Image

Breakfast

Italian Avocado Toast
8 months ago

Italian Avocado Toast

By  •  Recipes

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi eu sem ultrices, porttitor mi eu, euismod ante. Maecenas vitae velit dignissim velit rutrum gravida sit amet.
Read More

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

Game-Changing Energy Smoothies from Lunch Break Live

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi eu sem ultrices, porttitor mi eu, euismod ante. Maecenas vitae velit dignissim velit rutrum gravida sit amet.
Read More

Valentine’s Desserts from Lunch Break Live
8 months ago

Valentine’s Desserts from Lunch Break Live

By  •  Recipes

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!

Read More

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

Ginger Noodles from the 21-Day Vegan Kickstart

By  •  Recipes

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 …
Read More

Christmas Muesli
2 years ago

Christmas Muesli

By  •  Recipes

I find this dish to be comforting, even though it is not heated, because it combines beautiful seasonal colors and the creamy goodness of nut-milk to give you that same feeling of love you get from a bowl of cooked oatmeal.  Muesli is ideal for busy people because it can be made in five minutes.  We know that oats help us reduce cholesterol and that’s always important at this stage of life. The crunch nuts and creamy coconut milk will remind you that healthy food and comfort food can go hand in hand.  You can add type of dried or fresh fruit and nuts your heart desires. These are a few of my favorites because they make me think of the holidays. Sometimes I also top this with blackberries and pomegranate arils. Enjoy.

Read More

Spinach “Cheese”Toast
2 years ago

Spinach “Cheese”Toast

By  •  Recipes

Cheese – if there’s one thing that keeps people afraid of going vegan, this is it.  I’ve heard so many people say, “I can’t become vegan because I could never give up the cheese.”  It’s an understandable lament because cheese is so much a part of our childhood and our comfort food dishes.  But vegans and wanna-be vegans alike can rejoice. There are several cheese on the market that taste like the real thing.   One of the most amazing cheese substitutes is from a company called Miyoko’s Creamery.  My biggest issue with this product is that I want to eat the entire box in one setting.  In this recipe, I use their double cream chive product, made from cashews.  The creaminess and flavor will astound you. You can literally eat it right out of the package and be satisfied, but you will, as I was, be tempted to use it in recipes.  This is my first recipe using the product and the results are so delicious.  While I do make my own vegan cheese, let’s face it, it takes time which many of us don’t have.  The other big benefit to vegan cheese is that it has no cholesterol.  If you’re over 40, you want to keep that number below 200.  Miyoko’s Creamy is helping us to eat delicious food while being healthy at the same time.  If your store doesn’t carry the brand, you can order online.  I have a feeling, however, that this product is going to be in mainstream supermarkets very soon.  And while you’re using this great spread, make sure you use a quality bread.  Another favorite brand is Genesis 1:29 bread,  boasting 16 grains and seeds from 13 lands.  Your mouth is going to be very happy.

 spinach Read More

Chestnut Bruschetta
2 years ago

Chestnut Bruschetta

By  •  Recipes

Chestnut Bruschetta

Chestnuts and bruschetta are a rare combination.  Bruschetta (pronounced “brusketta”) is an Italian appetizer usually served with tomato, garlic and basil on toasted bread, but I say, why not have it for breakfast? It is, after all, just a fancy way of making toast, right?   In this recipe, I use creamy avocado, rich, roasted chestnuts and a bright pomegranate aril topping.  The combination is fabulous. The fruit adds sweetness and crunch to the creamy avocado and chestnuts.  The toast is substantial enough to hold up to all of these flavors.

Read More

Apple Oat Bread, Cinnamon Glaze
2 years ago

Apple Oat Bread, Cinnamon Glaze

By  •  Recipes

The bread is dense and moist but not super sweet, which I like for a morning meal (although this makes a great mid-day snack as well). The cinnamon glaze sounds and tastes decadent, but it’s made from coconut yogurt.   I top it with chopped pecans for a little crunch to wake you up!  The result is a satisfying yet healthy breakfast option.

Read More

Pumpkin Fennel Muffins
2 years ago

Pumpkin Fennel Muffins

By  •  Recipes

Sweet or savory?  It’s your call. These pumpkin fennel muffins put you in the driver’s seat – you can swing either way depending on how you serve them. Try them with maple syrup to bring out the sweetness of the pumpkin, or use a pat of Earth Balance vegan spread to bring out the black-licorice taste of the fennel.  Or, if you’re feeling undecided like me, use both.  You just can’t make a bad call on this one. Do serve them warm to up the yumminess factor. These are super moist and keep well in the fridge for up to a week, if they last that long.   Decisions, decisions.

Read More

Pear Terrine
2 years ago

Pear Terrine

By  •  Recipes

My studies were in raw vegan cuisine so no baking was allowed. The philosophy behind raw cuisine is that heat can destroy important enzymes and nutrients in the food.  Foods are either served raw or warmed, not to exceed 115 degrees Fahrenheit.  I used the pecans & apricots to make a raw “pie crust” which provides a rich contrast to the texture of the pears.

Read More