Recipes & Tips

Vegetable Pot Roast

When I went plant-based, I almost gave away my large roasting pan. Good thing I hung onto it as I use it now more than when I was roasting chickens! This vegetable pot roast is quite a feast. All the traditional pot roast veggies, potatoes,

Read More

Black Bean and Corn Salad

Talk about a meal in a bowl, this Black Bean and Corn Salad is sure to satisfy. We added crispy radishes and sweet Granny Smith apples, and red bell peppers for a variety of flavors and textures. The dairy-free, oil-free dressing and fresh cilantro finish

Read More

Vegetable Chili

Our Vegetable Chili is a harvest in a bowl! We used zucchini, squash, carrots, corn, peppers, and onions, combined with beans and bulgar or quinoa for a complete meal in one pot. Feel free to mix up the vegetables, beans, or grain choices if you

Read More

Broccoli Cornbread

There is nothing like a piece of cornbread with your favorite chili, soup, casserole, or other comfort foods. Our dairy-free, oil-free Broccoli Cornbread is made from organic corn meal and fresh broccoli. We use ground flaxseed in place of eggs, and plant-based yogurt and applesauce

Read More

Chickpea Club Wrap with Carrot Bacon Bits

According to sandwich lore, the club sandwich was invented at the Saratoga Clubhouse in Saratoga Springs, New York, in 1894, and “club” stands for “chicken under lettuce and bacon.” Well, not anymore! How about “chickpeas under lettuce and (carrot) bacon?” That’s what we’ve done in

Read More

Grilled Vegetable Shish Kabobs with Rice Pilaf

You don’t have to miss out on the flavor of grilled foods on a plant-based diet. Marinated vegetables grilled and served over rice pilaf are a great way to enjoy family or neighborhood barbecues without meat. Our grilled vegetable shish kabobs are marinated in a

Read More

Tangy Coleslaw

This tangy coleslaw is a great addition to burgers or sandwiches, or eat it all by itself as a salad. We chose it as a topping for our Mushroom Burgers. It adds great flavor and a nice crunch to our marinated mushrooms. If you make

Read More

Mushroom Burger with Tangy Coleslaw

Marinated portabello mushroom caps topped with grilled onions and a tangy coleslaw will satisfy any cravings you have for a meaty burger! First, marinate your mushrooms and onions in our grilling marinade. We used this vegan Worcestershire sauce, but you can use bottled sauce if

Read More

Broccoli Cheddar Soup

Our Cheddar Cheese Sauce is the star of this creamy, cheesy broccoli soup. One batch of cheese sauce makes about 4 cups, and we use about 2 1/2 cups in the soup, so you can use the remainder in another recipe, like the Quinoa Squash

Read More