You know that feeling when you’re trying to do everything right for your health and the well being of your family, but somehow it never feels like enough?
Like when you’re worried about getting your kids to eat healthier, but they just want pizza? Or how you’ve been meaning to help your parents eat better, but they’re stuck in their old habits? Or how you promised yourself you’d take better care of your own health, but life — with all its chaos — keeps getting in the way?
Yeah, I know that all too well. 🙋♀️
But here’s something I’ve been thinking about a lot lately, and I wanted to share it with you: real change doesn’t need to be big and overwhelming. In fact, it’s the little things that count. And when it comes to family health, starting small is key.
What if I told you that a simple, 15-minute habit could shift things in a big way? Not just for you, but for everyone around you — your kids, your partner, your parents, even your grandparents.
I’m talking about making a green smoothie today. Sounds almost too simple, simplistic even, right? But here’s the thing: when you take a few minutes to blend up something fresh and wholesome, it’s more than just a drink. It’s a step toward taking care of everyone in the family, one small sip at a time.
You might think, “How could something so small and insignificant make a difference?” I mean, let’s be real — we’ve all tried those massive overhauls, and they never stick.
When we try to do too much all at once–it’s EASY TO FAIL.
But a little smoothie habit? That’s doable.
And it’s the kind of thing that can satisfy and stop cravings–but in a healthy way. Perhaps it will inspire your kids to get curious about what goes into their bodies. It might encourage your partner to choose an apple over a candy bar, and maybe even spark a conversation with your parents about feeling better and living in good health to enjoy their life as they get older.
The best part? This isn’t about PERFECTION. It’s not about switching to a perfect diet or getting everyone on board right away. It’s about planting a seed. Today, it’s a smoothie. Tomorrow, maybe you’re taking a family walk after dinner. Next week, you’re all feeling a little more energized, maybe even looking forward to healthier meals together.
One small habit can set off a ripple effect. Maybe your kids start reaching for fruits instead of chips. Maybe your parents start talking about the importance of staying active and eating fresh foods. Maybe you find yourself with more energy and a clearer mind, ready to tackle all the other things on your list.
Years ago, I thought change had to be this massive, all-or-nothing thing. But here’s what I know now: it’s the small, consistent actions that really stick. And those small actions? They add up over time — not just for you, but for your entire family.
Life doesn’t need to be that hard.
In fact, the secret? Start small. So small, it might even feel silly at first.
Take green smoothies, for instance. I know, it sounds like just another wellness fad, but hear me out. It’s not about revolutionizing your diet overnight or suddenly going fully vegan. It’s about starting with one tiny, 15-minute habit that can lead to bigger changes.
You see, we’ve been wired to believe that everything needs to be massive and transformative to matter. Like, saving the world or our health needs to be this huge, monumental thing. And when it feels too big? We freeze. We do nothing. And then we kick ourselves for not doing enough.
I’m calling BS on that.
The truth is, just blending up a simple green smoothie in the morning could be the first step in something bigger. It might give you more energy for your day, brighten your mood, help you think more clearly, and even make you feel lighter — not just physically, but mentally.
Suddenly, you start exercising more because you feel like it. You might find yourself being more mindful, maybe making kinder choices for the planet, skipping animal products a little more often, and maybe even going vegan.
That’s right! I found that these weird-looking, delicious-tasting concoctions helped my body switch to eating 100% plant-based diet quickly and easily.
It’s truly mind blowing how one small habit could ripple into something powerful, something more in line with the life you’ve always imagined — one where you’re taking care of yourself, the animals, and the earth.
Years ago, I thought change had to be all or nothing. But it wasn’t until I started with something small — really small — that things began to shift. You know what happened when I made my first green smoothie? I felt good. So good that I made another one the next day, and the next, and before I knew it, I was taking better care of myself in ways that mattered. I stopped getting sick all the time. I lost weight. My skin got clearer.
And the best part was–that when I one day I decided to go fully vegan for the animals and the planet–I finally was able to do it, and I never looked back.
So, if you’re waiting for a sign, let this be it. You don’t need to overhaul everything today. You just need to blend up that first green smoothie. Take 15 minutes. That’s all it takes.
Tomorrow, do it again. And then again. And soon enough, you’ll see how these tiny habits, the ones that seem almost insignificant at first, can lead to the biggest changes.
And guess what? Your kids might notice. Your parents might ask about it. Your partner might join you. Because when you take care of yourself, you start to take care of everyone around you. And that’s how real, lasting change begins.
You’ve got this. One smoothie at a time. 💚🌱
And in case no one’s told you today, I wanted to remind you — I believe in you, and I know you’re doing an incredible job for yourself and your family.
Plant-Based Mango Ice Cream: Cool Down with Compassion 🌱
When the heat outside is relentless—and this happens more often now as our planet is heating up faster than ever, we look for ways to cool down. So, why not do it in a way that’s kind to the earth, animals, and ourselves?
Enter: this 100% plant-based, super quick and easy Mango Ice Cream recipe inspired by the classic flavors of a mango lassi!
Unlike traditional ice cream, which is packed with dairy and sugar, this plant-based version is super-healthy, refreshing, and incredibly satisfying (even though it may not be as creamy and sweet).
And the best part? It’s made with just a few simple ingredients in 5 minutes tops!
Ready to dive in? Let’s get blending!
Mango Ice Cream Recipe (Vegan & Delicious)
Ingredients:
1 cup frozen mango chunks
1 celery stalk, chopped (trust me on this one—it adds a nice, refreshing twist!)
1/2 cup of your favorite plant milk (oat, almond, or coconut work great)
1/2 teaspoon ground cardamom (for that lovely lassi flavor)
1 tablespoon flax seeds (adds fiber and omega-3s)
Instructions:
Add all ingredients to a high-speed blender or food processor.
Blend until smooth and creamy, pausing to scrape down the sides as needed.
Serve immediately for a soft-serve texture or freeze for 1-2 hours if you prefer it firmer.
Calories and Nutrition: This recipe is for one portion, but feel free to double or triple it, as this plant-based mango ice cream has around 150-170 calories per serving. Compare that with your average dairy-based ice cream, which can pack in 200-300 calories and loads of added sugars. It’s a refreshing alternative with wholesome ingredients, fiber, and natural sweetness.
Does it Taste Like “Real” Ice Cream? Many people would say that not exactly—or not at all!—but that actually a GOOD thing. Traditional ice cream is made with dairy, sugar, and other stuff, ingredients that are often unhealthy, cruel, environmentally damaging, and nutritionally empty. Dairy, in particular, is unnecessary for humans, harms animals, and contributes significantly to greenhouse gas emissions. Seriously–we’re raising and killing billions of cow mothers and their babies—just to have a drink that is meant for infants for another species. It’s insane!
The Truth About Dairy: The dairy industry is not just harmful to animals; it’s also terrible to our planet. It’s wasteful, water-intensive, and completely unnecessary. No human needs to drink the milk meant for calves—it’s time we let go of this outdated practice. Not your mom, not your milk!
So, what does “real” mean anyway? Real, to me, means kind, sustainable, and delicious. And this Mango (N)Ice Cream is all that—and so much more.
“Got Milk?” Not Always: How Colonialism Brought Cow’s Milk to India
Speaking of mango lassi—you’d think dairy was always a big deal in India, right? After all, India’s got a rich vegetarian tradition and sacred cows roaming the streets. But here’s the twist: cow’s milk wasn’t always so popular. In fact, it was the British who really pushed it during colonial times, reshaping diets and food culture in ways that still affect us today.
Before the British showed up, many Indians thrived on plant-based diets filled with legumes, grains, veggies, and fruits. Sure, some dairy like ghee and yogurt had their place, mostly in religious rituals and among wealthier folks, but everyday cow’s milk? Not as big as you’d think. The traditional plant-based approach was not just healthy but also aligned with Ayurvedic wisdom, emphasizing balance, sustainability, and respect for all living beings.
Then the British came along with their love of cow’s milk and a whole lot of colonial zeal. They pushed dairy hard, setting up farms, importing European cattle, and promoting milk as a symbol of health and modernity. But there was a catch—they ignored the fact that a huge chunk of the Indian population is lactose intolerant. And they didn’t really care about the centuries-old plant-based diets that were already doing just fine without milk.
Milk Myths vs. Plant Power
The British sold milk as a miracle food, but modern research paints a different picture. Milk can be tough on the digestive systems of many Indians and is linked to health issues like heart disease and certain cancers. Meanwhile, plant-based diets, loaded with fiber, antioxidants, and all the good stuff, help protect against chronic diseases. And let’s bust that old myth: you don’t need milk for calcium—leafy greens, nuts, seeds, and fortified plant milks got you covered without the downsides.
The Not-So-Green Dairy Scene
Let’s talk environment. Dairy farming isn’t just tough on our bodies; it’s rough on the planet too. Cows produce methane—a potent greenhouse gas that fuels climate change. Plus, dairy farming guzzles water and contributes to land degradation, deforestation, and pollution. By contrast, plant-based agriculture is generally more efficient, using less land, water, and energy. It’s better for the planet, plain and simple.
Reclaiming Plant-Based Roots
The colonial push for milk reshaped Indian diets, sidelining sustainable plant-based traditions that had worked for centuries. Today, more people are waking up to the benefits of going back to those roots—embracing plant-based eating for better health, a happier planet, and a little cultural redemption too.
So, next time you sip on a dairy-free mango lassi, remember: it’s not just a tasty choice; it’s a nod to a rich, plant-based heritage that predates the colonial milk makeover. Going plant-based isn’t just about what’s good for you—it’s about reclaiming what’s always been good for India.
Looking for More Plant-Based Treats? Check Out These Delicious Vegan Ice Cream Recipes:
Up to 87% greenhouse gas emissions may come from this one sector!
87%?!
You may think this is a bunch of nonsense, but please keep reading.
According to a study by Dr. Sailesh Rao: Animal Agriculture Responsible For up to 87% of Greenhouse Gas Emissions
In the past, there have been different estimates, one from the UNFAO at 18%, and then another from Goodland and Anhang at 51%. UNFAO reinterpreted their work and made it 14.5%.
And now, Dr. Sailesh Rao suggested this outrageous number of 87%.
Where did that come from?!
Why are these estimates so wildly different?
The UNs 2006, 18% figure and the World Watch Institutes 2009, 51% figure, are different because the latter accounted for the breathing contribution of animals and photosynthetic capacity of the land used for feeding and housing livestock.
Plus, they’d also used a 20-year time frame for calculating methane emissions, instead of 100. And both were controversial in some circles, especially in the animal industry.
But there is another factor that was missing from these reports.
And that is the opportunity cost of the land use.
It’s a tricky thing to put a number on, but the new study checked out the impact of bringing back the original forest from the 1800s instead of using it for raising animals for food.
Basically by not allowing those trees to grow back after cutting them down, we’re looking at a total impact of 30 gigatons of CO2. That’s around five tons per person.
And it turns out that by itself would be enough to reverse climate change.
The opportunity cost of forests in determining accurate greenhouse gas emissions turns out to be such an enormous factor.
Which is BAD news.
But it’s also GREAT news!
Because that is something that we can change.
If we got rid of animal-based products, replaced them with plant-based alternatives, and changed how we’re using the land, restoring the forests, wetlands, mangroves, and leaving the oceans alone, we might have a shot NOT JUST AT SLOWING DOWN the climate change, loss of biodiversity, water and soil depletion, ocean acidification, and such…
BUT we even may have a chance of REVERSING some of the damage.
But the clock is ticking.
Either we switch to a plant-based food system, or the world as we know it ends.
It may not end tomorrow or after tomorrow, but if the trends continue, that time will come.
Sorry for being so blunt, but such are the facts.
And whatever that number really is, it doesn’t even matter.
Whatever estimates you accept as the closest to the truth—the bottom line is that impact is HUGE, and we can’t ignore it any longer.
Even if it’s half or one third or a quarter, we need to stop pretending it’s not a big deal.
Our planet has finite resources and that our current lifestyles are unsustainable.
We have to address this enormous elephant in our kitchen.
We cannot keep looking at that elephant and pretend he’s a pony.
We need to take action to reduce our carbon footprint and adopt more sustainable practices to ensure a better future for ourselves and future generations.
And if you are not an herbivore yet, how about becoming one today?
On any acre of land, we can grow TWELVE TO TWENTY times the amount in pounds of vegetables, fruits, and grains as in pounds of edible animal products!
But it’s not just about what’s on your plate.
It’s about making others aware, and especially making the politicians and decision makers aware.
So, share this information with as many people as you can, and demand action from those who are in power.
Let’s start the REVOLUTION.
Because if not us, then who. If not now, then when.
PS. Sign up for my newsletter if you want to receive more articles from my new book “The Herbivore Solution”.
PS. If you are not an herbivore yet, how about becoming one today?
A study published in the journal Nature found that if more people switched to plant-based diets, we could reduce greenhouse gas emissions by up to 70%, reduce pollution, and free up the land the size of Brazil to plant forests and restore natural habitats — and that’s huge!
On any acre of land, we can grow TWELVE TO TWENTY times the amount in pounds of vegetables, fruits, and grains as in pounds of edible animal products!
But it’s not just about what’s on your plate.
It’s about making others aware, and especially making the politicians and decision makers aware.
So, share this information with as many people as you can, and demand action from those who are in power.
Let’s start the REVOLUTION.
(More on this coming soon…)
Because if not us, then who. If not now, then when.
Here’s a little secret: you don’t need caffeine to start your day!
Or at least, not exclusively, LOL.
For a long time I’ve been looking for a delicious and nutritious alternative to my morning second coffee. (For some reason, I always need two).
I wanted to drink less caffeine, but couldn’t find anything that would be energizing and satisfying enough to warrant the break of fast. (I had been doing intermittent fasting for a while, and even though I stopped now, I am still only drinking black coffee or tea, no milk no sugar, in the morning till late breakfast or lunch).
However, I’ve noticed that after a lot of black tea and coffee on an empty stomach, my belly was not happy, so I decided to try something different.
And this warm maca cocoa drink fit the bill perfectly. It tastes so good! Packed with the goodness of maca powder, cocoa, flax seeds, and plant-based milk, it provides me with a natural energy boost to kick start my day, satisfies my senses, and gives me some serious nutrition for my brain (yay!).
But, Joanna, is it really better than a smoothie in the morning? You may ask.
Well, it depends what you’re in the mood for. Sometimes a girl just wants something warm (and maybe it’s a sign that the fall is coming).
And if you have a milk frother, then it will be even more amazing, I promise.
I have to say, flax seeds make this drink very filling and satisfying, so definitely try it. Alternatively, if you don’t have flax, you can experiment with adding chia seeds. The consistency will be different, but the texture can be even more exciting, IMHO 🙂
So, here is the recipe.
Recipe: Energizing Maca Cocoa Morning Drink
Ingredients:
1 cup of unsweetened plant-based milk (almond, soy, oat, or your preference)
1-2 teaspoons of your favorite natural sweetener (such as maple syrup, agave nectar, or honey for non-vegan option)
A pinch of sea salt (optional)
A dash of vanilla extract (optional)
Method:
1) Pour your plant-based milk into a small saucepan and heat it over medium-low heat. Be careful not to bring it to a boil; you want it hot but not scalding.
2) While the milk is heating, combine the maca powder, cocoa powder, ground flax seeds.
3) Once the milk is hot, slowly whisk in the dry mixture. Keep stirring gently to prevent lumps from forming.
4) Flavor it Up (Optional): For an extra layer of flavor, you can add a dash of vanilla extract or a pinch of cane sugar or maple syrup.
5) Simmer and Serve: Allow the mixture to simmer for a few minutes, stirring occasionally. This will not only infuse the flavors but also help thicken the drink slightly due to the flax seeds. Give it a taste and adjust the sweetness or cocoa flavor if necessary.Once everything is well combined, pour your warm maca cocoa morning drink into your favorite mug.
Garnish (Optional): You can garnish it with a sprinkle of cocoa powder or a dash of cinnamon for an extra touch of flavor and visual appeal.
Sip Slowly: It’s hot! Take your time savoring this delightful, energizing drink. Enjoy the subtle nutty notes from the flax seeds and the earthy richness of maca and cocoa.
Now, you have a wholesome and invigorating morning drink that’s caffeine-free, vegan-friendly, and brimming with nutrients. It’s the perfect way to wake up your body and mind without the jitters of coffee. Cheers to a healthier morning routine!
And if you worry about buying exotic ingredients from far away places, I respect that. I try to do that, too, most of the time.
If that’s you, try to come up with a combination that is from ingredients that grow locally, where you live. For me, it would be flax seeds, oat milk, kale powder, and hemp seeds, for example, which is a combination that I might try as well.
However, you should also know that any plant food is much better for the planet than any animal-based food, no matter how it was produced and transported.
So, should you give maca a try?
According to numerous internet sources, maca, the star ingredient in this recipe, has many health benefits.
Energy and Stamina: Maca is known for boosting energy levels and endurance, making it a natural energizer.
Hormone Balance: It can help regulate hormones, especially in women, alleviating symptoms of menopause and PMS.
Mood Enhancement: Maca may improve mood and reduce symptoms of depression, thanks to its adaptogenic properties.
Nutrient-Rich: Maca is a good source of vitamins, minerals, and antioxidants, supporting overall health.
Bone Health: Some studies suggest it may enhance bone density and reduce the risk of osteoporosis.
Adaptogenic: It may help the body adapt to stress and maintain balance in various bodily functions.
All of these sound great to me. AND it tastes great!
It’s important to keep in mind that individual responses to maca can vary, and it’s always best to consult with a healthcare professional before adding it to your diet, especially if you have any underlying health conditions.
Sip on our warm maca cocoa morning drink and cheers to a healthier morning routine!
Remember that individual responses to maca can vary, and it’s essential to consult with a healthcare professional before adding it to your diet, especially if you have any underlying health conditions.
Today I want to share with you a delicious recipe for a veggie-tofu scramble with one special secret ingredient, called kala namak. (And if you’re not familiar with kala namak, I have to warn you that the first time you try it will amaze or disgust you!) It’s a perfect follow-up to a green smoothie on a lazy Sunday morning.
(Side note: I used to have a smoothie first thing in the morning, and then about 11-12AM I was ready for another smoothie, or something more substantial. Today my routine has changed, and I don’t make smoothies as often. I often fast the whole morning, drinking only coffee or water, and then go straight to lunch.)
The recipe below is a perfect breakfast/brunch or even lunch/dinner dish – it’s healthy, low-fat, and cholesterol-free. It takes about 20 minutes to prepare, or less, if you do some prepping, like chopping your veggies in advance.
But first a picture of my smoothie….(yum…)
(You can even put a some tofu into a smoothie, as I did here, to make it more filling. :-))
Veggie Scramble Recipe (with Tofu)
If you don’t love tofu, you are certainly not alone. For me, it wasn’t the love at first bite, if you know what I mean ;-). However, as I experimented more and more, I learned to absolutely love it. Now I cannot imagine my life without tofu and I use it often, at least a couple of times per week.
If you’re new to tofu, it’s worth to try different brands and types, and experiment with recipes. For example, the silky tofu is just to die for in deserts (such as this chocolate mousse), while the super firm one will do great in veggie-tofu scramble or stir-fried in slices in sesame oil with some soy sauce and maple syrup.
Part of the success of the tofu scramble may be in the recipe. When I first tried tofu scramble, I used Isa Moscowitz’ recipe from the “Vegan Brunch” book, and the dish turned out perfectly.
If you think of tofu scramble as a bland, boring dish, that’s a sad substitute for an egg-scramble; you’ll be pleasantly surprised. Isa’s tofu scramble is by no means bland, bursting with flavor and aroma. You won’t miss eggs, I promise! (Unless you are a die-hard meat-and-dairy eater like my husband, that is, but even he’s gotten used to the scramble and now loves it just as I do).
The Secret Ingredient for Egg-Free, but Just-Like-Eggs Dishes
Over time, I modified the recipe to suit my taste and the contents of my pantry. One major modification has been adding a big pinch or two of kala namak. It’s an ingredient that makes all the difference in recipes that traditionally used eggs, such as egg salads, mayo, etc.
Kala Namak or Himalayan black salt, sanchal, kala loon or black lava salt is an ingredient you absolutely must have in your kitchen! It adds an AMAZING EGG FLAVOR to otherwise all plant-based, egg-free, cholesterol-free, cruelty-free recipes, such as no-egg salad, tofu no-egg scramble, egg-free mayo, and many others.
If you’ve never tasted it you’ll be SHOCKED just as I was when I tried it for the first time (I swear my eyes got as big as the saucer in which I mixed my first no-egg salad). I was expecting an okay taste and was absolutely blown away at how similar to chicken eggs it smelled and tasted. It was so very strange and cool!
Turns out that chicken eggs’ taste has nothing to do with the chicken, but everything to do with the Sulphur content of the egg. And it’s the Sulphur compounds in the black salt (which is actually pink in color) make the salt taste and smell JUST LIKE CHICKEN EGGS.
(Note: Those who are not accustomed to black salt often describe the smell as similar to rotten eggs. Some people find the smell offensive, just like the smell of slightly rotten eggs, in fact, for some reason my egg-loving family consider the smell of the salt by itself repulsive, but don’t worry, once the black salt is mixed with other ingredients of the dish they love it. So don’t worry, even if you find the smell questionable, once it’s incorporated into the recipe—it’s much more subtle, deepening the flavor of the whole dish.)
2 Tbsp olive oil (optional, I like to simply sautee in a little bit of water, but maybe if you want to really brown the tofu, you can use some olive oil)
3 garlic cloves, minced (I used more, just because I like it)
1 onion, chopped
1 lb firm or extra firm tofu, crumbled
1/4 cup nutritional yeast (optional)
1 slice of vegan cheese, use the one that melts well (optional)
Fresh black pepper to taste
Instructions
Mix the spices (cumin, thyme and turmeric and salt) together with the water in a small cup.
Preheat a large, heavy-bottomed pan over medium-high heat.
Sauté the garlic in olive oil for about a minute.
Break the tofu apart into bite-size pieces and sauté with the garlic for about 10 minutes, stirring often.
Get under the tofu when you are stirring, scrape the bottom, and don’t let it stick to the pan, using a spatula to get the job done.
The tofu should slightly brown on at least one side.
The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate. Conversely, if the scramble seems dry add splashes of water until it’s nice and moist.
Add the spice blend and mix to incorporate. Add the nutritional yeast, vegan cheese, and pepper. Cook for about 5 more minutes. Serve immediately.
Notes
Total Prep And Cook Time: 20 Minutes
Serves 4 - 6
Nutrition Data Per 117g Serving: 107 cal, 3g carb, 7g fat, 251mg sodium, 1g fiber, 11g protein, low Cholesterol, good source Calcium, Iron, Magnesium, Phosphorus, Copper, Selenium and Manganese.
You can include these additions to your scramble by themselves or in combination with one another:
Potatoes: Cook 1-2 potatoes, cubed, in water until almost tender. Strain and add to tofu to brown on the skillet.
Mushrooms: Chop the mushrooms and add to tofu.
Onions: Chop 1 small onion. Add along with the garlic and cook for about 5 minutes, until translucent. Proceed with recipe.
Red Bell Peppers: Remove stem and seeds and finely chop 1 red bell pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
Another great ingredient to add is vegan cheese. Choose one that melts well, it will add wonderful cheesiness to the scramble.
I wanted to make a scramble with potatoes, so I cooked 2 small potatoes, cubed, and added them to the tofu to brown with the spices. I also had wanted to make a veggie scramble separate from the tofu (I wanted to add A LOT of veggies), so I sauteed them in a separate pan. I used some garlic, onion, mushrooms, zucchini, red pepper and spinach. I didn’t use the same spices as for the scramble. I only added a bit of tamari sauce and pepper. I served it together with tofu.
It was a delicious and very satisfying brunch!
This scramble recipe is really filly and versatile. Try it for brunch, lunch or casual dinner; on Saturday or Sunday. (Or any other day, really :-)).
4 Tips For Tofu Scramble Success
Here are some more tips on how to make tasty tofu scrambles:
1. To make the best tofu scramble, choose extra firm tofu.
2. Some people like to press their tofu before using it in recipes. (Personally, I never do that, but you may want to try.) To make the scramble, remove tofu from the package and wrap it in a paper towel. Then, wrap it in a dish cloth. Place wrapped tofu between two cutting boards with a few heavy books on top. Press for about 15 minutes. You’ll notice the water draining out of the tofu.
3. Crumble the tofu into a bowl; toss with spices (ground turmeric will give your scramble a golden hue), nutritional yeast, and a few dashes of tamari or soy sauce. Mix until well-coated. Let mixture sit for 10 minutes while you prep the veggies.
4. Saute the veggies in a touch of oil or veggie broth until just tender. Set aside. In the same skillet, brown tofu, then fold in the veggies. I like zucchini and fresh corn in the summer; mushrooms, bell pepper, and broccoli anytime of year; and sun-dried tomatoes, collard greens, and pesto in the fall. (For more tips, see this article in Vegetarian Times).
