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Plant-based Mexican Kale Salad: gluten-free, protein rich and vegan

Beantown Kitchen Mexican Kale Salad

This is a recipe for a gluten-free and vegan Mexican Kale Salad with Black Beans and a Maple Lime Vinaigrette. It is one of my favorite salads as it is so easy-to-prepare, flavorful and satisfying. It uses a technique that my daughter calls “life changing”. Massaging the kale transforms the greens from bitter and grassy to tender and slightly…

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Sweet and Sour Crispy Tofu and Rice Salad

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Hello dear reader-   Recently my husband, Dan, and I travelled to Mt Tremblant, Canada for an Iron Man competition. He was competing…not me! He’s a plant-based triathlete and the night before long endurance races like this, his goal is to eat a high carbohydrate dinner with moderate amounts of protein. In response, I made one…

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Oatmeal Bowl: a healthy, plant-based breakfast

Easy-to-prepare, healthy, Plant-based Oatmeal Bowl

Hello Dear Reader- My husband and I eat oatmeal just about every morning for breakfast and there are a variety of reasons we love doing so. They are a simple-to-prepare, low-fat, breakfast option whether using rolled oats, served cold and uncooked with plant-based milk, or steel-cut oats, boiled and then simmered in water for twenty minutes. Either…

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Chocolate Mousse: Healthy Vegan Dessert

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Why a vegan chocolate mousse? At least once a week, someone tells me that they’d like to adopt a plant-based diet but can’t imagine how it’s possible to live without dairy. A few years ago, in response to this, I set-out to create recipes that provide fabulous alternatives to dairy. One of the most popular has…

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My Experience with a Juice Cleanse

Green Juice

Hello Dear Reader-   When my youngest daughter came back from a few days away with friends and announced that she’s been eating nothing but junk and needs to detox, I took notice. Her idea…”let’s do a juice cleanse together.”   As it happens, I’ve been pretty curious about juicing as a culinary technique. I know…

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 A Cry in the Night

Cow with calf

      This post is a departure from my usual format in which I write about plant-based cuisine, share recipes and nutrition/health information. I wrote this after reading an article about a dairy farm located relatively close to my home in Massachusetts.    ——————————————————————————–   A mother’s experience, 20+ years ago, Singapore (where two…

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Veggie Packed Curry Stew

(Curry in a Hurry) Serves 6-8   Garam masala is a blend of spices typically containing cloves, cinnamon, nutmeg, cardamom, pepper and cumin. This blend of spices adds a highly aromatic flavor and warming quality to this nutritionally dense and simple to prepare curry dish.   Ingredients:   1 medium onion, small dice 3 carrots,…

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Ten Steps to Grant Funding Your Vegan Work

This post outlines how I obtained grant funding to do what I love (teach free vegan cooking classes to low-income groups) and how you can too!   Network with Likeminded People At a Forks Over Knives screening, I met an attendee who is a board member of Mission Hill Health Movement (MHHM), a non-profit organization…

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Magical Multi-layer Bars

Vegan Mutli Layer Bars

Hello Dear Readers-   These yummy bars are a family favorite in our house! And they’re pretty simple to make.         The ingredients can be pretty hard to find, though. Recently, I sent a care package to my daughter in NYC with the ingredients after she went on an unsuccessful  wild-goose chase…

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Challah Rolls

Basket of Braided Challah Rolls

Makes 12   Ingredients: 1 cup lukewarm water 1½ tablespoons sugar 1 packet active dry yeast ½ of a medium-sized ripe banana, mashed 3 cups all-purpose flour 1½ teaspoons salt 1 tablespoon almond milk 2 teaspoons maple syrup   Preparation:   Add the water to a small bowl and then stir in the sugar until…

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