top of page
Plant Based
Plant forward eating focuses on eating mainly food from plant sources. Vegetables are the highlight in these recipes and are sure to satisfy even your biggest meat lovers. For other plant forward recipes check out our blog post "Plant Forward Eating".
All about the Veg!
These recipes keep the focus on the vegetables (or fruits!). They are great for sides, appetizers, or a light meal. To make a more substantial meal add some plant based protein sources, like soy, grains, beans, legumes, pulses, and protein rich veggies (like mushrooms).
Just Veg
Pulses
Pulses
Pulses are grains that are harvested dry: like dry peas, lentils, dry beans, fava beans, chickpeas, cowpeas, lupins, or pigeon peas.
Pulses are great sources of soluble and insoluble fiber and protein. Consuming at least 1/2 cup a day can help reduce risk of chronic diseases.
.jpg)
.jpg)
Grain Base
Grains
Grains are a great addition to any plant based meal to add fiber, filling carbs, and some protein! Intact grains are the best type of grain to use because it breaks down slowly and contain insoluble and soluble fiber. For more intact grains recipes head over to the Intact Grains page.
bottom of page