I created this super quick savory recipe during a stress induced skin flare up to build my immunity. I call it “Immune Defense” Shiitake onion miso soup.
Falafel made from scratch is super easy, just remember to soak the black-eyed peas in advance.
A vegan version of Aushak (or Ashak), an Afghan dish traditionally made of meaty tomato sauce over pasta dumplings.
This recipe was inspired by my friend Cyndi, who asked if I had any raspberry dressings she could try. In Alaska that should be like asking if you own a pair of Xtra Tuffs – in other words, answered with an immediate and emphatic “of course!”.
Creamy and cheesy, while light and filling, this recipe flavorful to the point of distraction. If you’re transitioning to a vegan diet and craving mac and cheese, give this recipe a try!
The edamame in this hummus gives it an extra special flavor.
These legume and grain-based burgers are a great healthy option for kids and families. Serve with a side of oil-free oven fries for a real treat!
During my transition to a plant-based diet, it was critical for me to have a “go-to” meal that I truly enjoyed, so I would not be tempted to go back to old favorite dishes that included animal ingredients. So, I created Smashed Olive Pasta!
A quick and easy meal with fresh greens. Perfect during the busy work week and tastes even better the next day for lunch!