The bright green of this creamy spinach potato soup makes me very happy. I can eat a big bowl of this for dinner on its own, but you could also have it as a side dish for something else.
In Britain this baked cauliflower alfredo is called “cauliflower cheese”, and wherever you are it’s a tasty way to get your veggies.
We love the creamy curry-ness of a good chicken tikka, but now we’re eating more of a plant-based diet. What to do? Fortunately Jamie came to the rescue with the inspiration for this cauliflower tikka masala recipe.
We used to have a game when I was a kid: if you could have one last meal before you died, what would it be? My answer was always a bowl of homemade chili.
Minestrone is one of my favorite meals from when I was little. My mom made this about once a week, and the full pot was well depleted by the time we all had second and third bowls.
This balsamic maple glazed tempeh recipe is a slow marinating, slow cooking feast, with balsamic vinegar, maple syrup, garlic, soy sauce, and olive oil blending to delight the senses.
We’ve watched the Pixar movie Ratatouille at least a dozen times, but have never worked up the courage to actually make the film’s signature dish. We decided to give it a go. The hardest part is all the slicing of the vegetables. Other than that, it’s easy and fun to put together this healthy French delicacy.
Sometimes I buy the super expensive vegan parmesan from Whole Foods as a delicious topping for our dinners. But now I know how to make it myself with only $2.75 of ingredients! Bonus: it takes less than 5 minutes.
We’re having a French-inspired month of meals, so we made a plant-based tempeh bourguignon. It’s a thick and nourishing stew made with onions, mushrooms, thyme, zucchini, and a marinated savory tempeh that pops with flavor.
Just because you’re eating plant-based doesn’t mean you can’t make a creamy lasagna! This tofu ricotta is your new best friend.