Evelisse Capó, PharmD

Evelisse received a BSE from Purdue University and a Doctor of Pharmacy degree from the University of the Sciences in Philadelphia. Evelisse is a certified facilitator for PCRM’s Food for Life Program and CHIP (Complete Health Improvement Program). She collaborated in the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research. Evelisse practices as a health and nutrition lifestyle coach and plant-based cooking instructor in her business The Food Pharmacy and Farmacia en la Cocina. Evelisse is a course instructor for the eCornell Plant Based Certificate and the Spanish Outreach Coordinator for the T. Colin Campbell Center for Nutrition Studies.

Vegan Chocolate Ice Cream

This chocolate banana ice cream is delicious, healthy, and the perfect way to satisfy a sweet tooth. It is dairy-free, vegan and free from refined sugar! You don’t even need an ice cream maker to prepare it.

Philly Portobello Steak Sandwich

When I lived near Philly, I got hooked on Philly Cheesesteaks. I was so excited to create these plant-based “steak” hoagies using mushrooms, peppers, and onions with all the original flavor but without any fake meat or cheese. Even the most skeptical meat eaters will fall in love with them!

Portobello Fajita Stir Fry

There is something magical about those sizzling, smokey fajitas arriving at your table when you visit a Mexican restaurant. Now you can bring that magic home with these oil-free fajitas that are full of flavor.

No Oil Baked Fries

These perfectly crisp baked french fries are the perfect side for veggie burgers and carrot dogs. By boiling the potatoes for a few minutes before baking, you reduce some of the starch and provide enough moisture to yield crispy fries that are completely oil free.