Archives: Recipes

Substituting plant-based foods for meat can lead to enormous health benefits. Research shows that organic soy products may lower cholesterol levels, reduce inflammation, and, in tempeh’s case, improve digestive health due to its high fiber content. In this traditional-tasting recipe, tempeh adds a rich texture when cooked with whole grain bread, and the fennel and other spices give it a delectable flavor.

Spice up your dinner party with this tasty pop-in-your-mouth appetizer. Cashews serve as the base for cream cheese, and chickpeas pose as a crunchy breadcrumb topping in this dish. Be forewarned, Jalapeño Poppers may be what turns your friends and family on to plant-based eating!

Warm grains mixed with winter veggies create a hearty salad that is both satisfying and nourishing to the body and the soul. Not to mention, the array of colors create a beautifully presented dish!

This risotto is lightly fragranced with star anise and nutmeg, which get cozy with the fresh cream sauce. Much like how a cream or fat like whipping cream or butter is folded into traditional risotto just before serving, my Fresh Cream Sauce adds a lot of body and flavor to this whole-grain risotto. This version of risotto is much heartier and chewier than traditional ones using arborio rice, and is also more nutritious.

This classic dish gets a healthy facelift by omitting the butter, oil, and other less than desirable ingredients and keeping the fiber (green beans and almonds) and adding lots of aromatics (shallots and garlic) and a little crunchy sweetness (again, almonds!). Bon appetit!

Warming, comforting, and nourishing, you’ll feel the essence of this cider before you even start sipping through its natural cinnamon, apple and cranberry aromas. Made with 100 percent cranberry and apple juices (no sugar added!) that are infused with ginger and cinnamon spice, Slow Cooker Cranberry Apple Cider is one to celebrate throughout the year—enjoy it warm in the winter and pour it over ice in the summer.

Cherry Chia Cacao Pudding Parfaits check all the boxes. They’re fun to make. They look pretty in their parfait glasses. They power-packed with plant-based ingredients. And they’re meal-prep friendly, making them perfect for busy schedules. Enjoy them for breakfast, as a dessert or an afternoon snack.

This dish is a cross between a casserole and a stew. It is cooked stove-top, much like a stew, but is much more like a casserole in texture. The quinoa and chickpeas are simmered with warm, earthy spices, and balanced with the sweetness of dried figs and sautéed fennel.

It’s time to graduate from the ketchup we knew as kids with processed sugar and (un)natural flavorings, to the adult ketchup version with whole foods and healing spices. This recipe makes quite a bit, so our recommendation is either to store half in the fridge and half in the freezer or cut the recipe in half if you think one cup of ketchup is plenty for you and your family (see Chef’s Notes for storage tips). Have fun playing with this superfood ketchup in a variety of recipes.