• 4-Ingredient Southern Style Sweet Vegan Corn Pudding

    Medium |  Servings: 8 |  Ready In: 45 minutes |  Yield: 1 (8×8-inch) square pan Sweet corn pudding is a Southern staple around the holidays.  Traditionally made with sweetened condensed milk and loads of butter, this simple healthy, plant-based vegan recipes uses dried apricots for natural sweetness.  Tapioca starch helps pull everything together for a

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  • Authentic Mexican Recipes: Oil-Free Plant-Based Vegan Dishes

    Mexican Cooking centers around simple ingredients: corn, rice, beans, peppers, and avocado.  Authentic Mexican recipes focus on fresh flavors.  Tortillas are used to make tacos, enchiladas, and tostadas.  Dried chili peppers make smoky, spicy salsas.  Cilantro and lime add bright finishes that make you feel like your soaking up the sun on a warm Oaxacan

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  • Peppery Southern Grits with Sweet Heat Tomato Jam and Caramelized Chard

    Advanced |  Servings: 4  |  Ready In: 60 minutes |  Yield: about 8 cups (4 big bowls) Grits are Southern comfort food.  Cooked slowly, with love, they become the hearty base for oil-free braised chard.  A Sweet-Heat Tomato Jam packs more flavor as sweet tomatoes get a kick from spicy peppers and bright balsamic.  This

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  • Vegan Butternut Squash Italian Polenta

    Medium |  Servings: 6  |  Ready In: 60 minutes |  Yield: about 8-9 cups This creamy polenta recipe is classic Italian comfort food.  Butternut squash adds natural sweetness and beautiful golden color for this Fall-inspired vegan recipe.  Naturally gluten-free, serve this with Smoky Sweet Braised Giant Lima Beans, French Mayo Coba Bean Red Wine Stew with Parsnip

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  • “Tartas Pastores”: Mexican Shepherd’s Pies with Smoky Sweet Potato Crust

    Medium |  Servings: 4  |  Ready In: 60 minutes |  Yield: 4 individual pans (or one 8-inch full-sized pan) The traditional Shepherds Pie gets a Mexican twist with this spicy vegan recipe. An oil-free filling of black beans and corn is topped with a smoky plant-based sweet potato crust for a comfort food dinner your

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  • Raw Southwest Corn Salad with Oil-Free Chipotle Cashew Dressing

          Easy |  Servings: 4 |  Ready In: 15 minutes + soaking cashews |  Yield: 6 cups salad + 1 1/2 cups dressing This Raw Southwest Corn Salad is packed with fresh flavor and crunchy texture.  An oil-free Chipotle Dressing add spicy, smoky flavor. Enjoy as-is or add Pickled Red Onions, Pico de

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  • Light Peruvian Summer Corn Cob Soup

              Easy |  Servings: 6  |  Ready In: 30 minutes |  Yield: 12 cups This easy, gluten-free, plant-based, vegan recipe is a celebration of fresh summer vegetables and authentic Peruvian flavor.  Cooking the corncobs in the broth of this soup adds a subtle sweetness.  This is a light, healthy taste of

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  • Peruvian Quinoa Vegetable Stew

              Medium |  Servings: 6  |  Ready In: 30 minutes |  Yield: 10 cups Quinoa originates in Peru, where it grows high on the Andes mountains and has fed Incan warriors for centuries.  Paired with other traditional ingredients like potatoes and corn, this hearty, plant-based stew has authentic flavor.  Make a

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  • Southern Style Vegan Cornbread – Oil-Free, Whole Grain Recipe

    Medium |  Servings: 8 |  Ready In: 45 minutes |  Yield: 1 (8×8-inch) square pan This gluten-free, whole grain cornbread starts with a vegan “buttermilk”, giving subtle tang to the finished loaf. Based on a traditional recipe from Chef Cat Cora, whole corn kernels are baked into the bread for authentic flavor. Enjoy this plant-based

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