Image of kids vegan bowls with plain tofu and adult vegan bowls with spinach and spicy chipotle chickpeas.
Jeanette Whitten
About Me
Inspired by Forks Over Knives to reverse cancer, IBS and heart disease, my husband and I started cooking whole-foods plant-based foods for our family in 2013.
Our success has inspired me to share our techniques and recipes for creating satisfying oil-free vegan meals here.
Please, explore my site, see meals my wfpb family eats, why we do it, and information about how you can eat more plants too!
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BBQ
beans
Dairy Free
Desserts and Sweets
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eggless
Family
fast - less than 15 minutes
Fast - less than 30 Minutes
Fast - less than 45 Minutes
fast less than 60 minutes
Feed to Non-Vegans
Firm Tofu
Gluten Free
Healthy Dessert
High Fibre
Italian
lose weight
Low Fat
Low FODMAP
Main Course
medium tofu
nut free
nutrition
Oil Free
Party food
Pasta
potatoes
Pot Luck
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sauce
School Lunches
Side Dish
silken tofu
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Sugar Free
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Vegan
vegan nutrition
Vegan Recipes for Kids
Western
whole foods
whole foods plant based
Work Lunch
Recent Posts
- Red Lentil Soup with Potatoes Leeks and Squash – Vegan Fat Free WFPB
- Fat Free Easy Vegan Lentil Shepherd’s Pie – Frozen Veggies, Potato, Sweet Potato, Herbs WFPB
- Awesome Vegan Breakfast Sweet Potato Muffins – Whole Wheat, No-Oil
- Healthy Vegan Whole Foods Pumpkin Pie – Guilt Free Goodness! Eggless, Dairy Free
- Easy Low Fat Graham Cracker Crumb Pie Crust No-Shortening
