Food is something we all need, yet the farmworkers who provide our food have historically been treated less than human. Susan Marquis, author of I Am Not a Tractor!, examines how real change can happen when the voiceless are given a microphone.
Did somebody say vegan crab cakes? These plant-based patties are loaded with the flavor and texture of traditional crab cakes but are prepared with wholesome ingredients.
A sweet treat that is delicious, nutritious, and even a little decadent! Your friends and family won’t believe there are beans in these wholesome, chocolatey truffles.
These “meaty,” hearty veggie burgers are a healthy version of the popular processed patties. Serve them with your favorite condiments at a BBQ or summer picnic.
This healthy, fruity treat feels decadent and is fun and easy to make! You can dress up these sundaes with your favorite toppings and customize as you like. This is a great recipe to prepare with kids.
These naturally gluten-free waffles are light, crispy, nutritious, and so easy to make. Double or triple the batch and freeze extras for a healthy breakfast on the go.
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.