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Growing up in a family that had swabish roots, I was exposed to an authentic german cusine. Both my mother and my grandmother were exquisite cooks, and used to cook up the most mouthwatering meals. Fast forward a couple decades, I'm now living a plant-based lifestyle, but still long after the tastes of my childhood. One of my favorites is this beet salad that is both tasty and refreshing. Not to mention the miriad of health reasons one should eat beets. This recipe is the aut

Servings: 12. Prep time: 20 min Cooking time: 45 min Ingredients: - 2 lbs ripe roma tomatoes cut in halves or 2 cans fire roasted tomatoes - 1 lbs red bell peppers, halved and de-cored - 2 large eggplants, cut in halves - 2 large red onions, finely diced - 4-5 cloves garlic finely minced - 7 oz tomato paste - 2-3 bay leaves - 1 tsp. onion powder - 1 tsp. garlic powder - 1/4 tsp. ground black pepper - 1 tsp. sweet paprika - 1/4 tsp r

This is a favorite Eastern European appetizer, very popular throughout Europe. I made a plant-based version, without oil, salt, or sugar, including the mayo. Servings: 6 Prep Time: 20 min Cooking Time: 10 min Ingredients: - 2 bags frozen mixed vegetables thawed and drained of water (carrots, green beans, green peas, and corn), I buy them from Sprouts Farmers Market. Sometimes they are on sale for $3 for 2. - 1 large sweet potato, boiled, chilled and cubed - 1 large white pota