by beth Moore | Sep 7, 2022 | Main Dish, whole food plant based
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Vegan Zucchini “Crab” Cakes from Tiffany at eatathomecooks.com For the "crab" cakes:5 cups zucchini (shredded , about 4-6 medium zucchini, water squeezed out)2...
by beth Moore | Jul 22, 2022 | Main Dish, whole food plant based
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Spicy Garlic Chickpeas & Veggies from Tiffany at eatathomecooks.com 1 large onion (chopped)4 cloves garlic (crushed)3 medium zucchini (chopped)1 large red bell pepper (chopped)2...
by beth Moore | Feb 10, 2022 | whole food plant based
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Plant-based Brunch Skillet from Tiffany at eatathomecooks.com 2 large potatoes (chopped)2 sweet potatoes (chopped)1 onion (chopped)3 cloves garlic (crushed)2 large bell peppers (any...
by Tiffany King | Jul 16, 2021 | Main Dish, whole food plant based
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Herb and Vegetables Summer Skillet over Risotto from Tiffany at eatathomecooks.com For the vegetables:2 onions (save 3-4 Tbs. for the risotto)6 cloves garlic (crushed)6-8 cups chopped...
by Tiffany King | Jul 16, 2021 | Main Dish, whole food plant based
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Whole Food Plant-based Moroccan Zucchini Boats from Tiffany at eatathomecooks.com 8 medium zucchini2 onions4 cloves garlic1 bell pepper (diced)2 15 oz. cans chickpeas, drained and...
by Tiffany King | Jul 16, 2021 | Main Dish, whole food plant based
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. WFPB Vegan Korean Bulgogi from Tiffany at eatathomecooks.com 2 cups brown rice28 oz. extra firm tofu1 large onion8 cloves garlic (crushed)2 Tbs. maple syrup¼ cup rice vinegar⅔...
