Carrot Dogs are the plant-based answer to traditional (and unhealthful) hot dogs. Start out by boiling fresh carrots until barely fork tender, then marinading them in a tangy mixture that includes vinegar, soy sauce, garlic, onion and mustard powders, and paprika. Three hours will infuse the carrots, but let them sit in the refrigerator for longer (up to a few days) for a stronger flavor, then send them off to the grill for a short cook time. The recipe is simple, tasty and wholesome—an entree you will feel proud to serve to family and friends at your next BBQ.
Dreena Burton shows us how to make a plant-based ‘meat-less’ loaf. Unlike other versions of veggie loaf, this one relies on lentils, bulgur, and oats instead of tofu. These base ingredients are then infused with flavor from a number of spices, sauces and seasonings including nutritional yeast, vegan Worcestershire sauce, tamari, tahini, natural ketchup, basil, oregano and thyme. With Lentil Loaf you can transform a traditional American supper into a more healthful version with better-for-you ingredients.
Chef Stefen Janke shares with us his fun recipe for vegetable lasagna rolls—sure to become the next family favorite in your house! The meal is made with three main components: eggplant slices that are seasoned and baked to a light brown, lasagna noodles cooked to al dente, and a filling comprised of tofu, spinach, red bell peppers, basil, nutritional yeast and other spices. When each part is complete, they are layered and spun into pinwheels then placed in the oven. The recipe is scaled to two servings but can easily be doubled (or tripled…or more!) to feed a larger group or to ensure sufficient leftovers.
Turn a classic sandwich spread into a delicious plant-based lunch with Chef Stefen Janke’s recipe for Un-Tuna Sandwich. Start with a base of chopped chickpeas, add scallions, celery, roasted red peppers, cashew cream sauce and a medley of seasonings and spices…then assemble on whole wheat bread or tortillas with your choice of fresh produce. The recipe can be prepared in just 10 minutes and is perfect for packed lunches and picnics alike.
Our Southwest Chipotle Quinoa is a simple, nutritious meal that comes together in minutes. While quinoa is cooking on the stove, a variety of healthful vegetables and legumes are sauteed, including black beans, corn, zucchini, and onion. The two pans then unite in a burst of flavor, thanks to peppers and spices like chipotle, garlic powder, onion powder, paprika, and cumin. Those who like a little more heat may indulge in additional chipotle, and those who do not can omit it entirely. This plant-based meal is sure to become a regular, wholesome and tasty dinner in your home!
Our Edamame Stir Fry is the perfect, healthful dinner for busy days. Prep involves whisking a simple sauce and cutting up veggies. After that carrots, red bell pepper, corn, edamame, and garlic chives are tossed in a skillet, cooked until fork tender, and finished off with a light tamari, ginger, garlic and orange sauce. You will love how fast this colorful and flavorful meal comes together, with little cleanup required.
Our Spinach and Mushroom Quiche is one hundred percent plant-based ingredients and has no eggs or dairy! The recipe can be made with a tofu batter or a chickpea flour batter…your choice. You can also prepare it with or without the crust, swap or add in extra filling vegetables, and serve it hot or cold. You will love the versatility and the flavor!
Dreena Burton’s Bliss in a Dish (Chickpea and Artichoke One-Pot Wonder) is a hearty and satisfying plant-based casserole. The recipe is a combination of all of our favorite wholesome ingredients, including chickpeas, artichokes, potatoes, tomatoes, red bell pepper, garlic, and olives, that are then tossed with a variety of herbs and baked to perfection. Bring your loved ones to the table with a dish that will fuel them with nutrients and show them how much you care.
Our Hummus Veggie Wrap will allow you to experiment with fresh produce and plant-based flavors while preparing a quick and satisfying lunch. We include a recipe for Homemade Hummus that has instructions for a classic version and five fun variations. Choose your favorite then fill the wrap with your choice of lettuce, peppers, cucumber, tomato, avocado, spinach, sprouts, microgreens, basil, mint and any other fruit or veggie that your heart desires. This versatile recipe will keep you coming back for more, eager to explore how each unique combination will tantalize your taste buds.