Bring some spice to your plant-based table with a taste of our Hot and Spicy Tofu. In this recipe, cubed tofu is flavored with hot red chili pepper flakes, onion, garlic, ginger, and tamari. Then, right at the end, the heat is tamed with a little bit of sweet maple syrup. Feel free to adjust to your preferences by omitting or adding extra pepper flakes. While this dish makes a lovely entrée or side, you can also use it as a topping for Asian-style salads and rice bowls.
What is better on a cold winter day than a warm, nourishing soup that can be on your table in under one hour? After sautéing and simmering a medley of veggies including celery, onion and cauliflower, the mixture is pureed. Next, into the pot go a variety of herbs and spices, beans, plus nut milk and nutritional yeast to make it creamy. This filling soup can be a stand-alone meal, and it is also lovely when paired with a refreshing salad.
Our Asian-Style Chickpeas are a ‘set it and forget it’ recipe that you can make right in your slow cooker or electric pressure cooker. Mix chickpeas, bell peppers, and onion with a few sweet and spicy seasonings (balsamic vinegar, maple syrup, garlic, red pepper flakes) and set for 3 hours on high or 6 hours on low. You will love the amazing smells that fill your home, and how easy and delicious this recipe is!
Jollof Rice is a popular dish in Africa, traditionally made with rice, chili peppers, and meat or fish. Now you can welcome it to your plant-based table! Our recipe includes rice infused with the familiar flavors of crushed tomato, garlic, chili pepper, ginger, thyme and paprika. It comes together in one pot in just about 30 minutes, making it perfect for celebrating Kwanzaa and also ideal for any busy weeknight meal. Experience West African cuisine right in your own home by trying it for dinner tonight!
Who can resist the sweet and nutty taste of pecan pie? Well now you can make it at home with just 5 ingredients, including nuts (almonds and pecans), dates, maple syrup and vanilla extract. Our Mini Pecan Pies is a no-bake dessert that is made in the food processor then chilled in the freezer for a half an hour before serving. It is individually portioned and you get the right amount each time without the temptation to overindulge. What a delicious way to end your plant-based meal!
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.
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.
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!
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.
