Crispy Baked Tofu Creole

Made with Tomato Basil

Creole cooking can be a bit of a challenge for people who are completely plant-based. But not here! Here, I use my crispy-baked tofu method to replace the role of the shrimp. The combination of pressing the tofu dry, then coating it with the creole-seasoned cornstarch mix makes for a flavorful and satisfying alternative to shrimp.

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Mediterranean Lentil Pizza

Made with Spicy Lentil Veggie
Pizza crust is a blank canvas to get creative, and we like to top ours with our Spicy Lentil Veggie soup and soft, warm goat cheese. The flavors perfectly blend to create an easy dinner that’s healthier, tastier, and a Mediterranean delight!
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Loaded Veggie Nachos

Made with Fiery Veggie Chili
These yummy nachos are made using our Fiery Veggie Chili for an added plant-based punch. We like to top ours with chunky tomato salsa, cilantro, and a dollop of cashew sour cream.
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Brown Rice Arancini with Chunky Tomato Sauce

Made with Tomato Basil

Arancini is traditionally made with arborio, which is a white rice. Brown rice is so much healthier and has a wonderful al dente texture that feels more satisfying as a meal solution.

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Black Rice Cakes with Mint and Radish Salad

Made with Spiced Carrot

This recipe is a complete protein because of the addition of beans and cashews. The fruitiness of the rice and the sweetness of the pickled ginger make for a great breakfast or dinner option!

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Huevos Rancheros

Made with Native Three Sisters

This version of the famous Central American breakfast is much healthier than the original, as we replace the refried beans with our Native Three Sister soup – with some extra beans cooked into it. Delicioso!

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