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Terri Edwards is a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine and a graduate of the CNS and eCornell Plant-Based Nutrition Certificate. Visit her popular website EatPlant-Based.com.

How to Cook With Tempeh

How to Cook With Tempeh

If you don’t like tofu and its soft or rubbery texture then try tempeh. Tempeh is firm and textured with a savory, nutty taste. Learn the best ways to cook tempeh with these tips.


Vegan Meatloaf

Vegan Meatloaf

This no-meat loaf is always my first go-to when visiting family or friends for dinner. It also makes a great main dish for a Thanksgiving menu.


Vegan Chili Cheese Fries

Vegan Chili Cheese Fries

Vegan Chili Cheese Fries are plant-based and amazing! Crispy oil-free fries, topped with layers of tangy spicy chili and creamy vegan cheese sauce. The ultimate heart-healthy comfort food!


How to Cook With Tofu

How to Cook With Tofu

Tofu is not scary! Many people just don’t know what to do with tofu. This cooking with tofu guide should make it less intimidating.


Plant-Based Tips for Cooking Without Oil

Plant-Based Tips for Cooking Without Oil

Trying to figure out how to cook oil-free? Cooking instructor Terri Edwards shares her tips and advice for how to sauté, bake, roast, and fry without oil.


Top 15 Spices for Plant-Based Cooking

Top 15 Spices for Plant-Based Cooking

Plant-based cooking instructor Terri Edwards shares her top 15 spices and flavorings that she uses on a regular basis to create amazingly flavorful and healthy dishes.


Creamy Thai Peanut Sauce

Creamy Thai Peanut Sauce

Use this sauce over noodles, for dipping with wraps and rolls, or as a salad dressing.


Zucchini Bread

Zucchini Bread

With freshly grated zucchini, applesauce, and allspice, this deliciously & easy recipe can be enjoyed for breakfast, snack, or even dessert.


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