Roasted Zucchini Mexican Salad

3 medium zucchini

2 ears corn

2 cans black beans, rinsed and drained well

1 cup cooked brown rice (optional)

2 cups fresh diced tomatoes

1 red bell pepper, chopped

1/2 cup diced red onion

1 jalapeno pepper, minced (or use canned green chilies)

1 clove garlic, minced

1/2 cup chopped cilantro

1 avocado, diced

Zest of one lime

Juice of 2 limes


Cut zucchini in half lengthwise. Cut each half lengthwise again. Then cut in 1/2 – 3/4 inch chunks. Place in a large bowl and sprinkle with Mrs. Dash Chipotle seasoning or other no-salt seasoning of choice. Mix thoroughly with your hands until each piece is lightly coated. Spread out on a baking sheet lined with parchment paper making sure no pieces are over-lapping. Bake at 425 degrees for 15 – 20 minutes until they start to brown. Let cool before adding to salad.

Cut corn off ears and place in the bowl you used for the zucchini. Add remaining ingredients.  When zucchini has cooled, add to salad.  Mix well. Add more lime or lemon juice and salt to taste if desired.

This salad is also delicious using raw zucchini. I only use 2 zucchini and I use the dice blade of the Vidalia Chop Wizard.  Cut the whole zucchini in 3 sections then lay each section on the chopper screen and chop. This makes a fun perfect shape for the salad. Mix in all remaining ingredients as above. 






Kale Tacos

1 bunch of kale

2 button mushrooms, finely chopped (optional)

1 clove garlic, minced

1 jalapeno chili, seeded and minced 

1 – 2 t chili powder

1 t cumin

1 t coriander

2 cups cooked black beans

1 avocado, mashed

Organic corn tortillas


Add kale, mushrooms, garlic, and chili to a medium sauce pan, along with 3/4 cup water. Cover, bring to a boil, then lower heat to medium, and cook 3 – 5 minutes. Add spices and cook until kale is tender.  Keep an eye on the water so it doesn’t burn. Add a little more water if needed. Add the black beans and heat through.

Take off the burner and stir in mashed avocado. Salt to taste.

Stuff them in a warmed corn tortilla. Makes 8 – 10 tacos.

April’s note: I love this mixture rolled up in a corn tortilla just the way it is, with no toppings, but they are also wonderful with shredded cabbage or lettuce and fresh vine-ripe tomatoes.



Simple Quinoa Salad

1 1/2 cups water

1 cup quinoa

1 cucumber chopped

1 cup sliced grape

1/2 cup thinly sliced scallions or diced red onion  

1/2 cup finely chopped parsley

1/2 cup chopped mint leaves

Juice from 1 lemons

1/2 tsp Real Salt or sea salt

1 small avocado cubed


Bring water to boil, add quinoa, cover, reduce heat and simmer 15 minutes until tender. Let cool befor adding to salad. While quinoa is cooking, combine all other ingredients. Add cooled quinoa and mix well.

Chic peas are a nice additional to this salad to make it more filling. You could also make it Mexican style by adding black beans and using cilantro instead of parsley and mint.

Sesame Kale Salad

This kale salad is not necessarily good by itself but is a delicious addition to a hummus wrap, stuffed pita, sandwich, or quinoa, pasta or other grain based salad.

Mediterranean Kale Salad

Humus Wrap


1 large bunch of fresh kale

1 – 2 T tahini (sesame seed paste)

Chic Pea Patty Stack

Juice of one lemon

1/2 T brown sesame seeds

Sea Salt


Finely chop kale and place in a large salad bowl. (Strip kale off stalks if preferred. If the stalks are young and tender, I like to keep them.)

Starting with 1 tablespoon of tahini, add to the kale along with lemon juice and 1/4 teaspoon salt.  Message kale with your hand until bright green and tender.  Add more tahini if more oil is needed.

Sprinkle on sesame seeds and mix through out. Salt more to taste if needed. 

Alternatively you can message 1/4 of an avocado into the kale if you are going to use it in a Mexican type salad or chop 1/2 can of olives and message them into the kale like I do in the Mediterranean Kale Salad pictured above.


April’s note: This salad travels well! I made this ahead for my 4 day trip to California to visit my brother. Not only did I use it in my humus wraps but one day for lunch we went to an Indian café where I bought a side of tabouli salad, a side of humus, and I mixed both into my kale salad. It was delicious!




Black Bean Patty

Enjoy these delicious patties as a burger or a “stack,” topped with a spread of avocado and topped with Simple Kale SaladSimple  Quinoa Salad and garden fresh tomatoes.


2 ½ cups cooked black bean

1 cup oats

1 onion, finely chopped

2 cloves garlic, minced

1 cup chopped button mushrooms

1/4 cup bottled or canned green chilies

1 1/2 t chili powder

1 t cumin powder

1 t onion powder

1/2 t oregano

1/4 t smoked paprika

1/4 cup chopped cilantro

1 t Sea salt


Preheat oven to 350 degrees. Using a pastry cutter, mash all ingredients together until the mixture is sticky enough to hold together in a patty. Form into patties and place on a cookie sheet lined with parchment paper. Bake 25 minutes, flip and cook an additional 5 – 10 minutes. Serve on a bun with your favorite toppings or in a “stack.”

Spinach Potato Salad

1 1/2 lbs red potatoes cut in small chunks

1 tsp tarragon

2 cups fresh or frozen corn

1/2 cup sliced red onion

1 red bell pepper chopped

3 cups chopped baby spinach

1 cup Sweet Mustard Dressing

2 Tbsp prepared mustard

1/2 avocado diced

1/2 tsp Real Salt or sea salt

Fresh ground pepper


Cook potatoes in boiling water for 5–10 minutes or until potatoes are fork tender. Drain well and transfer to a large serving bowl, carefully stir in tarragon and let cool. Add remaining ingredients. Mix well and serve immediately. Serves 6–8.

Tip: Speed up cooling time of the potatoes by mixing the frozen corn to the potatoes after draining.

Chipotle Patties/Burgers

1 small onion, finely chopped

1 clove garlic, minced

1 cup chopped mushrooms, baby bella or button

2 cups cooked kidney beans

1 cup rolled oats

1 1/2 t Mrs. Dash Chipotle Seasoning

3 T tomato paste

2 T salsa

1 t oregano

1 t t thyme

1 t cumin

Preheat oven to 350 degrees. Mash all ingredients with a pastry cutter until the mixture becomes sticky and hold together. Measure out 1/2 cup portions and drop on a baking sheet lined with parchment paper. Shape into patties and bake for 25 minutes. Flip and bake an additional 10 minutes. Serve on a bun with your favorite burger toppings. Makes 7 – 8 patties.

April’s note: I love to top the patties with steamed kale or collard greens with ground up pumpkin or sunflower seeds, or mashed avocado mixed in. I grind about 2 – 4 T of seeds to one bunch of kale or collards.  A southwest quinoa salad is also great served on top of the patties.


Cauliflower Chic Pea Curry

1 head cauliflower

1 t fennel seeds

1 large onion, chopped

3 cloves garlic, minced

1 T minced ginger

1 T coriander

1 T cumin

1/4 t red chili flakes (more if you like more heat)

1 14 oz. can crushed tomatoes

2 t garam masala

Sea salt to taste

1/4 t black pepper

1/4 cup cilantro


Break cauliflower into small florets and set aside. Heat a medium sauce pan over medium high heat. Add fennel seeds and toast until fragrant, 2 – 3 minutes, stirring to keep from burning. Add onion and sauté until it starts to brown. Add garlic, ginger, coriander, cumin and red pepper flakes.  Stir for 2 minutes. Add 1/2 cup water and cauliflower florets. Cook until cauliflower is tender adding more water if needed.  Add tomatoes, garam masala, and pepper. Cook an additional 5 minutes. Stir in cilantro before serving or serve on top of individual portions as garnish. Serve over sweet potato, brown rice or other whole grain.



Cauliflower Tacos

The only vegetable in the fridge was a head of cauliflower and I really wanted Mexican food.  So I did a recipe search for cauliflower tacos, came up with a few selections and created a recipe of my own. These were very delicious and quick and easy to make.


1/2 cup dry green lentilsCauliflower Lentil Tacos

1 small onion, chopped

2 cloves garlic, minced

1 small head cauliflower, finely chopped

1 cup chopped mushrooms

2 T chili powder

2 t cumin

1 t smoked paprika

1/2 t garlic powder

1/2 t onion powder

Juice from 1 lime

Salt to taste


Boil 1 cup water. Add lentils, cover, and cook until tender. Add more water if needed.

Saute onion in a dry medium sauce pan over medium high heat until they start to brown. Add garlic and cauliflower and a tablespoon or two of water and continue to saute for 5 minutes. Add mushrooms and spices and cook until cauliflower is tender. Drain off excess water from lentils then add cooked lentils to cauliflower. Mix well. Soften corn tortillas by steaming them in a double boiler for 15 – 20 seconds. Fill with cauliflower taco meat, top with shredded cabbage, tomato, guacamole, and salsa. 


Vegetable Pot Pie w/ Biscuit Crust

Florets from 1 head cauliflowerVegetabale Pot Pie

2 cups water

1 medium onion, chopped

2 cloves garlic, minced

3 medium carrots, sliced

4 ribs celery, sliced

3 cups small broccoli florets

2 cups chopped mushrooms, cremini or white button

1 red bell pepper, chopped

2 T dried parsley or 1/2 cup fresh

1 t dried sage

2 t dried thyme

2 cups frozen green peas

3 T Chicken Style Seasoning (See below)

1/4 cup raw sunflower seeds

1 Biscuit Crust


In large covered pot, steam cauliflower florets in 2 cups water until tender. Spoon out cauliflower and 1 cup of broth into blender jar. Set aside. In the same pot, add 1/2 cup water, raw vegetables, and herbs. Sauté until carrots and broccoli are tender. Add more water if needed. Blend the steamed cauliflower with the Chicken Style Seasoning and seeds until creamy. Pour over vegetables, add peas, and mix well. Transfer to casserole dish. Cover with prepared Biscuit Crust. Bake at 400 degrees for 10 – 12 minutes.


Biscuit Crust

2 cups sifted white wheat flour

2 t baking powder

1/2 t sea salt

1/2 cup raw cashews

3/4 cup water


Combine flour, baking powder, and salt in large bowl and mix well. Blend cashews and water until smooth. Gradually add to dry ingredients and mix until dough forms a ball. Turn dough onto a lightly floured surface and knead for 30 seconds to form a smooth ball. Roll to 1/2 inch thick and shape as desired. Cover pot pie.


Chicken Style Seasoning   (Recipe from JoAnn Rachor, author of “Of These Ye May Freely Eat)

 1 1/3 cups nutritional yeast

3 T onion powder

3 T sea salt

1 1/2 T dried basil

1 T garlic powder

1 t dried oregano

1/2 t turmeric for color


Grind all ingredients in a coffee grinder or high-powered blender until smooth. Store seasoning in a glass jar



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