This edamame avocado hummus is a bright, fresh, and very flavorful twist on hummus! This “avo-mame hummus” (as I call it in Dreena’s Kind Kitchen) combines nutritious edamame, green peas, creamy avocado, along with earthy and bright seasonings for an absolute dynamite vegan dip. As many of you know, I love a good dip. My artichoke spinach dip and red lentil hummus are just a couple of my vegan dip recipes that you’ve loved over the years. Now it’s time to meet your next favorite vegan dip! I especially love this edamame avocado hummus in the Spring and Summer. It’s just so well-suited to the ..read more

This vegan hot fudge sauce will blow your mind! I don’t know how to best describe this hot fudge sauce… the best vegan hot fudge sauce?… the simplest vegan hot fudge sauce?… the most allergen-friendly hot fudge sauce? … the healthiest hot fudge sauce? It’s all of those! This hot fudge sauce is absolutely dreamy, with a slightly thick but still pourable consistency. And, it’s so darn simple. There’s no heating on the stove or whisking. Nope! Everything pops into your blender (I use my Blendtec with either the wildside or twister jar) and then blend until it’s gently heated! You can then pour ..read more

My JOY Club has opened its doors for the summer session! If you missed the last two sessions, please register soon before the class sells out. Last session it sold out before I closed registration. Link through to this post for more information about what my JOY club is all about (note on price: the summer session is priced just a little lower since there are two less classes). Some JOY Club FAQ: I can’t attend the live classes, will the classes be recorded? Yes. I record all live classes and send out the recordings that afternoon for members to practice. Members will have access to all the ..read more

In today’s post, I’m going to give you all the tips on how to make a green smoothie. But not just how to make a green smoothie, how to make that green smoothie taste great – while using plenty of greens and not overdoing the fruit. In this green smoothie post you’ll learn: Benefits of Green Smoothies How to Make Green Smoothies How to Add Fruits/Which Fruits to Use Green Smoothie Recipes Green Smoothie Benefits Why bother with green smoothies? Why not just eat salads or saute greens? 1) Convenience When hustling through the day – may be commuting, eating lunch out of the house, running with ..read more

I’m so excited to share these sweet potato brownies with you! Over the past few months, I’ve been testing these vegan brownies – over – and over. These sweet potato tahini brownies are moist, fudgy, rich, and delicious – all while vegan, oil-free, gluten-free/or nut-free. sweet potato tahini brownies Not really because I needed to tweak them, but more so because I wanted to sample them straight out of the oven. And then again after refrigerating. And then sometimes frozen. All the ways. And you know I love my brownies. You might say I’m crazy for them. Actually, reflecting on my cookbooks ..read more

Have you ever made a vegan kale caesar salad? Perhaps you’ve made a kale salad, and possibly many vegan caesar salads. I’m going to show you today how to bring the best of both into one, delicious and healthy salad – that may become your new favorite salad bowl. Let’s start by talking about kale. Kale: Shopping for Kale & Preparing There are several varieties of kale that we find in grocery stores. Most common are the black (dinosaur) kale and curly kale. More info on kale and leafy greens in this post. You may have also seen purple kale. Which to buy? It’s really your preference. Persona ..read more

These kale chips are delicious, oil-free, nut-free, and can be made without a dehydrator. Most kale chips require a dehydrator, and many recipes also include oil. These kale chips are incredibly tasty and crispy – without needing any oil – AND without needing a dehydrator. Now, you do have to use a particular method of baking with the oven. Because it’s very easy to burn kale chips in the oven. When they overcook or burn in spots, they lose that gorgeous vibrant green color and taste bitter.  The taste is just not the same.  It’s not fresh and clean, but rather bitter and sulfu ..read more

These Sneaky Chickpea Burgers have been a popular recipe since being published on the Forks Over Knives website. This recipe comes from my Plant-Powered Families cookbook, which many of you already have. For those of you that don’t have this cookbook, this is a brand-new recipe for you! And, for those that do own PPF, sometimes we need to see a recipe featured to give it a try. So this is a recipe that might be new to you as well. I love these vegan burgers for a few reasons: (1) they are ridiculously easy to make – everything into the food processor, form patties and you’re ready to cook (2 ..read more

After a successful and JOYOUS winter session, doors are now open for my SPRING JOY Club. Get ready to feel BETTER in your body. At 52 my body feels like it’s 30 again. But it wasn’t always this way. SPRING Joy Club: Why? I’ve been eating plant-based for 25 years. And my body felt great… until my 40s. I started to have nagging pains in my neck, shoulder, and SI joint. It felt like all the cooking and other repetitive movements were taking a toll on my body. And no amount of kale or turmeric helped. The pain became very irritating, and activities that I loved made it worse – including cooking ..read more

One of my favorite ways to prepare tofu is this Ginger Cashew Tofu. This tofu recipe goes way back. I first designed a version for my eat, drink & be vegan cookbook (2007)! Then I freshened up the recipe and included it in Plant-Powered Families. So this is a time-tested, reader-tested, tried ‘n true tofu recipe. It’s also a very easy tofu recipe. The sauce ingredients are prepared in a blender. (I use my Blendtec, use Blendtec promo code YAY-BLENDTEC for 20% off!) One of the reasons I refreshed this Cashew Ginger Tofu recipe for PPF is because readers really loved it. I wanted to offer ..read more