Jane esselstyn recipes

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Oatmeal Raisin Chocolate Chip Cookies- made with oat flour and rolled oats, these oil-free cookies have a crisp exterior with a chewy center. (vegan, gluten-free & + refined sugar-free) Wfpb Cookies, Raisin Chocolate Chip Cookies, Oatmeal Raisin Chocolate Chip Cookies, Cookies Making, Granola Ingredients, 2 Cookies, Vegan Oatmeal, Oatmeal Raisin, Engine 2

From the book: “This dough can be made into balls or smashed flat. Our mom insists that cookies should be flat and crisp, while we prefer them round and softer inside. In our oven, the pan looks like an elephant stepped on part of it—half the cookies are flat and half are round balls. Either way, the recipe makes 12 great cookies.”

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The Engine 2 Diet Book is one of my go-to's when I'm searching for recipes I know are tried and true.  The texture and flavor of this banana bread is so delicious I sometimes feel guilty eating it for breakfast because it tastes so much like a dessert! Snickers Fudge, Oil Free Vegan Recipes, Plant Based Recipes Breakfast, Pbs Food, Plant Based Desserts, Vegan Banana Bread, Oat Bars, Brownies Recipe Easy, Unsweetened Applesauce

The Engine 2 Diet Book is one of my go-to's when I'm searching for recipes I know are tried and true. The texture and flavor of this banana bread is so delicious I sometimes feel guilty eating it for breakfast because it tastes so much like a dessert!

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This “eat loaf” is hearty, filling and bursting with nourishment! It’s irresistible any which way - whether you slice it over steamed veggies, serve it next to a gorgeous salad, or warm it up the next day for a leftover lunch. (In fact, the creator of this recipe, Jane Esselstyn, likes it best for breakfast!) So, go ahead and eat!     From the kitchen of Jane Esselstyn:  As a researcher at the Cleveland Clinic, nurse, recipe designer, and mother of... Meatless Loaf, Jane Esselstyn, Vegan Balls, Clinic Nurse, Wfpb Vegan, Vegetarian Meatloaf, Dr Mcdougall, Super Salad, Steamed Veggies

This “eat loaf” is hearty, filling and bursting with nourishment! It’s irresistible any which way - whether you slice it over steamed veggies, serve it next to a gorgeous salad, or warm it up the next day for a leftover lunch. (In fact, the creator of this recipe, Jane Esselstyn, likes it best for breakfast!) So, go ahead and eat! From the kitchen of Jane Esselstyn: As a researcher at the Cleveland Clinic, nurse, recipe designer, and mother of three teenagers, Jane Esselstyn is always…

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