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.

Dreamy Fudge Sauce

Dreamy Fudge Sauce

This dreamy sauce will remind you of the hot fudge sauces of your childhood, but this one is completely dairy-free and has way more redeeming qualities.


Italian Vinaigrette

Italian Vinaigrette

Italian dressing is a favorite for many, yet most store-bought dressings have a lot of preservatives, additives, or oils.


Nummy Brownie Bites

Nummy Brownie Bites

It’s easy to fall in love with these brownie bites. They are a little crisp on the outside and are soft, moist, and dense on the inside, like fudgy brownies but so much healthier.


Lemon Herbed Chickpeas

Lemon Herbed Chickpeas

These chickpeas are delicious to nibble on or to use to top salads, pasta, soups, pizza, grains, and more! Leftovers can be lightly mashed or pureed with condiments for a sandwich spread.


Sunny Curry Dressing

Sunny Curry Dressing

This rich, festive dressing is delicious on salads or used as a dip for veggie sticks. It will add some extra zip to your veggies and make them taste anything but boring. It’s fabulous served with winter salads!


Rainbow Slaw

Rainbow Slaw

This slaw has it all: sweet, tart, crunch, a rainbow of veggies, and even crisp apples. It’s a great way to get several beneficial foods all in one place, and it will make your mouth very, very happy!


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-nificent! Plant-Based Mac and Cheese

Mac-nificent! 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.


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