Homemade French Fries - 3 Ways

Choose Chive, Paprika, and Parsley; Lemon Pepper Thyme; or Garlic, Rosemary, and Basil, for deliciously piquant potato wedges that are equally delicious alongside a dinnertime comfort food entrée or lunchtime burger or sandwich.

Roasted Potato Wedges in 3 Flavors

By Allison Rivers Samson

Serves 4

1 tablespoon olive oil
4 russet potatoes, scrubbed and each cut into 8 long wedges

Chive Paprika Parsley
1/2 teaspoon paprika
1 1/2 teaspoons salt
2 tablespoons thinly sliced...

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Noodles & Greens with Gingery Almond Sauce

This satisfying alternative to traditional peanut sauce I was honored to share with Robin Robertson for her cookbook, Nut Butter Universe, blends ginger, garlic, and sesame, to create a robust flavor combination that will have everyone in your family (including kids!) clamoring for more.

Noodles & Greens in Gingery Almond Sauce
By Allison Rivers Samson

Serves 6

12 ounces whole-grain gluten-free spaghetti or rice noodles

1 teaspoon toasted sesame oil

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Smokin' Sloppy Joes

Let go of any negative connotations you may have with the familiar cafeteria sandwich because these are Sloppy Joes, all grown-up! French lentils and a touch of smokey chipotle add just the right amount of kick to this gourmet version of a comforting classic.

Vegan Sloppy Joes
By Allison Rivers Samson

Serves 4

1 teaspoon olive oil
1 1/2 cups coarsely chopped crimini mushrooms
1/2 cup chopped onions
1/2 cup diced celery
1 garlic clove, minced
1 cup cooked French...

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Vegan Soft-serve Ice Cream

One of the ways our family saves money and time is buying in bulk. Not only organic dried beans, seeds, and grains, but also organic bananas. We buy them by the case and when they are at our desired ripeness (perfectly yellow and no brown spots for me, please), we peel and place them in large zip bags, storing in the freezer RTU (ready-to-use).

Frozen bananas are convenient for adding to our morning protein shakes and indispensable when a hot summer day screams for ice cream! With...

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How to Make A Tropical Aloe Glow Smoothie

The produce department is my favorite section of any store, and especially our local co-op, BriarPatch. One day our then 7-year old daughter, Olivia, spotted a large aloe leaf and asked if we could make a smoothie from it. She wanted it so badly that she even offered to use some money from her birthday stash to buy it. How could (and why would) I say no to that request? Into our basket the aloe went and once home, the luscious leaf instantly became the inspiration for a delicious smoothie...

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How to Make Fluffy Quinoa

One of my favorite foods of all-time is quinoa (KEEN-wah). People often ask me what it is and how to prepare it so that it tastes good. In fact, the neighborhood kids come over and ask for my quinoa since they like mine best. I'll share all my secrets with you! First, there's much to share about this miraculous little seed. Yep, I said seed, not grain!

Quinoa is a seed that is:

  • gluten-free
  • easily digested
  • protein-rich
  • highly versatile (can replace any grain in a recipe)
  • grown at an altitude...
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How to Make Homemade Vegan Milk

As dairy continues to be exposed for its cruelty, contamination, and negative effects on human health and the environment, a wider variety of plant-based milks have become more available in stores. Convenience foods can be helpful and at times offer much-need shortcuts. When you're ready to step into a healthy, compassionate diet, homemade is worth the few extra minutes when you can swing it. In my kitchen, the more from-scratch dishes, the better! Plant-strong milks are no exception....

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The Ultimate Vegan Cheesesteak Sandwich

Recipe testing and development makes me feel a bit like a mad scientist. This one definitely stretched my creativity! After playing with several different meaty vegan ingredients for the steak, including tofu, tempeh, mushrooms, and yuba (similar to a super-thin pudding skin that's created when soymilk is made), the winner was yuba, for its chewy texture. Alas, its limited availability led me to settle on an equally delicious, yet more accessible tempeh version. If you're lucky enough to find...

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Magic Vegan Cheese Sauce

The story continues with my latest (and dare I say greatest!) version of my Vegan Mac & Cheese. In addition to veggies, this simplified and more nutritious version is made with either homemade vegan butter or unflavored coconut oil, sunflower seeds, and garbanzo beans. I designed the recipe without nutritional yeast for those who are allergic or averse, but if you love nooch, feel free to add 1/2 cup or sprinkle some on top!

This sauce is perfect for pouring on pasta, broccoli,...

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A Vegan Passover

Traditionally, Passover has many elements which are not vegan friendly, but there’s always room for compassion. Even though I am not Jewish, I enjoy this holiday with my family in a fun vegan way. My husband was raised Jewish, and although he isn’t religious, Pesach provides us with the chance to celebrate Spring and something we both care deeply about: Freedom.

For those unfamiliar, here is a summary of the holiday, Passover, which honors the ancient Israelites and...

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