PlantBased16 Recipes

Hearty stew for a chilly day with the power of cruciferous vegetables.

Gorgeous vegetables end-up as a delicious ramen noodle soup.  Brown rice noodles ensure that you are getting whole grain while ginger gives a flavor kick.

With a serving of greens and beans, this rice bowl provides southwest flavors and antioxidants for longevity. The rice cooking method reduces arsenic levels.

There is nothing quite like the tangy zing of buffalo sauce. Get the delicious flavor on a salad with nutrient dense beans and fresh vegetables.

This fresh, summery Greek salad can serve two as a meal and four as a appetizer.

Loaded with veggies, this replacement for Chinese take-out provides fiber and nutrients. The rice cooking method reduces arsenic levels.

Add your favorite vegetables to this delicious pasta dish. I used frozen broccoli, peas, and green beans for a monochromatic look. Red bell peppers or carrots would be a vibrant color contrast.

With flaxseed meal and nutmeg, this smoothie provides a delicious, rich meal in minutes.

There used to be a restaurant in Northeast Minneapolis called Mill City Café and they served delicious pancakes with fruit and nuts embedded in one side which inspired this recipe. Blueberries and walnuts together have a great antioxidant punch.  

The Vietnamese salad, bun bo xao inspired this dish. With brown rice noodles, five kinds of veggies, and several herbs, this salad is a longevity powerhouse.

This four-step recipe uses a store-bought jar of sauce and does not require precooking the noodles. Inspired by the Gantts of Asheville, North Carolina My friend Carrie gave me her mother’s recipe for spinach lasagna in 2014. It became a regular favorite, but back then, I was still eating dairy. It’s taken a few tries, but I have mastered a plant-based dish that is just as delicious.