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…

5 Simple Steps to Plant-Based Eating [Article]

“I want to go plant-based but it sounds too hard.” This is something a lot of people have said to me in the last year. Truly I am not a purist. I eat cheese every now and again. But I’ve cut out meat entirely. A friend of mine recently visited our local zoo and began…

Cajun Veggie Bowl with Red Beans

Cooking time: 1 Day Somewhere in the world, folks are looking at Winter being nearly over and spring beginning, while we are looking at fall. In the Northern Hemisphere where we’re located, we’re getting into busier seasons, football games, trees aflame with vibrant colors, bonfires with friends and harvest celebrations. Crank up the Zydeco and…

Spicy Lentil Stew

In my very early 20’s I dated a wonderful Italian man my age. He was a funny, upbeat guy and we shared a common passion: food. His diminutive mother was an amazing cook, and always urging me to eat more. She often made a delicious lentil stew in the traditional European way (start with water,…

Stuffed Sweet Potatoes with Grilled Veggies

When my husband was diagnosed as diabetic, one of the first things to slide off the menu was white potatoes. He was a real fan of the baked variety, and I finally developed a pretty good alternative. Normally, it isn’t too cold where we live to grill outside in fall. But, if you’re like me,…

Aztec Chili

Quinoa, Chickpeas and carrot juice give this richly flavored soup its distinctive flavor. You can make this mild or scorching depending on the chilies you choose, and whether you seed them or not. I once worked in a little deli on the Columbus-Westerville border that served this. We didn’t make it onsite but that didn’t…