Plant Based 411

September 2024
The only thing better than fresh produce at summer’s end is a one-pot, stove-top recipe that features four seasonal favorites.

May 2023
Whether you call it a raw and cooked veggie and fruit salad, a pasta dish, or a bowl, you’ll want to call this recipe very delicious.

September 2022
Northern Italian farmers originally introduced polenta as a cornmeal porridge. Fast forward hundreds of years and Melissa’s offers a version of polenta (which is naturally plant-based) that is conveniently precooked and ready to slice, bake, fry or grill.

August 2022
Summer salads are usually cold and crisp, but here’s a salad recipe that takes seasonal vegetables to the grill, adding heat, smoke, and charred flavors to the proverbial meal starter. This salad is substantial enough to fill in as the main course.

July 2021
Originating in Nice, France, in the late 18^th century, Ratatouille (rat-ah-too-ee) is a classic French vegetable stew that is a staple in Provence, consisting of eggplant, bell peppers, summer squash, tomatoes and garlic and/or onions.

October 2019
Pink Pumpkins are available now in honor of Breast Cancer Awareness Month. This special variety is pale pink on the outside to be different...

June 2019
You are what you eat, and drink, so here are two beverage ideas for maximum nutrition and enjoyment. The first is a take on V8 juice, but using a different array of veggies...

March 2018
Granola was originally created in the late 19th century at a health spa/sanitarium to function as a nutritious breakfast option.

January 2015
In order to dispel the belief that plant-based meals are missing something, it’s essential that the food is delicious and satisfying.