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First, for those of you who don’t know the difference between a Vegan diet and a Vegetarian diet, a Vegan diet eliminates all animal and dairy products. This will include anything that contains any dairy, eggs, or animal, including Gelatin that contains animal hooves and animal bones. Vegetarian diets eliminate all animal products too, but the dieter can choose to keep dairy products.

This page is dedicated to the Vegan/Vegetarian dieters. Be sure to check out the sources listed below the recipies for more great Vegan and Vegetarian recipes.

Zucchini Stuffed with Ricotta (Vegetarian)



  • 6 (about 2 lbs.) medium zucchinis, halved lengthwise
  • 7 Tbsp. Colavita Extra-Virgin Olive Oil
  • 3 cloves garlic, finely chopped
  • 1 yellow onion, finely chopped
  • 2 medium tomatoes, cored, seeded and chopped
  • 2 cups Kroger or Galbani Whole Milk Ricotta
  • ¾ cup grated pecorino cheese
  • ¾ cup Progresso Bread Crumbs
  • 3 Tbsp. flat-leaf parsley leaves, finely chopped
  • 2 tsp. Spice Islands Dried Mint, crumbled
  • 2 tsp. fresh oregano, chopped
  • 2 egg yolks, beaten
  • Kosher salt and fresh ground black pepper, to taste


  1. Using a small spoon, scoop out pulp from each zucchini half, leaving a ¼” rim around the edges. Chop the discarded pulp and set aside. Heat 3 tablespoons of the olive oil in a 10″ skillet over medium heat. Add garlic and onions; cook, stirring occasionally, until translucent, about 6 minutes. Add the zucchini pulp and sauté, drawing the water out. Add tomatoes and cook, stirring occasionally, until soft, about 4 minutes more. Remove from heat and set aside.
  2. In a medium bowl, stir together the ricotta, ¼ cup pecorino cheese, ¼ cup bread crumbs, parsley, mint, oregano and egg yolks. Fold in the onion mixture and season with salt and pepper. Set the filling aside.
  3. Arrange an oven rack about 7″ from heating element and set to broil. Rub the insides of the zucchini with 2 tablespoons olive oil and season lightly with salt. Place zucchini cut side up on a foil-lined baking sheet and broil for 5 minutes.
  4. Remove baking sheet from oven and fill each zucchini half with ricotta mixture, until full but not spilling over edges. Sprinkle each stuffed zucchini with the remaining pecorino and breadcrumbs and drizzle with the remaining olive oil. Broil until the zucchini are soft and the tops are lightly browned, 10-15 minutes. Let cool slightly before serving.

Creamy Fingerling Potato Salad (Vegan)



  • 1 1/2 pounds fingerling potatoes (such as La Ratte or Russian Banana), cut into 1/2-inch disks
  • 1/2 pound yukon gold potatoes (about 1 large), peeled, quartered lengthwise, and cut into 1/2-inch slices
  • Kosher salt
  • 2 1/2 tablespoons white wine vinegar, divided
  • 1 tablespoon whole grain mustard
  • 1 tablespoon pickle relish
  • 1 tablespoon sugar, plus more as desired
  • 2 small shallots, one minced (about 1/4 cup), one thinly sliced (about 1/4 cup)
  • 1/4 cup extra-virgin olive oil, divided
  • 1 tablespoon capers, rinsed, drained, and roughly chopped
  • 2 stalks celery, finely diced
  • 1/4 cup roughly chopped fresh parsley leaves


  1. Place potatoes, 1 tablespoon salt, 1 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce to a bare simmer and cook until potatoes are completely tender and show no resistance when poked with a paring knife or cake tester, about 17 minutes. Drain potatoes, reserving 1/2 cup of cooking liquid. Immediately toss potato pieces with 1/2 tablespoon vinegar and set aside.
  2. Combine reaeved cooking liquid with remaining 1 tablespoon vinegar, mustard, relish, sugar, and minced shallot in a large bowl. Add 5 to 6 pieces of cooked Yukon gold potato. Mash with a potato masher until smooth. Whisking constantly, add 3 tablespoons olive oil. Fold in capers, celery, sliced shallot, parsley, and potatoes. Season to taste with salt and more sugar if desired. Serve immediately, drizzling with remaining olive oil or refrigerate for up to three days. Allow to come to room temperature before serving.

The Best Vegetarian Bean Chili


  • 3 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
  • 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
  • 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
  • 1 quart water
  • 2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
  • 2 (14-ounce) cans chickpeas
  • 1 (28-ounce) can whole tomatoes packed in juice
  • 2 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 3 cloves garlic, grated on a microplane grater
  • 1 1/2 tablespoons cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon soy sauce
  • 1 teaspoon marmite or vegemite
  • 2 (14-ounce) cans dark red kidney beans, drained, liquid reserved separately
  • 2 tablespoons vodka or bourbon
  • Kosher salt
  • 2 to 3 tablespoons masa


  1. Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add water and chipotle chilies, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside. Transfer chilies and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.
  2. Drain chickpeas, reserving liquid from can. Transfer chickpeas to a food processor and pulse until just roughly chopped, about three 1-second pulses. Set aside.
  3. Roughly squeeze tomatoes trough your fingers into approximate 1/4-inch pieces. Add to chickpea water along with any juices.
  4. Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, cumin, and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add pureed chilies, soy sauce, and marmite and cook, stirring constantly, until fragrant, about 30 seconds. Add reserved chickpea/tomato water mixture and stir to combine. Add chopped chickpeas and kidney beans. Stir to combine.
  5. If beans are sticking out of the top, add reserved kidney bean liquid until just barely submerged. Bring to a boil over high heat, reduce to a bare simmer, and cook, stirring occasionally, until thick and rich, about 1 1/2 hours, adding more reserved kidney bean liquid as necessary if chili becomes too thick or sticks to the bottom of the pan.
  6. When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool and refrigerate for at least one night and up to a week. Reheat to serve.
  7. Serve, garnished with cilantro, chopped onions, scallions, avocado, lime wedges, and warm tortillas as desired.

Carrot Osso Buco (Vegan)


This recipe left out the mushrooms even thought they are in their picture (duh), but you would saute them as well.


  • 1/2 pound red pearl onions
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends
  • Salt and freshly ground pepper
  • 1 teaspoon curry powder
  • 1 cup dry red wine
  • 1 tablespoon dried porcini powder (ground porcini mushrooms)
  • 1 1/2 cups prepared mushroom broth
  • 1/2 cup flat-leaf parsley leaves
  • 2 teaspoons fresh lemon juice


  1. Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute. Drain and trim the onions, then peel them. Wipe out the skillet.
  2. Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute. Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and mushroom broth and bring to a boil. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender.
  3. Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls. In a bowl, toss the parsley with the lemon juice and the remaining 1 teaspoon of oil and season with salt and pepper. Scatter the parsley leaves over the carrots and serve.


The Carrot Osso Buco can be refrigerated overnight. Reheat gently.


Soft polenta or celery root puree.




1 cup Peanut M&M’s, plus more for serving

1 Tbsp. coconut oil or butter

¾ cup coconut sugar*

¼ tsp. sea salt*

1½ cups unsalted unsweetened creamy peanut butter**

½ tsp. baking soda 2 large eggs

*You can replace the coconut sugar with ¾ cup tightly packed light brown sugar.

**If using salted, sweetened peanut butter, reduce the coconut sugar to only ¼ cup, and omit the salt. – See more at:

Preheat the oven to 350° F. Oil a 10” cast iron skillet. Add all of the ingredients except for the Peanut M&M’s to a mixer. Turn the mixer on medium speed. Beat until dough is dry and well-combined. Fold the Peanut M&M’s into the dough. Turn the dough out into the cast iron skillet, and press it into the skillet with your hands until you get an even layer. Place the skillet on the center rack of the oven, and bake 20-25 minutes (until the edges of the cookie are golden-brown.) Allow the cookie to cool at least 10 minutes before serving with additional M&M’s. (And ice cream!) Note: The skillet will stay hot for a long period of time so be careful when serving to children. Allow the skillet to cool to room temperature before serving individual slices (the cookie will crumble when served hot.) –

Three-Bean Chili With Spring Pesto (VEGAN)


This one is packed with protein and fiber! Yay!

  • Serves4
  • Hands-On Time15 min
  • Total Time25 min
  • Nutritional Information


    Per Serving

    • Calories408 calories
    • Calories49 calories from fat
    • Fat22 g
    • Sat Fat3 g
    • Cholesterol0 mg
    • Sodium1384 mg
    • Protein11 g
    • Carbohydrate43 g
    • Fiber11 g


  1. 1tablespoon plus 1/4 cup extra-virgin olive oil
  2. 1small yellow onion, chopped
  3. 2carrots, diced
  4. 114.5-ounce can diced tomatoes, including liquid
  5. kosher salt and black pepper
  6. 115.5-ounce can chickpeas, rinsed and drained
  7. 115.5-ounce can cannellini beans, rinsed and drained
  8. 115.5-ounce can kidney beans, rinsed and drained
  9. 1clove garlic, finely chopped
  10. 3tablespoons pine nuts, chopped
  11. 1cup fresh flat-leaf parsley, chopped
  12. crusty bread (optional)


  1. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.
  2. Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil.
  3. Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.
  4. Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl.
  5. Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.

Curried Eggplant With Tomatoes and Basil (VEGAN)



  • Serves 4
  • Hands-On Time 15 min
  • Total Time 25 min


Per Serving

      • Calories339 calories
      • Calories13 calories from fat
      • Fat5 g
      • Sat Fat1 g
      • Cholesterol0 mg
      • Sodium697 mg
      • Protein9 g
      • Carbohydrate71 g
      • Sugar8 g
      • Fiber11 g
      • Iron3 mg
      • Calcium65 mg


  1. 1cup white basmati rice
  2. kosher salt and black pepper
  3. 1tablespoon olive oil
  4. 1onion, chopped
  5. 2pints cherry tomatoes, halved
  6. 1eggplant (about 1 pound), cut into 1/2-inch pieces
  7. 1 1/2teaspoons curry powder
  8. 115.5-ounce can chickpeas, rinsed
  9. 1/2cup fresh basil
  10. 1/4cup plain low-fat yogurt (preferably Greek), optional


  1. In a medium saucepan with a tight-fitting lid, combine the rice, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
  2. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
  3. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
  4. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
  5. Stir in the chickpeas and cook just until heated through, about 3 minutes.
  6. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.

Pasta With Green Olive Pesto (VEGAN)



  • Serves4
  • Hands-On Time40 min
  • Total Time40 min
  • Nutritional Information


    Per Serving

    • Calories651 calories
    • Fat26 g
    • Sat Fat3 g
    • Cholesterol0 mg
    • Sodium886 mg
    • Protein15 mg
    • Carbohydrate89 g
    • Fiber3 g
    • Iron5 mg
    • Calcium43 mg
  • July 2003


  1. 1pound spaghetti
  2. 2garlic cloves, peeled
  3. 1/4cup (3 ounces) Niçoise or other green olives, pitted
  4. 1/4cup fresh parsley leaves
  5. 1/4cup fresh basil leaves
  6. 1/4cup olive oil
  7. 1/4cup pitted kalamata or other black olives, chopped
  8. 1/2teaspoon kosher salt


  1. Cook the spaghetti al dente, according to the package directions. Reserve ½ cup of the pasta water and drain.
  2. Meanwhile, add the garlic, green olives, parsley, and basil to a food processor. With the motor running, slowly add the oil and process until fully incorporated.
  3. In a large skillet, over medium heat, cook the olive pesto for 2 minutes.
  4. Add the spaghetti, reserved pasta water, black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.

Spicy Vegetable Tagine With Couscous (VEGAN)



  • s-On Time15 min
  • Total Time45 min
  • Nutritional Information


    Per Serving

    • Calories348 calories
    • Fat8 g
    • Sat Fat1 g
    • Cholesterol0 mg
    • Sodium1992 mg
    • Protein10 mg
    • Carbohydrate61 g
    • Fiber10 g
    • Iron2 mg
    • Calcium73 mg
  • February 2001


  1. 2tablespoons extra-virgin olive oil
  2. 1medium onion, chopped
  3. 2medium garlic cloves, minced
  4. 2large carrots, scrubbed and cut into 1-inch pieces
  5. 1medium red bell pepper, cored and cut into thin strips
  6. 2 1/2cups vegetable stock or canned broth
  7. 1teaspoon turmeric
  8. 1small cinnamon stick
  9. 1teaspoon curry powder
  10. 1teaspoon cumin
  11. 1large zucchini, cut into 1-inch pieces
  12. 1medium eggplant, cut into 1-inch pieces
  13. 1/4cup golden raisins
  14. 3tablespoons chopped fresh cilantro
  15. 1cup instant couscous


  1. In a large, high-sided skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, carrots, bell pepper, stock, and spices and bring to a boil. Reduce to a simmer and cook for 10 minutes.
  2. Add the zucchini, eggplant, raisins, and half the cilantro and continue cooking until tender, about 25 to 30 minutes. Season to taste with salt.
  3. Prepare the couscous according to the package instructions for 4 servings. Serve with the tagine garnished with the remaining cilantro.

Vegan Cupcakes



25 m18 servings 152 cals

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
 Go to this page for some awesome Vegan and Vegetarian healthy food tips: Videos








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