Helyn Dunn

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting a blog. Before long, her following exploded and she now has a loyal readership, a published smoothie book, and over 600 recipes on helyn's plant-based kitchen! She is a graduate of Dr. T. Colin Campbell's Plant-Based Nutrition Certificate through eCornell and plans to continue her education in order to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.

Classic Pecan Pie

Pecan pie is such a popular holiday dessert that I just had to create a healthy one. This pie is so deliciously decadent, not overly sweet, but definitely sweet enough and made from whole foods.

Pressure Cooker Split Pea Soup

You can also make this soup in a slow cooker or even on the stove top, though the water amounts may differ (increase, most likely).

Tomato Rasam

Rasam is a South Indian soup, traditionally prepared using tamarind juice as a base, with tomato, chili pepper, black pepper, cumin and other spices.

Vegan Mongolian Beef

This Mongolian “Beef” will make you swoon if you enjoy these sorts of spicy Chinese dishes.

Vegan Cheesecake

This dessert is sweetened with dates and no oil is needed. You can double the ingredients for a full sized version. Just increase the baking time by 10-15 minutes.

Jackfruit Krabby Patty

Krabby jackfruit wonderfulness without the crab. Kelp granules really add a nice, fresh ocean flavor to these cakes. But you could also use dulse flakes or any other sea vegetables that you prefer.