Recipes — American

Plant-based myth: you can't eat BBQ anymore. I'm happy to bust this one because not only is it not true, it's not even close! Summer is the perfect time for backyard BBQs, lunch by the lake, or dinner on the deck...and that goes for plant-based folks, too. Don't believe me? Meet BBQ jackfruit. This BBQ pulled jackfruit and spicy slaw sandwich will not only satiate your BBQ cravings it also won't weigh you down so you can still carry on with all your summer activities, whether it's badminton, corn hole, or running through the sprinklers with your kids. So mow down, get up, and...

This savory mushroom gravy is the extra oomph your meals have been missing. It's quick and easy, 100% plant-based, and completely versatile.  Servings: 2-3 Ingredients: For the mashed cauliflower: 2 cups cauliflower steamed 1/4 cup almond milk pinch of salt For the mushroom gravy: 1 Vidalia onion, chopped 2 cloves garlic 2 cups chopped mushrooms (any kind) 2 cups low sodium veggie broth 2 tbsp low sodium tamari 2 tbsp whole wheat flour Directions: 1. Put steamed cauliflower, almond milk, and salt in bowl. Mashed until desired consistency. 2. Cook onions over medium heat in small amount of veggie broth...

Going plant-based doesn't mean leaving your beloved pancakes in the dust. This recipe is gluten-free, egg-free, refined sugar-free...and absolutely delicious.