by Deb Czech | Recipes
Tabbouleh (Bulgur Salad) with Parsley and Mint A bulgur wheat salad of Lebanese origins, tabbouleh (also spelled tabouleh or tabouli) is full of refreshing flavors during hot weather: lemon, parsley, mint, and tomato are common ingredients. It’s easy to make and...
by Deb Czech | Recipes
Carrot Cake Muffins This is a plant-based recipe I developed based on the popular Bran Flax Muffins recipe by Bob’s Red Mill. In the version below, I replaced the dairy milk and traditional eggs, reduced the sugar by one-third (you won’t miss it), and used...
by Deb Czech | News
Eat More Plants: 5 Tips to Make it Fun and Easy What are your current health and wellness goals? Do you want to regain the energy you had years ago? Do you have health metrics you’d like to raise or lower? Trying to get healthier quickly to reduce your COVID risks?...
by Deb Czech | Recipes
Whole Wheat Pasta with Corn, Tomato, Arugula, and Olives For late-summer meals, look around the farmers’ markets or your own garden and use what is available. Ingredients such as fresh corn and juicy ripe tomatoes abound! This recipe took shape while perusing...
by Deb Czech | Recipes
Grilled Plum Salad with Basil Tofu Ricotta This recipe for a grilled plum salad was inspired by the cookbook Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro by Makini Howell. The original recipe was modified to make it faster to prepare and to eliminate the... 
