Calling all vegans, vegetarians and Italian-food lovers. Make this easy Bolognese pasta sauce using grated tempeh. Comforting dish that tastes as good as the original.
Don’t want to deal with pie crust? Make this easy pie cake, using apples and walnuts.
Crunchy, rainbow-colored vegetables mixed with vibrant, nutrient packed salad dressing. Great on its own or as a side.
Cold noodles mixed with baked tofu, vegetables, sesame seeds and peanuts, mixed with a salty/sweet/spicy peanut butter dressing.
Gluten-free & paleo cauliflower patties, baked in the oven. Eat them with an arugula salad and a tangy yogurt.
Cooked quinoa mixed with vegetables, dried fruit and nuts, and dressed with a refreshing lemon-mustard dressing.
Creamy, crunchy, and raw salad with addictive, almond butter-tahini dressing.
Tart and sweet summer dessert with a crunchy layer of caramelized brown sugar-oat on top.
Vibrant chopped salad with tiny quail eggs, Emmenthaler cheese, fresh vegetables and herbs, with a tangy crème fraiche dressing.
Somewhere between gazpacho and a green shake, it’s made with raw ingredients and loaded with vitamins and nutrients.
Nutritious porridge-like Indian dish made with rice, legumes, and fresh vegetables.
A pedestal of toasted, chewy, sliced bread with melted sharp cheese.
Cheap and nutritious, this vegan chili is made with sprouted lentils, chopped vegetables and a mildly spicy dressing
Grain-free cake with silky, dense texture, irresistible chocolate-banana taste, and lemon glaze.
Vibrant and highly nutritional salad packed with protein, minerals and vitamins.