Monthly Archives: October 2013

Veggie and Hummus-Stuffed Baked Potatoes

I learned long ago that leftover potatoes come in handy if they’re ready to use all week long. One of my favorite ways to enjoy potatoes is scooped out, mashed, and stuffed right back into the shells. The skins become super crunchy on the outside, and the filling is pure creamy goodness on the inside. Using […]

Hummus, Avocado, and Baby Spinach Sandwich

One of my favorites sandwiches is this one, which essentially transforms a garden salad into sandwich filling. Despite its simplicity, this sandwich is really delicious, and the kind of lunch I look forward to all morning. Protein, healthy fats, good carbs, plenty of fiber, antioxidants…it’s all there. I use Ezekiel Breads and English Muffins for these […]

Quick and Easy Breakfasts for People on the Go

Living in today’s busy world finds most of us with limited time for many things — exercise, socialization, and perhaps most significantly, for meal preparation. The oft-quoted adage “breakfast is the most important meal of the day” is often quoted because it is true. Our first daily meal is vital for optimal mental and physical […]

Oldways Vegetarian & Vegan Diet Pyramid

Plant-based eating is picking up steam, whether people pack their plates with vegetables once a day, once a week, or all their lives.  As more people discover this traditional healthy way of eating, Oldways has created easy-to-use resources including a newly updated Vegetarian & Vegan Diet Pyramid, daily serving suggestions, practical cooking and lifestyle tips, […]

Pumpkin Cheesecake with a Hint of Chocolate

Here’s a vegan cheesecake-like version of pumpkin pie that offers a subtle chocolate twist with each bite. What a perfect way to finish a Thanksgiving dinner! Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin.

Big Quesadillas with Refried Beans, Spinach, and Avocado

A sweet and spicy pineapple salsa adds an intriguing flavor element to these easy vegan quesadillas featuring convenient baby greens, prepared refried beans, avocado, and tomato. If you’re short on time, skip the homemade salsa, and use a prepared pineapple or mango salsa instead. Either way, finish the meal with a simple salad. For heartier appetites, […]

Coconut Butternut Squash Soup with a Garnish of Greens

Once you’ve got the butternut squash baked, this autumnal soup comes together quickly. The mellow flavors of coconut milk, kale, and red onions synergies delectably with the squash, and look gorgeous together as well. It’s a fantastic first course for a Thanksgiving dinner, but it need not wait for a special occasion to enjoy it. […]

Open-Faced Avocado and Bean Sandwiches

Here’s a quick and easy sandwich idea that can save you in a pinch when you need a quick lunch or dinner. Mashed avocado is mixed with tomato and lemon or lime and topped with a sprinkling of your favorite bean. Keep more of the beans nearby for extra protein. Serve with sweet or regular […]