Reject Fringe Pseudo-Science
by Rev. Chef Beth LoveDid you see the news released on January 7 about the new Dietary Guidelines for Americans? The dietary guidelines are updated every five years. They inform school lunch and other federal food programs and are supposed to reflect consensus in...
Brothy Soup with Tofu and Ginger
by Rev. Chef Beth LoveThis soup is the perfect meal on a cold winter day or anytime you need a comforting, brothy warm-up! And believe it or not, by using quick prep ingredients and a high cooking temperature, you can whip this delightful dish up in a jiffy! The...
Savory Nut Roast
by Rev. Chef Beth LoveThis is a perfect dish for a special occasion. Don't let the long list of ingredients and the lengthy directions dissuade you from making this roast, as it turns out to be spectacularly delicious!Yield: 1 large roast, enough for 8–12 servings...
Festive Fruity Wild Rice and Chickpea Salad
By Rev. Chef Beth LoveThis is a great dish to bring to a holiday gathering or potluck. A profusion of color entices you to dive in, and a wealth of diverse flavors flows into your mouth with every bite!Yield: About 4 quarts Ingredients: 1½ cups wild rice 4½...
Garlicky Maitake Skewers with Balsamic Glaze
by Rev. Chef Beth LoveThese classy appetizers have only four or five ingredients, are simple to make, and will wow everyone at your next fancy gathering!Yield: 20–24 skewers Ingredients: 2 pound maitake mushrooms, torn into long, fairly thick pieces 1 head...
Peachy Chia Pudding with Nutmeg
By Rev. Chef Beth LoveThis yummy, nutritious breakfast or dessert comes together really quickly and is sure to please!Yield: 4 generous servings Ingredients: 2 cups plant-based milk, unsweetened 1 large peach, pitted and coarsely chopped ½ cup dates, stems and...
Loaded Tofu Scramble
By Rev. Chef Beth LoveTons of veggies add flavor, nutrition, and attractive color. The addition of soymilk, tahini, nutritional yeast, and a little miso makes for a creamy, satisfying dish!Yield: About 6 cups Ingredients: 1 yellow onion, diced or sliced...
Soy Cashew Yogurt
by Rev. Chef Beth LoveCreamy, dreamy, smooth, and tangy - delicious yogurt made plant-based and oh so good for your gut!Yield: About 1 quart Ingredients: 3/4 cup raw cashews 2 cups plain unsweetened soy milk, see note 2 tablespoons plain unsweetened plant-based...
Asian Fusion Wakame Salad
From the second edition of Sensational Salads to Cool the Earth, by Beth LoveThis is a really delicious, nutrient dense salad that comes together quickly. Eat for the Earth is serving this and many other samples at Santa Cruz VegFest on May 31, 2025.Yield: 8–12...
Savory Shepherd’s Pie with Garlicky Greens and Beans
by Rev. Chef Beth LoveThis classic comfort food dish has been made-over with wholesome, savory ingredients like mushrooms, kidney beans, chard, and roasted garlic. You will not miss the meat, cream, and butter, and your heart will thank you!Yield: About 6–10 servings...