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 – a perfect weeknight go-to meal.
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 Dr. Fuhrman, drfurhman.com), and this is just what many of us need, myself included. These are wonderfully immune-supporting foods all in one delicious, comforting bowl of soup. It takes some effort to make – I like to make it on my day off and store … Read the rest
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 chopped pecans and sage send it over the top. It truly tastes like the holidays, and it has rapidly become a favorite dish in our house!
Serves 2
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 this recipe a try! It’s super quick to make, seasonal, beautiful, and so delicious. I double the recipe, so we have enough for leftovers. Happy autumn!
Ingredients:
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 tzatziki (see below) or tahini sauce. Enjoy, and feel free to thank Anthony and Cathy Masiello for creating this flavorful dish!!!
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 happen to have in the house. They’re always delicious and a favorite dinner of ours.
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 Martin Oswald, as prepared at a workshop with Dr. Furhman, and it won me over to the nutritarian/plant-based world after I tried it.
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:
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 your friends with healthy, delicious dish, try this recipe!
Serves 8
Ingredients:
1 medium onion, diced
2 tablespoons peeled, minced fresh ginger
2 cloves garlic, chopped
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon ground … Read the rest
