Chunky 3-Bean Chili


Chunky 3-Bean Chili/

I like a chili that I can eat almost with a fork. This chili meets all my taste requirements: chunky, spicy, loads of veggies and super delicious. At first glance, it may look like a long list of ingredients, but you’ll soon see that you have most of them in your pantry, freezer or refrigerator. Make lots of it and freeze a batch for later enjoyment! Continue reading


Arugula, Kale & Fig Salad with Fig Balsamic

Arugula, Kale & Fig Salad/

Ooo, this is so simple, not sure it qualifies as a recipe. But it is so delicious, you have to try it. I love the combination of the slightly spicy arugula and bitter kale with the sweetness of figs and fig balsamic. Yummy! Quantities really depend on the number of persons eating. Make more than you think you need, because you will be looking for seconds. A good quality fig balsamic tops this off. (If you can’t find any, a high quality aged balsamic will do).

I am fortunate to have a specialty store in my area that sells aged balsamic and flavored vinegars. If you can’t find any locally, consider ordering on-line.  Enjoy! Continue reading

Un-Tuna Salad

Un-Tuna Salad/

This recipe includes everything that the non-plant-based version has to offer: pickles, onions, creaminess  and, yes, of course, deliciousness! Instead of a vegan mayonnaise, I made a “dressing” out of artichokes, mustard and lemon juice; which is a fantastic low-fat alternative. This may become a new salad favorite! Try it on whole grain bread, celery sticks or wrapped in a lettuce “bun”. Enjoy! Continue reading

BBQ Pulled Hearts of Palm

BBQ Pulled Hearts of Palm/

This recipe comes together very quickly. So, if you stock your pantry with a few cans of Hearts of Palm, lunch and/or dinner can be ready in 25 minutes. I can’t believe how delicious this tastes: smoky, spicy and soo yummy. After I took this photo, I sat right down and ate the whole burger. Just like that! For large appetites (like mine) this recipe just makes enough for two. Enjoy, over and over again! Continue reading

Creamy Mock Caesar Dressing

Chopped Salad with Mock Ceasar Dressing/


Makes approx. 1 1/3 cup

Prep Time: 10 minutes   need soaked chia seeds and cashews


½ Tbsp. chia seeds, soaked in ½ cup of hot water

¼ cup cashews, soaked

1 medjool date, pitted

1 Tbsp. nutritional yeast, large flakes

2 Tbsp. fresh lemon juice

1 large clove of garlic, minced (if you are using a high-speed blender, you can throw it in whole)

1 Tbsp. Dijon mustard

1 Tbsp.brown rice vinegar

1 tsp. nori flakes*

1 tsp. capers

Fresh pepper to taste

¼ cup water (or more, if needed)


  • Soak chia seeds in hot water, for about 30 minutes or until seeds have expanded
  • Soak cashews in hot water for about 30 minutes; drain off water when finished
  • Add chia seeds, cashews and remaining ingredients to a high-speed blender. Blend on high until dressing is smooth and creamy. This dressing will be quite thick. If you like a thinner consistency, you can add more water or a little bit of unsweetened plant milk. Let dressing rest in the refrigerator, to allow to cool and flavors to meld.


  • *To make nori flakes, cut up a sheet of nori and then add to a spice grinder. I use a small electric coffee grinder to do this. You will have more then you need for this recipe from one sheet. Store left over flakes in a tight container for your next batch of dressing. I grind mine to very fine flakes, almost powdery.

The recipe  for the dressing was inspired by