I Love Corn!

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Corn is one of the best-loved vegetables in the U.S. (according to this recent survey, it is the country's second favorite vegetable, behind broccoli). But how to lead with corn in plant-based main dishes and sides is not obvious. I am sharing five recipes here to fill that gap. These are crowd-pleasers, I guarantee. 

Plus, these recipes are 99% whole-food plant-based, meaning no added fats and sweeteners. All are under 300 calories per serving, too!

  • Corn Chowder
  • Three Sisters Quesadillas
  • Old-Fashioned (but Vegan) Scalloped Corn
  • Elegant Succotash Gratin
  • No-Bake Corn-Pepper-Spinach Enchiladas

The download is in .pdf format with photos on a separate page. Nutritional information is provided for each recipe.

Download the Fiver here


I Love Zucchini!


Zucchini doesn't elicit strong opinions from most people (like cilantro, for instance). But figuring out substantive dishes starring zucchini can be tough. I worked long and hard to perfect these five dishes, and I hope they will find their way onto your table. 

  • Curried Zucchini Soup
  • Baked Indian Fritters
  • Broiled Zucchini with Greek Tzatziki Sauce
  • Zoodles with Creamy Pesto
  • Summer Squash and Chickpea Curry

The download is in .pdf format with photos on a separate page. Nutritional information is provided for each recipe.

Download the Fiver here

I Love Italian!

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Mama mia! The magic of whole-food vegan substitutes lets us enjoy our favorite Italian dishes without the meat or dairy. Lasagna? Eggplant Parmigiana? Tiramisu? All possible without sacrifice in the plant-based world. Here are the recipes in this Fiver. 

  • Divine Vegan Eggplant Parmigiana
  • Hearty Vegan Vegetable Lasagna
  • Favorite Vegan Meatballs
  • Creamy Rice with Sundried Tomatoes
  • Rich and Creamy Vegan Tiramisu

Download the Fiver here

As always, full nutritional information is provided, and photos are all on one page so you don't have to print them with the recipe. 

Creamy Soups

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Who says you need cream for creamy soup? This set of five recipes, my third "Fiver," provides ample evidence that cashews, rice, potatoes, and coconut milk can create creamy richness. 

Here are the five recipes:

  • Creamy Broccoli Soup
  • Curried Butternut Soup
  • Gracious Vegan Corn Chowder
  • Puree of Asparagus Soup
  • Gracious Vegan Creamy Tomato Soup

Like the recipes in my two other Fivers, Filling & Delicious Breakfasts and Mushroom Entrees, these dishes contain no added oil or other fat, and with one or two exceptions use only whole-food ingredients. 

The .pdf format with photos on a separate page gives you the option of printing only what you want. Nutritional information on each recipe is provided.

Download the Creamy Soups Fiver here

Mushroom Entrees

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I'm excited to release my second "Fiver"!

Each "Fiver" is a .pdf cookbook featuring five recipes around a theme. 

This month is Mushroom month! If you're a mushroom lover or you cook for one, you've come to the right spot. Here are the recipes included in this Fiver.

  • Mushroom-Ricotta Calzones
  • Polenta with Sautéed Mushrooms
  • Mushroom and Pea Masala
  • Spinach-Mushroom No-Bake Enchiladas
  • Creamy Mushroom Soup

All the recipes are made from whole-food/unprocessed ingredients, there is no added oil, and they can be made gluten-free. You wouldn’t know it, though – they don’t taste “too healthy.”

If you would like a free copy of “Mushroom Entrees,” download it here.

Filling & Delicious Breakfasts

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This free mini-cookbook contains 5 plant-based breakfast recipes, ready to be printed in .pdf format.

Filling & Delicious Breakfasts gives you 5 dishes with a super-charged combination of protein, fiber, and complex carbohydrates. They nourish your insides and keep you full for hours. There’s no cholesterol, and they're very low in fat.

Three of the recipes require just 10 minutes or less in the morning—Avocado-Chickpea Toast, Have-It-Your-Way Smoothie, and Overnight Chai-Flavored Hot Cereal. The Plant-Based McBreakfast and Breakfast Burritos take a bit longer, but they make enough servings to last all week.

All 5 recipes use only unprocessed, whole-food ingredients. There’s no added oil, and all can be made gluten-free.

Download your free copy here.