• Mushroom Leek Barley Soup

    This hearty vegan soup pairs creamy barley with leeks and mushrooms for classic comfort-food flavor. The simple flavors in this oil-free recipe will fill your kitchen with aromas transporting you back to childhood. Make a big batch and freeze extras for healthy, plant-based meals. Serve with Lacinato Kale Waldorf Salad, Italian Red Quinoa Fennel Citrus Winter Salad, or Quick Whole Wheat Flatbread.

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  • Easy Oil-Free Garlic Greens

    Easy |  Servings: 6  |  Ready In: 15  minutes |  Yield: 6 cups This easy, oil-free starts by infusing water with garlic and red chili flake. Dark greens like chard, kale, and spinach then sauté for a simple plant-based recipe that is full of delicious Italian flavor.  Enjoy on its own or serve with Pasta “alla

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  • Purple Potato Breakfast Hash

    Easy  |  Servings: 4 |  Ready In: 35 minutes |  Yield: 8 cups soup Sometimes inspiration just comes in a color. Kids will love helping you find “purple foods” to add to this healthy, fat-free breakfast hash. This vegan, oil-free recipe is a great dish for entertaining at brunch or a side dish for dinner. 

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