by Tiffany King | Mar 31, 2020 | whole food plant based
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Plant-Based Stuffed Peppers from Tiffany at eatathomecooks.com 2 cups rice or whole-grain of choice (wild rice, brown rice, quinoa, farro )1 onion (diced)2 cloves garlic (crushed)15...
by Tiffany King | Mar 30, 2020 | Main Dish
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Black-eyed Peas and Farro Bowls with Cilantro Lime Sauce from Tiffany at eatathomecooks.com 2 cups farro4 15 oz. cans black-eyed peas, drained and rinsed2 cups cherry or grape...
by Tiffany King | Mar 30, 2020 | Main Dish
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Vegan Migas from Tiffany at eatathomecooks.com 4 corn tortillas28 oz. containers extra-firm tofu1 tsp. onion powder1 tsp. salt1 tsp. garlic powder1 tsp. chili powder2 tsp. cumin3-4...
by Tiffany King | Mar 30, 2020 | Main Dish
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Baked Penne with Kale and Olives from Tiffany at eatathomecooks.com 16 oz. whole wheat or chickpea penne pasta4 cups baby kale (coarsely chopped)1 onion (diced)4 cloves garlic...
by Tiffany King | Mar 30, 2020 | Main Dish
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Warm Roasted Brussels Sprouts and Farro Salad from Tiffany at eatathomecooks.com For the farro:2¼ cups farro3 cups vegetable brothFor the salad:4½-6 cups brussels sprouts (trimmed and...
