Hi Reader, I used to think that “good genes” were responsible for living vibrantly into your 70s and beyond, which didn't seem too promising for me. Fortunately, studies show that the primary factor is what you eat and how you live. That means you have SO MUCH control over your own longevity — if you know which foods to eat and which ones to avoid! And that's why I'm excited for the 2025 Food Revolution Summit Docuseries: Healthy People, Healthy Planet which starts tomorrow and runs through...
4 days ago • 1 min read
Hi Reader, Are you ready for an easy and flavorful chickpea salad you can make in 15 minutes? Vegan Pesto Chickpea Salad has been one of my favorite lunches lately. I like to make it with cherry tomatoes, cucumber, red onion, red bell pepper, and Kalamata olives, but it's easy to customize with your favorite veggies or whatever you have on hand. I look forward to hearing what you think Reader so be sure to leave a rating and comment when you make it. Get the recipe for Vegan Pesto Chickpea...
5 days ago • 1 min read
Hi Reader, I love creating and sharing easy vegan recipes with you. And when someone asks me about how to start their plant-based journey, I like to share the knowledge I've learned from some of the top experts in health and nutrition. That's why I thought you...or your friends and family members...will want to grab the free Guide to Going Plant-Based. It includes everything you need to know to start eating more plants and fewer animal products without feeling tired or having nutritional...
9 days ago • 1 min read
Hi Reader, You've probably had tofu scramble, but have you ever tried it with an herby Mediterranean sauce? I love the combination of flavors in Vegan Pesto Tofu Scramble. It's a wonderful alternative to scrambled eggs, and it tastes great with breakfast favorites like potatoes, toast, and fruit. Get the recipe for Vegan Pesto Tofu Scramble Quick note...I know I often ask you to leave ratings and comments on the recipes you've tried on my website. Truth be told, it's getting harder and harder...
10 days ago • 1 min read
Hi Reader, Meet my new favorite snack, lemony Artichoke White Bean Dip. I love it with raw or roasted vegetables, crackers, and toasted sliced baguette. I've also used it as a creamy sandwich spread, and I bet it would be delicious on baked potatoes, too. Get the recipe for Artichoke White Bean Dip I can't wait to hear what you serve this dip with Reader so be sure to leave a comment on the blog. Love and Veggies, Amy
12 days ago • 1 min read
Hi Reader, I had the best mango the other day, and it reminded me of the recipe that started it all. Almost 10 years ago, whenever I brought my favorite Mango Chickpea Salad with Avocado to potlucks, friends would always email me later asking for the recipe. So of course when I started Veggies Save The Day, it was one of the very first recipes I shared. Sherri said, "I followed the recipe exactly, and the proportion of ingredients is perfect! I think the cumin and chili pepper are the 'secret...
14 days ago • 1 min read
Hi Reader, The 2025 Food Revolution Summit Docuseries brings together 45 of the world’s top doctors, researchers, and health experts to share this year’s most groundbreaking scientific insights and advances in food, nutrition, and wellness. It premieres on April 23, and it’s FREE to watch, whatever time zone you're in. And this year is extra exciting for me, because along with Ocean Robbins, it's being hosted by my real-life friend, Nichole Dandrea-Russert, MS, RDN. This is the largest...
17 days ago • 1 min read
Hi Reader, Growing up, I used to love tuna salad sandwiches. When I stopped eating fish, I started making vegan "tuna" salad using mashed chickpeas on a regular basis. Reader Robert said, "This is a fantastic recipe--have tried similar, but none used capers--what a great touch. Seems like it's more flavorful about 3 or 4 hours after preparing--flavors all seem to have fused at that point!" And it's easy to customize. Last week I made it with half chickpeas/half white beans, dill pickle relish...
19 days ago • 1 min read
Hi Reader, It's finally starting to feel like spring, and my produce selection is reflecting it. 🫛 Sugar snap peas: While I like them raw in salads and with hummus, if I want to eat them cooked, I love making Sugar Snap Peas Stir Fry. It only takes 15 minutes to make, and the Asian-inspired flavors perfectly complement the tender spring veggies. 🥕 Baby carrots: Yes, you can find bags of them all year round, but they feel extra fun in spring. Air Fryer Baby Carrots are sweet and tender and...
24 days ago • 1 min read