what’s to eat?

what’s to eat?

So, you’ve decided you want to take back control of your own health – lose weight, have more energy and prevent or reverse chronic disease – with a whole foods, low fat, plant-based lifestyle.  But what will you eat?

There is a vast array of delicious, satisfying foods from which to choose.  You decide whether you’d prefer to eat simple foods that are quick and easy to prepare or impressive gourmet fare.

To give you some idea of the variety of new, and familiar, foods available, here’s a sampling of the dishes recently served at our home.  Recipes marked with * are good food project recipes and can be found on the Recipes pages.  For more information on mentioned cookbooks see Books-Cookbooks under Resources on the homepage.



Chilled spring pea soup*

Tortilla soup*

Vietnamese Pho noodle soup

Creamy asparagus soup

Vegetable miso soup*

Creamy Thai Corn soup*

Spiced pumpkin soup

Split pea soup

Curry noodle soup

Miso-vegetable noodle soup

Old-fashioned vegetable soup

Cauliflower-Pesto Soup – recipe adapted from Appetite for Reduction by Isa Chandra Moskowitz

Thai Tom Yum Soup

Japanese Shitake-Oyster Mushroom Soup

Caldo Verde Soup – recipe adapted from Appetite for Reduction by Isa Chandra Moskowitz


Potato salad*

Tomato Basil salad*


Tri-color salad

Sesame noodle salad

Green salad with creamy dressing*

Mixed green salad with carrot-ginger dressing*

Cucumber Salad*

Thai-spiced cucumber salad

Kale salad


Vegetable sushi

Summer rolls with sweet chili dipping sauce

Bean dip*, Pico de Gallo, tortilla chips*

Whole grain pizza bagels with Parma-nut topping*


Sweet Pea “Guacamole” – recipe from Color Me Vegan by Colleen Patrick-Goudeau

Hot-air popped corn with Parma-Nut topping*


Old-fashioned oatmeal with blueberries, ground flaxseed and vanilla oat milk

Whole grain pancakes with blueberry syrup

Mochi with maple syrup, walnuts and cinnamon

Maple-flax granola

Oven baked hash brown potatoes


Mu Shu vegetables in whole grain tortilla cones

Whole wheat linguine with marinara sauce

Red lentil dal with basmati rice

Tortilla casserole

Spinach Mushroom Eggplant Lasagna


Pad Thai

Autumn vegetable stew

Penne with eggplant marinara sauce

Vegetable pot pie with mashed potato topping

Cauliflower Potato Red Lentil Curry*

Vegetable fajitas with whole grain tortillas

Black bean quesadillas with salsa and guacamole

No-Meat Loaf with mashed potatoes, mushroom gravy*, roasted acorn squash, sautéed chard -No-Meat Loaf recipe from The Cancer Survivor’s Guide, PCRM

Chili* with rice

Eggplant marinara*

Bhutanese Pineapple Rice – from Appetite for Reduction by Isa Chandra Moskowitz

Sautéed seitan and mushrooms with mashed potatoes and gravy*

Vegetable-mushroom fajitas

Spinach and Mushroom Lasagna

Indian red lentil and kidney bean dal – recipe from Fresh from the Vegetarian Slow Cooker by Robin Robertson

Lentil & Eggplant Chili Mole – recipe from Appetite for Reduction by Isa Chandra Moskowitz

Soft tacos with beans, corn, rice, salsa and lettuce

Artichoke Lentil Stew with basmati rice - recipe adapted from The Cancer Survivor’s Guide by Neal D. Barnard, MD and Jennifer K. Reilly, RD

Tempeh bacon BLT wraps

Baked Falafel – recipe adapted from Appetite for Reduction by Isa Chandra Moskowitz

Crustless Quiche with Kale – recipe adapted from HappyHerbivore.com

Caribbean Curried Black-Eyed Peas and Plantains – recipe adapted from Appetite for Reduction by Isa Chandra Moskowitz

Whole wheat spaghetti with tomato mushroom cream sauce

Chickpea salad wraps

Cornbread “Tamale” Casserole

Polenta Pizza

Gnocchi with Tomato Garlic Cream Sauce

Ethiopian Eggplant and Peppers

Tofu Paneer Bhurji – recipe from PCRM Vegan Kickstart India

Tunisian Sweet Potato Stew – recipe from drmcdougall.com (February 2012 newsletter)

Fat Free Vegan Eggplant Chickpea Curry – recipe from lowfatveganchef.com


Oven-roasted cauliflower*, beets and potatoes

Portobello mushrooms with garlic and thyme

Indian-spiced potatoes with peas

Corn on the cob and baked potatoes

Sweet potato fries*

Potato pancakes* with applesauce

Oven baked hash brown potatoes

Baked Beans with Peppers, Tomatoes and Mint – recipe adapted from the New York Times http://www.nytimes.com/2011/03/07/health/nutrition/07recipehealth.html


Sweet cherry sorbet* (see Mango Sorbet recipe)

Cherry-apple crisp*

Watermelon with lime-vanilla sauce

Chewy peanut treats

Mochi with maple syrup, walnuts and cinnamon

Blueberry cornbread*

Black bean brownies – recipe from drmcdougall.com at http://www.drmcdougall.com/misc/2009nl/jul/recipes.htm

Pumpkin pie – recipe adapted from Fat-Free & Easy: Great Meals in Minutes by Jennifer Raymond

Maple-flax granola

Chocolate Mocha Mousse – recipe adapted from PCRM.org

Blueberry-Strawberry Vanilla Yogurt Parfait

Chocolate-peanut fudge balls

Chocolate Hummus with  Baked Mochi

Chocolate hot air popcorn – recipe from ResponsibleEatingandLiving.com

Cherry Apple Cornbread Cobbler

Raspberry Chia Pudding

Comments are closed.