This is an easy stir fry packed with mushrooms, celery, carrots, onions, red bell peppers, and smothered with a thick sauce of pineapple, apple juice, soy sauce, and seasoned rice vinegar. Recipe from The Cancer Survivor’s Guide by Dr. Neal Barnard.
This colorful vegetable stir fry is a delight for the eyes as well as the taste buds! With red bell peppers, onions, and fresh mushrooms served over soba or udon noodles, it’s jam packed with antioxidants. Recipe from Physicians Committee’s Food for Life Cancer Project.
These vegan gyros have two options–seasoned and baked seitan or grilled Portobello mushrooms. Either way, they make for a delicious hearty meal bursting with flavor!
This sweet and tangy vegan shredded barbecue made in a slow cooker is out-of-this-world! Unbelievably delicious! Recipe from Dr. Neal Barnard’s book, 21-Day Weight Loss KickStart.