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Recipes

Delicious meals you can make in a cinch.

Italian Avocado Toast
7 months ago

Italian Avocado Toast

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Game-Changing Energy Smoothies from Lunch Break Live
7 months ago

Game-Changing Energy Smoothies from Lunch Break Live

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Valentine’s Desserts from Lunch Break Live
7 months ago

Valentine’s Desserts from Lunch Break Live

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Sandra Sellani co-author of The 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) has two sweet desserts just in time for Valentine's Day today at 1230 PST/330 EST.

Posted by Jane Velez-Mitchell on Sunday, February 12, 2017

We had some audio issues at the beginning of this live presentation – sorry for the inconvenience! That’s live programming for you!

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Pear Terrine Video
8 months ago

Pear Terrine Video

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This is one of my favorite desserts and there is no cooking required!

Beefy Cabbage Soup Video
8 months ago

Beefy Cabbage Soup Video

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It was so much fun making my beefy cabbage soup on Lunch Break Live.  This is one of my favorite recipes and uses Gardein Beefless Tips.

Ginger Noodles from the 21-Day Vegan Kickstart
8 months ago

Ginger Noodles from the 21-Day Vegan Kickstart

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Today I was on Lunch Break Live demonstrating three vegan meals featured by Physicians Committed for Responsible Medicine.  This recipe was from Day 8 of the 21-Day Vegan kickstart, which …
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Almond Milk
2 years ago

Almond Milk

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But like any other packaged food product, there are often additives and preservatives.  And when a product only requires two ingredients to make, you’ve got to wonder, “why don’t I just make it myself?” Well, you can.  The recipe is easy enough – it does require, however, something called a nut milk bag. This is a mesh bag that allows you to strain the almonds from the milk.  You could probably use a fine strainer as well, but I have found the milk bag works best.  Once you get the basic recipe down, you can experiment by adding a touch of extract such as vanilla or hazelnut.  This recipe is a must-have if you want to save money and get a healthier-than-store-bought product in your fridge. Bottoms up!

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Ranch Dressing
2 years ago

Ranch Dressing

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This is a simple vegan ranch that tastes like the real thing and has about half the fat – five grams for a serving size of 2 T.  Many creamy vegan dressings and sauces start with a nut base and this one is no exception. By using cashews, we can get a creamy texture without the dairy. This tastes great on salads or just for dipping.  Make sure you use raw cashews only – not roasted. Soak them for a minimum of four hours, or overnight. Once you try this, you’ll never need to buy bottled dressing again.  It also forms the basis for all sorts of creative dressings and sauces – add dill, rosemary, thyme, cilantro or anything you desire.  Enjoy!

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Chard Pizza with Pine Nuts
2 years ago

Chard Pizza with Pine Nuts

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If you’ve never had this amazing green, it’s heartier than spinach and a less bitter than kale.  It holds up beautifully on top of a pizza crust and takes the guilt out of pizza by adding lots of greenery.  You can even use a gluten-free crust if you prefer.  It’s also a great way to use up left over pasta sauce. This recipe only calls for 2/3 of a cup.  I love using premade pizza shells that can be heated to perfection in ten minutes. Don’t be limited by these ingredients – add any additional toppings you like. I consider this pizza, perfect as is, but you can also use it as a starting point for your own creative ideas.  Let us know what you think.

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Lentil Couscous Salad
2 years ago

Lentil Couscous Salad

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The burst of orange essence from the orange zest gives it a light citrusy flavor that keeps it from feeling heavy.  You can serve this as a side dish or as a full meal.  Either way, it’s an easy way to add a variety of colors, crunches and flavors along with healthful fiber.

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