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!
Rinotta Stuffed Shells
Rinotta Shells in a bed of sauce and greens
My Mom used to make stuffed shells a lot when I was growing up. The standard ricotta, mozzarella, eggs, garlic and spices filled the shells. There wa...
At our house, we love having tacos or nachos for dinner. Skipping the beef is easy, so is skipping the processed veggie crumbles that are highly processed and sometimes contain oil. You can opt for using beans in y...