I’m sorry I care
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
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eggless
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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
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Main Course
medium tofu
nut free
nutrition
Oil Free
Party food
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potatoes
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sauce
School Lunches
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silken tofu
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Sugar Free
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vegan nutrition
Vegan Recipes for Kids
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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
