Plant Based 411

May 2022
Here’s a childhood favorite, reassuringly familiar but with a Mexican twist in celebration of Cinco de Mayo. A Sloppy Joe (Jose?) is traditionally a sandwich with a mess of cooked ground beef, onions, green peppers and spicy tomato sauce plopped into a basic hamburger bun.

March 2022
Still a bit chilly where you are? Looking for something comforting, filled with warm, aromatic spices, two varieties of tender potatoes, and fiber and nutrient-rich legumes served piping hot?

February 2021
Stuffed cabbage rolls originated in Eastern Europe, and they are a staple comfort dish of many childhoods, including mine. The only problem is that they are a bit labor intensive...

April 2020
The plant-based food industry is growing in double digits, with a current market value of $4.5 billion, outpacing overall grocery sales across the board. 

December 2019
Thanksgiving may be over, but the season of giving has just begun. We’ll be opening our homes to family and friends, and opening our hearts to those less fortunate. 

May 2019
Traditionally a mixture of ground meat, onions, garlic, peppers, and tomatoes, picadillo is used as a filling for tacos (Mexico) or served over rice with black beans (Cuba). 

November 2018
Your vegan, vegetarian, flexitarian, and even the rest of your family and friends will be very thankful when you place this crazy good co-star on your holiday dinner table. 

July 2018
Years ago I tasted “untuna salad” at Rainbow Acres, a local health food store, and decided to experiment and recreate the recipe.