This is a whole food plant based no oil or fat recipe for beans, either as a soup if you add more liquid or as a creamy/chunky side dish.. I use an instant pot for convenience but you certainly could use a slow cooker or a stove top method.
Delicious plant-based stuffed peppers, prepared on the May 2021 episode of Tuesdays with Thomas.
A traditional Persian dish, commonly made with Pomegranate Molasses and chicken, duck or other meat. I’ve adapted this to use balsamic vinegars and cauliflower instead of meat.
delicious plant-based baked treats, great as scones or oat bars depending on the cut of the dough.
This Citrus Salad is not only amazing in flavor, but super versatile. For example I had this for breakfast, and it hit all the right spots to start my day. I don’t have macros on this because it’s an add as you please dish…and add I did! This would make a great side to any nice grilled protein, or easy to super size and bring it to a large gathering. Anyway you decide to incorporate this into your life, there are no mistakes!
This salad is delicious as well as beautifully colorful and pleasing to the eye. All of the ingredients are a delicate symphony of buried treasures as you discover each flavor on your eating journey. You’ll find the sharpness of the onions and shallots in combination with the pop of sweet strawberries and tartness of the grapefruit balsamic curiously delightful. The seeds provide extraordinary nutrition as well as added texture, reminiscent of a sandy beach.
A delicious banana oat recipe by Karen Marcroft
Recipe By: Ruthie Sater, Featured on Tuesdays With Thomas 3/2/21 Ingredients: Two Red Bell Peppers 1 cup finely chopped celery 1/4 cup Finely chopped red onion (optional: add more to taste) 1/4 cup finely chopped green onion, just the green parts (optional: add more to taste) 1 cup chopped red apple (about 1 large one), soaked …
Garden Dill-icious Chickpea Crunch Stuffed Bell Pepper Read More »
This is a super versatile and delicious quick recipe. You can mix it with rice for a delicious bean and rice salad, serve it over baked
potatoes, wrap it up in collard greens or eat it as is.
