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Pink Primavera Sauce

March 5, 2020 by maryrossfowler Leave a Comment

featuerd

If you’re like me, you’re constantly trying to feed your family new foods with the hope that they’ll love them and you can add them to your meal rotation. Most of my attempts result in an “eh, it’s good but not great” response from my semi-picky family. But this time I hit a home run with my Pink Primavera Sauce! …

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Filed Under: Entrees, Kid Friendly, Recipes, Vegan Tagged With: beets, dinner, oil free, pasta, pasta sauce, vegan

Easy Coconut Tofu Nuggets

January 9, 2020 by maryrossfowler Leave a Comment

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Happy New Year, friends!

I decided to start the year off with a recipe that’s so easy and delicious, you’ll want to make it over and over again. These Coconut Tofu Nuggets contain only four ingredients and are vegan, oil-free, and gluten-free! …

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Filed Under: Entrees, Kid Friendly, Recipes, Side Dish, Snacks, Vegan Tagged With: coconut, easy, oil free, protein, tofu, vegan

Creamy French Lentil Soup

December 11, 2019 by maryrossfowler 2 Comments

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You may have noticed from my previous soup recipes that I’m all about hearty, filling soups. And this Creamy French Lentil Soup is no exception! Adapted from Oh She Glows Every Day, this lentil soup is highly nutritious, delightfully seasoned, and of course, 100 percent vegan. …

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Filed Under: Entrees, Recipes, Soups, Vegan Tagged With: gluten-free, lentils, oil free, soup, turmeric, vegan

Curry Squash & Tofu Soup

October 30, 2019 by maryrossfowler Leave a Comment

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It finally feels like fall, and all I want is hot, filling soup! I’ve already made a huge batch of my Weekend Chili, which is great as-is or poured over a baked sweet potato with avocado. But recently I’ve been craving curry everything, so I created this Curry Squash & Tofu Soup, inspired by a similar soup from one of my favorite local restaurants, The Porch. This soup is creamy, chunky, spicy, and oh-so nutritious! I could eat it every day!…

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Filed Under: Entrees, Recipes, Soups, Vegan Tagged With: butternut squash, curry, oil free, soup, tofu, vegan

Cauliflower Steaks with Walnut Caper Salsa

September 3, 2019 by maryrossfowler 2 Comments

cauliflower steaks

If you’re still on the cauliflower train, here’s a new recipe for you to try! Actually, it’s three recipes in one — cauliflower steaks, cauliflower and white bean mash, and walnut caper salsa. They’re each delicious, but put them together and your life will never be the same!…

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Filed Under: Entrees, Recipes, Vegan Tagged With: cauliflower, gluten-free, steaks, vegan

Mediterranean Power Bowl

May 15, 2019 by maryrossfowler Leave a Comment

mediterranean power bowl

I’ve found that my current, very busy stage of life limits the amount of time and energy I have for planning and preparing  family dinners. As you probably know, feeding my family nutritious meals is very important to me, so when my husband gets home from work and I tell him we have to get carryout or go out, I feel like a failure. So to limit this feeling of failure, I’ve been throwing together various forms of power bowls or Buddha bowls — whichever you prefer. My go-to is typically a burrito bowl, but I put this Mediterranean power bowl together the other night and loved it so much that I had to share!…

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Filed Under: Entrees, Recipes, Salads, Vegan Tagged With: bowl, Greek, lunch, Mediterranean, salad, vegan

Chickpea and Potato Curry

February 25, 2019 by maryrossfowler Leave a Comment

potato curry

Over the past 11 years that I’ve been eating plant-based, I’ve learned a lot about cooking vegetables with a variety of herbs and spices. I remember my younger self attempting a vegetable curry by adding yellow curry powder and coconut milk to cooked veggies and wondering why it didn’t taste good. I’ve since discovered that the key to a good curry is adding a blend of spices, allowing them to cook a bit before stirring in the majority of the wet ingredients, and layering multiple flavors. Cook this Chickpea and Potato Curry to practice making a comforting and delicious vegetable curry! …

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Filed Under: Entrees, Recipes, Vegan Tagged With: chickpeas, curry, gluten-free, potatoes, rice, spices, vegan

Coconut Apple Ginger Dal

November 6, 2018 by maryrossfowler Leave a Comment

dal

If you’re like me and you spend your entire October trying to avoid diving headfirst into the Halloween candy, I encourage you to distract yourself with nutrient-dense foods that are satisfying and anti-inflammatory. That way, if you do indulge a bit during the holidays, your body will be able to handle it better. The perfect example of a simple but nutrient-rich meal is this Coconut Apple Ginger Dal, a recipe I found and adapted from Bon Appétit Magazine. It’s so delicious and satisfying, your whole family will love it!…

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Filed Under: Entrees, Kid Friendly, Recipes, Side Dish, Soups, Vegan Tagged With: apple, coconut milk, ginger, Indian, lentils, soup, vegan

Kenyan Maharagwe (Spiced Coconut Bean Soup)

October 8, 2018 by maryrossfowler 24 Comments

kenyan

Every year I have a soup recipe that I just can’t get enough of. I make it over and over again, always excited to heat it up for lunch throughout the week. Well, I’ve found my soup for this fall/winter — Kenyan Maharagwe. …

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Filed Under: Entrees, Recipes, Soups, Vegan Tagged With: African, anti-inflammatory, beans, coconut milk, soup, turmeric, vegan

Summer Vegetable Chowder

June 5, 2018 by maryrossfowler 4 Comments

vegetable chowder

This glorious golden soup started out as a corn and potato chowder, but I couldn’t stop adding vegetables! And why not? The more variety of veggies you eat, the more nutrients your body can use to build, restore, and protect itself. And what resulted may be my new favorite soup of the season —  my Summer Vegetable Chowder! …

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Filed Under: Entrees, Kid Friendly, Recipes, Soups Tagged With: chowder, corb, corn, gluten-free, oil free, potatoes, smoked paprika, soup, summer, vegan, zucchini

Veggie Bean Balls

May 29, 2018 by maryrossfowler Leave a Comment

veggie bean balls

I often find myself wanting to serve my family spaghetti squash for dinner, but not knowing what to have with it to make it more nutritious and filling. If you’re not familiar with spaghetti squash, it’s a great gluten-free, low-calorie substitute for pasta. It’s also mostly water and needs veggies and a protein source to make it a complete meal. To remedy this problem without topping my spaghetti with processed/oily vegan “meat,” I decided to make some bean balls full of veggies that kids and adults will love….

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Filed Under: Entrees, Kid Friendly, Recipes, Vegan Tagged With: balls, beans, gluten-free, oil free, spaghetti, vegan, vegetables

Enchilada Casserole Supreme

March 14, 2018 by maryrossfowler Leave a Comment

Enchilada casserole

I know I say my recipes are great all the time, but I’m going to say the same thing about this Enchilada Casserole Supreme. I’ve been making a simplified version of this for years, based off of a recipe in Dr. Joel Fuhrman’s Eat to Live book. I’ve served it to family, friends, and even non-veggie-eating teenagers with rave reviews. And now, finally, I’ve improved upon it and published it so all of you can try it, be nourished, and hopefully love it as much as I do! …

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Filed Under: Entrees, Recipes, Vegan Tagged With: cashew cream, casserole, enchiladas, Mexican, one-dish meal, tortillas, vegan, vegan cheese, vegetables

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Hi, I'm Mary Ross! I am a Registered Dietitian in Winston-Salem, NC. I manage my lupus and promote disease prevention with a plant-based diet and overall healthy lifestyle. I love cooking, sports, gardening, and spending time with family!

Email me at DailyDoseOfGreensRD@gmail.com

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