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.
The prep time in this recipe for Grilled Portobello Mushrooms may intimidate you. However, keep in mind that it only takes five minutes of active work and then three hours of refrigeration to allow the sweet and smoky marinade to infuse the Portobello mushrooms. After that, you are just about 10 grilling minutes away from a flavorful plant-based side, perfect for your next summer cookout.
Chef Daniel Biron shares with us his recipe for Asian Salad, which includes a medley of fresh vegetables and fruit (red cabbage, bean sprouts, edamame, hearts of palm, carrots, Chinese turnip and Asian pear) that are tossed in a homemade, oil-free Orange Tamarind Vinaigrette, and served with arugula, sprouts, scallions, peanuts and sesame seeds. This recipe is perfect for those who have grown tired of the same old boring tossed salad and are looking to explore the flavors and textures of unique ingredients.
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.
If you want an occasional treat, you might as well have the very best recipe that uses only plant-based ingredients! Fran Costigan’s Chocolate-Dipped Coconut Macaroons are made with chia seeds instead of egg whites, and contain a delicious blend of shredded coconut, coconut flour and coconut (or almond) milk. This recipe is ideal for Passover celebrations but can be enjoyed at other times throughout the year to highlight special moments with family and friends.
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.