Families with children can find plant-based dieting a bit of a challenge from the beginning. It definitely takes a bit more work and planning but the outcome is healthier, for them, and for the planet.
These bars are loosely based on ones I came across on OneGreenPlanet. I wasn’t quite happy with how they turned out so I made some adjustments and came up with my own version.
They are also a great source of nutrients with protein powder, peanut butter, almonds, and seeds. I used sesame seeds and raw, sliced almonds but next time I may try some sunflower seeds and/or nuts to add more bang per bite. If you are allergic to nuts but chopped peanuts are o.k., substitute them for the almonds.
Italian Wedding Soup, or Chicken Soup with Escarole, is a staple for all holidays celebrated in an Italian household. Whether it is Christmas dinner or any day that ended in the letter “y”, chicken soup with escarole was practically always on the menu.
I have not had this traditional soup for 15+ years and I am happy to share with you, my vegan recipe. I decided to call it Chicken-less Soup for the Souls because of the chickens saved in making this variety.
There are numerous options to use in place of the chicken, including Edward & Sons Not-Chick’n Bouillon Cubes or Better Than Bouillon No Chicken Base. I also recommend the new Vegan Chicken-Less Seasoning Salt from Trader Joe’s. It is a delicious blend of sea salt, onion powder, Spices, Turmeric and Garlic Powder. I use it to season the tofu after frying it and before adding to the soup.
I have only a few regrets in my culinary career and one of them is that I did not discover spaghetti squash until later in life! You can do so much with it and the rich, buttery taste makes it a fantastic gluten-free substitute for traditional pasta.
One cup only contains 42 calories and just 0.5 grams of fat! It is also a rich source of fiber, vitamin C, manganese, and vitamin B6!
This recipe, once the spaghetti squash has baked in the over, comes together in less than a minute!