If you’re looking for a whole food, plant-based dip to bring to a party, look no further! This spicy buffalo-style hummus is sure to delight. Serve it up with a side of fresh veggies and enjoy! Continue reading
Before Brian and I switched to eating a whole food, plant-based diet, we loved to make a turkey meatloaf recipe from Bobby Flay. After we made the switch, we found ourselves missing this comfort food classic and set out to make our very own plant-based version. And I have to say, it turned out WAY better than either of us expected! Continue reading
When Brian first started experimenting with this recipe a few years back, I have to say, I thought he was nuts. But then I took it on as a challenge to help make his crazy vision into something we could present as a recipe. After MANY failed attempts, we are proud to finally present to you our Italian Potato Roulade! Continue reading
When switching to a plant-based diet, cheese is often one of the most difficult things to give up. Do not fear! There are TONS of swaps you can use to add that creamy, indulgent taste to your dishes. Today we are sharing our plant-based swap for ricotta, which can be used in your favorite lasagna or even dolloped on top of a fresh homemade pizza. Continue reading
Earlier this year, I decided to try to make cookies using butternut squash. After I baked them and gave one to Brian, he said “wow, these are tasty… but I think they’d be better as muffins!” and thus my Butternut Pecan Muffin recipe was born. As with all of our recipes, these muffins are completely oil-free and plant-based. Continue reading
It’s that time again! Fall weather is on its way and Brian has a brand new, entirely plant-based, oil-free chili recipe to share with you. This time he went for a nice white chili with soy curls providing a tasty swap for chicken. It has a creamy tofu base and a hint of lime that is sure to delight. Continue reading
These “Not-So-Crabby” Cakes are actually made with Lion’s mane mushrooms, which is one of our favorite ingredients to work with. It’s hard to believe this giant fluffy thing is a mushroom, but when you cook it with the proper techniques, it turns into the tastiest completely plant-based, vegan, oil-free “Not-So-Crabby” cakes you’ll ever have! Continue reading
We set out to make falafel and about halfway through our recipe testing process, I had the thought… “You know what would be great? Falafel Burgers!” and so this recipe was born. The combination of this burger with our Tangy Dill Sauce, a whole grain bun, a fresh slice of tomato, red onion and a nice, crisp leaf of lettuce can’t be beat (if I do say so myself). Continue reading
We’ve always enjoyed eating salads, but sometimes you just need to mix it up a bit! Today’s recipe features one of our favorite combinations to eat lately and will make the perfect dish to switch it up as Spring arrives. Packed with punches of flavor and paired with an amazing new dressing, this salad also features one of my favorite ingredients… dinosaur kale! Continue reading
Brian has always loved breakfast foods, so when he started working on a whole food, plant-based breakfast casserole, I knew it would be delicious. Okay… maybe I was a little bit skeptical after he told me he was going to use a pumpkin seed mixture as his “eggy” base. Even as we were getting ready to bake it, I wasn’t sure how it would work out, but I was absolutely delighted by the final product! Continue reading
