Table of Contents
Introduction x
Chapter 1 A Plant-Based Blueprint for Healthy Eating 1
Chapter 2 Smoothies and Breakfasts 21
The Runner's Drink 22
Blueberry and Grape Brainiac Smoothie 23
Overnight Chia Seed Plant-Powered Breakfast 24
Baked Oatmeal and Fruit 25
Hemp and Oat Granola 26
Savory Oats with Mushrooms 27
Warm Farro with Dried Sweet Cherries and Pistachios 29
Breakfast in Bed Tofu Spinach Scramble 31
Vegan Egg Yolk and Toast 33
Kimchi and Kale Breakfast Scramble 34
Chapter 3 Salads 37
Pineapple, Cucumber, and Mint Salad 38
Bright, Beautiful Slaw 39
Fennel and Mint Salad 40
Cannellini Bean Salad with Avocado and Tomato 41
Mock Tuna Salad 43
Kale, Blood Orange, and Walnut Salad 44
Rich and Creamy Caesar Salad 46
Curried Potato Salad 48
Spinach and Sweet Potato Salad with Tahini Dressing 50
Edamame and Quinoa Salad 52
Chapter 4 Soups and Chili 55
Curried Butternut Squash Soup 56
Red Bell Pepper Soup with Fresh Basil 58
Chickpea Soup with Cabbage, Tomatoes, and Basil 60
Easy Corn Chowder 61
Black-Eyed Pea Soup with Greens 63
Pearl Barley and Kidney Bean Miso Soup 65
Roasted Rosemary Beet Soup with Toasted Sunflower Seeds 67
Split Pea and Green Pea Soup with Fresh Mint 69
Barb's Soup Dumplings 70
Sweet Potato Black Bean Chili 71
Chapter 5 Sandwiches and Burgers 73
Chipotle Beans and Avocado Toast 74
Sundried Tomato and Chickpea Sandwich 75
White Bean, Artichoke Heart, and Spinach Stuffed Pita 76
Savory Tempeh Wraps 77
Cauliflower Egg Salad Sandwich 79
Jackfruit Barbecue Sandwich 81
Maple Tofu Bacon and Roasted Tomato Sandwich 82
Chickpea and Sweet Potato Burgers 84
Black Bean Burgers with Quinoa Breadcrumbs 86
Roasted Portobello Mushroom Burgers with Sundried Tomato Relish 88
Chapter 6 Snacks and Sides 91
Baked Kale Chips 92
Avocado Hummus 93
White Bean Dip with Olives 94
Roasted Eggplant Dip 95
Stuffed Dates with Cashew Cream and Roasted Almonds 97
Crunchy Vegetable Spring Rolls 98
Coconut Bacon 100
Portobello Bacon 101
Roasted Carrots and Chickpeas 102
Cauliflower Buffalo Wings 104
Crispy Crunchy Coconut Tofu 105
Sweet Potato Latkes 107
Italian-Style Spaghetti Squash 109
Roasted Brussels Sprouts with Warm Maple Sauce 111
Chapter 7 Entrées 115
Harvest Moon Stew with Squash, Pinto Beans, and Corn 116
Cabbage Roll Stew 117
One-Pot Chickpea, Sweet Potato, and Cauliflower Stew 118
Cauliflower Fried Rice 119
Glazed Eggplant and Black Sesame Fried Rice 121
Cauliflower Steaks with Pear Curry Chutney 122
Grilled Portobello Mushrooms over Cauliflower Mash 124
Samosa Patties 126
Sesame Peanut Butter Noodles 127
One-Pot Thai Coconut Curry Rice with Green Beans 128
Savory Chickpea Pancakes with Arugula Salad 130
One-Pot Tomato Basil Spinach Pasta 132
Orecchiette with Smoky Pinto Beans 133
Barley and Squash Pistachio Bowl 134
Toasted Barley Risotto with Savory Spinach Sauce 136
Zoodles with Roasted Cherry Tomatoes and Basil Pesto 136
Jen's Cannellini Meatballs with Sundried Tomatoes 140
Hemp Seeds, Cannellini, and Greens 142
Southwestern Stuffed Peppers 144
Long Life Stuffed Sweet Potatoes with Black Lentils 146
Chapter 8 Staples and Sauces 149
Tofu Mayonnaise 150
Cashew Sour Cream 151
No-Nut Butter 152
Oil-Free Pinto Bean Dressing 153
Citrus Tahini Dressing 154
Thai Flavor Bomb 155
Sweet and Spicy Peanut Sauce 156
Pear Chutney 157
Roasted Tomatillo Salsa 158
Budget-Friendly Fresh Basil Pesto 160
Smoky Rich Cheese Sauce 162
Creamy Smoky Chipotle Sauce 163
Rich and Savory Mushroom Gravy 164
Sunday Gravy with Tomatoes and Carrots 166
Cashew Béchamel White Sauce 167
OV Community Hollandaise Sauce 168
Chapter 9 Sweets 171
Vegan Whipped Cream 172
Patty's Three-Minute Fudge 173
Healthy Avocado Chocolate Pudding 175
Mexican Chocolate Mousse 176
Chocolate Peanut Butter Cups 177
Banana Ice Cream with Chocolate Sauce 179
Raspberry Lime Sorbet 181
Baked Apples with Dried Fruit 183
Hemp Seed Brittle 184
Cardamom Date Bites 185
Measurements and Conversions 188
References 189
Resources 193
Recipe Index 195
Index 197
