THE BLOG
Roasted Apples & Figs with Coconut Cream
By Chef Katelin Mae
Makes 4–6 servings | Ready in 25 minutes
FRUIT INGREDIENTS
- 2 tablespoons water
- 2 red apples, sliced
- 12 figs,...
Fresh Berry Tart with Graham Cracker Crust
Chef Katelin Mae
Makes 4-6 servings | Ready in 45 minutes
INGREDIENTS
- ½ cup rolled oats
- 1 cup pecans
- 6 Medjool dates, pitted
- cup...
Sweet Potato Toast with Black Bean Spread & Avocado
Chef Katie Mae
Makes 2-4 servings | Ready in 40 minutes
INGREDIENTS
- 2 sweet potatoes
- 1½ cups cooked black beans...
Southern-Style Lasagna
By Chef Katie Mae
Makes one 9x13 pan (12 pieces) | Ready in 1 hour and 45 minutes
INGREDIENTS
- ¾ cup plain cashews
- ¾ cup water
- 3 sweet potatoes,...
Roasted Three Tomato Soup
By Chef Katie Mae
Makes 2 quarts | Ready in 50 minutes
INGREDIENTS
- 3 heirloom tomatoes, sliced
- 1 pint cherry tomatoes, halved
- ½ cup oil-free...
If you thought cookies were out of the picture for a healthy, plant-based, think again! Baking without the usual ingredients like sugar, butter, milk, and eggs can be challenging and especially in...
Miss your scrambled eggs in the morning? Try scrambling up some tofu instead. The consistency is not spot on, but it works surprisingly well. You just have to consider what consistency you like.
...
Nori-Sesame Rice Salad
By Chef Katie Mae
Makes four 2-cup servings | Ready in 15 minutes | Stores 1 week in fridge
DRESSING INGREDIENTS
- 3 tablespoons sesame seeds (see notes)
- ¾ cup...
Delicious Lentil Tacos
Ingredients:
- 1 cup uncooked french green lentils, rinsed
- 3 cups water
- 1 medium onion, finely diced
- 1 portabella mushroom, destemmed...
It's a beautiful Memorial Day weekend and that means grilling season has begun!
When people first transition to the plant-based diet, too often the focus is on not having meat. Since animal flesh...
One of the things I most look forward to in the summer is stone fruit! Basketfuls start popping up everywhere at roadside stands and markets, and I always want to pull over when I see one.
In case...
