Persimmon Ice “Cream”

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This dairy-free delicacy is for everyone who loves ice cream but doesn’t love all of the oil, sugar, salt, and artificial flavors and colors that are typically included in store-bought vegan (and non-vegan) ice creams. But make it quick, as persimmon season will soon come to a close. Enjoy! Ingredients 4 medium-large, very ripe hachiya […]

Mushroom-Basil Au Gratin

Assembling the veggies

This dish is based on traditional au gratin potatoes, but without the cheese, milk, butter and flour. Along with the potatoes, thin layers of mushroom and onion are stacked with fresh chard and basil. A few cashews make the sauce rich and creamy. 4-5 large Yukon potatoes, sliced thinly 8 large white or crimini mushrooms, […]

Un-Split Pea Soup

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This recipe is very similar to traditional split pea soup, but uses whole frozen peas instead, which makes for a quicker preparation. The addition of yams gives the soup a slightly sweet taste. 2 bags 10-oz. frozen green peas, thawed 2 cups water ½ cup water ½ large yellow onion, diced 2 ribs celery, diced […]

Spinach & Mango Salad

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This colorful spinach salad is a great alternative to your everyday green salad. 1 bunch spinach ½ bunch arugula 1 mango, peeled and diced 1 fennel bulb, grated or thinly sliced 1 cucumber, peeled and diced 1 avocado, diced 2 scallions, chopped 2 tablespoons fresh basil, chopped 1 tablespoon rice vinegar 1 lime, juice from […]

Tu-no Salad Wraps

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Chickpeas—aka garbanzo beans—are a perfect plant-based substitute for canned tuna when it comes to creating a healthier version of tuna salad. For this recipe, the tuna salad is wrapped in warm corn tortillas and collard green leaves. 2 cans chickpeas/garbanzo beans 4 ribs celery, diced ½ red onion, diced 2 tablespoons chopped fresh basil (or […]