McDougall Doctors say “Plant-Based Diets Are Not Nutritionally Deficient”

Featured Recipesby Mary McDougallRainbow StewDuring the winter months soups and stews are flavorful, warming and easy to make. Serve with a loaf of fresh bread and a tossed green salad. This stew is prepared in 2 separate pots and then combined briefly at the end of the cooking time. The mung beans give this a special flavor, but if you can’t find them use yellow split peas instead. The split peas will take a bit longer to cook.Preparation Time: 15 minutesCooking Time: 40 minutesServings: 66 c

Featured RecipesLayered Bean CasseroleThis recipe was originally posted on the McDougall Discussion Board several years ago. I have modified it slightly for taste and convenience. I really like recipes that can be prepared ahead and then popped into the oven just before dinner.Preparation Time: 20 minutesCooking Time: 45 minutesServings: 6Preheat oven to 375 degrees.Bottom layer:1 15 ounce can black beans, drained and rinsed1 15 ounce can red or pinto beans, drained and rinsed1 15 ounce can chil

Featured RecipesEmma Roche is a budget-and-health conscious cook who is certified in plant-based nutrition. Since starting PlantPlate.com in 2013, Emma has been working on recipes and articles to help show others that healthy eating can be both flavourful and affordable.The following recipes are from Emma's latest eBook, The Summer Edition of Whole Food Plant Based on $5 a Day. Designed as a companion to Emma's first eBook, this edition features more than 30 brand new summer-friendly recipes, an