These Oatmeal Peanut Butter Energy Bars are crunchy, chewy, and perfectly balanced with energizing ingredients, but with the satisfaction of a dessert.

Red beans and rice is a symbolic dish of Louisiana creole cooking and is worthy enough for any dinner party or prepare a day ahead for meatless Monday’s.

When the day calls for something with big flavor, but you don’t have time for hours of simmering, turn to this rich and flavorful stew that offers complex flavors, yet not overly spicy. The assertive ingredient is harissa, and when combined with smoked paprika, cumin, and fire-roasted tomatoes, you have an earthy and satisfying dish but with an edgy kick.

I grew up in a deeply rooted German community in southern MN, rich in culture, festivals, and food. That being said, I think I have a discriminate palate for a good brat. So as I developed this recipe, the key to its success was to nail it on flavor, as well as achieving that snap when you bite into it as if it had a casing. Mission accomplished!

This is an old southern favorite that I’ve adapted for those following a whole food plant-based lifestyle. No oil, no salt, no sugar! This truly is a classic, hearty breakfast that takes me back to some of my favorite vacations in the south, every time I make it. It’s quick and easy, but you will need to have some of my Plant-Based Breakfast Sausage on hand to whip up this glorious stuff.

Over this past year my Instant Pot has become my favorite cooking vessel. Why? Because all I have to do is slice, dice, dump, and stir. It doesn’t get any easier and I don’t sacrifice one bit of flavor. You’ll see for yourself when you try a warm bowl of this comfy goodness.

I had you at bacon, didn’t I. Like all plant-based versions of what our former life remembers, knock-offs aren’t always what they’re hyped up to be, so I always try to keep my expectations in check.

A delicious, traditional, cream-based chowder that calls for all the traditional veggie ingredients along with plant-based substitutes that makes this chowder the ultimate comfort food. If you don’t want the clam flavor, leave out the nori and you have Cream of Potato Soup!

Cashew cream is really quite simple, just two ingredients. Cashew cream is essentially the ultimate dairy-free substitute that can be used for all sorts of plant-based recipes calling for a milk or cream base such as stroganoff, cream based soups or anywhere you’d use heavy cream or half and half.

Let me start by saying you HAVE to make this plant-based version of Beef Daube. I’ve put a healthy spin on this wonderful French braised stew using lentils, without sacrificing the delicious flavor found in the traditional version. It stands above all other stew recipes I’ve tried, offering that homey comfort, yet it’s versatile and sophisticated enough for your next dinner party. Bon appetit!

I say versatile because you can change up the spices to achieve the flavor profile you’re looking for. Want your stroganoff to accompany your Thanksgiving dinner, use poultry seasoning. Want French inspired flavor? Use thyme or tarragon. Swedish Meatballs, use nutmeg. You get the idea, use your imagination! You can even add capers to really take it up a notch.

Savory, flavorful and satisfying, these meatless Swedish Meatballs are the perfect entree to take you into the holidays and beyond. Make it a classic comfort food meal when paired with my Mushroom Stroganoff.

Yup, it tastes and crumbles just like feta cheese, plus it’s packed with protein. Best of all, NO OIL!!!

This hearty Black Bean Chili is not only easy to make, it’s chock full of vegetables with just the right amount of seasoning, making it the best meatless chili ever!

It doesn’t have to be a cold, snowy day to enjoy a delicious bowl of creamy Celery Soup.