This bierocks recipe first caught my eye in a 2005 edition of the Cooking Light Complete Cookbook. I made it then with meat, but now I have updated the recipe so that it is whole food plant-based and low salt. The result? A heavenly "Hot Pocket" type sandwich that freezes well and meets our family's dietary requirements deliciously! Please note that this post contains Amazon Affiliate links. ... Read the Post
Bierocks Recipe – Whole Food Plant Based
Stir Fry Tofu and Napa Cabbage
I made this recipe for stir fry tofu and cabbage on Sunday...in the dark because we lost power in an ice storm...and it was so good we finished the whole thing! It's low calorie, plant-based goodness that's deceptively easy to make once you plan ahead to prep the tofu. It's even yummy for tofu haters! Ready? Let's get cooking.... ... Read the Post
Recipe for Sweet Potato Sushi
Sweet potato sushi? This recipe for sweet potato sushi recreates a recipe I loved when I worked in New York City. It blends the tastes of sushi with an entirely vegan recipe that's wonderful! ... Read the Post
Zucchini Pecan Muffin Recipe
This zucchini pecan muffin recipe converts even a confirmed zucchini hater into a fan. It provides a heft serving of zucchini hidden inside a rich, moist muffin. ... Read the Post
Chocolate Pecan Zucchini Bread Recipe
Make this chocolate pecan zucchini bread recipe when you have two much zucchini on hand and don't know what to do with it. This recipe makes two loaves of rich, nutty, chocolate quick bread that freezes well. ... Read the Post
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