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Recent Recipes

Hazelnut Hot Cocoa

Hazelnut Hot Cocoa

When is chilly outside, it is time for a delightful cup of Hazelnut Hot Cocoa! In this recipe, Power Plant Café teaches us how to make their signature hot chocolate using fresh hazelnuts, rich Dutch cocoa, and Medjool dates. Simply blend up the ingredients, heat and serve. This beverage is perfect for cozying up with the family by the fire on those cold winter days.

Chickpea Poppers

Chickpea Poppers

Our Chickpea Poppers can be served as an appetizer or used as a topper for salads and soups. To make it, toss cooked and rinsed chickpeas with a few basic seasonings and then pop them into the oven until golden brown. Your party guests will just love them, and when you have them on hand at home, you are always just one step away from a little added protein, starch and fiber in your plant-based meals.

Almond Cranberry Granola

Almond Cranberry Granola

Our Almond Cranberry Granola contains a medley of oats, almonds and cranberries that are seasoned with vanilla extract and cinnamon then baked until golden brown. Make it for yourself or add it to decorative glass jars and give it as a gift to loved ones during the holiday season. Time to spread some plant-based joy!

Mushroom and Sweet Potato Pot Pies

Mushroom and Sweet Potato Pot Pies

Our Mushroom and Sweet Potato Pot Pies are a plant-based version of one of your family’s favorite comfort foods. The filling is a satisfying mushroom gravy that is flavored with leeks, shallots, garlic, fresh herbs, balsamic vinegar and tamari. Meanwhile, the ‘crust’ is made of sliced sweet potatoes, which bake up crispy and offer the perfect complement to the rich gravy. Served in individual ramekins, this dish is ideal for holidays and special occasions, such as Thanksgiving and Christmas, and also a nice Sunday dinner that will warm you up throughout the winter.

Whole Grain Bread

Whole Grain Bread

Tired of trying to figure out what breads in the grocery store are actually plant-based and oil-free and  salt-free? It is time to make your own at home with our recipe for Whole Grain Bread! You can be confident that you are getting the maximum nutrition without the unwanted add-ins. Enjoy a slice for breakfast, or try it with our Un-Tuna, Eggless Salad, or BLTA sandwiches.

Peanut Butter Fudge Truffles

Peanut Butter Fudge Truffles

Chef AJ’s Peanut Butter Fudge Truffles are a no-bake dessert that the entire family will love! You will learn how to prepare your own homemade Date Paste, which is combined with peanut butter and a few other basic ingredients to make a rich Chocolate FUNdue. Once chilled, just roll into balls and coat with peanuts. YUM! This simple and sweet dessert is completely sharable, making it the ideal offering to take along to parties and gatherings this holiday season.

Chipotle Mayo

Chipotle Mayo

Our Chipotle Mayo is a perfect spread to add a little kick to your plant-based sandwiches. Flavors of Braggs liquid aminos, Dijon mustard, chipotle powder, smoked paprika and onion powder transform it from a basic ‘mayo’ into your condiment of choice for crisp, fresh produce. Try it on our Vegan BLTA or any of our plant-based burgers.

Vegan BLTA

Vegan BLTA

In our Vegan BLTA, the sandwich classic that everyone loves gets a plant-based makeover. Whip up a batch of Chipotle Mayo and get your plant-based bacon, tomato, avocado, and lettuce slices ready. When everything is done, simply arrange your sandwich and enjoy.

Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

Chef Ramses Bravo shows us how to take the classic taste of pumpkin pie and transform it into a plant-based cheesecake that is a pleasure for the eyes and the mouth! Start by preparing the crust with a sweet and nutty combination of dates and pecans. Then simmer two separate fillings on the stove – one pumpkin and one pear. Arrange the fillings atop the baked crust and use a toothpick to create a beautiful swirl pattern. After chilling in the refrigerator overnight (or at least 6 hours) it is time to treat your loved ones to a bite of fabulous fall flavor.

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