These chocolate chip treats are so yummy that I call them “bliss balls.” They are so delicious that it’s nearly impossible to stop at one, and even difficult to stop at two. I suggest you make a double batch to enjoy throughout the week. They store well so they are ideal for lunch box treats, […]

This polenta and black bean recipe is a fun dish that can be made into an appetizer when cut into medallions or a main dish if you prepare it as a casserole topped with assorted steamed vegetables. Either way, it’s great served with a spicy salsa and guacamole. This recipe freezes well for weeks, so […]

At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked like they belonged together, so I poured the soup over the potato. The result? A tasty new meal and the spark that led to all sorts of new dishes that turn baked potatoes […]

This is a great lunch or dinner dish no matter what season it is. During the summer, serve it chilled on a bed of greens, and during the winter, serve it at room temperature with a cup of hot soup. (From the book, The Forks Over Knives Plan) Ingredients: 1 small butternut or acorn squash […]

This fat-free, dairy-free spinach and artichoke dip has a delightfully creamy yet light taste and texture. Serve with crudité or baked chips. Ingredients: 1¼ cups unsweetened, unflavored plant milk 3 tablespoons all-purpose or oat flour 1 teaspoon onion powder 1 teaspoon garlic powder 1 tablespoon fresh lemon juice 2 cups finely chopped spinach (fresh, or […]