With simple ingredients, this Easy Chunky Vegan Summer Corn Chowder makes a hearty and satisfying dinner any night of the week. Corn and potatoes are lightly pureed to help create a creamy base, without extra fat. A plant-based taste of summer!

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Hearty cabbage gets sweet and tender after long cooking in this easy plant-based Slow Cooker soup.  With savory flavors from carrot, onion, and tomato paste, this simple oil-free vegan recipe is deliciously satisfying.  Make a big batch and freeze extras for healthy meals all winter.

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This vegan oil-free recipe is based on the classic Italian Beans ‘n Greens Soup. Its name comes from the dark Cavolo Nero kale (aka Tuscan, Lacinato, or Dino kale), but you can use any dark greens like escarole, spinach, or arugula. Hearty, satisfying, and easy to make — this is a pantry go-to.

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5 Minute Lemon Tahini Potato Bowl – Healthy, Gluten-Free, Oil-Free, Quick, Easy, Microwave, Vegan, Dinner for One Recipe Easy |  Servings: 1  |  Ready In: 5 minutes |  Yield: 1 bowl Healthy, vegan, gluten-free dinner in 5 Minutes? Yes. Fingerling potatoes cook quickly in the microwave while you make an oil-free plant-based Lemon Tahini Dressing.  Make this dinner for one recipe when crave easy vegetarian satisfaction. Ingredients 5 Minute Lemon Tahini Dressing: 2 tablespoons Tahini 1 tablespoon Miso paste 2 tablespoons Nutritional Yeast 1 lemon, zest and juice 2 tablespoons water Salt and pepper, to taste For the Potato Bowl: 5 or 6 baby potatoes (any color or variety) 1 1/2 cup frozen broccoli florets (or any other frozen veggie like Brussels Sprouts, Cauliflower, Green Beans, or Peas How it’s Done To cook the potatoes and broccoli:  Wash the potatoes.  Place in a microwave-safe container along with the broccoli.  Place in the microwave and start on “Potato” setting.  Most times, I choose “2 potatoes” as my serving size.  If you don’t have this setting, microwave for 2-3 minutes, checking every 20 seconds after the first 1 1/2 minutes. To make the Lemon Tahini dressing:  While the potatoes and broccoli cook, combine all of the dressing ingredients in a jar. Screw the lid on the jar and shake vigorously to combine.  Taste to adjust seasoning. To make the Bowl:  When the potatoes and broccoli are done, toss with a couple tablespoons of the dressing.  Dive in.  Dinner is done. Chef’s Tips

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The Chef’s Code “Chef” literally means “Chief”.  The title carries a weight with it much more than a humble cook.  With chefs, there is a lineage of respect.  Generation after generation, technique and tradition have been passed along.  Whether the lessons came from a four-star Michelin chef or a self-taught Indian Daadee, along with those instructions on how to perfectly steam rice comes much more.  There comes responsibility. If you wish to become more than just a cook – if you wish to call yourself “Chef” – you must take on the responsibility of that role.  Your love of food is much deeper than creating one great meal.  You are part of an entire system that creates.  From Mother Earth who grows to the farmer that harvests to you who cooks to the man who takes your leftovers home to his overworked wife, your pivotal role lies right in the middle. I feel the responsibility of my role as Chef every time I button up my coat.  I cook not just to feed.  I cook to honor the past, the present, and the future of food.  I cook to honor the traditions of mealtime, of breaking bread together, of communing to nourish the spirit.  The past few years, my mission has become clearer.  I want to do my part to save the planet, prevent disease, and help you live the most delicious life possible. I want to share my Mission as a Chef with you.  I hope this builds a

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This simple recipe for Gluten-Free Pasta with Oil-Free Garlic Tomato Sauce makes a delicious and satisfying plant-based, vegan dinner. The oil-free marinara sauce simmers low and slow for up to an hour, filling your kitchen with the aroma of Italy. A classic whole-foods dish you’ll make again and again!

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This quick, healthy oatmeal combines the flavors of banana bread for a naturally-sweetened, plant-based start to your day.  Oats are a good source of whole grain protein and gluten-free fiber.  This vegan recipe is easy enough for the microwave, an essential for your morning routine.

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  Easy|  Servings: 1  |  Ready In: 5 minutes |  Yield: 1 bowl This quick, healthy oatmeal combines the flavors of peach cobbler for a naturally-sweetened, plant-based start to your day.  Oats are a good source of whole grain protein and gluten-free fiber.  This vegan recipe is easy enough for the microwave, an essential for your morning routine. Ingredients 1/2 cup Rolled Oats* 1 Peach 2 dates 1/2 teaspoon ground cinnamon 1/4 teaspoon ginger Dash of nutmeg 1 cup water 1 tablespoon pecan pieces Procedure Gather ingredients To make the oatmeal: Dice the peach into bite-sized pieces.  Tear the dates into small pieces In a small pot, combine the oats, diced peach, dates, cinnamon, ginger, nutmeg, and water. Cover and bring to a simmer over medium heat. Cook until oats are creamy, just 2-3 minutes. Transfer to a serving bowl and top with pecan pieces Dive in to breakfast! Yield: 1 serving, about 2 cups Chef’s Tips Chef’s Gluten-Free Tip: Oats are naturally gluten-free, but they are often processed in a facility near wheat.  If you are making this recipe for someone with Celiac, a diagnosed gluten allergy, use certified gluten-free oats Chef’s Microwave Tip: You can also microwave this for 2-3 minutes. To avoid boiling over, stir every 20-30 seconds. Nutrition Facts Serving size: 1 recipe (1 bowl of oatmeal) Calories 294.25 Calories From Fat (24%) 70.08 % Daily Value Total Fat 8.37g 13% Saturated Fat 0.97g 5% Cholesterol 0mg 0% Sodium 10.09mg <1% Potassium 482.73mg 14% Total Carbohydrates

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These whole foods plant-based Blueberry Muffins are made with Whole Grain Oat Flour. Naturally sweetened with dates, they are oil-free. With light, fluffy texture and juicy blueberries. The perfect breakfast muffin!

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The debate over the relationship between diet and cancer-prevention has been going on for decades.  On one hand, you have doctors and scientists pointing to countless studies showing the correlation between poor nutrition and cancer cell growth.  On the other hand, you have huge Dairy and Meat industries, whose reach spans from the school lunch program to the a pink-lid breast cancer campaign.

Science shows there is real power in preventing cancer through a colorful plant-focused diet.

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