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This has  salad and the dressings that accompany them. sometimes salad can just be a lot of interesting things on a plate. You just have to know how to give it an Asian, Mexican, Greek or Italian flair. 

This book packs a lot of information!

When I include these recipes I will list quite a few alternatives so that you can experiment to your heart’s content!

This is a photo of a constructed heart healthy dinner salad featuring mixed greens, a beautiful heirloom tomato, avocado, onion, artichokes, carrots, walnuts, radishes, cucumber, carrots, red cabbage and oranges. Enjoy!

I had to create three E-books on salad dressings. I am new to this whole thing and limiting to 12 recipes per E-book plus pages of tips and techniques to help you adapt recipes to your tastes. I just could not decide on just 12 so I out vinegarette’s in one, creamy in another and a mix of favorites in a third. 

This one feature’s vinegarette’s. I have to say I am addicted to Umeboshi Plum Vinegar and use it quite a bit. I also like Champagne or rice vinegar and sometimes use good old apple cider vinegar.

For photo purposes I put my dressing in a spoon to highlight it. This is a greek style dressing with plenty of oregano, red chili flakes and garlic. I used Umeboshi plum vinegar for this which lends it the rosy color. It is tamed with lemon juice and a champagne vinegar would have worked fine too. Adding a little crushed almond or brazil nuts lends a nutty flavor that replaces the feta. 

I had to create three E-books on salad dressings. I am new to this whole thing and limiting to 12 recipes per E-book plus pages of tips and techniques to help you adapt recipes to your tastes. I just could not decide on just 12 so I out vinegarette’s in one, creamy in another and a mix of favorites in a third. 

This one feature’s vinegarette’s. I have to say I am addicted to Umeboshi Plum Vinegar and use it quite a bit. I also like Champagne or rice vinegar and sometimes use good old apple cider vinegar.

For photo purposes I put my dressing in a spoon to highlight it. This is a greek style dressing with plenty of oregano, red chili flakes and garlic. I used Umeboshi plum vinegar for this which lends it the rosy color. It is tamed with lemon juice and a champagne vinegar would have worked fine too. Adding a little crushed almond or brazil nuts lends a nutty flavor that replaces the feta. 

I had to create three E-books on salad dressings. This is number two and feature’s creamy dressings.

Ranch, Jalapeno Ranch, French, Green Goddess are just a few of the ones you will find here. 

Creamy dressings can easily be created by using plant yogurt, silken tofu or cashew cream. You will find a few surprise ingredients too!

I am showing a raspberry dressing that is my son’s favorite. It uses raspberry jam! Who doesn’t love a creamy, fruity dressing. Only four ingredients and super fast!

 

Going out to dinner is always a challenge. I found fried artichokes at a BJ’s brewery and decided to make some in an air fryer. They turned out so good that I have prepared them as a topping for lasagna, a taco filling and an appetizer with marinara sauce. My technique opened me up to try mushrooms, hearts of palm, cauliflower and eggplant for various cuisines. 

I try to create a stand out dish for the main course of my meals. Sure I can just fix four veggies for dinner and often do but why not take a few extra steps to make something special. 

There’s nothing super elaborate here but it is a little different than main stream. 

This is a photo of  crispy air-fried artichokes seasoned with Mexican spices and served in a crispy flour tortilla with the usual taco toppings. Enjoy!

I love soup! These are some of my favorite soups, stews and chili recipes!

Quite a few on my soups are creamy soups that I blend up and enjoy on a cold day. I usually put a few toppings on them to make them special. Probably my go-to topping is Aleppo pepper flakes and pepito seeds. 

Chowder’s can be WFPB and very satisfying! I usually steam from potato cubes in the same pot where I boil the remaining vegetables in then I blend the boiled vegetables to make a creamy base.

Before I went WFPB I was known for my Chicken soup! I make a no-chicken soup that is pretty close. It just feels like I am eating something healthy. 

I have a few cold soups too. My cold beet soup is amazing!

To me a stew is just a soup that doesn’t have that much liquid. However I see a need for stews when someone wants to throw dinner in a crock pot before dashing off to work. I’ve got a couple of chili recipes in here too. 

 

I used to love sushi! When I changed to a WFPB diet I found little to no vegan offerings at my favorite haunts! I’ve developed some delicious and innovative alternatives that are surprisingly easy and look as though you’ve been in the kitchen all day!

This is a photo of Chirazushi style sushi. Chirazushi means “scattered sushi”. All of the flavor with not much work.

These are a few recipes in here that are a little more elaborate should you be adventurous but once you try one you will think of all sorts of things you can do with the technique!

I hope you enjoy!

I changed to a WFPB diet right before the holidays! Thanksgiving has always been a big deal to our family so I had to pull off something special!

I found a recipe on the internet for Mushroom Wellington and decided on the menu. Everyone loved it more than the turkey they were used to. I actually roasted a chicken for everyone but no one ate the chicken at all!

I’ve made the Wellington several times just to prefect the recipe and technique! The last one turned out perfect! Naturally I am sharing that technique with you!

This is a collection of my recipes for a fabulous WFPB Thanksgiving dinner that will impress your family. It features a delicious mushroom Wellington and 11 other recipes plus a shopping list, task list, equipment list and tips!

This is a photo of the Wellington and a dressing, squash and potato stack.

 

My husband often asks me how much a particular meal costs. This is usually after I’ve make a flavorful soup from something he would have thrown away. I made a slaw once from broccoli stems, an apple and a carrot that was seasoned simply with dill and vinegar. I added a potato salad, some beets and oranges and we had a cheap meal for less than $5 in less than 20 minutes. 

Of course beans can be a staple but everyone knows that. I do confess to a few bean and lentil recipes in here but they aren’t the usual Mexican style beans that everyone has a zillion recipes for.  

I used to think lasagna was an expensive meal because I put a pound of meat, two kinds of sausage and four kinds of cheese in it. It is surprising how cheap and easy it is with just veggies!

These are quick and cheap recipes that you will go back to again and again!

I was thinking of recipes for my Adventurous Eating book and asked my husband what he thought. He immediately brought up my Mexican Food. I grew up in Southern California and cooked what I called Mexicali style. I expanded my craft with numerous visits to Mexico over the years. Of course I’ve been in Texas for many years and you have to know Tex-Mex around here!

I found Mexican food to be the most challenging because let’s face it. It just doesn’t seem like Mexican without the slow roasted meats or cheeses.

Still I craved tamales, chili relleno’s, enchiladas and tacos. I had to find a way to satisfy my “feastly” cravings so I started experimenting!

Besides all that Christmas is coming and we always have Mexican food on Christmas. I see sweet corn tamales with chile verde and cashew creama! Yum!

 

 

 

 

My family swears I could make a boot taste good! They have been after me for years to teach them how to use spices. I’ve got a secret! I don’t measure anything – I do it by taste! Obviously this wasn’t going to work my my aspiring chefs.

In this E-book I will include my favorite spice blends plus a list of herbs spices that I use and how I use them. 

There are other sneaky ways to coax flavors out of food so this isn’t just about spices! Often I might use the juice from roasted peppers or the toasted tops from the leeks I used in a soup. Roasted seeds, a sprinkle of sesame oil, lemon zest, ginger puree, capers, lemons and other additives can make a huge difference in an otherwise simple dish. You will get a whole list of these sneaky tips to male your meals sing! Enjoy!

This book is simply about the vegan pantry! Now that you know what you CAN’T eat you might be stymied about what you CAN.

I use as little processed food as possible but I will use vinegar’s, jams made with fruit and organic sugar, tamari, miso paste, olives, certain canned items, gluten free flours and so forth. 

I am still transitioning so on occasion I might use a bit of coconut oil but seriously a can might last most of a year at my house. I am very picky about what I choose and strive to avoid GMO’s, artificial flavors and anything that says “Natural” on the label. I am not gluten free but I am gluten light as I try to avoid non-organic wheat, soy and corn as much as possible. I sometimes make my own gluten free bread but that’s another book!

Condiments are as bad as sauces about having unsafe ingredients! Many prepared condiments are full of sugar, oil, milk solids, MSG, dried egg and additives I choose to avoid. Almost 6o % of a bottle of ketchup is sugar. Asian condiments always have a ton of salt and multiple kinds of MSG.  It is so easy to make your own!

I make a really nice ketchup that takes just a few minutes to make and lasts for weeks in the fridge. I sometimes add horseradish to give it a little kick. 

You can make your own mustard with just a few ingredients.