Whole Grain Kamut Salad with Sweet Lemon Vinaigrette

Whole grain salads make me feel like a champion!  Sometimes I crave a big bowl of whole wheat pasta marinara, but sometimes I just want the whole wheat grain itself.  There’s something about it…the springy texture of whole grain Kamut, the sweetness of fresh fruit and carrots, and the lovely tang of a home made…

Grilled Portobello Mushroom Tacos with Salsa Verde

Since the weather turned cold here in Maryland we haven’t grilled outside much, and boy do I miss it!  I convinced my husband to grill up these marinated portobello mushrooms (since they only take about 4 minutes per side).  He agreed that it was well worth enduring the brief cold for that familiar grilled flavor!…

Asian Slaw

There is a lot of peeling and chopping to be done for this dish, but the fresh flavors are so worth it. The recipe makes a big batch, perfect for taking to a potluck or sharing with family (or having lots of leftovers). Unlike the usual coleslaw recipe, this version has plenty of starchy corn…

Nacho “Cheese” Salad

Whose cheese is it?  Nacho cheese!  Get it?  😉 This yummy black bean salad is topped with a cashew-based “cheese” sauce.  It is creamy.  It is decadent.  It is nut-based, and it is fatty!  Nuts are on the list of plant-based foods that are relatively high in total fat and saturated fat.  Even though nuts…

Chickpea Salad Sandwich

If you’ve been craving a cool chicken salad sandwich, try this outstanding chickpea salad as a healthy substitute!  Chicken on its own isn’t very flavorful–that (among other reasons not to eat chicken) is why we don’t eat it boiled plain or steamed.  This salad has all of the wonderful flavor and crunch of a deli chicken salad…

Ultimate Lentil Burgers

It’s all in the name for these burgers-this is the “ultimate” lentil burger recipe!  The burgers met with vigorous approval from family, including a formerly carnivorous man.  Every once in a while my husband craves the texture and heartiness of a meat-like meal.  These burgers do the trick!  I recommend spreading avocado on your toasted…

Penne Pasta with Arugula Pesto and White Beans

Traditional pesto is made with basil and parmesan cheese.  The cheese is not part of a plant-based diet (did you know that parmesan cheese is one of the most acidic foods?), and my garden basil plants are not up yet.  Fortunately for me and my family our local farm has arugula harvested in abundance this…

Soba Noodle Soup

Soba noodles are a traditional Japanese noodle with an interesting history.  The area of Edo (now modern Tokyo) during the Tokugawa period of 1603-1867 was inhabited by the wealthy class who preferred to eat white rice over less refined whole grain rice.  The result was an increase in the disease beri beri caused by a…

Coconut Curried Chickpeas with Choi Sum

On the way home from the record store today I thought: what are we having for dinner?  My mental inventory of the kitchen was blank.  Since I have a one year old baby, I really, really did not want to stop at the store on the way home (she was asleep)!  So we bravely ventured…

Mix & Match your Greens, Beans and Grains

This salad, oh man, I can’t even!  It’s so delicious and simple.  Combine equal parts chopped greens, cooked beans, and cooked whole grains.  This salad uses organic kale from our local farm CSA, South American red beans, and brown rice.  Add some cherry tomatoes and avocado, and dress with the zest and juice of 2…

Black Eyed Peas & Spinach Salad

Beans, greens, and grain salads are my new favorite dish.  These ingredients make me feel great, energetic, full, and light.  Beans are well known to be rich in plant protein, spinach is a powerhouse of iron, calcium, and phytochemicals, and whole grain brown rice provides complex carbohydrates to fuel the body.  The vitamin C present…

Black Bean, Arugula, and Brown Rice Salad

I’m thinking of changing my name to either “Beans McGrain” or “Greens McBean,” since my favorite things are beans, greens, and grains!  This salad has all three.  Our farm CSA pickup this week included a huge bag of arugula.  I was thrilled since I now had all the ingredients to make this great grain salad….

RAW Zucchini and Carrot Salad

I’ve been looking at some “raw food” vegan cook books lately.  Raw food vegans differ from whole food vegans (a whole foods, plant-based diet) in a few ways, the main one being that raw food vegans don’t cook their food.  They may use techniques such as fermentation and dehydration, but they don’t apply heat above…

Rachel Ray Recipe Re-Do

I saw these two “healthy” recipes in the latest Rachel Ray magazine.  Sad to say, Rachel and her team are promoting the Standard American Diet (S.A.D.)!  The magazine features advertisements from USDA-managed industry marketing groups such as the National Egg Board, Beef Producers of America, and the National Dairy Council.  From these advertisements I learned…

Hummus

Hummus is enjoying it’s day in the sun!  It’s now a popular snack and fresh versions are available at your local grocery store and small snack size packs are even found at gas stations complete with pretzels.  But these versions are typically loaded with oil!  Did you know that olive oil is 100% pure fat…

Spinach Farfalle Salad

This dish is a family favorite.  We adapted it to a whole foods plant-based diet by using 100% whole wheat pasta and leaving out the usual olive oil and feta cheese.  Be sure to use olives packed in water, not oil. Ingredients: Box whole wheat bow-tie pasta, cooked according to package directions 2 Pounds fresh…

Soba Noodles in Kombu Broth

This recipe from the “Forks Over Knives Cookbook” is outstanding.  If you want a big bowl of hot vegetables with filling buckwheat soba noodles just like sensei used to make, this is the dinner for you! The key to this flavorful dish is the somewhat hard to find kombu.  It is dried seaweed that can…

Quinoa Cucumber Salad

I’m not usually wild about cucumbers, but this recipe is full of complimentary flavors and I loved the combination!  This dish can stand alone as lunch or be served as a side.  The weather is warming up, so if I get invited to any springtime picnics I think I’ll choose to bring this cool salad!…

Carnival Salad with Black Beans & Jicama

Here’s a colorful bean salad that’s perfect to make in a large batch and have for lunches all week.  It’s a slightly different take on my usual Black Bean Mango salad.  I saw a jicama in the store and grabbed it.  Jicama is like a radish, it’s crunchy, but without the intense radish flavor.  Instead…

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.

Orange, Bean, & Beet Salad

This dish is based on the recipe from the “Forks Over Knives Cookbook.”  I love hearty salads because they are so versatile.  We eat them for lunch or dinner, and the leftovers make for great healthy snacking.  I never feel guilty for eating between meals since we started eating only whole, plant-based foods.  The beets…

Mean Green Smoothie

My husband and I were seriously considering getting a juicer for a while.  The idea is that we would get nutrients from plants more quickly and easily because they are concentrated down in juice form.  There are some very nice juicers out there, and we still consider it from time to time.  But since discovering…

Hearty Potato & Asparagus Salad

This potato salad really hit the spot for our weekday lunch.  If you are going to a picnic where you would usually bring a traditional potato salad with mayonnaise, try this version instead.  It’s meat, dairy, sugar, salt, and oil free, not to mention made with 100% whole, plant-based foods. Serves 2 Ingredients: 1 Pound…

What’s For Dinner? Kimchi Noodle Salad

I love how the cool cucumber in this recipe contrasts with the spicy and tangy kimchi.  Kimchi is a sort of Asian cabbage slaw that is available in the produce section of most grocery stores.  Be sure to check the ingredients list because some brands of kimchi contain shellfish, sugar, added sodium, and other stuff…

Your New Favorite Lunch: Kale Salad

This is the easiest and best lunch ever!  Before switching to a whole foods, plant-based diet I used to think kale was a very bitter, gross-tasting vegetable.  In fact my family used it as food for our pet rabbit!  We would buy one of those big bags of chopped green kale and that would be…