Recipes

Take advantage of peak peach season and hydrate with a refreshing frozen peach lassi.

Stock is flavor magic — and making stock is a cinch with our handy visual guide.

Pesto can be made with almost any nut or seed one desires; this recipe uses pepitas. Toasting the pepitas releases their oils and deepens their flavor for a delicious take on the classic. Serve over whole wheat pasta thinned with a bit of pasta cooking water and topped with halved cherry tomatoes, torn fresh basil leaves, and a sprinkling of Parmesan.

Incorporate homegrown or local zucchini into your breakfast or lunch routine with these zucchini and chickpea fritters. Served warm, enjoy these fritters as-is, with a drizzle of yogurt, or topped with a poached egg.

Materials Large heart shaped cookie cutter (or your favorite shape!) Baking sheet Parchment paper Fork Suggested Ingredients  1 portion pie dough (you can make your own, use a store bought...

With this creamy, rich sauce, you will not miss the dairy! The sauce can be used for any dish (think mac n’ cheese, pastas, and more) that usually calls for a dairy-based cream sauce.

Fuel up for your next event with fiber and protein while enjoying these homemade blueberry pepita granola bars.

Have fun experimenting with this plant-based “bacon” that can be stacked high for a delicious BLT.

Give tofu a chance — it takes on the flavors of what it’s cooked in! A combination of savory seasonings with a slightly sweet orange sauce, will make this tofu recipe a favorite.

Get the best of both worlds, more plants without giving up animal foods, with this tasty, blended version of your morning eggs.

Burgers do not have to mean just meat. Try this nutrient-packed all plant-based burger (with a touch of goat cheese) for a hearty, indulgent burger you’ll love.

Move over meat — by marinating and roasting (much like you might with meat), this cauliflower “steak” is hearty enough to steal the center-of-plate stage.