Ann Oliverio

Laura’s Date-Nut Truffles

Laura's Date Nut Truffles

If you’re in need of a fuss-free, healthy dessert that will impress guests, look no further. Laura Theodore, the “Jazzy Vegetarian,” created this simple yet decadent-tasting treat for just such an occasion. This treat is gluten-free, oil-free, quick, and easy. Contributed by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books.

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Zucchini, Apricot, & Almond Salad

Zucchini Apricot Salad

Inspiration can come from anywhere at any time. One evening I was watching Anthony Bourdain’s show, Parts Unknown, and he was highlighting the foods of Israel and Palestine. At one meal, he was served a raw zucchini salad with apricots. I have no idea what the other ingredients were in this dish, but I had a bunch of fresh apricots that needed eating. Roasting the apricots brings out their flavor and sweetness. A tangy apricot dressing over strips of zucchini sounded like a quick and delicious summer meal. Contributed by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books. more→

Roasted Garlic and Fresh Herb Cream Cheez

Vegan Herbed Garlic Cheez by Ann Oliverio

Diana, blogger at Veggie Next Door, and one of my recipe testers, warns that this might not be the best snack for a party setting since one is guaranteed to have garlic-breath, but I couldn’t resist trying to make a favorite pre-vegan appetizer of mine — Boursin® cheese. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books. more→

Baked Almond Butter and Apricot Oatmeal

Baked Almond Butter & Apricot Oatmeal by Ann Oliverio

This easy and warming oatmeal, richly flavored with almond butter, apricots, and ginger, is not only gluten-free, but oil-free as well. The origins of this recipe come from my month-long peanut butter and jelly blog posts in honor of Vegan Month of Food — a yearly blogging event where vegans from all over the world commit to sharing at least 20 vegan-centric recipes, articles, information, and commentary during the month of September. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books.

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Cherry-Pomegranate Refrigerator Jam

Chia Cherry Pomegranate Jam

This flavorful combination of cherries and pomegranate juice is cleverly thickened into spreadable jam by using chia seeds. There’s nothing like spreading a little fiber, vitamins C, K, and B, calcium, melatonin, calcium, and potassium on your morning toast! Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books. more→

No-Bake Breakfast Cookies

Vegan No Bake Breakfast Cookies by Ann Oliverio

These oat-based unbaked cookies are great for breakfast on the go, a mid-afternoon treat, or a post-workout snack. They’ve got a lot going for them — nut butter, seeds, and dried fruits. They’re gluten-free (if using GF oats) and oil-free as well. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books. more→

Raw / Not Raw Vegetable Barley Bowl

Raw / Not Raw Vegetable Barley Bowl by Ann Oliverio

Weekends are my days for loosening up on what I eat. So on Saturday and Sundays after lunch I enjoy dessert and a big soy latte and a little something sweet post-dinner. By Sunday evening I usually feel ready to get back into full-on healthy mode and a simple “bowl” filled with good grains and lots of vegetables makes me feel slightly virtuous and ready for the week ahead. Recipe and photo by Ann Oliverio of An Unrefined Vegan, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books. more→

Butter Lettuce Wedges with Sunflower Seed Dressing, Pears, & Tempeh Bacon

Butter lettuce wedge salad with pears and tempeh bacon

This take on a classic salad reminds me of many family dinners eaten out at The Brown Derby: a big, crunchy wedge of lettuce topped with a creamy dressing and sprinkled with salty bacon. My version subs tempeh for bacon and adds a little sweetness with fresh pears. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books. more→

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