by Tiffany King | Jan 23, 2021 | Main Dish, whole food plant based
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Plant-Based Minestrone Soup from Tiffany at eatathomecooks.com 1 onion (diced)3 cloves garlic (crushed)15 oz. can diced tomatoes with juice2 32 oz. boxes vegetable broth2 15 oz. cans...
by Tiffany King | May 19, 2020 | Instant Pot Meals, Main Dish, whole food plant based
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Instant Pot Confetti Rice and Vegetable Salad from Tiffany at eatathomecooks.com 2 cups brown rice1 bell pepper (any color, chopped)1 cup frozen corn (thawed)2 carrots (diced)1 bunch...
by Tiffany King | May 9, 2020 | Main Dish, Salad, whole food plant based
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Quinoa Salad over Greens from Tiffany at eatathomecooks.com 2 cups quinoa (uncooked )4 cups water2 red bell peppers (diced)2 carrots (diced)2 15 oz. cans kidney beans (drained and...
by Tiffany King | Mar 29, 2020 | Main Dish
Scroll down for Large Family (6-8 Servings) and Small Family (3-4 Servings) recipes. Tex Mex Gardener’s Pie from Tiffany at eatathomecooks.com 6 medium potatoes (chopped)1 onion (diced)3 cloves garlic (crushed)2 carrots (peeled and chopped)2 medium zucchini...
by Tiffany King | Jul 30, 2019 | Basics, Dessert
Pineapple Carrot Bread from Tiffany at eatathomecooks.com 1 cup sugar3 cups flour1½ tsp. cinnamon1 tsp. baking soda1 tsp. salt3 eggs (beaten)1 cup oil1 cup crushed pineapple (undrained)1 cup carrot (grated, 2-3 carrots)2 tsp. vanilla1 cup nuts (optional) Stir...
