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

Evelisse Capó is the Director of Culinary and Spanish Content for the T. Colin Campbell Center for Nutrition Studies. Evelisse received a BSE from Purdue University and a Doctor of Pharmacy degree from the University of the Sciences in Philadelphia. She is a graduate of the CNS and eCornell Plant-Based Nutrition Certificate program. Evelisse is a certified facilitator for PCRM’s Food for Life Program and collaborated in the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research. Evelisse practices culinary medicine and plant-based coaching in her business The Food Pharmacy and Farmacia en la Cocina in Florida.

Mushroom “Carnitas”

Mushroom “Carnitas”

A plant-based version of this classic Mexican dish made with juicy marinated, shredded mushrooms — the perfect filling for tacos, tostadas, burritos, quesadillas, or power bowls.


Colombian Ajiaco Potato Soup

Colombian Ajiaco Potato Soup

Ajiaco is a popular soup in Colombia, Cuba, and Peru. Although its origin has been debated, this dish is prepared with a number of specific regional variations. In Cuba, ajiaco is prepared as a stew, while in the city of Bogotá, Colombia, it is prepared as a soup that primarily contains potatoes, corn, and herbs called guascas.


Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

This plant-based cheesecake is a rich, creamy, and decadent dessert that you can feel good about indulging in. It’s the perfect recipe for when you need an occasional sweet treat that’s sure to impress.


Carrot Cake Energy Bites

Carrot Cake Energy Bites

These veggie-filled, no-cook bites keep well in the fridge or freezer and are easy to grab on the go for a healthy but sweet snack.


Crispy Tofu Nuggets

Crispy Tofu Nuggets

These delicious tofu nuggets are a fantastic alternative to the chicken nuggets you likely grew up with. Bonus: the whole family will love them!


Lentil Picadillo

Lentil Picadillo

Picadillo is a traditional dish prepared in many Latin American countries. It is typically prepared with ground beef and often served with rice or used to fill empanadas, tacos, croquettes, or plantains. This hearty, plant-based picadillo is made with seasoned lentils and other key ingredients.


Smoky Beet Burgers

Smoky Beet Burgers

These beet burgers are chock full of smoky deliciousness and good-for-you ingredients, including black beans, carrot, flax, and brown rice. BBQ sauce gives these burgers a pleasing tang the whole family will love.


Caribbean Asopao

Caribbean Asopao

Asopao is a type of hearty stew containing rice that is prepared in many parts of the Caribbean. Traditionally it is prepared with meat, seafood, or beans. This plant-based version of a Puerto Rican national classic is a staple, whether it’s for a family reunion, large gathering, or simply a flavorful home-cooked meal.


Three Bean Salad With Roasted Potatoes

Three Bean Salad With Roasted Potatoes

With a variety of beans, bright, crisp, fresh vegetables, and hearty roasted potatoes, this filling, festive salad will be a hit at your next picnic, barbecue, or potluck.


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