Guilt-Free Plant-Based Chocolate Ice Cream

Guilt-Free Chocolate Ice Cream LeAnne Campbell, Founder and Executive Director of Global Roots and Author of The China Study Cookbook, shared with me a recipe for chocolate ice-cream that has become a favorite in my household. Rich and I typically don’t eat...

Dairy-Free (Vegan) Basil Ricotta Cheese

This versitile ricotta cheese recipe takes only five minutes to make and is an incredible substitute for the real thing. With only four ingredients, this vegan cheese whips together in seconds in a cuisinart food processor. If you don’t have this handy kitchen...

Ten Minute Southern Pepper Sauce Gives Greens A Little Kick!

Growing up in the South, my family sprinkled turnip and collard greens with this delightful, vinegary pepper sauce. It brightens green vegetables and adds to them a delightful spicy backdrop. Spice up vegan mayonnaise and other spreads with a condiment that is simple...

Ethiopian Inguday Tibs – Spicy Sautéed Mushrooms

Abiye Bisrat is the owner and executive chef of Enat Ethiopian Restaurant, in Alexandria, Virginia. Enat (meaning “Mother”) is one of our favorite places to find authentic Ethiopian food in the DC area. We never leave DC without being sure to enjoy one of their...

De-Liteful Vegan Whole Grain Banana-Pecan Pancakes

Who says you can’t make a light whole grain pancake? These pancakes are melt-in-your-mouth light and delicious. They also have no additional oil, just the healthy kind found naturally in whole nuts. Whole wheat pastry flour adds fiber and creates a lighter...