
Recipe for Vegan Frittata with Tofu
This plant-based version with tofu and garbanzo flour is scrumptious!
This plant-based version with tofu and garbanzo flour is scrumptious!
The thin Spanish frittata calls for rich flavors and a dense texture courtesy of potatoes, and can be served straight from the oven or cold as a first course.
The frittata enjoys a slow cook with all ingredients firming up at the same time
Similar to overnight oats, this version doesn’t require overnight refrigeration and is an easy, healthy, last-minute breakfast.
Make an extra batch to freeze so you can grab them for a quick morning meal.
A tasty variation of the old standby, home fries.
A steady diet of oatmeal in any of its various guises has been shown to help with lowering cholesterol and providing easily digestible complex carbohydrates.
This granola has no refined oils and yet is still nice and crispy.
Here’s a secret: the strong flavors of strawberry and kiwi make this smoothie the perfect vehicle for adding kale or spinach to the blender.
Cut the banana into small wheels and freeze for an hour before blending for a richer, thicker smoothie with a texture almost like ice cream.
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