to do to improve their diets . But having busy , stressful lives makes it difficult . She said that not knowing how to cook is a hindrance for many .
She encourages people who want to start cooking at home more to start by learning to make a dish they love . Then , they should slowly add to their repertoire from there , focusing on healthier items . She also recommends mastering a recipe and then tweaking it to suit personal preference or to make it healthier .
“ There are so many recipes you can find now – either in books or on the internet ,” she said . “ People can start small so they don ’ t feel overwhelmed . Don ’ t tell yourself you have to cook all the time at first . Start by making one meal , really mastering it , and then going from there .”
Following are the featured recipes , plus another favorite of Jones :
VEGAN LASAGNA 1 zucchini 1 package fresh mushrooms 1 cup of three-pepper blend frozen veggies 1 can stewed Italian tomatoes 1 teaspoon minced garlic Parsley flakes Lemon pepper Black pepper 1 package tofu cheese 1 jar marinara sauce 1 package no-bake Barilla lasagna noodles
Coarse-chop vegetables and sauce until tender with extra-virgin olive oil .
Pour layer of marinara sauce , layer of vegetables , layer of cheese ; repeat .
Bake covered with foil for 25 minutes . Bake an additional 5 minutes uncovered . Total : 30 minutes .
Let rest , cut and enjoy .
APPLE WALNUT BREAD 1 1 / 2 cup peeled and chopped baking apples ( 2 apples ) 1 cup brown sugar , packed 1 / 2 cup buttermilk 12 cup vegetable oil 4 eggs , lightly beaten 3 cups all-purpose flour
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1 / 2 cup walnuts , chopped 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon nutmeg
Preheat oven to 350 degrees . Grease bottom of large loaf pan or 2 small pans ; lightly dust with flour .
Combine apples , sugar , buttermilk , oil and eggs . Whisk flour , baking soda , salt , cinnamon and nutmeg . Stir in wet ingredients . Pour into pan ( s ). Bake 45-55 minutes . Insert toothpick totes doneness ; cool 10 minutes in pan ( s ); loosen and release .
VEGGIE CHILE 2 tablespoons extra-virgin olive oil 1 medium red onion 1 large bell pepper 2 carrots , chopped 2 stalks celery 1 / 4 teaspoon salt 4 teaspoons minced garlic 2 tablespoons cumin 1 teaspoon oregano 1 1 / 2 teaspoons smoked paprika 2 tablespoons chip powder 1 large can diced tomatoes , with juice 2 cans black beans 1 can pinto beans 2 cups vegetable broth or water 1 bay leaf 1-2 teaspoons red wine vinegar
Salute all vegetables until tender in large Dutch oven ; add garlic and other seasonings until fragrant , about 1 minute .
Add canned ingredients ; simmer for 30 minutes . Remove bay leaf . Serve with various toppings and enjoy .
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