Tag Archives: plant-based entree

Eggplant “Non-Parmesan”

FOOFET03My friend Beth gave me an assignment – create a vegan (non-dairy), gluten-free, fat-free (or close too it), additive-free Eggplant Parmesan to use in Sandwiches.

You know how I am, can’t resist a challenge. So I started experimenting. Many of the recipe components can be found on the Basic Recipes PagesTapioca Eggs, Cashew Cheese and Quick Italian Red Sauce. Please refer to that page for the specific recipe otherwise this post is going to be way to long.


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Plant-Based Diet Myth: It’s Expensive

moneyOne of the most baffling  things people say to me is “I would love to eat a plant based diet, but that is just too expensive!” I am always a little blown away but this assertion. I go to the grocery store and I watch food prices closely. . .

It was nice to find a discussion about this in The Starch Solution. Here, John McDougall states that a plant-based diet averages $4,000 savings per person per year. Or savings of  $333 per month.  You can read his discussion on pages 203-206 or search for “Food Costs” on your digital device.

For our household (just the two of us) that means saving about $650 per month. That, by the way is about what we currently spend each month.  In other words if we started eating animal based products we would double our monthly food costs.  Just in case I need another reason to stay on a plant-based diet that would work! (more…)

Posted in additive-free food, Beans, diary-free food, excitotoxins, Food Additives, fresh veggies, menu, plant based diet | Tagged , , , , | Leave a comment

Red Beans and Rice

red beans and riceA big favorite in our household is Cajun Red Beans and Rice.  Traditionally cooked on Monday which was laundry day because cooking beans the traditional way is an all day (and sometimes close to two) process.  Taking the time is almost worth it since the pot of beans is to die for!

Any red bean will work – small, large, kidney.  The dish tastes  almost as good if you use pressure cooked red beans.  And you can always use canned kidney beans.  Whatever beans you decide to use the basic recipe methodology is the same. (more…)

Posted in Beans, Mirepoix, plant based diet, rice, vegan, vegetarian, Whole Food Plant-Based recipes | Tagged , , , , , , | Leave a comment

When A Plan Starts to Come Together!

Small plants coming up in garden in a pool

Planting a garden is a small act in creating a long term plan.  You plant seeds, water, watch and wait.  And then one day you see a little shoot of green poking up the dirt. This is my very favorite part or gardening!

The miracle of life and growth always makes me happy!  I walk around with a big grin on my face all day. There is nothing like a little miracle to remind me how wonderful life is and how grateful I am just to be alive. (more…)

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Choppers! I love them!

Not the noisy big ones, the other kind. . . So you can imagine my excitement today when I  made a great find today: a small food processor (chopper) for $5.00 at the Habitat for Humanity Restore.  This may be the most exciting purchase I have made all month! I told you, I love choppers!

choppersHere’s the deal: choppers make life easier.  And as far as I can tell, there is no such thing as having too many choppers in my kitchen! The picture here shows my three favorites (just try and ignore the 60’s vintage orange counter top).

What you see on the right is my full size Cuisinart food processor – top of the line and a gift from my parents my years ago.  I have had to replace a couple of small parts but it is truly a workhorse and has served me well. I use if for soups, making nut butter and just about anytime I make a large casserole. (more…)

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David found a package of rice lasagna noodles the other day and said, “you know, I am really hungry for lasagna.  Think you can make a vegan version that tastes good?”

Nothing like a challenge!  Especially since lasagna is one of those quick meals that is perfect for a crowd. The trick, of course is to bake it on low heat with lots of liquid so you never have to precook the noodles!  I really have not made this dish since we gave up dairy last year so I figured I just wing it and see what happened.

first zuchThe place to start was with my more or less standard combination of vegetables (carrots, zucchini, green pepper, onions, garlic and spinach). That was all easy!  The part that took a little thinking was what to use in place of ricotta cheese. (more…)

Posted in additive-free food, Cote Home Grown Fare, diary-free food, entrée, fresh veggies, garden, gluten-free food, Italian, Pasta, vegan, vegetarian, Whole Food Plant-Based recipes | Tagged , , , , , , | 2 Comments

Reading This Week: The Starch Solution by John McDougall

starchDavid ordered this book last week.  Very nice of him! I promptly stole it right out from under his nose and have been reading it all week!  All I can says is PLEASE read this book!

Finally a diet book based on good sense AND as an added bonus, the science is solid. Over the years I have had hundreds of arguments about the evils of carbs. I knew intuitively that carbs were not the enemy but couldn’t articulate what was wrong with the starch turns to sugar which turns to fat argument.  Thanks to this book, now I can. (more…)

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Rice and Veggies

brown riceBrown rice is probably our most flexible staple. We use it as breakfast cereal, for specialty rice dishes (like Spanish Rice),  salads or a quick add to bean based meals for an extra protein boost.

At the end of every week we gather up any veggies we can find laying around, nuts and even beans. We throw them in a pan and add rice for a quick, thrifty meal. The trick is adding a good mix of herbs and mirepoix to give it great flavor without resorting to too much salt or soy sauce. (more…)

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Bean Veggie Burgers

I grew up eating veggie patties.  Mom would serve them smothered in gravy and accompanied by potatoes and a veggies. Leftovers would be recycled as “hamburgers” for lunches or snacks.  We usually have some sort of veggie burger or veggie loaf in the fridge for exactly the same reason.

I probably have 25 versions of this recipe, but this happens to be the one I used today. (more…)

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Southwestern Baked Beans

bakedbeansBeans are one of those wonderfully healthy foods.  High in fiber, protein and minerals and very low in calories. So when it comes to baked beans, I always been ambivalent about eating them. I like fact that they burst with flavor but all the brown sugar and molasses give me great pause.

Beans, especially white beans, are pretty much flavorless. So we decided to try something different.   Over the winter (when having the oven on felt great) we did a bunch of baked navy bean experiments and came up with our favorite. It is flavorful, filling and tastes as good with honey in it as without. (more…)

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