Monthly Archives: June 2017
Chewy Lemon-Oatmeal Cookies – Plant-Based Vegan Recipe
The trick to keeping these chewy, flavorful cookies moist is the low-and-slow baking—45 minutes at 275°F—which allows them to bake through without drying out. From The Forks Over Knives Plan Instructions: Preheat the oven to 275°F. Line 2 baking sheets… Read more
Source: Chewy Lemon-Oatmeal Cookies – Plant-Based Vegan Recipe
Pumpkin Cranberry Cookies – Plant-Based Vegan Recipe
These cookies are a crowd pleaser at a party or an afternoon snack for the kids after game snack, so bake a double batch. These freeze well; reheat by baking at 350°F for 20 minutes. For very crispy cookies, bake… Read more
Source: Pumpkin Cranberry Cookies – Plant-Based Vegan Recipe
Navy Bean Hummus and Mixed Vegetable Pita Pockets – Plant-Based Vegan Recipe
Creamy, garlicky navy bean hummus and crunchy fresh vegetables are tucked into hearty whole-wheat pitas in a perfect marriage of textures, colors, and flavors. From The Forks Over Knives Plan Instructions 1. To prepare the hummus, place the soaked navy… Read more
Source: Navy Bean Hummus and Mixed Vegetable Pita Pockets – Plant-Based Vegan Recipe
Southwestern Potato Bowl – Plant-Based Vegan Recipe
What is more filling than potatoes? And what packs more Southwestern flavor than Ro-Tel Diced Tomatoes and Green Chilies? Nothing and no one. So, giddyup! After gobbling up these flavor-loaded taters, you’ll feel like riding in a rodeo! (Editor’s Note:… Read more
Fiesta Quinoa Salad – Plant-Based Vegan Recipe
Now that summer has arrived my favorite quick-cooking grain to eat is quinoa. We use seasonal summer produce to make this salad nutrient-packed! This Mexican-inspired quinoa dish uses both regular and red quinoa for added texture and beauty. If you… Read more
My Mama’s Potato Salad – Plant-Based Vegan Recipe
When I was a kid, I would only eat my mother’s and my grandmother’s potato salad – and I refused to eat potato salad from the grocery store. Find out why!
Lemon Paprika Tofu Steaks [Vegan, Gluten-Free]
These delectable tofu steaks are bursting with flavor, simple to prepare, and make the perfect addition to almost any dish you care to serve them with. The tofu is marinated in a simple mint, lemon, and black salt dressing and then fried to perfection in a cast iron skillet to give the steaks a crispy outside while the inside remains tender.
Easy Turmeric Eggplant Curry – Plant-Based Vegan Recipe
Eggplants shine like the superstars they are in this really simple dish. Great for those new to curries, this foolproof recipe couldn’t be easier.
Source: Easy Turmeric Eggplant Curry – Plant-Based Vegan Recipe
How I Got Rid of Extra Weight, Prediabetes, Depression, and Inspired My Patients To Do the Same
I adopted the diet, and my prediabetes, acid reflux, chronic constipation, hypothyroidism, and depression, and 25 pounds disappeared.
Source: How I Got Rid of Extra Weight, Prediabetes, Depression, and Inspired My Patients To Do the Same
Vegan Coyote 