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…

Thanksgiving in July

It’s summer in Maryland.  It’s hot.  It’s humid.  But by golly I’ve got to have some hearty plant-based Thanksgiving fare–and this stuffing is it!  Try this amazing recipe now and save it for the holidays.  You’ll impress family and friends at your holiday parties this year, since you will have practiced making this dish since…

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…

Millet with Kale & Savory Mushroom Gravy

With all the fresh summer salads and cooled grain dishes I’ve been having lately, I have begun to miss the hearty, hot, savory dishes of winter.  So I made one!  Our garden kale is doing well enough this year for 4 harvests so far.  I chose cremini mushrooms for their flavor and smallish size.  Try…

Tamales with Mole Sauce

Up for a delicious challenge?  Tamales are incredibly yummy, and totally plant-based.  The corn flour and bean filling is complemented perfectly by a rich mole sauce with the character of roasted poblano pepper.  The reward is great for preparing this dish–which is no easy task.  The preparation begins the night before with hojas de tamal…

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….

Saturday Night Pizza & Cake!

Pizza and cake???  Yes!  It’s getting close to our daughter’s first birthday.  We are having a small party of family and friends for her, and I wanted to test our her birthday cake recipe.  What a treat for a Saturday night.  Why not have a little family pizza party too?  The great thing about eating…

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…

Curried Kamut Salad

I love grain salads!  Even before our family began eating a whole foods plant-based diet, I always sought out chilled whole grain salads.  They are filling and flavorful, and often spiced with interesting and diverse seasoning.  Curried grain salad comes in at the top of my list since it has a hint of sweet from…

Summer Grilling

It’s summer and that means it’s time for shishkebabs!  No oil or processed foods are needed to make a delicious sweet and savory grilled kebab.  Substitute any of your favorite veggies.  Our local farmer’s market had some pattypan squash available.  They came out great on the grill! Shishkebabs Ingredients: 1 Large red bell pepper, coarsely…

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…

Baba Ghanoush Lettuce Wraps with Marinated Tomatoes & Toast

Before switching to a whole foods plant based diet, one vegetable was pretty much a mystery to me: eggplant.  It looks so purple, round, and friendly, but how to eat it?  I had experienced it only in cheesy, mushy eggplant parmesan. Now I love eggplant!  I use eggplant in veggie burgers and “meat”balls.  It has…