, if you’re “heat shy”) Salt…
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Creamed Mushrooms on Toast
By: Mark Bittman Ingredients 2 tablespoons olive oil 1 1/2 pounds fresh mushrooms, stemmed, if necessary, and sliced 1 teaspoon salt, plus more to taste Black pepper to taste 2 cups cooked or canned white beans, drained 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme or rosemary, or 1 teaspoon dried Whole-grain toast, for serving 1/4…
Tags: Main Course, Recipes