—Hippocrates
Sweet Potato Bean Burgers With Maple Dijon Sauce
Beef burgers may have protein, but where’s the fiber? These juicy, bean and sweet potato-based patties are full of fiber to keep digestive issues at bay and keep you full and energized.
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-nificent! 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!
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.
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!
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