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
Green Tea Nice Cream I have a giant smoothie most days for lunch and yesterday I was playing around with some blackberry nice cream (frozen bananas, blackberries and vanilla powder) and today I decided that I would depart from my usual smoothie and make a green tea nice cream, incorporating frozen spinach, a good matcha … More Green Tea Nice Cream
Carrot Cake Cookies This recipe was originally from the Fat, Sick and Nearly Dead Facebook page. See original recipe linked from there https://www.acouplecooks.com/carrot-cake-breakfast-cookies/. I’m always on the lookout for vegan options and I’m a fan of using grated carrots in recipes for sweetness and moisture so I decided to give this a go, and I … More Carrot Cake Cookies
I’ll admit it, I rarely use a recipe, even when baking – I know, a big NO NO. Baking is supposed to be a bit of a science, very precise with measurements exacting formulas, but hey, there is nothing wrong with winging it once in a while and occasionally, like these muffins you get a … More Dried Fruit and Carrot Mini Muffins
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)
Fall is in the air and one of the cool season vegetables is ready to shine on your dinner table. Brussels sprouts are a healthy, low-fat vegetable, as part of the cruciferous family they are loaded with nutrients and compounds that are beneficial to you, including properties that help fight cancer. Link here to World’s … More Roasted Brussels Sprouts
