100% plant-based

Tasty and Easy-to-Make Vegan Recipes

Southwest Tofu Scramble

Sauce 1 teaspoon sea salt (reduce for less salty sauce) 1 teaspoon garlic powder 1 teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon turmeric (optional) Water (to thin)…

Summer Zucchini Soup

A great way to use up that surplus of summer garden zucchini-serve cold or warm.
Makes about 6 cups

Kale Caesar Salad

Quinoa: 2/3 cup quinoa, rinsed well and drained 1 1/3 cups water In a saucepan over high heat, bring quinoa and water to a boil. Reduce heat to low,…

Strawberry, Romaine, and Arugula Salad

In a large bowl combine arugula, romaine, strawberries, beans, and green onions; toss to mix. In a small bowl whisk together vinegar, lemon juice, mustard, and, if desired, maple…

Mac and Cheese

Cheese Sauce: 1 ½ Cups Finely Diced Russet Potatoes (About 1 Medium Potato) ¼ Cup Finely Diced Red Bell Pepper ½ Small Yellow Onion, Diced 2 Tbsp. Raw Cashews…

Cheese Sauce

Combine the potato, bell pepper, onion, and cashews in a small saucepan and cover with water. Bring the water to boil over high heat, reduce the heat to medium,…

German Chocolate No-Bake Treats

Toast the pecans and shredded coconut in a 350 F oven for 5 minutes Add the toasted mixture to the bowl of a food processor with the remaining ingredients…

Simple Morning Muesli

This nourishing breakfast is prepared in advance in large quantities by multiplying the recipe, and eaten for a week, cold or heated in the microwave.