—Hippocrates
Vegetable Pad Thai in Tamarind Sauce
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.
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.
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.
These hearty burritos are rich in fiber and protein. They are easy to make, full of flavor and super satisfying.
This flavorful spin on an oatmeal bowl is loaded with healthy vegetables and golden turmeric to start your day right.
This no-meat loaf is always my first go-to when visiting family or friends for dinner. It also makes a great main dish for a Thanksgiving menu.
This plant-based shepherd’s pie recipe is a savory and satisfying dish for a special occasion or holiday dinner. It pairs well with green beans or roasted broccoli.
Bring the sushi bar to your home with this easy plant-based power bowl. It tastes just like a veggie roll with nori, cucumber, tofu, carrots, mango, and more.
Traditional paella originated in the city of Valencia in Eastern Spain. There are many variations that use a combination of vegetables, but the key ingredient that gives paella its unique flavor is saffron.
I first had a peanutty dish similar to this when my sons treated me to dinner at an African restaurant. What makes this recipe so good is that I serve it on top of Plátanos Maduros.
Sweet potatoes, bok choy, and shiitake mushrooms come together in this delicious plant-based asian power bowl. Oil-free flavor comes from ginger, red chili, and soy sauce for a quick vegan meal.
What I’ve learned about cooked kale is that you need to make the perfect sauce. In this recipe, I’ve used a lemon mustard sauce and then added a touch of sweetness from diced sweet potatoes.
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!
Tofu scramble is a popular scrambled egg substitute. It is simple and easy to make at home with many variations of spices and toppings.
Vegan Ricotta Stuffed Eggplant Stacks
This is a really fun dish to put together and even more fun to eat. Each person gets their own delicious stack of eggplant with vegan cheese.
Rosemary and Garlic Baked Butternut Squash Pasta
This healthy and warm pasta recipe can be served with steamed greens or a simple salad. I suggest making steamed, roasted or raw veggies half the plate!
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.
Arugula, Pear, and Balsamic Pizza With Almond Crust
Marley Ficalora gets creative in his Produce Shopping Challenge with oatmeal and almond crust pizza topped with arugula, pears, onions, tomatoes and a balsamic glaze.
Buckwheat Chia Pizza Crust With Nut Cheese
Do you love chia seeds? If you do then this simple crust will knock your socks off! Nutty, grain-free buckwheat combined with the A+ nutrient profile of chia seeds makes this crust a winner. Top it with whatever your pizza-loving heart desires. I used baby kale, beets, caramelized onion, black olives, and macadamia “cheese.”
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