Vicki Brett-Gach

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.

Chocolate Sweet Potato Brownies

This frosted brownies recipe has an incredible fudge-like texture, with a delectable frosting, and yet it’s not overly sweet. Amazingly enough, it’s also gluten-free and oil-free.

Easy Buddha Bowl

Start by placing a bed of fresh colorful salad greens, like red romaine, baby spinach, baby kale, or radicchio, at the bottom of the bowl. Over that, add as many raw and/or steamed vegetables as you like. A variety of textures and flavors (crunchy, crisp, soft, bitter, etc.) makes every bite more interesting.

Baked Steel Cut Oatmeal

After one hour in the oven, the oats turn completely purple from the cherries and blueberries and every serving is nice and sweet, without any added sugar. After the pan cools, you can cut the oats into squares.

Roasted Carrots, Potatoes and Onions

Roasting root vegetables is a classic food preparation method, and usually involves oil. However, avoiding oil has significant advantages, so I just substitute water , but you can also use veggie broth, beer or wine .

Curried Rice

Who needs takeout when you can quickly combine rice and vegetables for a delicious curry meal.

Stuffed Baked Potatoes

Stuffed potatoes usually rely on butter, sour cream, bacon or cheese. Without the saturated fats, these are simple, satisfying, and completely delicious.