Our Thai Eggplant Stir Fry features some of the best late summer vegetables, including eggplant and a medley of colorful bell peppers, that are combined with tofu then tossed in a flavorful mix of tamari, Hoisin and chili sauce. The meal can be on your table in about 30 minutes and uses just one skillet, which makes for easy clean up. A perfect weeknight meal for the whole family!
Chocolate Chip Cookies are an American classic. Now you can treat yourself (and your loved ones) with a better-for-you version that is still chocolaty and delicious. Our recipe is free of oil, butter, and eggs, relying instead on wholesome plant-based ingredients. Healthful baking never tasted so good!
We call this recipe Very Strawberry Salad because it is packed with 3 cups of wholesome fresh strawberries, which are used in both the salad and the homemade dressing. The salad is composed of three simple ingredients: leafy greens, strawberries and walnuts, then we teach you how to whip up a fruity, oil-free dressing that complements the fresh produce perfectly. A light, healthful and refreshing option, this dish can be enjoyed as an appetizer, side dish, or main entree.
If you consider mango a dessert or snack, think again! This recipe will widen your horizons by showing how incredible mangos can be in a lunch or dinner entree! Brown or basamati rice is tossed with onions, garlic, tomatoes, green beans, cashews, and mango, then flavored with soy sauce, lime juice, fresh ginger, sriracha, and red pepper flakes. There is no oil in this ‘fried’ rice recipe! Sweet, spicy and simple to prepare, this is a wholesome weekday meal for the entire family.
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.
Pineapple Crumble is a perfect plant-based dessert to end your special summer dinners. Chef Daniel Biron’s recipe includes lightly sweetened fresh pineapple that is decorated with a delicious crumble topping featuring oats, coconut and cinnamon. Great as-is, you can also serve it with a Mango Lemongrass Coulis (recipe below) or your favorite dairy-free coconut or vanilla ice cream.
Chef Stefen Janke’s Three Bean BBQ Salad is simple to make and will be an excellent protein-packed salad for your next plant-based summer cookout. The recipe features a mixture of black, white and pinto beans with a little crunch from sweet onion, bell pepper and celery, and an added kick from oil-free BBQ sauce and Dijon mustard.
Once you know how simple and delicious grilled pineapple is, it will become a staple at all of your summer barbecues! Our recipe uses freshly cut pineapple that is marinated and basted in a maple syrup, lemon/lime and cinnamon glaze. Experience plant-based perfection by trying it at your next cookout.
The secret to these Grilled Veggie Skewers is the tangy marinade, which consists of fresh garlic and basil, sweet maple syrup, and the zing of Dijon mustard and low-sodium tamari sauce. Our recipe uses colorful bell peppers, red onion, cherry tomatoes, mushrooms and zucchini, but many other vegetables work well too. Make sure to prepare at least 2 hours before grilling time as refrigeration helps seal in the flavors of the marinade.