Community Plant Based Recipe Swap

We hope this blog inspires and encourages you as you eat more plant-based meals. 

Did you try one of the recipes on this blog?    Did you swap or add ingredients?  Serve it to guests who raved about it?  Try it on your children who asked for seconds? Use the comment option on the recipe to share your experiences.

Add your recipe as a comment on this "Submit a recipe" post; we will move your recipe to its own feature as soon as possible.  Please tell us: Your name and any comments telling us why you recommend the recipe and where you found it.   Is your dish an appetizer, soup, main dish, or a dessert?  Or are you offering helpful advice, such as plant based substitutes or helpful hints on plant based proteins? If you are sharing a link to an online recipe, did you make any changes?  

Does your home have a beet "lover" and another who thinks "all beets taste like dirt"?  This dish should delight everyone with the hint of sweetness that emerges from the slowly cooked but still firm vegetables.  The crockpot makes it an easy prep and clean up. For the Fall 2025 CUCC auction, Angelika offered a "vegan feast" which was also gluten-free.  See the menu below the recipe.

 Jane and Gary's friends Kristen and Michael made this hearty and flavorful soup on a cool spring day, much to the Smiths' delight.  Unlike many tomato soups, this one is chunky and complex and is quite beautiful.  Try pairing it with a tossed salad and bread with an olive oil herb dipping bowl.  The recipe is veganized from this  New York Times recipe .

Here is another "main" from Angelika's auction Vegan Feast (see menu below).  Angelika says the next time she makes it she would reduce the amount of rice to better feature the vegetables and she would double the olive oil, soy sauce, and toasted sesame oil.  The "revised ingredients list" below incorporates her suggestions so you don't have to do the math.