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PCRM Food For Life Recipes












Certified Food For Life Cooking Instructor, Sari Dennis is also a Board Certified Health and Wellness Counselor, and Founder of My Wellness Counts, LLC. Sari works with professionalism and compassion, guiding her clients to prioritize their health by connecting sound nutrition with healthy lifestyle choices. Sari advocates the value of nutritional excellence as a path to vibrant health and happiness.

“Healthy surroundings create healthy thoughts, and healthy thoughts inspire healthy choices.”

Sari works in group-settings and one-on-one with individual clients, over the course of a 6-month period. Sari received her training at the Physicians Committee For Responsible Medicine and at the Institute for Integrative Nutrition in NYC.  Sari is certified by Purchase College of the State University of New York (SUNY), and accredited through the American Association of Drugless Practitioners (AADP).

Below you will find easy ways to REPLACE your allergy-sensitive ingredients for healthy, plant-based options . . . so keep reading!

All recipes are 100% plant-based, and here are some of the many health related reasons why:

20 Quotes from the Experts

1.   “Genetics loads the gun, lifestyle pulls the trigger.” – Caldwell Esselstyn, Jr., MD

2.  “They say that vegetable food is not sufficiently nutritious.  But chemistry proves contrary.  So does physiology.  So does experience…And again:  the largest and strongest animals in the world are those which eat no flesh-food of any kind – the elephant and rhinoceros.”  Russell Trall, MD

3.  “It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets are healthful, nutritionally adequate, and may provide health benefits in prevention and treatment of certain diseases.”  ADA Position on Vegetarian Diets 2009

4.  “Your choice of diet can influence your long term health prospects more than any other action you might take.” – Former Surgeon General C. Everett Coop

5.  “You cannot buy health;  you must earn it through healthy living.” – Joel Furhman, MD

6.  “We have science to suggest that if you can make three changes – give up meat, all dairy, and refined foods including free oils – you can avoid dying form cancer and heart disease.”  Mehmet Oz, MD

7.  “People feel poorly because they are nourished by foods you wouldn’t feed to your dog or cat.  The rich western diet is full of fat, sugar, cholesterol, salt, animal protein — all the wrong foods for people.  Look around the world and see where people are thin and healthy — they live on a starch based diet — rice.” – John McDougall, MD

8.  “Heart disease is a food-borne illness.” – Caldwell Esselstyn, Jr., MD

9.  “In this diet you’re never hungry.  You never have to count calories.  Its like quitting smoking, you don’t eat meat for a while and it’s hard for the first day or two, but (it’s easier) after you focus on the new foods you’re eating.” – Neal Barnard, MD

10.   “A plant-based diet is more likely to produce good health and to reduce sharply the risk of heart problems, cancer, diabetes, osteoporosis, gallstones, and kidney disease.” – T. Colin Campbell, PhD

11.  “An important fact to remember is that all natural diets, including purely vegetarian diets without a hint of dairy products, contain amounts of calcium that are above the threshold for meeting your nutritional needs…In fact, calcium deficiency caused by an insufficient amount of calcium in the diet is not known to occur in humans.” – John McDougall, MD

12.  “We should all be eating fruits and vegetables as if our lives depend on it – because they do.” – Michael Greger, MD

13.  “…in switching over to a plant-based diet, most people are able to reverse their heat disease, cure type II or significantly improve type I diabetes, effortlessly reduce their weight, eliminate their chronic and nagging aches and pains.” – Alona Pulde, MD and Matthew Lederman, MD

14.  “I don’t understand why asking people to eat a well-balanced vegetarian diet is considered drastic while it is medically conservative to cut people open or put them on powerful cholesterol-lowering drugs the rest of their lives.” – Dean Ornish, MD

15.  “We believe that if people focus on what they’re eating and not how much they’re eating, they will have weight loss with a plant-based diet.” – Neal Barnard, MD

16.  “In the next ten years, one of the things you’re bound to hear is that animal protein is one of the most toxic nutrients of all that can be considered.  Quite simply the more you substitute plant foods for animal foods, the healthier you are likely to be.” – T. Colin Campbell, PhD

17.  “Medicines cannot drug away the cellular defects that develop in response to improper nutrition throughout life.” – Joel Furhman, MD

18.  “Poor nutrition trumps tobacco, alcohol, and sedentary lifestyles as the primary cause for the development of chronic illnesses.  We cannot ignore the reality that what we eat is totally within our control, and our choices are what determine the level of risk we have of becoming ill.” – Baxter Montgomery, MD

19.  “The beef industry has contributed to more American deaths than all the wars of this century, all natural disasters, and all automobile accidents combined.  If beef is your idea of “real food for real people” you’d better live real close to a real good hospital.” – Neal Barnard, MD

20.  “Numerous research studies have shown that cancer is more common in populations consuming diets rich in fatty foods, particularly meat, and much less common in countries with diets rich in grains, vegetables, and fruits.” – Neal Barnard, MD

Bonus:  “The fat you eat, is the fat you wear.” – John McDougall, MD

Therefore: eat more plants!

Replacing Allergy-Sensitive Ingredients

The following is a rundown of what to use in place of allergenic ingredients, including gluten. These allergen-free standbys are wonderful in the kitchen.

Replacing Eggs
Eggs provide moisture, richness, binding, and leavening. You may choose from a variety of alternate ingredients throughout your recipes in place of eggs.


Applesauce works as a binding agent, and is also a great substitute for eggs or oil/shortening, when you want to reduce the fat. 1/4 cup unsweetened applesauce = 1 egg


Works similarly to applesauce, but has a much more distinct flavor. Only use it when you want to taste banana. 1/2 a mashed banana = 1 egg

PRUNE PUREE (AKA, baby food!)

Again, works similarly to applesauce, with a sweeter flavor. 4 1/2 to 5 ounce jar = 1 egg


Vegan yogurt is great for adding moisture and binding. You may use it in place of eggs, but also in place of buttermilk, or cream. Also, coconut milk yogurt (see notes below re: coconut), and rice milk yogurt. Most people with tree nut allergies are NOT allergic to coconut, it’s an extremely rare allergy, but still, check with your allergist before consuming it. If the coconut milk is not an option for you, use the rice milk yogurt instead. 1/4 cup vegan yogurt = 1 egg


I love the effect of “flax eggs”, it works just like an egg, doing everything but leavening. It’s moist, rich, and binding. However, use “flax eggs” sparingly, as it is difficult to find totally clean flax. It’s often processed in facilities along with tree nuts or other allergens. So be sure to check with the manufacturer before consuming flax if cross contamination is a concern for you. 1 tablespoon Flax Seed Meal mixed with 3 tablespoons warm water = 1 egg


Egg Replacer is great for leavening and binding. Ener-G Egg Replacer is manufactured in a facility free of all common allergens. 1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 tablespoons rice milk or water = 1 egg


This is an old baking trick from WWII when eggs were rationed. It provides leavening in place of eggs. Add the baking soda to the dry ingredients, and the vinegar to the liquid. Wait to combine the dry and liquid ingredients until the very last minute, as the chemical reaction occurs as soon as the baking soda and vinegar meet, and you must get your goodie straight into the oven! 1 teaspoon baking soda + 1 teaspoon cider vinegar (or distilled white vinegar) = 1 egg

Replacing Dairy

Replacing cow milk is pretty much a no-brainer since even our local supermarkets now sell soy milk, hemp milk, almond milk, pea milk, seed milk, rice milk, coconut milk, etc.

1 cup non-dairy milk = 1 cup cow milk


Rice milk is generally made from brown rice. It is a little thinner than other nondairy milks, but still provides yummy moistness. Rice milk is commercially available just about everywhere. Be sure to read ingredients carefully, as some rice milk brands contain gluten.


Hemp milk is the most nutritious of nondairy milks, and has a rich “nutty” flavor. Look for it at Whole Foods or your local health food store.


Traditional coconut milk is very rich. It can be used in baking, but bare in mind that it is thick and sweet. (Again, the allergy world is on the fence about coconut. Some say it’s a member of the date family, some say it’s a tree nut. Most people with tree nut allergies are not allergic to coconut, it’s an extremely rare allergy, but still, check with your allergist before consuming it).

There is also a new Coconut Milk on the shelves made by Turtle Mountain, that functions like rice milk. It’s a thinner, lower calorie coconut milk, available in the refrigerated section at Whole Foods. It’s amazing for baking and yummy in cereal!


You can easily make your own nondairy buttermilk at home. For any 1 cup of buttermilk, add 1 tablespoon lemon juice or cider vinegar to 1 cup nondairy milk, and let stand about 10 minutes to sour.


Use coconut milk yogurt, and rice milk yogurt in place of yogurt, cream, and sour cream. The coconut milk yogurt has a better texture, and the tang of traditional dairy yogurt. If the coconut milk is not an option for you, use the rice milk yogurt instead. And if you can eat soy, then by all means, substitute soy yogurt.


Ah, butter, the backbone of western baking. Or is it? I’ve been delighted to find you can still make awesome “buttery” baked goods WITHOUT butter.


It’s non-hydrogenated, cholesterol free, and bakes up nice and light. 1 cup dairy-free, soy-free vegetable shortening = 1 cup unsalted butter

Replacing Nuts & Nut Butters


The past few years has seen the advent of Sunbutter. Sunbutter (aka, sunflower seed butter) is a great replacement for peanut butter and other nut butters. It is available at Trader Joes, Whole Foods, and many local health food stores. It’s also popping up on some supermarket shelves. Additionally, you can now buy safe sunflower seeds for snacking, or use in baking, though you may have to order these online.

Replacing Wheat Flours & Other Gluten Flours
This is perhaps the trickiest part of baking allergen-free. It’s not so hard to bake gluten-free if you can still use eggs, butter, and nut flours, but learning to bake without ANY of them can be a challenge.


Rice, Corn, Potato, Tapioca, Beans, Garfava, Sorghum, Quinoa, Millet, Buckwheat, Arrowroot, Amaranth, Teff, Montina, and Flax.

Whoa, that’s a lot of flours! And trickier still, most of them can’t be used on their own, they must be mixed like you’re doing AP chemistry. They can’t be swapped out cup for cup for wheat flour, and they require varying amounts of xanthan from recipe to recipe. So to make things simple for YOU, here is a Basic Gluten-free Flour Mix that you can whip up and store in your fridge:

Makes 6 cups

4 cups superfine brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (also called tapioca starch)
1. To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Do NOT use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe. Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.


When preparing baked goods recipes, do so with a blend of super-fine brown rice flour, potato starch, and tapioca flour. These selected flours/starches are great for gluten-free baking, and they are generally the easiest gluten-free flours for the general public to find. But most importantly, they carry the least risk of cross contamination.

Most gluten-free flours are still being processed in the same facilities as tree nut flours (such as almond flour). These ingredients can be found with the safety assurance that they are free from cross contamination with all common allergens, and which are easily found by the general public.


Egg replacer works best when whisked together with a liquid, using a small whisk. Be sure to beat it until slightly frothy and all the lumps have dissolved before adding it to a recipe.


Xanthan Gum is the be-all and end-all of gluten-free baking. I don’t know what we would do without it. It is a plant gum that mimics gluten. It provides structure and elasticity. A little bit goes a long way, so measure it carefully. I have found there is variation between brands. I like Ener-G Xanthan Gum best. It is a derivative of corn. If you can’t eat corn, you may use guar gum instead, but please note, these recipes have not been tested with guar gum.

Breakfast High-Protein Oat Waffles

Lunch High-Protein Oat Waffles


Aduki Beans & Squash Stew

Posted by on Jun 23, 2014 in Recipes, Soup | 0 comments

Aduki Beans & Squash Stew

Aduki beans are full of fiber and very nutritious. Paired with a winter squash, such as the butternut squash, you get a hearty stew that feels good. Prep time: 10 minutes Prep notes: Cooking time: 60 minutes Yields: 4 people Ingredients: 1 pound winter squash (kabocha, butternut) 1 1/2 cups aduki beans, soaked 3 inches seaweed (kombu or wakame) 5 cups of water Sea salt Directions: Peel and cube squash into 2-inch squares (can leave skin on if edible). Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes. Uncover and add squash cubes. Cover and simmer for 30 more minutes. Uncover, add sea salt and stir until water evaporates. Notes: Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with...

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Forks Over Knives

Posted by on Jun 18, 2014 in Recipes | 0 comments

Forks Over Knives

Click here for Forks Over Knives Recipes

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Posted by on Jun 18, 2014 in Recipes | 0 comments


Click here for the Peta Recipes

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Sweet and Sour Vegetable with Almonds

Posted by on Jun 18, 2014 in Dinner, Recipes, Soup | 0 comments

Sweet and Sour Vegetable with Almonds

Makes 8 servings 2 cups dry brown rice 1/2 cup raw almonds 1/2 cup water 1 onion, sliced into half-moons 1 green bell pepper, seeded and cut into 1-inch pieces 1 tomato, chopped 1/2 cup maple syrup 1/2 cup cider vinegar 1/2 cup ketchup 1/4 cup reduced-sodium soy sauce 1 tablespoon cornstarch dissolved in 1/2 cup water 1 cup unsweetened pineapple chunks Cook rice according to package directions. Set aside. Bake almonds at 300°F for 15 minutes. Bring water to a boil in a small pan. Add onion, bell pepper, and tomato, then simmer for 5 minutes. Drain and set aside. In a 2-quart saucepan, combine syrup, vinegar, ketchup, and soy sauce. Bring to a boil and cook for 2 minutes. Add cornstarch mixture. Cook for a few minutes as sauce thickens. Add vegetables, pineapple, and almonds. Cook a few minutes more. Serve over rice. Per serving (1/8 of recipe) Calories: 325 Fat: 6.2 g Saturated Fat: 0.7 g Calories from Fat: 17.1% Cholesterol: 0 mg Protein: 7.1 g Carbohydrates: 62.9 g Sugar: 20.8 g Fiber: 7.2 g Sodium: 456 mg Calcium: 66 mg Iron: 1.9 mg Vitamin C: 19.6 mg Beta Carotene: 188 mcg Vitamin E: 3 mg Source: The Power of Your Plate by Neal Barnard,...

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Spinach Barleycakes

Posted by on Jun 18, 2014 in Dinner, Recipes | 0 comments

Spinach Barleycakes

Makes 10 barleycakes Serve these tender patties with Quick Garbanzo Gravy (see recipe) and a green salad. 2 tablespoons sunflower seeds 1 small onion 2 medium garlic cloves 1 small carrot 2 cups fresh mushrooms 1 10-ounce box frozen chopped spinach 2 cups cooked barley 2 tablespoons tahini 1/2 – 1 teaspoon salt 1 vegetable oil spray Grind sunflower seeds in a food processor, then add onion, garlic, carrot, and mushrooms. Grind thoroughly, then add spinach, barley, tahini, and salt and process for about 1 minute, or until well mixed. Preheat a large non-stick skillet and lightly coat it with vegetable oil spray. Form the barley mixture into patties (they will be quite soft). Cook each side over medium-high heat for about 3 minutes, or until golden brown. Per barleycake Calories: 81 Fat: 2.8 g Saturated Fat: 0.4 g Calories from Fat: 31.1% Cholesterol: 0 mg Protein: 3.2 g Carbohydrates: 8.9 g Sugar: 0.8 g Fiber: 3.4 g Sodium: 144 mg Calcium: 52 mg Iron: 1.3 mg Vitamin C: 1.6 mg Beta Carotene: 1741 mcg Vitamin E: 1.4 mg Source: Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S.,...

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Spanish Bulgur

Posted by on Jun 18, 2014 in Dinner, Grains, Lunch, Recipes | 0 comments

Spanish Bulgur

Makes 8 3/4-cup servings Bulgur makes a quick and delicious Spanish pilaf. Serve it with chili or refried beans. 2 cups dry bulgur 3 1/2 cups boiling water 2 garlic cloves, minced 2 teaspoons olive oil 4 – 6 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon salt Place bulgur in a large bowl and pour boiling water over it. Cover the bowl and let stand 20 minutes, until the bulgur is tender. Drain off any excess water. In a large skillet, sauté garlic in oil for a few seconds over medium heat. Do not let it brown. With the pan still on the heat, stir in soaked bulgur, and add chili powder, cumin, and salt. Turn with a spatula to mix in the spices and continue cooking until the mixture is very hot. Serve immediately. Per 3/4-cup serving Calories: 136 Fat: 1.9 g Saturated Fat: 0.3 g Calories from Fat: 12.3% Cholesterol: 0 mg Protein: 4.6 g Carbohydrates: 27.6 g Sugar: 0.4 g Fiber: 6.9 g Sodium: 169 mg Calcium: 22 mg Iron: 1.2 mg Vitamin C: 1.1 mg Beta Carotene: 191 mcg Vitamin E: 0.6 mg Source: Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S.,...

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Seasoned Rice

Posted by on Jun 18, 2014 in Dinner, Recipes | 0 comments

Seasoned Rice

Makes 2 1-cup servings Serve this tasty rice with steamed or grilled vegetables, or add it to soups for extra texture and flavor. 2 cups cooked brown rice 2 tablespoons Sesame Seasoning Combine cooked rice and Sesame Seasoning and toss gently to mix. Per 1-cup serving Calories: 277 Fat: 6.4 g Saturated Fat: 1 g Calories from Fat: 20.7% Cholesterol: 0 mg Protein: 7.8 g Carbohydrates: 48 g Sugar: 0.8 g Fiber: 8.2 g Sodium: 160 mg Calcium: 109 mg Iron: 2.6 mg Vitamin C: 0 mg Beta Carotene: 0 mcg Vitamin E: 0.1 mg Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S.,...

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Roasted Vegetables with Pasta

Posted by on Jun 18, 2014 in Dinner, Recipes | 0 comments

Roasted Vegetables with Pasta

Makes 8 servings Roasted or grilled vegetables are easy to prepare and delicious with pasta! You can use fresh asparagus in the spring and substitute summer squash and zucchini throughout the summer and fall. 1 red onion 1 large red bell pepper 1 pound fresh asparagus 2 cups button mushrooms 1 teaspoon garlic powder or granules 1 teaspoon mixed Italian herbs 1 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon black pepper 8 – 12 ounces dry pasta 2 tomatoes, chopped (optional) Preheat oven to 500°F. Cut onion and bell pepper into generous bite-size pieces. Remove tough ends from asparagus, then break into 1 to 2″ pieces. Clean mushrooms and cut off any tough stems. Place all the vegetables into a large bowl and sprinkle with garlic powder or granules, Italian herbs, chili powder, salt, and black pepper. Toss to mix. Spread in a single layer in 1 or 2 large baking dishes. Bake until the vegetables are just tender, 10 to 12 minutes. While the vegetables are cooking, cook the pasta according to package directions, then drain and arrange on a large platter. Top with the roasted vegetables and chopped tomatoes, if using. Per serving (1/8 of recipe) Calories: 150 Fat: 1 g Saturated Fat: 0.2 g Calories from Fat: 6.1% Cholesterol: 0 mg Protein: 6.1 g Carbohydrates: 29.7 g Sugar: 2.7 g Fiber: 3 g Sodium: 83 mg Calcium: 21 mg Iron: 1.9 mg Vitamin C: 37.3 mg Beta Carotene: 660 mcg Vitamin E: 0.9 mg Source: New Century...

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Rainbow Risotto

Posted by on Jun 18, 2014 in Dinner, Recipes | 0 comments

Rainbow Risotto

Makes 6 servings 4 cups Vegetable Broth, divided 1 cup dry arborio rice 1 onion, finely chopped 2 cups broccoli florets 1 cup finely chopped zucchini 1 cup frozen corn, thawed 1 cup finely chopped red bell pepper 1 cup finely chopped green bell pepper 1 tablespoon soy sauce 2 cups chopped fresh spinach 1 freshly ground black pepper, to taste Place 3 1/2 cups broth in a saucepan and bring to a boil. Stir in rice, reduce heat, and cook over low heat, stirring frequently, until broth is absorbed, about 15 minutes. Meanwhile, place remaining 1/2 cup broth in a large non-stick skillet. Add onion, broccoli, zucchini, corn, and bell peppers. Cook, stirring occasionally, for 10 minutes. Add soy sauce and spinach. Cook about 3 minutes. Combine rice and vegetable mixture. Season with black pepper. Per serving (1/6 of recipe) Calories: 185 Fat: 0.7 g Saturated Fat: 0.1 g Calories from Fat: 3.1% Cholesterol: 0 mg Protein: 5.2 g Carbohydrates: 41.1 g Sugar: 6.4 g Fiber: 3.1 g Sodium: 829 mg Calcium: 45 mg Iron: 2.2 mg Vitamin C: 72.2 mg Beta Carotene: 1750 mcg Vitamin E: 1.2 mg Source: Mary McDougall of the McDougall Program...

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Posted by on Jun 18, 2014 in Lunch, Recipes | 0 comments


Makes 3 1-cup servings Quinoa (“keen-wah”) comes from the high plains of the Andes Mountains, where it is nicknamed “the mother grain” for its life-giving properties. The National Academy of Sciences has called quinoa “one of the best sources of protein in the vegetable kingdom” because of its excellent amino acid composition. Quinoa cooks quickly, and as it cooks the germ unfolds like a little tail. It has a light, fluffy texture and may be eaten plain or used as a pilaf or as an addition to soups and stews. The dry grain is coated with a bitter-tasting substance called saponin, which repels insects and birds and protects it from ultraviolet radiation. Quinoa must be washed thoroughly before cooking to remove this bitter coating. The easiest way to wash it is to place it in a strainer and rinse it with cool water until the water runs clear. 1 cup dry quinoa 1 cup boiling water Rinse quinoa thoroughly in a fine sieve, then add it to boiling water in a saucepan. Reduce to a simmer, then cover loosely and cook until quinoa is tender and fluffy, about 15 minutes. Per 1-cup serving Calories: 212 Fat: 3.3 g Saturated Fat: 0.4 g Calories from Fat: 14% Cholesterol: 0 mg Protein: 7.4 g Carbohydrates: 39 g Sugar: 3.5 g Fiber: 3.3 g Sodium: 17 mg Calcium: 39 mg Iron: 5.2 mg Vitamin C: 0 mg Beta Carotene: 3 mcg Vitamin E: 0.9 mg Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S.,...

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