Here's the recipe for Red Lentil Chili made by Chef AJ. The cooking time takes 10 minutes using Instant Pot cooker. Read more.

People always ask me how well this freezes. I honestly don’t know as there have never been any leftovers!

QUINOA SALAD WITH CURRANTS AND PISTACHIOS Try red or tri-color quinoa for a colorful change of pace. INGREDIENTS: 1-16 ounce box of quinoa, cooked and cooled 1 cup lime juice and zest from limes (approximately 8) 1 ounce finely chopped scallions 1 ounce finely chopped Italian parsley 1 ounce finely chopped mint 2 cups dried currants […]

What can I say? WOWZA! This recipe is in my Forks over Knives Companion Book as well as in my Complete Idiot’s Guide to Plant Based Nutrition. The result was a super fudgey delicious whole fo…

This hearty and flavorful Red Lentil Chili is a perfect plant-based meal that’s easy to make and packed with nutrition.

We make this chili at least once a week. It is tasty and makes a large serving so there is always leftovers for the next day. It can also be a quick meal to make if you have the spices premeasure…

Recently, the super talented Chef AJ was the featured guest on my podcast, sharing recipes and tips from her wonderful book written with Glen Merzer: Unprocessed 10th Anniversary Edition: Revitilize Your Health with Whole Foods. “Pineapple Unfried Rice”... Read More

I wish I could have filmed my meal prep this weekend. It was productive and fun. LOL! One day I will film my meal prep just for grins. This weekend I prepared chickpeas, chickpea salad, quinoa with leeks, air fryer chickpeas, air fryer tofu and a chopped salad. I have meals for the entire week packed in containers and ready to go. And, I did not forget dessert.Are you familiar with Chef AJ? If you are not, then I would highly encourage that you explore her website and/or watch her YouTube cha

Photo Courtesy: The Shelton Challenge I've been slacking off for about a month. Well not really, but I am terribly behind in my posts and the only reason I have, which some of you have already heard about, is that I started a new job this January. I'd been in the same position for the past 8 years and after a lot of moaning and groaning and stressing out over everything and anything, I made the change. I planned my exit strategy and when the opportunity presented itself, I made the change. It was difficult after being in the same place for 8 years but now I wonder why I was ever worried about change ... Change Equals Growth, after all. Anyhow, now I'm back and hopefully will stick with it with regularity :) One of the cool things about my new job is that they have a full cafeteria with a full fresh salad bar. Awesome!!! Now while I've been really good about taking leftovers for lunches, the chance of eating a fresh spinach salad, loaded with beans and other fresh veggies, which I didn't have to put together is an awesome opportunity in my opinion. In the 3 weeks I've been there, I've had salad for lunch at least 4 days each week. I love it!! So that is the reason that this first post is about a home-made salad dressing. Chef AJ's House Dressing. I first came across this recipe when I attended a cooking demonstration by Chef AJ in Dublin, Ohio. I bought her book, Unprocessed, and this recipe was on a bookmark she gives out with each book. It's yummy!! Prep Time: 5 min Ingredients (Serves 5): 1/2 cup filtered Water 4 tbsp Tahini (whatever brand you can find, bottled varieties tend to congeal less) 6 tbsp Lemon/Lime Juice (fresh or bottled, both work fine) 4 tbsp Low-Sodium Tamari (or Soy Sauce) 4 tbsp Grey Poupon Dijon Mustard 8 tbsp Kal Nutritional Yeast 1 tbsp Date Syrup (or 3 whole pitted Medjool dates) Directions: Place all ingredients in a blender and pulse until smooth. If using dates instead of date syrup, you may need to pulse a few extra minutes to make sure that the dates are well incorporated. The longer the dressing sits, the dates will imbibe more of the moisture and add to the overall sweetness of the recipe. Transfer to a serving dish, or a storage bottle. I typically make a batch every Sunday and take it with me to work. I split the batch over 5 days in my salad, or if I have some remaining, I do bring it home as it is also great on a baked russet or redskin potato. Enjoy!! This dressing is very reminiscent of a Honey Mustard dressing. Its really yummy on salads as well as on steamed vegetables, including baked or steamed potatoes. Chef AJ's House Dressing over Steamed Redskin Potatoes -- more pictures to follow -- Nutrition Facts (Per Serving): Calories 156 (Fat Calories 69) Total Fat 7.6 g; Carbohydrates 18.1 g; Fiber 4.8 g; Sugars 6.2 g; Protein 8.5 g If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

I’m a sucker for the donut pan. When I saw this recipe on the Forks Over Knives newsletter/website this week, I was thinking, “How soon can I try this recipe out?” The ingredients are so simple, I was intrigued at the idea of it. Sweetening a muffin with only bananas and applesauce? No date paste, […]

1st Potato Recipe - Air Fried Potato Cubes

Star plant-based Chef AJ share her personal success story of healthy living, as well as her tips on how to create delicious whole plant-based foods in your own kitchen.

Versatile very low fat vegan sauce that can be used on rice or vegetables & salad.

Chef AJ has been devoted to a plant-exclusive diet for over 44 years. Find some of her delicious and healthy plant-based recipes here!

Janice Masters,The Shaman Mama shares her families favorite Banana Oat Blueberry Muffin recipe. With a nod to the amazing Chef AJ.

Chef AJ shares her creamy vegan cauliflower bisque recipe: A simple, plant-based meal for weight loss.

I had the pleasure of cooking for Chef AJ live on Easter Sunday and made this delicious chocolate mousse tart with berries. It is super easy to make, loaded with fibre, omega 3s and antioxidants! Let me know what you think!INGREDIENTSCrust • 1 cup raw almonds • 1 cup walnuts • 10 medjool dates, pittedChocolate mousse filling • 1/3 cup chia seeds • 1/4 cup cocoa powder • 2 1/4 cups plant milk of choice • 6 soft medjool dates, pitted • 1 tablespoon maple syrup • 1 ripe avocadoGarnishes • Figs, sli

Place all ingredients in a blender and blend until smooth. Store in a jar. Keeps a week or more. Drizzle over a salad.