Plant-Based Recipes

This dish is a healthy plant-based alternative to tuna salad. It is very simple to make and tastes delicious.

I’ve always enjoyed the hearty nutty flavors of wild rice and it works well with the sweetness of the corn and slight tang of the lime. There are a lot of flavors and textures to explore in this dish and it can be consumed as a main course or try it with a green salad, sandwich, or soup.

Enjoy this healthy and simple appetizer that's oil-free, easy to make and guilt-free! Potatoes are high in potassium, vitamin C, and a good source of fiber.

Lentils help to reduce blood cholesterol since it contains high levels of soluble fiber. Some of its benefits are: heart health, stabilized blood sugar and weight loss.

This vibrant salad is full of protein and helps detoxify your system.

I was visiting one of my closest friends in town and she told me her husband had been making black bean tempeh tacos and they just loved them. I was intrigued as I’ve never used crumbled tempeh as a taco meat substitute but it definitely works! I made my own recipe, which includes your very own taco-seasoning blend! I hope you enjoy it as it is very tasty!

This General Tso’s tofu recipe is an easy plant-based dinner that is healthier than your classic take-out. The sauce is perfectly balanced with sweet, spicy, tangy and aromatic flavors that coat deliciously crisp tofu.

Here is an easy and healthy No Knead Rustic Bread recipe for busy people.

Quick and easy to make, this salad has a depth of flavor that will have you making it again. Dark leafy greens like spring mix or baby kale add high amounts of vitamins, minerals, and phytochemicals. This dish is tasty with some garlic bread, avocado toast, or whole grains such as brown rice, millet, and quinoa.

This rich and decadent hazelnut spread delivers amazing flavor without using refined sugars. This spread is so delicious you will want to eat the whole jar in one sitting!

This delightful summer salad combines delicious flavors and textures to please any palate and is hearty enough to satisfy the appetite as a main dish. The juice from the mango mixed with fresh mint gives this salad a refreshing flavor. The plantain enhances the sweetness of the salad, and the roasted chickpeas add a delightful crunch!

I remember the first time I had borscht as a child at a friend’s house. It definitely made an impression and the vivid colors were memorable. How often do you eat a meal that is naturally magenta? Those deep rich colors found in plant foods are in fact healing nutrients called phytochemicals that are seldom found in packaged foods.