Community Plant Based Recipe Swap

Jane Smith writes: We made this for Christmas Day with our daughter in chilly Boston, served with a dark green salad with oranges & balsamic vinegar and with crusty bread. 

Tofu is an excellent protein source, but if you didn't grow up eating it the squishy texture and bland white color isn't appealing. Here are some tips to make your own creations. 

Jane Smith shares this recipe which she adapted from the "Chickpea Sunflower Sandwich" on minimalistbaker.com with flourishes from her friend Annaka. 

Pastor Santi writes: Fun! We’re having a salad tonight with butter lettuce, roasted beet slices, orange supremes, walnuts, and an orange juice vinaigrette - with olive oil, red wine vinegar, garlic, salt, cracked pepper, and honey. Would be vegan and yummy without the honey.

Jim Smith recommends this plant-based soup from the New York Times.   He said, " I made it and it was delicious."

 Gary Smith recommends this recipe that takes a little over an hour.