This is one of my takes on tuna salad (and my personal favorite). I love cooking with fresh herbs. Garbanzo beans make a great substitute for tuna in many recipes. They are full of fiber and clean plant protein. Be sure to mash the beans just half way, so the salad will still have some…
posts
Eggless Tofu Salad Sandwich
I never liked egg salad. I thought it smelled farty and that mayonnaise was gross. Of course, that’s when I was a little kid and I was the pickiest eater in the world. Now, I love Eggless Tofu Salad. (I probably still wouldn’t like egg salad if I still ate eggs.) This recipe is creamy…
Dreamy Oil-free Vegan Mayo
This vegan mayo is better than conventional mayo. Every time I make it, I’m surprised at how good it is! Use it anywhere you’d use conventional mayo. Nutrition Facts: Conventional mayo is an emulsion made of egg yolks and oil. Eggs are the number one source of cholesterol in the western diet. A meta-analysis in…
Wonderful Fat-Free Black Bean Brownies with Fresh Strawberry Sauce
These brownies are rich, moist and chewy. They are also completely vegan and virtually fat-free! They are quite possibly the world’s healthiest, yet still scrumptious brownie! The black beans provide binding and substance (sort of like egg and flour), while providing protein and fiber. I created them when I first taught at Dr. McDougall’s Health…
Secret Peanut Butter Cookies
These kid-favorites taste traditional, but the secret is that they are missing the eggs and butter of conventional cookies, in favor of chickpeas and egg replacer made from tapioca, a plant root. The result? Deliciously satisfying, lightly sweet, soft and chewy, purely plant-based cookies with zero cholesterol, less fat and lots more fiber. These PB…
Chocolate Candy Balls (Forbidden Chocolate Truffles)
I am honored and delighted that one of my recipes has just received Dr. Michael Greger, M.D.’s stamp of approval! This is part of a project at www.nutritionfacts.org. Dr. Greger has very strict guidelines with regard to recipe ingredients. Recipes must be made entirely from whole, unprocessed plant foods and must be free of oil, sugar…
Healing Red Lentil Soup with Turmeric & Ginger
This rustic golden-hued lentil soup is packed with flavor and nutrients. Red lentils actually turn a beautiful shade of gold when they cook. Beans, greens and spices are the healthiest foods on the planet and they are all here in one simple bowl of soup. I love this lentil soup as a simple supper with…
Sweet & Creamy Strawberry Chia Yogurt Parfaits
This beautiful, decadent and easy to make dessert is a real showstopper. It’s a simple blend of antioxidant-rich strawberries, probiotic-rich soy yogurt and omega-3 rich chia seeds, making it the perfect treat for both your brain and your body. Note: Unsweetened organic soy yogurt can sometimes be difficult to find, so I often make my…
Tomato Vodka Veggie Pasta
I used to make tomato vodka pasta before I became vegan. The old version contained heavy cream and was one of our family favorites. You can buy jars of tomato vodka sauce at the store. It’s not very healthful. This version is low-fat, with a little boost of protein coming from the addition of pureed…
Cheesy Sprinkles
Cheesy Sprinkles are a delicious substitute for Parmesan cheese in any recipe or simply for sprinkling on top of spaghetti or salads. Store in a jar in the fridge for up to 6 months (if they last that long!). I have been making them for years. We love them so much I always make a…