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Plant-Based "Ricotta" & Kale Stuffed Pasta Shells | Healthy & Vegan
by Cathy Connally March 8, 2026

A Grandmother’s Classic, Reimagined. Experience the ultimate comfort food without the dairy coma. These "Ricotta" Kale Stuffed Pasta Shells blend a nostalgic family recipe with modern, plant-based nutrition. By swapping traditional cheese for creamy silken tofu and nutrient-packed kale, we’ve created a dish with zero cholesterol and 70% less saturated fat than the original.

Posted in 45-Minute Meals, Crunchy Kale Cabbage Fennel Salad, dairy-free, Family Favorites, Healthy Dinner Ideas, Hemp Hearts, Kale, low cholesterol, Marinara, Plant-Based Recipes, silken tofu, Vegan Pasta

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Red Current Blondies
by Cathy Connally February 22, 2026

Upgrade your coffee break with these vibrant, plant-based Red Currant Blondies. This oil-free and egg-free recipe swaps refined sugar for wholesome spelt and tart, jewel-like currants. At just 192 calories per slice, it’s a soft, cinnamon-spiced dessert you can feel good about.

Posted in cinnamon, coffee cake alternative, Egg-free, forks over knives inspired, healthy desserts, hemp hearts, low-calorie, monkfruit, Oil-Free, plant-based, quick baking, red currants, red current blondies, spelt flour, sugar-free, vegan desserts, whole grain

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