Stephanie Dignan

Potato Veggie Scramble
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Potato Veggie Scramble

This healthy recipe is a perfect breakfast to make on a weekend! Potato Veggie Scramble (from Straight Up Food) Ingredients: 1½ pounds white potatoes, unpeeled, cut into ½-inch cubes (about 4½ cups) 1 medium yellow or white onion, chopped (about 2 cups) 1 medium red bell pepper, seeded and chopped (about 1½ cups) 5 medium […]


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Mini Blueberry Cheesecakes

Mini Blueberry Cheesecakes (from Feasting on Fruit) These no-bake mini blueberry cheesecakes are easy to make and the perfect treat when you want something sweet! Ingredients: For the Crust: 1 cup rolled oats 6-8 pitted medjool dates  For the Filling: 6 pitted medjool dates  3/4 cup cashew butter (or any nut/seed butter) 3/4 cup non-dairy milk 1 tbsp lemon juice 1/2 a vanilla bean (or 1 tsp alcohol free vanilla extract) […]


Chili Burgers
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Chili Burgers

Chili Burgers (from Nutmeg Notebook) Ingredients: 1 cup chopped onions 4 garlic cloves, minced or pressed 2 teaspoons water 1/2 cup peeled and grated carrots 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 2-15 ounce cans pinto, kidney beans or black beans (or a mix of each), drained and rinsed 2 tablespoon Dijon mustard or […]


Mushroom & Wild Rice Cream Soup
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Mushroom & Wild Rice Cream Soup

This soup is definitely one you want to try! It is full of flavor and very creamy. It is made for the instant pot, but can be made stove top too. Mushroom & Wild Rice Cream Soup (from For The Health Of It) Ingredients: 2 medium onions, diced 5 cloves garlic, minced 1c carrots, sliced […]


Pasta Fagioli
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Pasta Fagioli

Pasta Fagioli (from Fat Free Vegan) Ingredients: 2 cups dried cranberry beans, borlotti beans, or pinto beans (soaked overnight) 1 medium onion, chopped 2 ribs celery, chopped 7 cloves garlic, minced and divided 1 teaspoon fresh rosemary, minced (or 1/2 tsp. dried) 1/4 teaspoon red pepper flakes 26 ounces chopped tomatoes, canned 3 teaspoons dried […]


Pita Pizzas
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Pita Pizzas

Ingredients: 6 whole-wheat pitas For the tomato sauce: 2 large tomatoes, diced 4 sun-dried tomatoes (not packed in oil) 3 tablespoons tomato puree 1 tablespoon apple cider vinegar 1 ½ teaspoons date syrup 2 cloves garlic 1 large handful of fresh basil 1 tablespoon dried oregano 1 ½ teaspoons dried thyme freshly ground black pepper […]


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Apples & Raisins Baked Oatmeal

Baked Oatmeal with Apples and Raisins (from Straight Up Food) Ingredients: 2½ cups old-fashioned rolled oats 1¾ cups unsweetened soy or almond milk (or water) 1 large apple, cored and chopped (peeled or unpeeled) ½ cup raisins 1½ teaspoons cinnamon ½ teaspoon ground nutmeg Instructions: Preheat oven to 375°F. degrees. Line an 8×8-inch baking pan with […]


Thai Noodle Soup
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Thai Noodle Soup

Thai Noodle Soup (from Forks Over Knives) Ingredients: 1 medium yellow onion, thinly sliced 1 medium carrot, julienned 6 ounces shiitake mushrooms, stems removed 3 cloves garlic, minced 1 tablespoon minced ginger 2 cups sliced bok choy 6 cups low-sodium vegetable stock 2 tablespoons low-sodium soy sauce Zest and juice of 1 lime 1 serrano chile, […]


Easy Hash Brown Casserole
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Easy Hash Brown Casserole

Easy Hash Brown Casserole (from eatplant-based.com) This is a very simple recipe to make and a healthy way to start the day! Make sure to read all directions before beginning to cook. Ingredients: Creamy No Cheese Sauce (recipe below) 1 30 oz package frozen shredded hash browns oil-free version (or 4 cups freshly shredded) 3/4 cup onions, diced 1 small red bell […]


Chocolate Crinkle Cookies
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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies (adapted from Feasting On Fruit) Ingredients: 15 pitted Medjool dates ½ cup cocoa powder, plus more for coating 2 tsps baking powder 1 tsp alcohol free vanilla extract (or 1/2 tsp vanilla powder) 2-3 tbsp unsweetened soy or almond milk Directions: Preheat the oven to 350F. In a food processor, process the dates until well broken down. Don’t go too far or […]