Recipes — plant based

Up in New England, fall is upon us. And you all know what that means… time for squash! Butternut squash is one of my favorite varieties because of its sweet creamy flavor and versatility. It’s delicious blended into sauce or soup, it’s fantastic in a stir fry, and it’s even better stuffed with your favorite grains and veggies. The perfect ingredient for healthy fall recipes! Give this oil-free quinoa-stuffed recipe a try, or experiment by stuffing squash with other seasonal vegetables. Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Servings: 4 servings Ingredients: -1 small butternut squash -1 TBS...

Get your cookie fix without the refined sugar (or the crash). These cookies are just 5 ingredients and 100% whole food plant-based. Go ahead, make a double batch.

I love fall but I sure will be sad to see tomato season end! This oil-free recipe lets you take advantage while you still can! One of the best parts about eating a whole food plant based diet is that almost any vegetable can be stuffed with almost any other vegetable...and it will taste phenomenal! And this mushroom-stuffed tomato recipe is no exception. All you need is delicious ripe tomato and the right spices and you've got yourself one delightful late summer meal. Prep Time: 10 minutes Cook Time: 25 minutes Servings: 2 stuffed tomatoes Ingredients: 1 large vine ripe tomato 1 cup of walnuts, finely chopped...

Spicy, creamy, tangy, sweet… this whole food plant-based carrot soup has it all. Not only is it beautiful and flavorful but it’s and packed with important vitamins (and a completely oil-free recipe). Carrots are amazing for eye health, so make sure to load them into your diet so you can enjoy this beautiful world to the fullest. Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4 servings Ingredients: -5 cups of diced, boiled carrots -1 can of coconut milk -1 TBS of curry powder -1/4 tsp of hot chili flakes -1 tsp of turmeric -1 lime, juiced -1 tbs of...