An easy-to-make alternative to store bought enchilada sauce with no icky fillers like oil and flour. This recipe has instructions for using canned tomato sauce, canned tomatoes and fresh tomatoes, so you can decide how you want to make it!
First you are probably asking yourself, “Cashew cream? That sounds delicious but what do I do with it?” The answer is “Anything!” Click here to find out how to make this decadent cream and how to use it.
Chicken and veggies sautéed with almond oil and served in their own juices. This delectable dish can be enjoyed year round, as a healthy winter stew or a veggie-rich chicken salad.
This horseradish vinaigrette works great as a salad dressing, atop roasted veggies or even as a sauce for meat.
Lemon’s normally sour flavor gets a savory overhaul in this vegetarian Moroccan tagine. And don't worry, you don't have to have a tagine to make this.
This vegan garlic bread is easy to make and tastes great. It makes a great accompaniment to other vegan dishes like Anne’s E2 Lasagna or your favorite soup.
This awesome vegan recipe has all the flavors and comforts of a traditional lasagna but none of the animal fats or cholesterol.
Wintery ingredients like kale, clementines and cinnamon come together to make a nutrient-rich smoothie that’s easy on the taste buds.
A traditional French stew of chicken slow-cooked in wine. In the true Waffle Heart’s fashion, we added extra veggies and whole grains. Plus we reduced the amount of butter but we couldn’t take it out completely, could we.
Lemon’s antibacterial, antiviral and immune-boosting properties combined with green tea’s antioxidants, ginger’s nausea eliminating ability and cinnamon’s fever reducing powers make a tea that is designed to fight sickness and make you feel better, even if you aren’t sick.