Learn how WFPB nutrition has achieved remarkable reversal rates of up to 93% for non-communicable diseases like type 2 diabetes in Samoan villages.
Puréed cauliflower makes a lovely, creamy base for this simple but comforting soup that is made in almost no time with just a handful of ingredients.
Cauliflower is the perfect base for this plant-based ceviche! It is both nourishing and satisfying. Serve this dish as an appetizer or light lunch with toasted corn tortillas.
This dish combines typical Venezuelan and Caribbean ingredients to create a delicious, nutritious, and sustainable bowl. It’s the plant-based version of the traditional “Pabellón Criollo”.
This version of picadillo is our plant-based take on the traditional Latin American dish. This recipe is versatile and can be used to stuff tacos, tortillas, or serve with rice and beans.
Just because you eat plant-based doesn’t mean you can’t enjoy this classic warm-weather favorite. You can easily customize this ceviche to your tastes and preferences.
This healthy version of classic Italian risotto is filled with protein and fiber. The creaminess is obtained by adding mushrooms, and white rice is replaced with short-grain brown rice to increase its cardioprotective effect.
Roasted eggplants on a bed of white bean purée, topped with soft onions and tangy tamarind sauce is both elegant and healthy. This recipe is so stunning, it would work well to impress guests at a dinner party or for a quiet meal with loved ones at home.
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.
This oil-free, vegan Cobb salad is bursting with a vibrant veggie rainbow of goodness and is drizzled with an irresistibly creamy dressing.