Finally! I vegan cheese sauce that I actually love. This stuff is great for dipping, poured over pasta, or a broccoli topped baked potato, makes a fantastic nacho cheese sauce for vegan nachos, freezes well, and is so easy to make. And it’s only like 111 calories in a 1/2 cup serving. Winner winner, cheese sauce … More Easy Vegan Cheesy Sauce
One of the foods I do miss from time to time since going whole food plant-based is eggs. It’s hard to find a substitute that has egg flavor, that is, until you find a little item called Himalayan Black Sulfur Salt. Smells just like deviled eggs and tastes rich, savory and eggie. I’m sure there … More Garbanzo Bean Egg Salad – WFPB
When I first made this recipe, I was working off another blogger’s post (see original post for credits). And it was good, but I did notice some areas of improvement that I thought would raise this to the next level. First, I added twice the amount of mushrooms which helps keep moisture into the mixture. … More Cauliflower Taco Filling WFPB Version 2
I can’t think of many people who don’t like pasta, and on a whole food, plant-based diet you can enjoy lots of pasta! Whole grain, whole wheat, pastas made from beans, rice and vegetable mixes, there are lots to experiment with. So, for this recipe, I got my inspiration from a vegan restaurant in Hollywood … More Spinach Lasagna – WFPB
It seems like there is no end to the versatile nature of cauliflower. As a kid the only way cauliflower showed up on our plates was boiled and doused with butter – not very appealing. But oh, cauliflower, what a long way you’ve come! Mashed, pizza crusts, cauliflower steaks, buffalo wings, roasted, curried, and casseroled … More Cauliflower Taco Filling
Risotto was a little tear in my eye when I changed my diet to whole food, plant-based. I do love a bowl of silky risotto that is so comforting, simple, yet seems so fancy. But every version in my past called for oil, butter and cheese…so no, no and no on a Whole Food, Plant-Based … More Kale Risotto – InstaPot WFPB
Beans, beans, beans! On our Whole Food Plant-Based diet we eat a lot of them! They are nutritious, low in fat, high in fiber, full of protein and are economical to boot. For well under $2.00 a pound you can stock up on dry beans in the bulk section or buy them by the bag. … More 15 Beans and Greens Soup
I love the way InstaPot can cook pasta with all the fixin’s in one pot. Easy cleanup and less clutter in my kitchen. The pressure cooker option also infuses the sauce into the pasta adding a depth of flavor that is quite pleasurable. This recipe was inspired by my “what to do with that … More Mushroom and Collard Greens Penne
I love falafel…and…hummus, pita, tabouli, pickled turnips, eggplant, pretty much all the plant-based flavors of the middle East are a winner for me. But, after trying several falafel recipes, I had yet to find one that satisfied my taste buds as much as this one. First of all, it’s made with dried chickpeas, I’ve never gotten … More Falafel – Homemade and Air Fried
Hi Valencia Cooking Club Members and follows. Here is a fabulous, easy recipe for you to try from one of my favorite vegan bloggers — OHSHEGLOWS . This soup is super easy, healthy, gorgeous and best of all — it tastes great! Most of my diet is plant-based. My body likes it better, the scale likes it … More Chunky Beet Soup (OHSHEGLOWS)
