Recipe by Sam Cooks Kindness Oyster Mushrooms are quickly tossed in the most flavorful Bulgogi-inspired marinade then roasted or air-fried for crispy edges and a perfect chew. Enjoy over rice with quick-pickled veggies & homemade spicy mayo! Are Mushrooms Sustainable? In the United States, agriculture is responsible for 80% of all water consumed. The range of […]
Seasonal Sweet Pea Crostini with Mint Gremolata
Recipe by Chef Cindy Seasonal Sweet Pea Crostini with Mint Gremolata – a refreshing appetizer for spring gatherings! Try this delicious recipe made with fresh sweet peas, spring onions, a blend of herbs, and vegan cheeses. Seasonal Spring Peas Although you can have a bag of frozen peas on hand at all times, spring peas […]
Spring Asparagus & Pea Salad With Quinoa
Recipe by Chef Cindy Green is in the air with this Spring Asparagus & Pea Salad with Quinoa and Fresh Herbs! With a drizzle of Lemon Vinaigrette Dressing, you have a deliciously refreshing lunch salad. No need to waste the asparagus shavings either – blend them on in! Zero Waste Tips Practicing zero waste creates […]
Snap Pea Salad with Mint, Feta, and Radishes
By The Produce Pack This snap pea salad is a great way to use springtime produce and celebrate the short pea season. Eating seasonally is important! Choosing ingredients that are in season is good for your body, your wallet, and the environment! Most often these ingredients are cheaper when they are in season because they […]
Walnut and Carrot Top Pesto
Recipe by The Produce Pack If you haven’t tried using carrot tops yet, this Walnut and Carrot Top Pesto helps you maximize the value of your farmer’s market purchases while adding extra flavor to your cooking. A Zero Waste Solution Did you ever wonder what to do with those leafy green tops of carrots? There’s […]
Celery Root, Carrot & Broccoli Slaw with Avocado Dressing
Recipe by Chef Cindy Making salad with seasonal veggies is quick and easy to make when using a food processor. This refreshing Celery Root, Carrot & Broccoli Slaw with Avocado Dressing is ready to eat in just 20 minutes. This celery root slaw recipe is especially delicious when topped with a creamy avocado dressing but […]
Spinach Salad With Roasted Shiitake Mushrooms
Recipe by Chef Cindy Spinach Salad with Roasted Shiitake Mushrooms is a vegan spin on the “classic” spinach salad served with hard-boiled eggs, sliced mushrooms, crumbled bits of bacon, and topped with a vinaigrette dressing. It is best to lower your carbon footprint by omitting the eggs and bacon. Roasted shiitake mushrooms are an easy and […]
Crispy Kohlrabi Hash Browns
Recipe by The Produce Pack I am a huge kohlrabi fan! I’ve posted multiple recipes where it’s the key ingredient. But, so far I’ve only posted recipes where the kohlrabi is used raw. This time, you’ll get to try cooked kohlrabi. When fried, the kohlrabi will have more sweetness and nuttiness. Combine that with the […]
Plant-Based Meat Tacos with Cabbage, Black Beans & Peppers
With all of the buzz on social media with Taco Tuesdays, trust us … you are not going to want to limit yourself to just Tuesdays with these Plant-Based Meat Tacos with Cabbage, Beans & Peppers! You will be surprised at how many ingredients fit into this one taco, making each bite burst with flavor. […]
Fresh Strawberry Sorbet
by Rachel Phipps Strawberries come late spring season, making this Fresh Strawberry Sorbet Recipe the perfect summer treat. You can make a big batch and freeze it to be used over the next three months of summer! If you are short on space and money to invest in an ice cream maker, freeze the blended […]
Vegan Shiitake BLT Sandwich with Cheddar Cheese
Recipe by Chef Cindy Calling all past and present BLT Sandwich Lovers – this is sandwich for you! Once you get a taste of a VEGAN SHIITAKE BLT SANDWICH, you won’t go back to eating bacon BLT’s ever again! If you haven’t tried it yet, Roasted Shiitake Mushrooms have the flavor and texture of a […]
Lemon Chia Pudding with Berries, Bananas & Nuts
Recipe by Chef Cindy Lemon Chia Pudding is a delicious & healthy dessert! I promise you will gobble it down even if you don’t have a sweet tooth! It is refreshing, healthy, and super easy to make – my kind of dessert!! Lemon Chia Pudding is also great for breakfast or a late afternoon snack. […]
Mango Thai Tofu
Recipe by Chef Cindy Mango Thai Tofu Recipe (Mango Thai-fu for short) is a Thai Inspired Vegan Recipe. It is a sweet & spicy tofu recipe made with fresh mango, tofu, Thai hot peppers, yellow peppers, and our featured ingredient – Sea Beans. If you’re not familiar with Sea Beans, you will want to give […]
Steamed, Stuffed & Roasted Artichoke
Recipe by Chef Cindy Have you always wanted to cook an artichoke but were too intimidated to take it on? Steamed, Stuffed & Roasted Artichoke is a super easy recipe to try. In just a few simple steps, you will have your artichokes steamed, stuffed, and roasted. A delicious and healthy way to eat them […]
Veggie Tempeh Bolognese
Recipe by Chef Cindy This is one of my favorite “end of the week“ recipes – Tempeh Bolognese! To save time, I try to food shop only once a week. I use the vegetables with a shorter shelf life first. By the “end of the week“, I use ingredients (tempeh, tofu, plant based meats), that […]
Tofu Scramble with Swiss Chard & Pickled Red Onions
Tofu Scramble with Swiss Chard is a healthy, quick go-to breakfast recipe! Although eggs have always been a big breakfast item in many houses, tofu scramble is a great Vegan alternative to scrambled eggs. Basically, whatever ingredients you would put in your scrambled eggs, you can do the same with scrambled tofu! And, the addition […]
