• Golden “Kiss of Sunshine” Turmeric Oatmeal Bowl

    Easy |  Servings: 1 |  Ready In: 5 minutes |  Yield: 1 1/2 cups This healthy, savory oatmeal gets a golden “kiss of sunshine” from bright turmeric powder.  Enjoy this quick, easy vegan recipe for a savory breakfast.  Chef Katie Simmons shows you how to cook this plant-based, gluten-free, oil-free bowl.  If you love this,

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  • Gluten-Free Banana Raisin Baked Oatmeal

    Easy |  Servings: 4 |  Ready In: 40 minutes |  Yield: one 8×8” or 9×9” square pan Let the aroma of banana bread fill your kitchen as this warm oatmeal bakes in the oven. Gluten-free oats are full of healthy whole grain nutrition while bananas and raisins add natural sweetness.  Kids and adults will love

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  • Italian Winter Vegetable Barley Soup

    Hearty barley is a budget-friendly whole grain that provides healthy fiber and protein. It pairs with seasonal winter vegetables and simple Italian flavors for this satisfying vegan soup. Enjoy this oil-free, plant-based recipe for an easy, yet satisfying, one-pot dinner. Serve with Lacinato Kale Waldorf Salad, Big ‘Ole Italian Chickpea Salad, or Quick Whole Wheat Flatbread.

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  • Quick Chinese Eggplant Stir-Fry

          Easy  |  Servings: 4  |  Ready In: 20 minutes |  Yield: about 4-5 cups Long, slender Chinese eggplant cooks fast for this easy weeknight dinner.  Authentic Chinese flavor comes from ginger, garlic, and a kick from red chili.  If you crave bold Asian flavors, this gluten-free, oil-free vegan dinner is for you. 

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  • Italian Winter Minestrone Soup

              Medium |  Servings: 5 |  Ready In: 25 minutes |  Yield: 8 cups Hearty minestrone soup brings simple Italian flavor to whatever vegetables are in season.  This winter version  uses hearty Swiss chard, potatoes, and red kidney beans.  You can “clean out the fridge” with any vegetables in this fat-free,

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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 a South American favorite.  Serve

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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 big batch of these and

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  • Vegan Irish Potato Kale Colcannon

    Easy |  Servings: 6 |  Ready In: 20 minutes |  Yield: 6 cups Irish colcannon is a traditional comfort food, usually made by mashing together hearty potatoes and cabbage. This dairy-free vegan version swaps out the cabbage for a more vibrant green color with kale. A simple, easy, one-pot dish that works great as a

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  • Hearty Irish Vegetables with Mustard Dill Sauce

    Medium |  Servings: 8 |  Ready In: 70minutes |  Yield: 12 cups vegetables and ½ cup Mustard Dill Sauce Winter is made for hearty Irish fare like the simple boiled vegetables in this one-pot dish.  Cabbage, turnips, potatoes, and carrots are steamed until tender.  Then a quick sauce is made with the delicious pot-broth simply

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