by Rita Anthony | Mar 8, 2025 | Savory Saturday
Quinoa—pronounced keen-wah—is an ancient grain that has been fueling people for over 5,000 years! Originally cultivated by the Incas, this tiny seed packs a serious punch: it’s a complete protein, meaning it contains all nine essential amino acids. Did you know...
by Rita Anthony | Mar 1, 2025 | Entrees, Savory Saturday
Ingredients: 1 cup cooked lentils 1 cup finely chopped mushrooms ½ cup oats (blended into flour) 2 tbsp ground flaxseed + 5 tbsp water (flax egg) 2 cloves garlic, minced 1 tsp smoked paprika 1 tsp Italian seasoning Salt & pepper to taste Instructions: Preheat oven...
by Rita Anthony | Feb 22, 2025 | Entrees, Savory Saturday
Ingredients: 1 can young green jackfruit (rinsed, drained and shredded) 1/2 cup homemade or store-bought oil-free BBQ sauce 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1 tbsp apple cider vinegar Salt & pepper to taste Whole wheat tortillas or...
by Rita Anthony | Feb 8, 2025 | Savory Saturday
The Super Bowl is right around the corner and that means it’s time for game-day snacks! This Savory Saturday, let’s ditch the greasy chips and go for something just as crispy, savory and totally plant-based—Loaded Sweet Potato Nachos! Why You’ll Love Them:...
by Rita Anthony | Feb 1, 2025 | Savory Saturday
This Savory Saturday, let’s indulge in a bowl of Tomato Basil Bisque Soup—a creamy, comforting classic that’s completely plant-based and oil-free! Perfect for chilly days, this soup is packed with rich tomato flavor, fragrant basil and a velvety texture. With...
by Rita Anthony | Jan 25, 2025 | Salads, Savory Saturday
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),...
