I love recipe books and reading recipes. I am not a creative person, but in the kitchen the prospect of creating something new is exciting and I feel creative. However,
Read Full
Hot Oatmeal with Pumpkin I cannot praise oatmeal enough. It is fast and easy to prepare, travels well, is very filling not to mention a versatile plant-based meal. Additionally,
Read Full
Hearty Veggie Lasagna I used to make this lasagna, which included meat and lots of cheese (ricotta, cottage and provolone), when I needed a large, filling entree. When we became
Read FullI revamped my tofu scramble recipe by adding yams and cilantro sprouts. Also, usually to save time, I would microwave Yukon potatoes add to the mixture,
Read Full
These burrito bowls have become a family favorite because they are tasty and filling. They are one of my favorites because the ingredients come together quickly, and I can keep
Read Full
Whole Wheat Mixed Berry Pancakes As a kid, having pancakes meant it was the weekend. As an adult, I did not like the oil and white flour used in the
Read Full
Yam and Aspargus Satay When I asked my husband to pickup some veggies during his recent trip to a wholesale store, he brought home a huge bag of yams and
Read Full
I recently took my husband’s favorite tuna sandwich spread and freed the tuna (and yogurt) which made it plant-based. The secret ingredient is garbanzo beans (is there anything a garbanzo
Read Full
Fall means its soup season! To kick off my recipe section, I have chosen a long-time family favorite that I changed 8 years ago when my family became plant-based. The
Read Full
Dear Readers, Yesterday we gave the Veghead website a makeover, we really like the new look, and hope you do too! Over the next couple weeks, expect to see additional
Read Full