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...
Creamy Potato Sea Veggie Chowder
by Rev. Chef Beth LoveA creamy, dreamy stew that warms you up on a chilly day, while simultaneously providing lots of essential iodine from sea vegetables!Yield: About 12 cups Ingredients: 2–3 medium yellow onions, sliced thinly ½–¾ ounces sea palm ½ ounce...
Apricot Pecan Chews with Cardamom
From the Upcoming Book, Desserts in the Raw, by Beth LoveA delightful healthy treat that can be made quickly and easily!Yield: About 15–18 small pieces Ingredients: 1 cups pecans, divided ½ cup dates, pits and stems removed, coarsely chopped ¾ cup dried...
Zesty Cranberry Apple Chutney
by Beth LoveA seasonal favorite with a twist! (And a bite!)Yield: About 2.5 cups Ingredients: 1 medium apple, core removed, coarsely chopped 12 ounces fresh cranberries, stems removed 1/2 cup dates, pits and stems removed, coarsely chopped 1/4 cup dried...