Dreena Burton
Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.
All Contributions from Dreena Burton (23)
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See articleChocolate Chia Pudding
This chocolate chia pudding sets quicker than other versions, since the seeds are blended first. It sets up in just about a half hour, making it almost instant! Our girls love this pudding … I am always surprised just how much! From Plant-Powered Families This kid-friendly and cool dessert recipe is also available in our […] -
See article“Magical” Applesauce Vinaigrette
This salad dressing uses applesauce to emulsify the ingredients and produce a surprisingly thick vinaigrette that is virtually fat-free! Feel free to play with some of the seasonings if you’d like a bit less sweetness. This oil-free dressing goes great with richer fare, since its acidity and tang will cut through the heavier components. For […] -
See articleWholesome Oat Snackles
These little snackles are great for packing in lunches, for snacking, or to curb midmorning cravings. It’s like having your oatmeal without the bowl! From Let Them Eat Vegan! -
See articleFragrant Kidney Bean Lentil Dal
This lentil dal dish is a dal of sorts, and is especially fragrant and flavorful, rich with spices, and yet not spicy in a hot sense. I enjoy how this dish is not hot-spicy, however, you can always add a few splashes of hot sauce if you like. From Let Them Eat Vegan Find this lentil dal recipe […] -
See articleSpicy Sweet Potato Bisque with Chickpeas
This soup combines sweet potatoes with earthy spices, a good dose of fresh ginger, and just a small amount of nut butter (gives depth of flavor without being too heavy or cloying). The soup is pureed and then whole chickpeas are added for more texture. This recipe is gluten-free and soy-free. From Eat, Drink & Be […] -
See articleSneaky Chickpea Burgers
For those of you that need to sneak veggies into your kids at every opportunity, this one’s for you! Our girls have no idea that these burgers have both carrots and red pepper … and I’ll keep it that way for a while. From Plant-Powered 15 Find this Sneaky Chickpea Burgers recipe and more in the […] -
See articleWhite Bean Hummus with Fresh Thyme and Basil
The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which together with the green flecks from the fresh herbs, make this hummus pretty to look at… and scrumptious to eat! This dip recipe is wheat-free, gluten-free, and soy-free. From Eat, Drink & Be Vegan -
See articleBlack Bean and Sweet Potato Soup
This soup has an irresistible quality; the flavors are deep and earthy with some sweetness from the potatoes. Don’t let the number of ingredients intimidate you – they build layers of flavor, but this soup is not at all difficult to make! From Plant-Powered 15 Find this recipe and more in the Forks Over Knives Recipe […] -
See articlePumpkincredible Hummus
A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin! This dip recipe is gluten-free and soy-free. Beans Note: The combination of chickpeas and white beans makes this hummus a little creamier than using just chickpeas alone. Pumpkin Seeds Note: When I toast nuts and seeds, I do so in larger batches […] -
See articleOven-Baked Chickpea Ratatouille
This dish is much like ratatouille in appearance, but using chickpeas and an original spice combination. The flavors are complex and the preparation minimal! From Vive le Vegan! Chef’s Notes: Use regular diced tomatoes, or Italian flavored or fire-roasted for a twist. Try making burritos with leftovers. Spoon the mixture onto whole-grain tortillas, roll up and […] -
See articleMoroccan Bean Stew with Sweet Potatoes
There’s something about the warmth and complexity of the spices in Moroccan cuisine that inspires me to create new dishes using them. This stew offers a heaping serving of black beans, chickpeas, and lentils, along with yellow-fleshed sweet potatoes that simmer in a fragrant, intoxicating broth infused with cinnamon, cumin, coriander, ginger, fennel, garlic. Individual […]
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