Quinoa and Vegetable Salad with Tempeh Croutons
Quinoa and Vegetable Salad with Tempeh Croutons is a protein and nutrient packed salad that contains a variety of vegetables (green beans, kale, red cabbage, red pepper, cucumber, and scallion) along with quinoa and nutty roasted tempeh. Drizzled with a homemade orange mustard vinaigrette, the salad is cornucopia of flavors and textures. Serve for dinner on a warm summer evening or as a side salad on a cool evening with a hot bowl of soup. Read more 
How to Make a Plant-Based Plate
When making a vegan or plant-based dinner plate, there are four things to consider: color, texture, nutrition, and flavor. Starting with color, think multi as in orange and green (although there are infinite combinations). Bright orange sweet potatoes and green broccoli florets look fantastic together.
For texture, consider mushy and crisp because a combination of textures is simply more appealing. Nuts and seeds add crunch and flavor to steamed, baked, puréed, and roasted vegetables. A well-balanced meal will contain protein, carbohydrates, and fats along with vitamins and minerals. But, the most important factor is flavor. Choose plant-based food that tantalizes your taste buds and satisfies your appetite. Know that tofu – a bland high protein soy bean based food – needs seasoning (usually a sauce). Read more
Pasta with Roasted Vegetable Sauce and Broccoli
If you’re longing for creamy pasta without the dairy, then Pasta with Roasted Vegetable Sauce and Broccoli is just the dish. Roasted butternut squash, sweet potatoes, onions and corn mixed with low-sodium vegetable broth and unsweetened cashew milk form the foundation of a thick sauce that goes perfectly with pasta and steamed broccoli. Read more
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