Plant Based 411

April 2022
It’s that time of year again to spring forward with lighter but still satisfying and delicious plant-based dishes.

October 2021
Now that the weather is turning cooler, something warm and spicy seemed like the perfect way to go for this month’s recipe. Pumpkin and curry are a wonderful pairing and this recipe, as usual, lends itself to numerous variations depending on what’s available and your personal preferences.

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. 

March 2020
Ramen is a Japanese adaptation of the noodles introduced in that country by Chinese immigrants in the mid to late 19^th century. 

June 2019
You are what you eat, and drink, so here are two beverage ideas for maximum nutrition and enjoyment. The first is a take on V8 juice, but using a different array of veggies...

February 2019
Chinese New Year is celebrated by one quarter of the world’s population, throughout 12 Asian countries, so this count doesn’t include celebrants from other places, including right here in the U.S.

December 2018
Originating from the Indian subcontinent, many varieties of pakoras are naturally plant-based, pretty simple to make, and crowd pleasing.

June 2018
While I love the flavors and fragrance of Indian food, the heat/spiciness is often too hot for my tongue to handle.