Vegan Sweet Potato Latkes

At least once a year, always after the potato harvest came in, my father would make an enormous batch of potato latkes. It was a rare treat to have him cooking dinner in the kitchen, which was too bad since he really changed up the menu. Once the oil was hot, he kept making potato…

Apple Cider Crisp with a Twist

This fall favorite has a special twist that makes nut butter lovers rejoice! Because it’s made with oatmeal we usually make big fairly often and serve it not only for dessert but for breakfast. (And we don’t consider it King’s food!) Make it in an 8×8 square cake pan or a 9-inch pie pan. This…

Veggie Meatballs

We’re always looking for interesting food and these tasty veggie balls are all kinds of versatile. They can be served with dip as appetizers, used as a filling side to a light main dish like zoodles and marinara sauce and packed as a sandwich filling. The key is beginning with a flavorful blend. This one…

Maxxed Out Miso

If you’re like me, Lefty, most Asian soups seem like the warm-up to the rest of a meal. Although beautiful in their presentation, simple in their use of ingredients and flavorful in ways that delight the palate, they usually seem light on those toothsome vegetables that make it a satisfying meal. This soup is made…

Plant-Based Thanksgiving Feast? YES! [Free e-book]

Planning a plant-based feast has never been easier. We were so excited about this new download, we made it available early so you’d have plenty of time to test and taste these recipes before sharing them with friends and family. Of course, they might think you’ve flipped out entirely when you say no turkey on your…