Take control of your health: Learn more about our Plant-Based Nutrition CertificateLearn more about our Plant-Based Nutrition Certificate

Dreena Burton has been vegan for over 20 years, in that time writing five bestselling cookbooks charting her journey as a plant-powered cook and at-home mom of three. She graduated with distinction, receiving a BBA degree from University of New Brunswick. After working in marketing management for several years, she followed her true passion of writing recipes and cookbooks. Her published books included: The Everyday Vegan, Vive le Vegan!, eat, drink & be vegan, Let Them Eat Vegan, Plant-Powered Families. She also released two ebooks: the Plant-Powered 15 and most recently an ebook of oil-free dressings. She was the sole recipe contributor for Dr. Barnard’s The Cheese Trap. Join Dreena Burton’s community on Facebook, Twitter, Instagram, and Pinterest.

Potato Meets Egg Salad

Potato Meets Egg Salad

One day I had the idea to substitute cooked potato for the tofu in my original egg salad recipe. I loved the result! You can still use tofu if you prefer, or half of both (see tips).


Ultimate Vegetable Teriyaki Stir-Fry

Ultimate Vegetable Teriyaki Stir-Fry

Readers tell me often that this recipe, originally from Eat, Drink & Be Vegan, is better than any take-out! I decided it must be in this book too, with a few changes to simplify and save time.


Mac-nificant! Plant-Based Mac and Cheese

Mac-nificant! Plant-Based Mac and Cheese

This is one of our favorite baked mac and cheese recipes! The roasted veggies add concentrated flavors that combine so well in a creamy sauce base.


Umami Sun-Dried Tomato and Almond Burgers

Umami Sun-Dried Tomato and Almond Burgers

This has fast become one of my FAVE burger recipes! The flavor is full of umami depth from the nuts, tamari, and sun-dried tomatoes. They taste fantastic paired with sliced avocado in burger buns, or wrapped in whole-grain tortillas!


Savory Chickpea Omelets

Savory Chickpea Omelets

The addition of ground chia seeds in the batter really helps give an “eggy” consistency to this omelet recipe. If you can find blacksalt, it will also lend an egg-like aroma and flavor.


Balsamic-Glazed Seasoned Yam Fries

Balsamic-Glazed Seasoned Yam Fries

Sweet potatoes are one of my favorite plant-powered ingredients. I use them in everything from dips to stews to casseroles desserts. One of my family’s favorite ways to enjoy them is in fry form. I switch up the seasonings some nights, and this is one version our family really loves.


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