vegan

4-Ingredient Protein Pancakes – Vegan & Gluten-Free

December 16, 2018 By Patrick McGilvray

Marinated Tempeh & Eggplant Stir-Fry

January 27, 2012 By Patrick McGilvray

I’ve been making this lasagne for years, but when I went to make it the other night I realized we were out of frozen chopped spinach. We did have a full bag of frozen chopped kale on hand, so I used that instead. This small change made this dish outstanding! The combination of the earthy…

Tabbouleh

If I had to pick just one regional food to eat for the rest of my life, it would be Mediterranean. I just love all of the naturally vegan options! Creamy hummus, fresh-baked pita, bitter olives, rich felafel, spicy lentils, and one of my favorites – tabbouleh. I love this light and refreshing tabbouleh all…

Fall Pear & Apple Crisp

Fall fruits are always amazing, and this dessert brings the best of the fall fruits together in such a beautiful way. I prefer sweet apples over tart, and the Fuji has long been my favorite. I eat Fuji apples every day when they are in season, so I thought I’d try them baked in a…

White Bean & Corn Chili

Beans are an incredibly rich source of protein, iron, carbohydrates, and dietary fiber; they are a staple in a plant-based diet. Swiss chard is one of the earth’s healthiest foods, high in vitamins A, K, and C, and rich in minerals, iron, dietary fiber, and protein. The addition of Swiss chard to this chili makes…

Mardi Gras Gumbo

Cajun food has always appealed to me; partly because of the uniqueness of the flavors and the general spiciness of the dishes, but also because of the mystique of the area. There’s an enchanting aura about that southern Louisiana bayou – spicy creoles and Zydeco music, hearty gumbos and voodoo all mix together in a…

vegan

4-Ingredient Protein Pancakes – Vegan & Gluten-Free

Heirloom Tomato & Pesto Pizza

Plant-Based Protein Blend

Why Vegan?

Marinated Tempeh & Eggplant Stir-Fry

Mango Kale Protein Smoothie

Forks Over Knives