Sancocho is one of the oldest dishes of Puerto Rican gastronomy. There are also versions of this popular dish prepared in the Dominican Republic, the Canary Islands in Spain, Colombia, Panama, Argentina, and Venezuela.

Who doesn’t love brunch? From sweet to savory and everything in between, mix and match Easter brunch recipes like Carrot Cake Oatmeal Pancakes, Three Bean Salad with Roasted Potatoes, and decadent Chocolate Doughnuts for a meal that is sure to please everyone. A whole food, plant-based Easter menu filled with so much flavor, you won’t … Continued

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.

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.

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.

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.

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

Cooking plant-based for Thanksgiving may seem intimidating, but with our helpful guide of tips, tricks, and recipes, we think you’re more than up for the task!

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.