From a creative team that includes the producer and writer of Forks Over Knives, the documentary film PlantPure Nation captures the inspiring story of plant-based nutrition’s impact on a small town in the rural South and the effort to bring about historic political change. As the film’s official companion cookbook, The PlantPure Nation Cookbook brings this powerful, science-based approach to nutrition from the big screen to your kitchen with some of the same mouthwatering recipes that kick-started the revolution, promoting the health benefits of a whole food, plant-based diet. Recipes are reprinted from The PlantPure Nation Cookbook by arrangement with BenBella Books. Copyright © 2015, Kim Campbell.

Roasted Chickpeas

Roasted Chickpeas

These guilt-free snacks are full of flavor and satisfying. They take some time to bake but require almost no labor. These are great for a mid-afternoon snack.


BBQ Jackfruit

BBQ Jackfruit

Green jackfruit is often referred to as the vegetarian’s meat. It is the fruit of a tree native to Asia. When green jackfruit cooks, it begins to pull apart, taking on an appearance similar to pulled pork. The hardest part of this recipe is finding canned green jackfruit (available in most Asian markets).


Carrot Cake

Carrot Cake

This traditional moist carrot cake has no added oils and plenty of healthy carrots, applesauce, walnuts, and raisins. Top it with fresh fruit or soy yogurt and now you have a delicious treat!


Green Pepper Tofu Scramble

Green Pepper Tofu Scramble

The turmeric in this scramble gives the tofu that yolk-yellow look, while the peppers and onions add texture and flavor. It’s a quick and easy breakfast that goes nicely with a fruit salad and whole-grain bread or grits.


Nut Butter Brownies

Nut Butter Brownies

These are extra-moist brownies that are whole grain and have no added oil. The nut butter and applesauce give it a fudge-like texture for an extra-special chocolate treat.


Sweet Pepper–Coconut Corn Chowder

Sweet Pepper–Coconut Corn Chowder

My niece, Kelly, went to Africa as a volunteer nurse and became a plant-based eater. She brought this recipe back and shared it with us, and it has been a family favorite ever since.


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