When it comes to breakfast options, these vegan zucchini pancakes are a refreshing alternative to oatmeals or avocado toasts.
They are easy to cook and very satisfying. Zucchini pancakes also work great as a snack or small lunch option. As usual, this recipe is made with whole food plant-based ingredients and is oil-free.
However, if you want to lose weight I recommend not using the "sour cream" and rather use a vegetable stew instead. Since the "sour-cream " is made with cashews, which have a lot of fat. By the way, talking about a tomato basil sour cream, this dish fits perfectly as a condiment to the spelt pizza I cooked the other day.
If the oil-free option freaks you out, I don't blame you. It takes some practice to cook without oil. That said, if you have the right tools, it becomes much easier.
The power of...
This cancer-fighting Salad is a staple my whole food plant-based lifestyle. It's nutrient-dense, delicious and it's low in calories. This salad was featured on my Live Stream on Facebook and YouTube: Cooking with Chef Frank.
According to Healthline, Kale is the king of all green leafy vegetables as it loaded with antioxidants, minerals, and vitamins, as it has the most nutrients.
These vegetables are very good for your eyes due to the high amount of lutein and beta-carotene.
Just one cup of raw kale has more than 600% of the Daily Value for vitamin K, 200% of Daily Value for vitamin A and almost 150% of the for vitamin C.
Red cabbage is part of the cruciferous vegetable family just like broccoli. It has one of the highest oxidant levels of any kind of vegetables. It is an excellent source of sulforaphane, which is not only good for your heart health, but it also has cancer-fighting properties, that is according to research.
Berries are another example of...
Teriyaki eggplant is a staple in Asian cuisine. This dish is made with very simple ingredients so you can cook it at home without any difficulties. It is an excellent addition to your whole food plant-based lifestyle.
This Teriyaki eggplant recipe was featured on my Live Stream on Facebook & YouTube: Cooking with Chef Frank.
Eggplant is one of those vegetables that you either like or hate. It is mostly cooked in Italian or Mediterranean eateries as well as Asian ones. The one I used in this recipe is a Japanese eggplant. However, there are many other different eggplants out there from small, round, Italian, Thai to white and graffiti eggplants.
Japanese Eggplant is cooked just like any other vegetable, however, eggplant is actually a fruit that is from the nightshade family, just like tomatoes.
Eggplant is a good source of fibers and is loaded with vitamin C, potassium, folate, and manganese. I know how tempting it is to peel off the skin...
These brownie cupcakes are actually healthier than most other baked sweets. It fits perfectly into a whole food plant-based lifestyle. The cocoa adds a big punch of flavonoids, which have an incredible amount of health benefits such as lowering inflammation and blood pressure and improved cholesterol levels. That said I don't want you to eat brownies all day, but as a treat here and there why not. :)
This recipe was part of my Live Stream on Facebook: Cooking with Chef Frank
Chocolate Pecan Brownie Cupcakes
½ cup pure maple syrup
½ cup unsweetened applesauce
2 tablespoons peanut butter
2 tbsp dark rum or chocolate liquor (optional)
1 tbsp orange peel, finely grated
3 teaspoons ground flaxseed
1 teaspoon pure vanilla extract
½ cup spelt flour
¼ cup pecans, finely chopped
5 tbsp & 1 tsp unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
teaspoon of sea salt
Preheat oven to...