July 3, 2014

Hey Dad, when you fire up your grill for the 4th, load it with veggies like portabellas, corn on the cob, onion rings, pepper strips, zucchini slabs and add some fruit--pineapple slices, peach and mango slivers.  Spritz the veggies with Braggs Aminos (soy sauce alternative) and enjoy with Deviled Potatoes, Napa Summer Slaw and fat-free baked beans!  Have a happy, healthy summer with these delicious, satisfying plant-based no oil dishes.  Recipes follow:

Deviled potatoes

Boil, halve and scoop out center of little potatoes.

Fill the hollow with hummus, bean dip, or your favorite plant-based concoction.

Napa Summer Slaw

8 cups shredded napa cabbage

12 oz snow peas, strings removed, rinsed and thinly sliced

1 1/3 cups thinly sliced radishes

1 1/3 cups thinly sliced green onions

1 1/3 cups chopped cilantro


3 tablespoons seasoned rice vinegar

2 tbls. Lemon juice

2 tablespoons Bragg Liquid Aminos (soy sauce)

1 clove garlic minced

1 teaspoon fresh ginger minced

¼ teaspoon cayenne powder

1 10 – 14 oz pkg. soft tofu (no isolated soy protein)

Combine dressing ingredients in blender, mix with vegetables and serve sprinkled with toasted sesame seeds and toasted almonds.

  • Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.

    A heart attack turned her life upside down at age 70.

    Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.

    To contact Ms. Greet, email

    For more information on plant-based eating go to