Archives: Recipes

This healthy and environmentally-friendly version of poke (traditionally a raw seafood dish) allows you to use any fresh local farmers market vegetables you have on hand. Enjoy on a sunny day topped on flaxseed crackers, inside lettuce wraps, or on top of watermelon radish slices.

Fennel is in season for many of us, so you may find it in your CSA box. It’s high in antioxidants like vitamins C and A, has lots of fiber, and contains carminatives, which help to relax the stomach and stimulate digestive movement. Dill, cucumber, red onion, and lemon — all with immune-boosting properties — play co-starring roles. This is a light, healthy, and refreshing salad for a warm summer evening.

Looking for a meal that feels like you’re eating at your favorite vegan Chinese restaurant, but it’s actually easily made with love at home? Meet Simple Kung Pao Tofu and Broccoli! It's a combination of sweet, savory, and spicy, making it really satisfying (omit the spice if you don’t love it). Don’t let the list of ingredients seem overwhelming — the trick to making it a quick and easy meal is having the rice ready to go and pressing the tofu ahead of time.

Simple yet nourishing, this salad has all of the elements for optimizing plant-based nutrition. Both kale and edamame are packed with calcium while nuts and seeds offer magnesium. Overall, it’s loaded with plant-based protein, phytonutrients, vitamins and minerals. Also, it’s super delicious and satisfying on all levels with the sweetness from the cranberries, earthiness from the kale, creaminess from the avocado and crunchiness from the sunflower seeds.

The combination of cashews and the citrus is pretty magical. This dressing is a show-stopper on top of the 12-Ingredient Superfood Salad (see note), and it would also be delicious on top of steamed veggies, a grain bowl, in tacos, or on top of sweet potatoes. Make extra so you can enjoy it all week!

Raise your hand if you like getting abundant antioxidants, outrageous omega-3s, and mega amounts of fiber in one simple snack or dessert. Thought so! This chia seed pudding might remind you of mom’s homemade rice pudding from childhood. Create memories with your own kids by making this snack for the whole family!

It doesn’t get much simpler and immune-supportive than this. The generous saute time for the mushrooms and shallots helps to bring out natural sweetness and flavors, while the lemon brightens it all up. No mushrooms? Think about other vegetables that would be delicious in a simple saute with a little shallot and lemon. Perhaps it’s green beans or carrots or kale? The options are pretty endless — no matter what you choose it’ll be delicious!

Soup doesn’t have to be reserved for the fall and winter months. While this is delicious and nourishing served warm, it’s just as delicious served cold. In fact, the apple flavor is more defined after it has a chance to sit in the refrigerator overnight. Made with organic apples, carrots, ginger, onion, celery, mustard seed, and turmeric, this soup is delicious and healing!

This cream sauce is so easy to make, and can be worked into many recipes. Use much like you would have used a thick whipping cream or light sour cream. Try drizzled over hot pizza, baked burritos, soup, baked spuds, or steamed greens. Use as a dip or a condiment for sandwiches. It can also be lightly sweetened to pair with desserts or pancakes. So many options!

Bánh mì or banh mi is the Vietnamese word for bread, but what you put in the middle is up to you! It typically includes something spicy, something pickled, and some kind of protein. In this case, we’ve chosen tofu, but you could also use tempeh. While portobello mushrooms aren’t high in protein, they would also make for a great substitute (plus, you still get lots of other nutrients from mushrooms!). Take a trip through Vietnam without leaving the comfort of your own home with this tasty sandwich!