Sweet juicy watermelon and heirloom tomatoes make the perfect pair. Pops of flavor from Sherry vinegar, toasted pine nuts, and fresh mint complete the dish. This oil-free vegan salad is summer, pure and simple.
Easy, overnight berry oat jars make a healthy start to your day! Prep a batch on the weekend for quick, travel-friendly, plant-based vegan breakfasts.
Sweet corn, juicy tomato, and healthy avocado come together in this 5-minute plant-based salad. Great for a quick, raw vegan lunch.
Sweet, fresh peas are the star of this easy summer salad! Corn and mint highlight the light flavors in this healthy plant-based recipe. Radish adds a peppery kick. A farmer’s market delight!
This easy crunchy kohlrabi slaw recipe quickly comes together. A light, oil-free, low-calorie dressing comes from ground flaxseeed. Fresh and healthy!
Walnuts and mushrooms substitute ground meat for this raw, vegan Mexican taco recipe. Serve in lettuce cups for a healthy, plant-based meal.
Sweet mango, healthy black beans, and spicy flavor come together in this easy, 5-minute plant-based salad. Great for a quick vegan lunch.
This healthy, oil-free gazpacho soup recipe uses fresh heirloom Kumato tomatoes. Enjoy this light, summer dish for an easy, quick plant-based meal.
Sea Vegetables Sea Vegetables. Yes, it’s a thing. In Japanese cuisine, seaweed has been used for centuries. A sheet of kelp is simmered in water for a flavored broth called dashi. Nori sheets are the thin, black sheets used for rolling sushi, onigiri and maki. Seaweed is baked for “crackers” and sprinkled over salads and