A collection of healthy, plant-based summer soup recipes. Includes creamy vegan soups, cold soups, and chunky chowders. All oil-free.
Mains
Collard Wraps with Fiesta Hemp Seed Filling
Get your Greens! Healthy collard leaves are filled with a fiesta hemp seed mix for this vegan, grain-free recipe. Easy-to-carry, plant-based lunch!
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Sides & Snacks
5-Ingredient Southern Style Sweet Vegan Corn Pudding
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 recipe uses dried apricots for natural sweetness. Tapioca starch helps pull everything together for a baked casserole that is full of classic, comfort food flavor.
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Why Plants Rule
Authentic Mexican Recipes: Oil-Free Plant-Based Vegan Dishes
These are some of my favorite oil-free vegan Mexican dishes. They honor the rich history of Mexican cuisine, with techniques and ingredients characteristic of the region. Yet, they are adapted to fit a whole foods, plant-based diet.
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Mains
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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Sides & Snacks
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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Mains
“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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Salads & Slaw
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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Soups & Stews
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 a South American favorite. Serve
