Three plant-based recipes for early fall — a basil-leek pesto pasta loaded with summer squash and tomatoes, a Greek salad with sun-dried tomato tofu feta, and a black bean carob mousse under a cloud of whipped strawberry cream.Recipe 01Basil-Leek Pesto Pasta with Cherry Tomatoes and Summer SquashWhole grain pasta and chickpeas tossed in a creamy … Continue reading September 2026 Recipes
August 2026 Recipes
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
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
