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Creamy Coleslaw

There are countless variations of this popular side dish; my recipe is inspired by my mom’s, which includes apples and raisins. I use a cashew-based dressing instead of oily vegan mayo, but you can easily forego the cashews for a lighter dressing. Dressing Ingredients ½ cup water ⅓ cup raw, unsalted cashews (about 2 ounces)…

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Pesto Pasta

Ah, lovely pesto! Summer is here and so is the fresh basil. “But don’t you need oil and cheese to make pesto?” No way! These ingredients are traditional, but they can be simply omitted, resulting in a sauce that is much lighter and fresher in taste. Pesto is an Italian oil-and-herb sauce, with garlic, pine…

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Chickpea & Avocado Spread

This Chickpea & Avocado Spread is easy to make and is dreamy atop baked potatoes and yams, corn tortillas, green salads, or as a dip for vegetables. Fresh oregano and Meyer lemon combine in a unique flavor for a little something special. Ingredients 2 medium ripe avocados, peeled, pitted and diced 1 tablespoon Dijon or…

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Carrot Cake Donuts

Anything “carrot cake” is O.K. by me, and if it looks like a donut, even better! Carrot cakes are typically loaded with oil, butter, sugar and eggs, all of which I avoid in my recipes; so coming up with a cake that is just as tasty (and moist but not too heavy), was a fun…

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Roasted Red Pepper Hummus

While most hummus recipes call for olive oil and tahini (sesame seed paste), both of which are high in fat and calories, this recipe does not, making it low in fat but still high in flavor. Use as a dip for vegetables, a sandwich spread, or a topping for baked potatoes. Ingredients 1 medium-large red…

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Persimmon Bars

These bars are lighter than traditional fruit and nut bars, and make a great traveling or backpacking snack—or a dessert cake when a bit of frosting is added. Refined sugar is replaced by dates, which have a brown sugar flavor that complements the persimmon and spices. Clockwise from top: Creamy Cashew Frosting, Lemon-Tofu Frosting, no…

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Oatmeal-raisin Cookies

These delicious oatmeal-raisin cookies avoid eggs, dairy, oil and refined sugar in favor of flax seeds, pecans, banana and dates. Yum! 1 cup water 6 medjool dates, pitted ½ cup raw, unsalted pecans 2 cups rolled oats, ground into flour 3/4 cup rolled oats 2 tablespoons whole flax seeds, then grind them 1 teaspoon baking…

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Tu-no Salad Wraps

Chickpeas—aka garbanzo beans—are a perfect plant-based substitute for canned tuna when it comes to creating a healthier version of tuna salad. For this recipe, the tuna salad is wrapped in warm corn tortillas and collard green leaves. 2 cans chickpeas/garbanzo beans 4 ribs celery, diced ½ red onion, diced 2 tablespoons chopped fresh basil (or…

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Pear Tidbit

This easy-to-make pear dessert is sweet and light, uses no refined sugar and is topped with lemon zest. For an apple version of this dessert that is just slightly different, see “Raw Apple Crumble” recipe. Chunky pears: 3 pears, cored and diced 1 tablespoon lemon juice Pear sauce: 2 pears, cored and diced 2 tablespoons…

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Hoppin’ John with Avocado-Cucumber Dressing

Hoppin’ John, a southern U.S. dish featuring black-eyed peas, is traditionally eaten on January 1st to bring good luck in the New Year. In this version I use fennel and collard greens, and top it with a creamy avocado dressing. Ingredients 1 medium onion or shallot, chopped 1 bell pepper, seeded and diced 2 ribs…

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