Jennifer Strohmeyer
One Green Planet
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Past articles by Jennifer:
Baked Eggplant Fries [Vegan]
I love eggplant because it is downright delicious and it’s such a versatile vegetable that can be cooked in so many ways. It is also an important antioxidant vegetable that makes a wonderful addition to your diet. It is loaded with vitamin A, B, C folate and minerals like potassium. It is rich in dietary fiber, contains no fat and is low in calories. How perfect, right? → Read More
Roasted Rosemary String Beans [Vegan]
Something I like to have in the house at all times, are a few healthy and delicious sides that I can serve up to the family throughout the week. This is my new favorite side. I throw it over a green salad with a splash of balsamic and I’m good to go. It’s easy to make and comes out prefect every time. I love the addition of nutritional yeast in there for the flavor and the nutritional benefits.… → Read More
Spinach Stuffed Mushrooms [Vegan]
I love the flavor the little tomatoes add to the dish, but not loving that they got all wrinkly. But, if you like stuffed mushrooms as much as I do, these are a nice, easy appetizer to make. I added toasted pine nuts to this recipe, but thought they were a bit overpowering, so if you feel like adding them go for it or skip it all together. Skipping them will definitely cut the fat content if… → Read More
How to Make Cashew Cream [Vegan]
Super creamy, super delicious, super awesome! The way cashew cream should be. → Read More
Sunflower Seed Butter Oatmeal Cookies [Vegan]
What’s so great about sunflower seed butter? It’s peanut-free, tree-nut free, and gluten-free, so it’s great for people with these types of food allergies. It also has 1/3 less saturated fat than peanut butter and 27 percent of your daily recommended allowance of Vitamin E in one serving, and it’s high in iron, fiber and protein. → Read More
Quinoa Date Nut Truffles [Vegan]
I adapted these truffles from the Date Nut Pop’ems recipe in Dr. Joel Fuhrman’s Disease-Proof Your Child. There are so many variations to making these, but since I am quinoa crazy lately, I thought why not try it out in these. The creamy, crunchy texture of the quinoa makes an irresistible combination with the chocolaty nuttiness of these truffles. → Read More
Cashew Date Cream-Stuffed Strawberries [Vegan]
These strawberry treats are a super easy dessert idea for your next get-together. They look adorable and only require you to scoop out a bit of the inside of a strawberry, stuff it with creamy cashew date cream, and top it with a blueberry! Simple! Not only does this trio of flavors taste perfectly balanced, light, and sweet, but they add a pop of color to your table. → Read More
Saffron Risotto with Butternut Squash
This dish is creamy, flavorful and can be eaten as a meal, a side or use it to stuff some mushrooms – like I did at my house – for a delectable appetizer. → Read More
Hearty Minestrone [Vegan]
This hearty minestrone is jam-packed with delicious and filling ingredients. It’s light on seasoning, yet full of savory flavor thanks to the tomato-y broth that gets absorbed into the beans and pasta as they cook. → Read More
Baked Eggplant Stacks With Cashew Ricotta [Vegan]
A twist on a classic Italian meal with baked eggplant slices stacked with homemade cashew ricotta, balsamic-infused baby spinach, and a marinara sauce. → Read More
Portobello Wellington
This dish is earthy, naturally sweet and full of flavor. Make this for your next dinner party and you will be sure to impress your friends. → Read More
Vegan Matzo Ball Vegetable Soup (Gluten-Free Option)
This soup served at traditional Passover seders is very much akin to this one, except that’s made with chicken broth. In truth, the Passover soup course functions primarily as a venue for the matzo balls. → Read More