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Vicki Brett-Gach is an author and a graduate of the CNS and eCornell Plant-Based Nutrition Certificate. Vicki is also a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. Connect with Ann Arbor Vegan Kitchen on Facebook or visit her website at Ann Arbor Vegan Kitchen.

Roasted Carrots, Potatoes and Onions
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
Curried Rice

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


Stuffed Baked Potatoes
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.


Perfect Lentil Soup With Mashed Potatoes
Perfect Lentil Soup With Mashed Potatoes

This soup is rich and flavorful and hits the spot on a chilly night. It’s heavenly served with little scoops of leftover or freshly-made mashed potatoes in the bowls. This recipe is flexible and forgiving. Try adding chickpeas or steamed cooked greens for variety. Whether prepared all day in the slow cooker, or on the stove on a weekend afternoon, Perfect Lentil Soup with Mashed Potatoes takes comfort food to a whole new level.


Curried Red Lentil Soup
Curried Red Lentil Soup

This wonderful soup in all its comforting glory is one of my all-time favorites. So very good on a cold night with a warm loaf of crusty bread, this soup works its magic in just about an hour, and it’s really good enough for company. Make it a day or two ahead of time if you like; it just seems to get better with time. Plus, it freezes well too.


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