vegetarian
FALL HARVEST PASTA

FALL HARVEST PASTA

FALL HARVEST PASTA ​It's been a month of embracing all things plant-based in our household! Once the butternut squash rolls in fresh from the farm, I'm fully embracing the arrival of fall :). I've kept this recipe simple for those busy weeknights, with some quick...

THAI FRYIN’ TOFU NOODLES

THAI FRYIN’ TOFU NOODLES

THAI FRYIN’ TOFU NOODLES Tofu is an excellent addition to your plate, whether you are a regular meat eater or not. Tofu contains 10 grams of protein in a 3/4-cup serving, which makes it an awesome plant protein source. Tofu provides you with a boatload of nutrition...

THAI CURRY SQUASH SOUP

THAI CURRY SQUASH SOUP

THAI CURRY SQUASH SOUP Everyone I speak with lately is busy making soup. Rightfully so with the chilly temps, as well as the delicious flavors a fresh soup can bring to any meal (or be the meal). I lightened this original recipe by cutting out the butter and oil,...

LENTIL STUFFED CABBAGE ROLLS

LENTIL STUFFED CABBAGE ROLLS

LENTIL STUFFED CABBAGE ROLLS As the war in Ukraine weighs heavily on each and every one of us, I wanted to share a traditional dish. This is a vegan dish (and could be a Passover-safe dish, if you eat rice or skip the rice). #prayforukraine 🇺🇦 6 cups water8 cabbage...

SUMMER MÉ·NAGE À TROIS

SUMMER MÉ·NAGE À TROIS

SUMMER MÉ·NAGE À TROIS ​Tomatoes, peaches and corn — the sweetness of summer — all mixed together in one dish. This dish could be served as a side salad, a main dish with some grilled seafood on top, or as an appetizer as a salsa-type dip. No matter how you serve it,...

ROASTED BEET BURGER

ROASTED BEET BURGER

ROASTED BEET BURGER I saw a picture of a roasted beet toast that looked so delicious, I had to create my own. I decided to make the beet into a roasted beet “burger,” but you could also shred the beet for something fun and messier to eat :). 1 large beet (peeled and...

LOADED VEGETABLE SOUP

LOADED VEGETABLE SOUP

LOADED VEGETABLE SOUP Introducing my signature soup, born from the wisdom of my early dietitian mentors and nurtured through years of culinary exploration. This hearty recipe has transformed over time, with ingredients refined and enhanced, now featuring beans for...

Braised Greens and Beans

Braised Greens and Beans

BRAISED GREENS AND BEANS All this talk about vibrant greens for iron, vitamin C, calcium and so on, it is hard not to desire to make them every day. This dish is combination of some of my favorites (and hopefully yours as well;), spinach and kale. Throwing in the...

MEDITERRANEAN LENTIL BOWL

MEDITERRANEAN LENTIL BOWL

MEDITERRANEAN LENTIL BOWL Ironically, it was not all that long ago that eating vegetarian was viewed as a risky behavior. Today we are well aware of how plant-based foods are healing agents. Whether you douse this salad with extra vinegar or greens, it is filled with...

GINGERED EDAMAME

GINGERED EDAMAME

GINGERED EDAMAME Edamame are quite the star of the legume family. When you consider just a half-cup serving contains 11 grams of protein, 9 grams of fiber, 2 1/2 grams of heart-healthy fats, along with vitamins c, a, iron and calcium, you wonder, should I be eating...

CAYENNE CUCUMBER RAITA

CAYENNE CUCUMBER RAITA

CAYENNE CUCUMBER RAITA There are never too many veggies on the table. Cucumber has that refreshing crunch to it, making it a great side dish, or even the last course of the meal. 4-5 cucumbers2 cup Greek yogurt (nonfat)1 teaspoon cayenne pepper1 Tablespoon fresh dill...

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