This easy to prepare recipe is from Cathy Fisher, StraightUpFood.com, a plant-based cooking instructor who teaches at True North Health Center and the McDougall Program in Santa Rosa, California.  This recipe can be eaten alone as a stew, over some brown jasmine or basmati rice, or ladled into steamed corn tortillas with rice for an even heartier meal. Ingredients, Serves 4 (makes [...]

This zesty crème from Dr. Neal Barnard’s Program for Reversing Diabetes is perfect as a guilt-free dessert. It can be served as a pudding or a topping on fruit, cake, or pie. Ingredients, Makes 1 cup (4 servings) 1 12.3-ounce package reduced-fat, extra-firm silken tofu, crumbled 1/3 cup Grade A (light) maple syrup or agave nectar 3 tablespoons fresh lemon [...]

Navy beans, like all dried beans, are a healthy component of a whole-food, plant-based diet. You can make this dish more brothy or creamy, depending upon your preference. This recipe is from Christine Waltermyer who is the co-owner of The Natural Kitchen Cooking School, an all-vegan cooking school, and author of The Natural Vegan Kitchen. Christine has developed recipes for [...]

Veronica Grace, LowFatVeganChef.com,  is passionate about teaching people how to make delicious oil-free vegan recipes from scratch. “Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown rice and it makes such a beautiful addition to any meal. You can also freeze these by slicing the peppers in [...]

This recipe from http://herbivoracious.com/ provides easy, weeknight-accessible goodness. Serve this with Coconut Rice and a salad with a nice lime-based dressing and you are eating well tonight. The idea here is maximum flavor, provided by substantial quantities of lemongrass, ginger and garlic. Ingredients, Serves 4 1 lb. extra-firm tofu, patted dry and cut into 1/2″ cubes 1 lb. green beans, [...]

Easy as 1-2-3, this creamy, sweet and cool snack or dessert from Whole Foods Market proves that added sugar and oil are not always necessary to satisfy your cravings. Keep some peeled bananas in your freezer so they’ll be ready when you are. Ingredients, Serves 2 2 ripe bananas, sliced and frozen 1 cup unsweetened soymilk 2 tablespoons smooth peanut [...]

This savory recipe is from Forks Over Knives – The Cookbook. Made with Couscous, this dish would be more of a traditional North African dish, but brown rice makes it gluten-free and basmati rice makes it even more delicious. Ingredients, serves 4 3 cups Vegetable Stock 1-1/2 cups brown basmati rice 1 large cinnamon stick 2 whole cloves 2 cardamom [...]

By Cathy Fisher, StraightUpFood.com Trumpet mushrooms, when cooked, have a texture similar to raw fish, which makes them perfect for sushi rolls. The filling options are endless, and while making them takes a little preparation, they are well worth it, as an alternative to rice and steamed veggies, or as an impressive potluck or party contribution. Ingredients, Makes 4 large [...]

Spring has arrived and asparagus is back in season! This recipe from PCRM.org and Amy Joy Lanou, Ph.D. features a unique way to enjoy asparagus with a sweet and tangy sauce. Ingredients, Makes 4 servings 1 cup frozen raspberries Juice of 1/2 orange, or one teaspoon frozen orange juice concentrate 1 pound fresh asparagus 1 teaspoon orange zest (optional) Preparation [...]

Ingredients, Serves 2 as a main dish or 4 as a side 1/2 cup cooked brown rice (short grain, long grain or basmati) 1 cup cooked black beans 2 zucchini, diced 6 scallions, chopped 2 cloves garlic, minced 1 tbsp chopped fresh oregano 2 tbsp Bragg’s apple cider vinegar Juice of 1 lime 1/4 tsp sea salt 1/2 tsp freshly [...]