Are you purchasing costly oat flour when you already have old-fashioned rolled oats at home?

I love to explore flavors from around the world. Pack your bags, we’re heading to Chile.

First of all, if you’re trying to lose weight, discard all the nonsense you’ve heard about dieting over the years and start with a clean slate.

This is my absolute favorite baked bean recipe that I’ve been making for over 30 years.

Tofu. There’s firm, extra firm, soft, silken - there’s a vast variety, but what’s the difference between them and how do you use tofu in cooking?

There’s a lot of buzz these days around the term whole food plant-based, so what exactly is it? To be honest, it means different things to different people depending on where you’re at in the continuum of a whole food plant-based lifestyle.

This well known recipe from North Africa, is a slow-cooked aromatic stew, traditionally prepared in a tagine but can easily be prepared in any heavy duty 2 quart Dutch oven. Inspired by slow simmering, the Moroccan tagine vessel promotes natural steam circulation inside its cone-shaped lid to keep your vegetables perfectly tender and exceptionally flavorful.

This hearty Black Bean Chili is not only easy to make, it’s chock full of vegetables with just the right amount of seasoning, making it the best meatless chili ever!

This is a super simple and delicious meatless Italian meatball that pairs nicely with any pasta entree or stuffed into a whole grain Italian loaf. It’s easily customizable and comes together quickly for a busy weeknight meal.

This dish has several layers of flavor; earthy mushrooms, pearl onions for a sweet note, and artichoke hearts, carrots, and celery bringing additional flavor and texture.

The curry flavor paired with root vegetables is the ultimate fall comfort dish. This is delicious served as is in a bowl or over baked spaghetti squash strands.

Have you ever eaten food in another country while thinking you wish you could achieve the same flavor when you return home? Well here it is, the authentic flavor of fajitas from the Baja region of Mexico.

This super easy plant-based cream cheese is a heavenly spread of creamy goodness that tastes great on a baguette, whole grain crackers, stuffed in grilled mushrooms or on top of a grilled veggie burger.

One pan cooking makes this Vegetable Paella a favorite dish with my crew. It’s loaded with smokey flavor and versatile enough to use what ever vegetables are in season or what you have on hand.

These plant-based hotdogs are a great alternative to regular hotdogs! They’re easy to make, low-fat, can be thrown on the grill, and they’re DELICIOUS!

This Tofu Egg Salad is the BEST. It’s full of protein and can be served in a sandwich for lunch or makes a satisfying healthy snack when served with whole grain crackers. You’re going to love the flavor and texture along with the fact it’s remarkably easy to prepare!

Meet my beautiful homemade nut cheese. The secret to achieving a creamy savory flavor is in the seasonings.

This refreshing Baja bowl fills you up, and satisfies that craving for a Chipotle Burrito Bowl.

A quality vegetable stock will elevate the base flavor of your plant-based soups and stews.

Pack your bags, we’re heading to Chile. Chile is quite a large country and I would imagine the cuisine varies by region. But in my Google search, Porotos Granados consistently appeared as a popular dish to try when visiting Chile. Here’s my version of this thick and deliciously smoky bean stew. I was surprised to learn that this popular stew is actually served on hot summer days. I can see why because it would be such a shame to reserve this delicious stew for winter months only.