I enjoy a robust pasta dish. This plant-based cacciatore is not only hearty but also packed with protein! Using Gardein's chick'n strips and Barilla's protein+ penne pasta, you can achieve about 25 grams...

I was inspired to create this recipe after an awesome trip to the wine country in Sonoma. My partner and I visited a wonderful plant-based eatery and ordered a chickpea stew that was amazing, I had to try and recreate it.

Olives, lemon, paprika, cinnamon, and dried apricots come together perfectly to create balance and bring an exotic, savory treat to the dinner table. I use Sweet Earth Plain Chik’n strips (or chunks) in this recipe…

Cauliflower, kale, pasta, capers, lemon… this Italian inspired dish brings the flavor for a warm summer night! The briny capers give this dish a Mediterranean kick while the lemon wakes up your taste buds.

This tofu scramble is an excellent main course for just about any meal. Unlike eggs, tofu is cholesterol free, low in fat, sodium, and carbs but high in protein at around 10 grams for a half cup!

Chia seeds are an ancient grain from Central and South America that are rich in nutrients, fiber, and protein. They are also low in calories and very filling. Chia seed pudding can be a great part of your breakfast…

On warm summer mornings some cool yet hearty oats can be the perfect breakfast. This recipe uses steel cut oats to provide more texture than rolled oats but make sure to get the quick cooking version.

Calabacitas means “little squash” in Spanish. This is a tasty side dish that’s perfect to accompany almost any Tex-Mex meal. If you can find posted frozen corn, it adds just a little kick of roasted flavor to the dish.

Guacamole is so easy and versatile. You can have it by itself with fresh veggies like a dip, put in on toast for brunch, add it to your favorites tacos, so many ways to use this recipe.