Homemade nut milk is simple to prepare, with only two ingredients! You can use nut milk anywhere you’d use dairy milk. In cereal, in coffee, pancake batter, cream soups, etc. While you can certainly purchase commercial nut milks, check those labels because many store-bought plant milks contain unhealthy additives.

his plant-based Oatmeal-Berry Bake is a healthy version of a classic, making for an easy breakfast bake or dessert. Juicy berries are layered underneath a crunchy oatmeal topping. You could serve it on its own for breakfast, or as a dessert with a scoop on plant-based ice cream on top.

Make your own DIY chai spice mix to stir into oatmeal, fruit crisp, plant-based ice cream…or anything you want to give a chai spice twist to!

This oatmeal blend is a game changer for those of us who have suffered for years from chronic constipation. I eat a bowl oatmeal at least once a day, sometimes twice, if I eat half in the morning and the other half as an evening snack.

Your next dinner has arrived! This Edamame Stir Fry is made with loads of veggies and a light tamari-ginger sauce. This takes thirty minutes to throw together and tastes great over a bed of brown rice or quinoa. It’s packed with so much goodness, and if you’re looking for some extra punch, drizzle sriracha on top.

You have to give credit where credit is due so this goes to Rip and sister Jane Esselstyn and their Badass Banana Bread. It’s rare that I don’t tweak a recipes, but there was no tweaking needed with this delicious banana bread. They only thing I guess I would change is that I wouldn’t eat half the loaf in one sitting the next time I make it!

Everyone needs an easy go-to meal when life gets busy and you’re short on time. I don’t mind taking shortcuts when the end result is big on flavor. This recipe does just that!

Once you discover the versatility of nutritional yeast, it opens a whole new world of possibilities. Use it as a base for soups like I show here, stir into mashed potatoes, sprinkle on hashbrowns, use in bean dishes. Once you try this, you’ll want to store it in a convenient location in your kitchen.

These are the baguette sandwiches sold in boulangeries, food stands, and cafés throughout France, each wrapped snugly in brown paper — pointy bread ends peeking out — stacked high for customers to grab and go. The only difference is that I’ve created a plant-based version.

Stretchy, gooey, cheezy, yummy…this is a great non-dairy option for pizza, lasagna, sandwiches, caprese salad…the possibilities are endless!

This is such a versatile mixture of olives. Use as an appetizer with crackers, on ciabatta with plant-based mozzarella as a pan bagnat or with sliced tomatoes, fresh basil along with plant-based mozzarella.

Between homemade, restaurant options, or store-bought, black bean burgers are tricky. I like mine with a crispy exterior and a firm interior...if it's even just a little bit mushy, I won't eat it. These are perfect!

Lentil Sloppy Joes or Sloppy Lentils, whatever you like to call them, they’re always a big hit at any gathering!

This is one of my favorite recipes because it’s not only easy to prepare, it’s always a hit with both plant-based and non-plant-based eaters.

Since adopting a whole food, plant-based diet I have fallen in love with Buddha bowls. These colorful bowls of vegetables, protein, and whatever else you want to toss in, are super easy to throw together. In these 5 easy steps you’ll soon be fueling your body with a quick meal that delivers tons of healthy and energy packed ingredients!

There’s a lot of buzz these days around the term whole food plant-based, so what exactly is it? To be honest, it means different things to different people depending on where you’re at in the continuum of a whole food plant-based lifestyle.

Following a plant-based diet can be challenging when you’re off on an adventure whether it be camping, backpacking, bikepacking, or simply a road trip.