Archives: Recipes

This Vegan Greek Quinoa Salad is a simple recipe with nourishing ingredients that make the perfect quick lunch or dinner. Chock-fulll of flavorful veggies — quinoa, cucumber, tomatoes, red bell pepper, red onion, and olives get nice and cozy with a herby dijon vinaigrette that is absolutely de-lish!

The flavors and textures of sauces and dressings that are made using whole plant-based foods are exceptional. Using higher fat plant-based ingredients can help create a creamy base similar to sauces made with dairy milk, cream, or processed oils. Lime Jalapeño Sauce uses avocado and plant-based yogurt as the base (see Chef’s Notes on how to make your own whole food cashew-based yogurt) and sneaks in some leafy greens for even more whole food goodness. Use this sauce on grain bowls, in wraps, on salads, or as a veggie dip!

Nutty and Chocolatey Teff Cookies are a classic combination of peanut butter and chocolate (plus a crunchy addition with hazelnuts), so if that doesn’t have you salivating using teff take these these cookes to the next level, making them immensely craveable (and truly iconic in our humble opinion). Teff flour has lots of natural sweetness, and makes a great whole grain flour for many baked goods, so if you are in the mood to try something new, give these tasty treats a try!

Traditional Pecan Pie is made from eggs, flour, corn syrup, sugar, butter, and, oh yeah, maybe a few pecans. Mine has only three ingredients: dates, pecans, and vanilla bean powder, and you’ll find that the pie is every bit as decadent and delicious.

This delicious and guilt-free dessert takes less than 10 minutes to make and will wow your company. Strawberry is my favorite, but this tart works well with just about any fruit.

Did you know that German Chocolate Cake is not actually German? It was named after an American baker named Samuel German who created a new type of dark baking chocolate while working for Baker’s Chocolate Company. In his honor, it was called Baker’s German’s Sweet Chocolate. More than 100 years later, a homemaker in Texas created a recipe that she called “German’s Chocolate Cake” because she used the baking chocolate from Baker’s Chocolate Company, named after Samuel. The Dallas Morning News published that recipe and today, that cake is known as German Chocolate Cake. This recipe was created at the request of the Coronary Health Improvement Program founder, Dr. Hans Diehl, and I am so thankful he suggested it because it was the best-selling cake at the restaurant where I worked. I once made 30 of them for a Physician’s Committee for Responsible Medicine event, and they barely fit in my car.

Enjoy the flavors of the Mediterranean through this delightful Mediterranean Tortilla Pizza with Tofu Ricotta at your next family pizza night! It’s spread thick with creamy plant-based tofu ricotta cheese, and loaded with colorful and savory veggie toppings like juicy cherry tomatoes and briny green olives. Don’t love asparagus? Try it with artichoke. Feel free to prepare this pizza how you’d like. The sky’s the limit!

If you love Indian food and are missing cheese after transitioning to plant-based eating, this meal is for you. The cubed tofu is the perfect substitute for dairy paneer as it provides a similar texture and the same protein, but without antibiotics, hormones, and saturated fats that are found in cheese. This restaurant-worthy dish is packed with lots of phytonutrients from tofu and spinach and tons of flavor (and nutrition!) from the beautiful aromatic spices.

By sipping on this Blueberry Pomegranate Mulled Wine mocktail, you not only indulge in a delicious and comforting beverage but also nourish your body with the antioxidant-rich fusion of blueberries, pomegranate, grape juice, cinnamon, and cloves. When mulled together, they create a flavor and aroma that will warm your soul and invigorate your senses the plant-powered way!