Chef Charlene Nolan, my dear friend, generous and talented colleague, has been teaching Whole Foods Plant-Based No Oil (WFPBNO) cooking classes at the Stephen Klein Wellness Center for almost a year now. The Stephen Klein Wellness Center, a primary care clinic, is a program of Project HOME, a nationally recognized advocacy group for the homeless. The […]
Fruit Soup for Spring
This very lightly gelled fruit soup, served here with berries, sliced kumquats, and chopped pistachios, plus some crushed meringue, is an elegant fat-free dessert. It just happens to be naturally vegan, gluten-free, oil-free, and sugar-free. Pure Vegetarian Dinner: A Vegan Spring Soiree You may have read my recent posts, and those of my friends and […]
Holiday Desserts Tradition: No Food Waste
Stretch leftover bits of ingredients and desserts into actual holiday desserts (or anytime desserts!). This Banana Date Cranberry Nice Cream was made with leftovers from my freezer. This morning, both to avoid scheduled paperwork, my nemesis, and to get ready for family coming to Philly for the holidays, I inventoried my freezer. I did this right […]
Kale and Quinoa Bowl from Vegan Meal Prep by JL Fields
JL Fields is a Master Vegan Lifestyle Coach & Educator, certified by the Main Street Vegan Academy, Food For Life Instructor, and culinary director of the Colorado Springs Vegan Cooking Academy. She has authored fivebooks. Her newest, Vegan Meal Prep, is one of the best ideas I’ve seen. For anyone who wants to cook more healthfully, but […]
