These are recipes I have tried and enjoyed, and I am sharing with you. They are plant-based and made without any animal products (all vegan). I also cook with minimal salt, oil, or sugar to maximize nutrient density, and follow a gluten-free diet, so these recipes can be made to be gluten-free as well (for those of you who need to be). I hope you find these dishes to be tasty, simple to follow, and health-promoting. Please make your own adaptations as necessary, and have fun!
Three-Bean Sweet-and-Spicy High-Cruciferous Chili
This is a comfort dish on a cold day – warms the soul! By adding all the cruciferous veggies, it maintains healing-food status. The sweet potato and corn add the sweetness, and we love to add lots of spice. It stores well and makes for delicious leftovers. Our chili is quick, simple, and hearty – … Continue reading “Three-Bean Sweet-and-Spicy High-Cruciferous Chili”
Dr Furhman’s Famous Anti-Cancer Soup
This soup was Troy and I’s introduction into Nutritarian plant-based eating back in 2011, and we couldn’t believe how good it is! It has a depth of flavor from the fresh juices and multitude of vegetables, and it’s creamy, rich, and hearty. It’s purposely designed to be foods to support the immune system (GBOMBS, from … Continue reading “Dr Furhman’s Famous Anti-Cancer Soup”
Holiday Squash with Pecan and Sage
This recipe was introduced to me for the holidays from my friend, Chef Martin Oswald at Pyramid Bistro in Aspen, Colorado (www.pyramidbistro.com). I was instantly in love! True to form for Chef Martin’s food, it has a rich depth of flavor – the apricots add a wonderful sweet-tartness, the veggies play well together, and the … Continue reading “Holiday Squash with Pecan and Sage”
Pumpkin Curry Soup
Serves 4 Prep time 10 minutes Cook time 30 minutes Adapted from DrFuhrman.com In my mind, Fall is synonymous with pumpkins and squashes. I love these colorful, creamy soups, and adding some curry really spices it up. It’s good without it, but if you like a little kick, give … Continue reading “Pumpkin Curry Soup”
Fabulous Baked Falafel
We’re obsessed with this recipe in our house! Falafels have long been a favorite food of ours, and this baked version does not disappoint! Made with fresh herbs and lots of spices, it’s rich in flavor and high in nutrient-content. They’re great on salads, in pitas, and just as they are. We love them with … Continue reading “Fabulous Baked Falafel”
Bean and Sweet Potato Burgers
These are simple to make and my favorite veggie burger so far (I am always searching for new ones!) They have a sweetness from the sweet potato, with plenty of spice and freshness from the herbs. They truly pack a flavorful punch. I bake the sweet potato ahead of time, and use whatever beans I … Continue reading “Bean and Sweet Potato Burgers”
Cinnamon Apple Squash Breakfast Soup
This hearty soup makes a delicious breakfast food with the sweetness of the squash, apples, and cinnamon. I usually double it, so I have plenty in the freezer at all times, and I pull it out for a satisfying and scrumptious breakfast. It’s great any time of the day, too! This recipe is from Chef … Continue reading “Cinnamon Apple Squash Breakfast Soup”
Lentil Dahl Soup
Prep time 10 minutes; cook time 35 minutes This recipe is from my friend and health warrior Anthony Masiello, at Veggiesfordinner.com. We made this recipe for a recipe swap, and we couldn’t get enough of it. It’s hearty, flavorful, and simple to make. It’s quite a satisfying and delicious meal! Ingredients: 1 onion chopped 2 … Continue reading “Lentil Dahl Soup”
Middle Eastern Chickpea Stew
This recipe is from my friend, Chef Martin Oswald, who is a master at creating flavorful plant-based dishes, and it does not disappoint! It’s packed with nutrient-rich foods, has a great depth of flavor, and is simple to prepare – about an hour for the whole thing to be done. If you want to impress … Continue reading “Middle Eastern Chickpea Stew”