Five plant-based recipes for the tail end of summer — a chickpea salad and the aquafaba mayo that binds it, crisp kale chips, a mango slaw big enough for a potluck, and a frozen-fruit sorbet that needs nothing but a blender.Recipe 01Chickpea SaladMakes 3 servingsA hearty mashed-chickpea sandwich filling with crunch from celery, pickle, and … Continue reading August 2026 Recipes
May 2026 Recipes
May_RecipesDownload DWTD · May Recipe Collection Three plant-forward recipes for the season Rainbow Thai Noodle Salad Serves 6 Tofu Crumbles Serves 4 Piña Colada Parfaits Serves 6 DWTD · May Rainbow Thai Noodle Salad Serves 6 For the Dressing 2 small garlic cloves ⅓ cup smooth almond butter 3 tablespoons fresh lime juice 3 tablespoons … Continue reading May 2026 Recipes
April 2026 Recipes
April Menu Dinner Worth the Drive A plant-based feast inspired by bold spices & fresh flavors Recipe 01 Red Lentil Dahl Serves 5–6 Ingredients 1 cup dry red lentils 4 cups water 1 Tbsp green pepper or chili 1–2 Tbsp green onion 1 large tomato, diced ½ tsp turmeric 1 tsp salt 2 large garlic … Continue reading April 2026 Recipes
March 2026 Recipes
Pumpkin Seed Flax GranolaMakes: 6 cups (12 servings)Ingredients: 3 cups rolled oats, Old fashioned whole grain 1/2 cup coconut flakes, (unsweetened) or shaved almonds 1 cup pumpkin seeds, shelled 1/4 cup flax seeds 1/4 cup honey 1/4 cup maple syrup, (real maple syrup) 1/4 cup oil 1/2 tsp saltDirections: Preheat oven to 325˚F. In a … Continue reading March 2026 Recipes
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