These easy-to-make Scrimmage Scramble Rolls are great for tailgating or watching the game at home. Our testers were doing a touchdown dance after snacking on these rolls on opening day, they were such a hit!
Loaded up with greens and served over cooked brown rice, whole wheat pasta, baked potatoes or your favorite grain, this easy-to-prepare recipe is sure to please even the pickiest of eaters (that includes kids!).
Take advantage of a melting pot of delicious flavors inspired by the city of San Diego in this new favorite that is sure to be a hit, whether you’re serving them for breakfast, brunch, lunch or dinner!
Engine 2’s incredible food coach and recipe creator, Ami Mackey, shared this concoction on Instagram and in our Seven-Day Rescue Challenge Facebook group. It was an immediate, smash it, and is sure to go down in history as a fan favorite. You won’t believe this recipe is 100% plant-strong goodness!
Raw dough, baby! Who isn’t in the mood for it sometimes? Jane served these at a Plant-Strong Women, Power, Sex and Food presentation and everyone loved them, right down to the very last spoonful! You will, too. Like revenge, we find this is a dish best served cold.
This is the most basic - and versatile - of the spreads. You can find a variation of this recipe in almost any grocery store, but 95% of them are made with either olive oil or tahini/sesame paste, which pushes up the fat content (unless you purchase Engine 2 Hummus at Whole Foods Market locations across the US). Your best bet is to take three minutes and make a batch on Sunday that will last you for the week.
I’ve never met a Texan who doesn’t like migas. The word is derived from the Spanish word for “crumbs,” and the dish is traditionally made using eggs, cheese, sausage, tortillas and salsa. Part of the Tex-Mex food culture, it’s a dish that creates a very satisfying melody of tastes. Served with a side of healthy refried beans, corn tortillas, salsa and fresh fruit, with this dish mornings just don’t get much better.
Looking for a super quick and satisfying plant-strong meal in a flash? This meal is Seven-Day Rescue Challenge compliant, comes together extremely quickly and is packed with nutrients. You can’t go wrong!
The veggie burger. It has been made fun of, mocked and has been the joke of many menus. A frozen patty of “something,” and if you used just enough mustard or ketchup, maybe it would taste palatable.
But if you’ve been paying attention, veggie burgers are JUST hitting their prime. They’re being taken seriously, and with good reason - they are easy to make, super healthy and absolutely delicious!
I love this simple and fast dinner bowl! Filled with all kinds of nutritious and delicious ingredients, it has a great variety of tastes and colors, and is truly satisfying.
I always keep a few cooked sweet potatoes in the fridge so I can pop them in the microwave for three to four minutes while chopping up the other ingredients. Dinner is done in less than six minutes!
These muffins are the brainchild of my friend Bridget’s brother, Michael. An amazing cook and a Buddhist, Michael lives in a monastery outside of Pharping, Nepal, where he serves as a chef for his teacher.
This is a great “meat” loaf recipe from one of the Engine 2 Pilot Study participants, Lynn Jocelyn. Lynn brought this to the Engine 2 pot-luck awards banquet and it disappeared before everyone could get a bite.
This is another top recipe from Engine2.com over the years - and with good reason! These are perfect for a crowd, whether it’s a Super Bowl party, regular football Sunday...or any day, really. Pair them with your favorite plant-strong burger for a filling, delicious and nutritious meal.
This lasagna is SO amazing, your family will literally be raising the roof in celebration! To make this recipe Seven-Day Rescue Challenge compliant, omit the tofu and use more sweet potato, and skip the cashews and top with nutritional yeast.
This plant-strong breakfast recipe was created by one of the Engine 2 participants, Anthony Salerno, who makes these for his daughter, Ella. He then freezes the leftovers for future quick breakfasts or late-night snacks. This recipe is for a double batch.
One of my favorite meals growing up was a plate of frozen Stouffer’s macaroni and cheese, which I’d make myself whenever my parents went out to dinner. After cooking it in the oven for 30 minutes, I’d excitedly pull a stool up to our horseshoe-shaped kitchen island and dig in while watching my favorite TV show, The Wild, Wild West. Pure decadence. This macaroni not cheese would make childhood me just as happy!