Vegan Italian Lentil Soup

Many years ago I created this lentil soup recipe. Unlike most other dried beans, lentils do not need to be soaked before cooking. After 20 minutes, they are thoroughly cooked, not mushy, and perfectly soft. At $1.00-$1.50 a pound, they are a fantastic source of protein, folate, copper, and fiber. This soup has been a … Read more

Walnut Lime Chickpea Spread

Before I became vegan, one of my favorite treats was braunschweiger. Yep, that decadent liver sausage spread over rye bread and liberally daubed with mustard made lunch my favorite time of the day. A few years (and a few lengthy research books) later, I discovered that my mealtime treat was full of fat and cholesterol … Read more

Grain Loaf

Sometimes you just want a good, old-fashioned Sunday dinner, but you need it to be healthy for your heart. A few years ago, I really wanted to serve something which resembled traditional meatloaf. My son, Daniel, and I were working hard to cut our grocery costs and use only ingredients that we had in the house.  … Read more

Easy, Spicy Blender Barbecue Sauce (Vegan)

Homemade barbecue sauce is so incredibly easy to make. You control the ingredients, salt content, and the added oils and preservatives. Not only that, it freezes beautifully, making it easy to thaw and use in a matter of minutes. It’s the perfect condiment for topping sandwiches, baked potatoes, rice, pasta, or bread. This sauce is … Read more

Chocolate Coffee No-Bake Dessert Bars (Vegan)

If you want a quick, easy dessert that reminds you of no-bake cookies, then this updated, grown-up version is for you. This recipe goes together in less than 30 minutes. After cooling, they are easy to cut into small, bite-sized nuggets of unbelievable goodness. It was a blustery, winter, Saturday evening when I decided that … Read more

Easy, 20-Minute Vegan Creole Green Beans

As a child, I begged my mother to make classic Creole green beans, flavored with ham or bacon. I would eat them by the bowlful. Many years later, as a vegan, I wanted to recreate that flavor without any added fat, salt, and cholesterol. Grabbing my faithful black cast iron skillet, the two junior sous … Read more

Lemony Sugar Snap Peas Over Rice (Vegan/No Oil)

This recipe was designed by my son, Daniel and inspired by a comment left by Marybeth over at Making Cents of It All.She mentioned that she loves sugar snap peas sauteed with garlic and olive oil. That got our creative juices flowing. Daniel and I made some alterations and threw it all over brown rice, creating … Read more

Easy, No-Oil, Radish Leaf Pesto

I was inspired to create this recipe by a fellow CSA member. Jane posted that she made pesto from radish leaves. I loved the idea, but wanted a no cheese version. So, I tweaked it, removing the cheese and the oil from the original recipe and adding a little date syrup for a hint of … Read more