—Hippocrates
One day I had the idea to substitute cooked potato for the tofu in my original egg salad recipe. I loved the result! You can still use tofu if you prefer, or half of both (see tips).
Ultimate Vegetable Teriyaki Stir-Fry
Readers tell me often that this recipe, originally from Eat, Drink & Be Vegan, is better than any take-out! I decided it must be in this book too, with a few changes to simplify and save time.
Mac-nificant! Plant-Based Mac and Cheese
This is one of our favorite baked mac and cheese recipes! The roasted veggies add concentrated flavors that combine so well in a creamy sauce base.
Umami Sun-Dried Tomato and Almond Burgers
This has fast become one of my FAVE burger recipes! The flavor is full of umami depth from the nuts, tamari, and sun-dried tomatoes. They taste fantastic paired with sliced avocado in burger buns, or wrapped in whole-grain tortillas!
The addition of ground chia seeds in the batter really helps give an “eggy” consistency to this omelet recipe. If you can find blacksalt, it will also lend an egg-like aroma and flavor.
Balsamic-Glazed Seasoned Yam Fries
Sweet potatoes are one of my favorite plant-powered ingredients. I use them in everything from dips to stews to casseroles desserts. One of my family’s favorite ways to enjoy them is in fry form. I switch up the seasonings some nights, and this is one version our family really loves.
Barley Risotto With Shiitake and Sweet White Miso
Love risotto? Try this low-fat version, which swaps pearl barley for traditional risotto rice. Pearl barley is cheaper than traditional risotto rice and more flavorful.
Vegetable Pad Thai in Tamarind Sauce
Sweet, tangy and fresh-tasting this pad thai recipe is full of only the best unrefined, healthy and nourishing ingredients. Tamarind tastes a bit like a date but is less sweet (and more sour), and is sometimes known as the Indian date.
A Mexican fiesta of a recipe, these vegetable-filled burritos are packed full of flavour and texture. This hearty dish is easy to make and is the perfect option to fill you up.
A savory white bean and spinach filling seasoned with garlic, onions, and white wine, are sure to make these stuffed mushrooms a hit at your next party. In fact, they’re so scrumptious, you’ll probably forget they’re also packed with nutrients. You might want to make a double batch, because they go fast!
These crispy breaded and baked cauliflower bites are a guaranteed hit! You can’t have just one. Use your favorite seasonings to create spicy, salty, or tangy flavors with an appetizing crunch.
Baked Rosemary and Basil Home Fries
Fresh rosemary and basil add delicious herbal flavor to these crispy, oil free home fries. A delicious side dish for breakfast, lunch OR dinner.
Corn & Millet Summer Salad With Creamy Chickpea Sauce
Lemon and garlic come together in a tangy chickpea cream sauce that holds this protein packed dish together. With corn, zucchini, basil, and tomatoes, this recipe is also the perfect way to celebrate the bounty of summer gardens!
Easy Black Bean Quinoa Burgers
Smokey and meatless with a flavor boost from added BBQ sauce, these awesome and easy black bean burgers are great on a bun with all your favorite fixings.
Savory Southwestern Stuffed Sweet Potato
Need dinner for 1 in just 7 minutes? Try this ultra easy, ultra healthy sweet potato recipe full of delicious whole food, plant-based ingredients.
Golden Roasted Cauliflower With Turmeric
Golden-brown and aromatic, this tasty roast is unforgettable.
Authentic Mexican Pico de Gallo Salsa
This is an authentic Mexican salsa that is very easy to make and full of light, fresh ingredients. Pile it on tostadas, tacos, beans, rice, burritos, baked potatoes and of course...tortilla chips!
This easy-to-make vegan Mexican crema sauce has a punch of salty and tangy flavors and is much more fun than plain sour cream. It can be used on a variety of dishes ranging from soups to salads to tacos.
Quick & Easy Oatmeal Breakfast Bowl
Think you don’t have time to prepare a healthy breakfast? Think again! This recipe is super quick to prepare and will keep you satisfied all morning long. Your taste buds will delight in fresh berries packed with antioxidants.
Sweet Potato and Black Bean Salad Bowl
Bowls are always a great idea, and so easy to put together. This one is made with roasted sweet potato, black beans, corn, spinach, a tomato and avocado salad, and a nice scoop of hummus. This bowl can be enjoyed as is or topped with your favorite dressing.
Almond Butter and Blueberry Sweet Potato Toast
This is a craveable, nutrient-dense breakfast. Sweet potatoes contain vitamins B6, C, and D and are full of potassium, magnesium, and carotenoids (which boost immunity to disease). This powerhouse meal hits an even higher nutritional level when topped with blueberries and almond butter.
This rich and creamy nondairy “cheese” dip is so over-the-moon good you’ll be making it again and again. The bold flavors pair beautifully with salsa. Together they can be served with a side of raw veggies or baked, oil-free tortilla chips for a healthful, crowd-pleasing snack.
Feel free to improvise and add whatever frozen fruit you’d like to these popsicles. Try some blueberries or a handful of pineapple chunks. Yum! On a side note, how cute is my little brother?
Basil and spinach are just meant for each other. This dip is creamy and loaded with greens. It is simple to make and perfect for holiday parties and beyond.
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