Archives: Recipes

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!

Replace your bread with nutrient-dense sweet potato and add even more super nutritious foods like avocado, radish, onion, arugula, lemon, and oregano. Does it get any more healthful than this? The fact that this Avocado Sweet Potato Toast is also ridiculously yummy and fun to eat makes it a perfect breakfast. Let us know how many veggies you can pile on top!

This tasty take on a “BLT” has all the flavor, crunch, AND nutrition without the environmental impact of traditional bacon. What’s more, it’s so simple! Pile it high with lettuce and tomato or add your own spin by adding other veggies like radish, sprouts, or roasted sliced beets! This sandwich is a fun and delicious way to use your garden carrots.

They should start calling the fifth taste “YUMami” because it satisfies every taste bud. The rich flavor is why mushrooms often replace meat in plant-based diets, not to mention they’re so much healthier. Mushrooms have zero cholesterol, trans-fatty acids, or saturated fat, and they have tons of nutrition such as B vitamins, selenium, copper, and vitamin D (if sun-exposed). They also have phytonutrients that may boost immunity. This sandwich may feel indulgent because it’s bursting with flavor, but feel good knowing that you’re feeding your body well.

This simple vegan take on mayo is more than just mayo. Not only can it be your go-to spread for plant-based burgers, bowls, and sandwiches, but you can also make this your base to create other flavored sauces. Add garlic to make an aioli, jalapeno to make a spicy spread, or curry to make an Indian-inspired spread. The options are endless!

All the flavors in this dish work wonderfully together, especially if you give the tofu skewers a little time to marinate before baking. The umami flavor of the mushrooms combined with the sweet pineapple and savory tofu will satisfy all of your tastebuds!

Refreshing, nourishing, and perfect for warm summer evenings, this cooling soup does not disappoint. If your cucumbers are unwaxed, use the skin to maximize the nutrition. Otherwise, go ahead and peel them; either option is great. The lime keeps the avocado from turning brown, but it’s best to enjoy this within 3–5 days while it’s fresh.

Blueberry gets its beautiful color from the phytonutrient, anthocyanin, which has been shown to improve cognitive function, decrease blood pressure, lower cholesterol, and improve gut health. Add a splash of vitamin-C packed lemon and you have yourself a nutrient-powered alternative to water!

If you’re new to adding pomegranate arils to salads then you’re in for a treat! In this kale pomegranate salad, the arils' sweet and tart flavor complements the earthy kale and sweet apples nicely. Plus, they’re so light and refreshing — especially next to a hardy green like kale! This salad can be enjoyed year-round, from a refreshing meal on a summer evening to a colorful dish for a winter holiday party.