Journal department
Plant-Based Kitchen
Everyday vegan cooking: bowls, soups, trays and salads. Taste, color and ease first, with Juice Plus+ only where it fits.
25 minutes
Rainbow grain bowl
Warm grains, five colors of vegetables and a lemon-tahini drizzle. Every color in one bowl.
30 minutes
Creamy blender soup
Carrots, white beans and a little ginger, blended until silky. Creamy, with no cream at all.
40 minutes
Roasted vegetable tray
One tray, every color, and the oven does the work. Sweet potato, broccoli, red onion, peppers and chickpeas.
10 minutes
Lemony chickpea salad
Chickpeas, cucumber, tomato and herbs with lemon and olive oil. Ten minutes, and better the next day.
5 minutes, then 4 hours
Berry chia pudding
Chia, oat milk and mashed berries, stirred tonight and spooned up tomorrow. Deep purple and gently sweet.
5 minutes
Everyday green smoothie
Spinach, pineapple, banana and lime. Bright green, a little tropical, and it stays green.
A set
Surprising Swaps
22 minutes
Chewy peanut butter chickpea cookies
Chickpeas, peanut butter and maple syrup, blended and baked. Chewy in the middle, and nobody guesses the chickpeas.
35 minutes
Fudgy black bean brownies
Black beans, cocoa and oats blended into a dense, fudgy brownie. The beans disappear; the chocolate doesn't.
5 minutes, then a short chill
Avocado chocolate mousse
Ripe avocado, cocoa and maple syrup blended until silky. Dark, smooth, and made in five minutes.
30 minutes
Creamy cauliflower mac and cheese
A silky sauce of cauliflower, cashews and nutritional yeast over macaroni. Golden, creamy and fully plant-based.
40 minutes
Lentil bolognese
Red lentils simmered in tomato with onion, carrot and herbs. Rich, slow, and just as good the next day.
