Eating Plants… Deliciously

With Linda Tyler

The Plant-Based Anti-Inflammatory Cookbook

Inflammation affects our quality of life and can even decrease our lifespan. The good news is that we can reduce inflammation through diet. The Plant-Based Anti-Inflammatory Cookbook delivers tasty plant-based recipes centered around ingredients known to play especially helpful roles in the fight against inflammation.

Already bought the cookbook?

Want more information on inflammation and more recipes? Check out this page for links.

Want to know more about the cookbook?

Check out this page for more details about the cookbook.

GraciousVegan offers easy-to-follow recipes and answers to frequently asked questions about plant-based cooking. Become inspired, informed, and encouraged about how great plants can taste.

You don’t have to choose between tasty and healthy.

All GraciousVegan recipes are plant-based with:

no oil or butter
no sugar
no refined grains or flours
no full-fat coconut milk or coconut cream

Join a class and cook along in your own kitchen!

Deborah watching the class and cooking along

Try one of our reader favorites:

All Recipes

Satay Soy Curls with Peanut Sauce

These satay soy curls are a flavorful plant-based twist on a classic Thai-inspired dish. Coated with a rich, savory, whole-foods peanut sauce featuring coconut, lime, and Thai curry flavors, the healthy soy curls are then roasted on bamboo skewers. The same vegan peanut sauce serves as a dipping sauce. Satisfying, and packed with wholesome ingredients, this recipe is a must-try for any plant-based enthusiast.

Carrot Cupcakes

You can indulge guilt-free with these healthy plant-based carrot cupcakes. Step back in time and enjoy this 1970s classic, updated with wholesome ingredients. They’re packed with fresh carrots, nuts, warming spices, and gluten-free flours. Perfectly moist and topped with a creamy date-cashew frosting, these cupcakes are a delicious treat.

Perfect Plant-Based Pumpkin Pie

Finally a healthy plant-based pumpkin pie that tastes “right.” With no eggs, evaporated milk, oil, sugar, flour, or salt, this pie gives you the custardy goodness of pumpkin pie without the downsides. Serve it with my vegan whipped cream for the consummate Thanksgiving dessert.

Simple Pinto Bean Soup (Instant Pot)

This soup has a simple, deep flavor—the red wine vinegar at the end is the key. You can always load up on garnishes to dress it up if you’re feeling fancy.

No-oil Roasted Cauliflower

Roasting without oil sounds impossible when you first hear about it. But I love the way the light coating of tahini, water, and spices complements the cauliflower’s flavor.

Gracious Vegan Crema

This non-dairy crema made with cashews is the perfect substitute for both sour cream and cheese in many Mexican dishes like tacos, tostadas, nachos, and dips.

Some of the common questions I get from readers

Featured

What is Chinese Roasted Sesame Paste?

Chinese roasted sesame paste is a key ingredient of Cold Sesame Noodles, but it can also be a whole-food substitute for sesame oil. Here’s a quick introduction to what Chinese roasted sesame paste is, why it’s so nutritious, and ways to use it in plant-based cooking, with links to recipes.

What is “Caloric Density”?

A brief explanation of what “Caloric Density” is, why it matters, and how it’s relevant to plant-based eating.

The difference between Indian and Thai curries

A short guide on the differences between Indian and Thai curries, with links to recipes. If you’ve ever wondered about Indian vs. Thai curries, this brief post is a great starting point.

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