Some delicious recipes to get you started on a plant-based life.

How to Make a Kale Salad 

  1. Wash and dry the kale.
  2. Remove the stems and tear leaves into small pieces.
  3. Drizzle with olive oil, a squeeze of lemon juice, and a pinch of salt.
  4. Massage the leaves until they are soft and tender.

5 Different Ways to Build Your Salad:

  • carrot ribbons + sliced cucumbers + basil or mint + scoop of hummus + hemp seeds
  • toasted almonds + thinly sliced carrots + diced tomatoes + scoop of quinoa
  • roasted winter squash + dried cranberries + chopped almonds + apple cider vinegar
  • thinly sliced fennel + roasted chickpeas with garlic + Dijon mustard + pine nuts
  • chili-roasted sweet potato cubes + diced avocado + black beans + roasted pepitas


Chocolate Peanut Butter Overnight Oats

This is a great way to start each day! It can be made the night before, or up to 4 days ahead of time.


  • 1/2 cup rolled oats
  • 2/3 cup unsweetened milk of choice (almond or soy so far have been good)
  • 1 tablespoon chia seeds or ground flaxmeal
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons natural peanut butter
  • 2 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 0-2 tablespoons honey or maple syrup


1. Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.

2. Close and refrigerate for at least 4 hours, but preferably overnight before eating


Dark Chocolate Pudding

A sweet little treat for those chocolate cravings.


  • 3 ounces, semisweet chocolate chips (about 1/2 cup)
  • 3/4 cup nondairy milk
  • 2 Tablespoons cocoa powder
  • 1 package (12.3 ounces) silken tofu
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon, optional
  • 1/8 teaspoon chili powder, optional
  • maple syrup, if needed, to taste
  • raspberries (or sub another seasonal fruit)


1. Place chocolate chips into a small pan, cover, and cook on low heat. Allow 5 minutes for chocolate to melt stirring occasionally. 

2. Place tofu, vanilla, melted chocolate chips, and nondairy milk mixture into a food processor or blender and process until smooth. Chill for 2 hours in the refrigerator or 30 minutes in the freezer. Serve raspberries on top of the pudding.