Plant Based Pantry Staples

There are a few items in my pantry that I use so frequently that when I see them at the grocery store I usually clear out the whole shelf.  If they’re not available at the store, I buy them by the case online.  Here are some of those basic pantry staples (and how to use…

Where Will I Get My Protein?

This was my first question when I started a whole food vegan diet (a la Forks Over Knives), and it continues to be one of the first questions I am asked by people who are curious about beginning this way of eating.  Why is this question so common?  For me the connection was as simple…

Whole Foods, Plant-Based Camping: Round 2

Last year we went camping in Delaware for 2 nights.  We liked it so much that we went back for 3 nights this summer.  It was wonderful!  Our plant-based menu was different this year, since we learned what does and does not work well when going vegan camping (vegamping?).  Last year’s menu was primarily stews,…

How to Toast Nuts

Toasting nuts is easy!  Spread them out on a baking sheet in a single layer.  Bake at 350F for 10 or 11 minutes.  Don’t be late on the timer–nuts will burn very quickly if not pulled out in time. Why toast your own nuts?  Sometimes raw, unroasted almonds are a little cheaper than their roasted…

Quick Breakfast

Did you ever have leftover pizza for breakfast?  It’s the best! We made this pizza last night.  The crust is 100% whole wheat, topped with home made pizza sauce, black olives, broccoli, and crumbled tofu.  With the last bit of tofu I made a quick curried breakfast scramble with spinach.  We had some cooked pearl…

What’s In My Fridge?

What’s in my plant-strong fridge right now? Let’s see, we have veggie burgers for lunches, some leftover beet, bean, & orange salad, carrot sticks, some cooked navy beans, soy milk, fresh pineapple, kale for smoothies, plant-strong BBQ sauce and roasted red pepper dip made with great northern white beans.