Chocolate Mousse
Chocolate Mousse 2 Ripe Avocado2 Ripe Banana 2 T cacao1 T maple syrup1 tsp vanilla extractPinch of saltSplashes of unsweetened plant milk if needed to blend Place all ingredients in a mini blender (Vitamix or ninja, but if using a larger blender scraping down...
Tomato Basil Bisque
Tomato Basil Bisque 1 large can diced tomatoes 28 oz1 large can tomato purée 28 oz1 onion chopped1 shallot diced6 cloves garlic minced1/4 cup nutritional yeast1/4 cup cashews (optional)1 T dried basil1 T oregano1 bunch fresh basilS/P to taste Dry sauté onion 2 min and...
The Healing Power of Ginger
Welcome to Wellness Wednesday, where we celebrate the small, plant-based changes that can make a big difference in your life! This week, let’s shine a light on ginger—a humble root with incredible health benefits. Why Ginger? Ginger has been used for centuries in...
Tofu Eggless Salad You’ll Crave
This Tasty Tuesday, I’m sharing a protein-packed dish that’s perfect for lunches, snacks or even as a light dinner—Tofu Eggless Salad! It’s creamy, satisfying and filled with flavors that mimic a classic egg salad—without the eggs. Whether you’re spreading it on...
Tofu Eggless Salad
Tofu Eggless Salad 1 16 oz. package extra firm tofu1-2 T Dijon or yellow mustard1 T white vinegar1/2 onion “grated” in your old cheese grater (this is KEY to flavor)1 stalk celery sliced thin1/4 tsp turmeric1/2 tsp granulated garlic2 T nutritional yeastBlack...
Power Up with Plant-Based Calcium
Welcome to another Monday’s Menopause! This week, let’s focus on bone health, a key concern for many women during menopause. As estrogen levels drop, bones can become more fragile, increasing the risk of osteoporosis. But don’t worry—plant-based foods are here to...
Spice Up Your Sunday with the Fresh Flavor of Fennel
Happy Seasonal Sunday, Plant Lovers! This week, we’re exploring Fennel—a unique vegetable that’s in season now and packed with fresh, licorice-like flavor that’s perfect for your plant-based meals. Whether you’re new to fennel or a long-time fan, it’s time to give...
Refreshing Roasted Beet & Orange Salad
Here’s how to make it: Roast the beet by wrapping it in parchment paper then wrapping it in foil and baking at 400°F (200°C) for about 45-60 minutes until tender. Let it cool before peeling and slicing into thin rounds. Peel and slice fresh oranges (or tangerines),...
Baked Apple Slices
Baked Apple Slices: Ingredients: 2 medium apples (any variety you love!) 1 tsp ground cinnamon A dash of nutmeg (optional for extra warmth) Instructions: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Thinly slice your apples, leaving...
Sunflowers Spreading Light and Nourishment
Bonjour! Dear Plant-Based Friends, This Thankful Thursday, I want to celebrate a plant that’s as uplifting as it is versatile: the sunflower! Known for its vibrant beauty and many uses, sunflowers remind us to stand tall, follow the light and thrive wherever we’re...
