10-Day Plant-Based Recipes


Prep Time: 10 minutes
Total Time: 15 minutes

  • 2 bananas, diced into 1-inch pieces and frozen overnight on a sheet tray
  • 1 tsp. vanilla powder
  • 1–2 tsp. protein powder, plus more for dusting
  • Splash of non-dairy milk, if needed
  1. In a food processor or blender, blitz banana, vanilla powder, and protein powder until smooth and creamy. Add a splash of non-dairy milk, if needed, to make ingredients come together. Serve immediately or transfer into an air-tight container (with a piece of parchment paper) and freeze in an airtight container for 2 hours.
  2. Scoop and serve.
  3. Garnish with coconut whipped cream, fresh or freeze-dried cherries, strawberries, chia jam, nut butter, or dark chocolate shavings.


Prep Time: 15 minutes
Total Time: 1 hour

  • 1 cup short grain brown rice
  • 2 cups water
  • 1 green tea bag
  • 2 tbsp. rice vinegar
  • 1 tbsp. brown rice syrup (or honey)
  • ¼ tsp. sea salt
  • ½ cup thinly sliced cucumbers
  • ½ cup thinly sliced carrots
  • ¼ cup thinly sliced radishes
  • 2 tsp. toasted sesame oil
  • 2 tsp. black sesame seeds
  • 1 small avocado
  • ½ cup edamame
  • ½ cup thinly sliced red pepper
  • 2 to 3 tbsp. pickled ginger
  • Sesame seeds, for serving
  • Soy sauce, for serving
  • Scallions, for serving
  1. Thoroughly rinse the brown rice. Combine with water in a medium pot. Cut open the green tea bag and sprinkle over the rice; stir to combine.
  2. Cover and let the rice cook until all the water has absorbed, about 45 minutes.
  3. While the rice cooks, prepare the vegetables. Combine the cucumbers, carrots, and radishes with the sesame oil and sesame seeds; let sit.
  4. Once rice is done, assemble the bowls with all the vegetables and pickled ginger. Whisk together the rice vinegar, rice syrup, and salt, then stir into the cooked rice. Serve with extra sesame seeds and soy sauce.


Prep Time: 10 minutes
Total Time: 25 minutes


For the soup:

  • 2 tbsp. olive oil
  • 1 large onion, chopped
  • 1 large red pepper, chopped
  • ½ tsp. salt
  • 2 cloves garlic, minced
  • 1 jalapeño, finely chopped
  • 1 1-inch piece ginger, minced
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 2½ lb. tomatoes, roughly chopped
  • 2½ cups water
  • 2 pocketless pitas

For the topping:

  • 1 tbsp. brown sugar
  • 2 tbsp. olive oil
  • 2 tbsp. finely shredded unsweetened coconut
  • 2 tbsp. cilantro, chopped
  1. Heat large Dutch oven on medium–low. Add olive oil, onion, red pepper, and salt. Cook, covered, stirring occasionally, until tender, 8–10 minutes.
  2. Meanwhile, finely grate garlic, jalapeño, and ginger. Add to onion and cook, stirring, 1 minute. Stir in ground coriander and ground cumin and cook 1 minute.
  3. Add tomatoes and water; increase heat and simmer, partially covered, 10 minutes.
  4. While tomatoes are cooking, toast 2 pocketless pitas.
  5. Using immersion blender (or standard blender, in batches), puree soup until smooth.
  6. Combine brown sugar in bowl with olive oil, finely shredded unsweetened coconut, and cilantro. Spread onto toasted pitas, then cut and serve with soup.