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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.

Puerto Rican Root Vegetable Stew: “Sancocho”

Puerto Rican Root Vegetable Stew: “Sancocho”

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.


15 Plant-Based Easter Brunch Recipe Ideas

15 Plant-Based Easter Brunch Recipe Ideas

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


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.


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