Corn-Oat Waffles
By Cindy Thompson
Corn-Oat Waffles Cindy THompson Ingredients 3 cups oatmeal uncooked 1/2 cup cornmeal 1/4 cup pitted dates or raisins 1/4 cup…
RAINBOW FRUIT JELL-O
By Dara Lovitz
Rainbow Fruit Jell-O Dara Lovitz Ingredients 1 cup of Red Gatorade 1 cup of Orange Gatorade 1 cup of Yellow…
RED AND ORANGE PASTA
By Cecilia Basbus
RED AND ORANGE PASTA Cecilia Basbus Ingredients (Red Pasta) 1 cup Semolina flour ½ cup Beetroot juice Pinch of Sea…
WILD RICE SALAD
By Derek & Chad Sarno
Wild RICE SALAD Derek and Chad SarnoWicked Healthy Such a simple favorite salad to highlight with that batch cooked rice.…
TEX-MEX SKILLET PASTA
By Gena Hamshaw
TEX-MEX SKILLET PASTA Gena HamshawThe Full Helping Ingredients (Red Pasta) 8 ounces dry pasta of choice (shells, fusilli, penne, and elbows are…
MASALA LENTILS
By Richa Hingle
Masala Lentils Richa Hingle Vegan Richa’s Indian Kitchen If you want to impress someone with a dal, make it this…
SUPER EASY VANILLA CAKE
By Gretchen Price
Super Easy Vanilla Cake Gretchen Price Modern Vegan Baking Ingredients 1½ cup Soy Milk 2 Tbs White or Apple Cider…
STUFFED EGGPLANT
By Estee Raviv
Stuffed Eggplant Estee Raviv Oy Vey Vegan Ingredients 1 large onion chopped 2 cups of fresh mushrooms, sliced 3 cups…
SPICY EGGPLANT BARBACOA TACOS
By Eddie Garza
Spicy Eggplant Barbacoa Tacos Eddie Garza ¡Salud! In the cattle ranching regions of Mexico, barbacoa is typically made with meat…
SANCOCHO
By Alexis Montoya
Sancocho Alexis Montoya Casa Verde Cookbook Ingredients ½ of a medium calabaza 2 red potatoes 1 medium yellow onion, roughly…