10-Day Plant-Based Recipes


Prep Time: 10 minutes
Total Time: Overnight

  • ½ cup rolled oats
  • ½ cup shredded carrots
  • 2 dates, pitted and chopped
  • 1 tbsp. flaxseeds, ground
  • 1 tbsp. pumpkin seeds
  • 1 tsp. ground cinnamon
  • 1 pinch ground nutmeg
  • 1 cup unsweetened almond milk
  • Toppings: hemp seeds, almond butter, almonds (optional)
  1. Combine oats, carrots, dates, flaxseeds, pumpkin seeds, ground cinnamon, ground nutmeg, and almond milk in a glass jar.
  2. Cover and chill up to 2 days. Stir in toppings if desired.


Prep Time: 10 minutes
Total Time: 10 minutes

  • ½ red onion, finely chopped
  • 1 cucumber, chopped
  • 1 green pepper, chopped
  • 4 tomatoes, chopped
  • 1 tbsp. oregano
  • Extra virgin olive oil
  • Salt and pepper to taste

For the plant-based tofu Feta cheese:

  • 9.7 ounces firm tofu
  • ¼ cup lemon juice
  • ½ cup water
  • ½ cup apple cider vinegar
  • 1 tbsp. dried oregano

To make tofu Feta cheese:

  1. Press the tofu to drain out excess water. Pat and let dry.
  2. Cut the tofu into cubes.
  3. Mix all the marinade ingredients (lemon juice, water, apple cider vinegar, and oregano) in a bowl or container. Add the tofu, cover, and refrigerate for at least 2 hours. It will taste even better 2 or 3 days later.

To make salad:
Toss all ingredients together with desired amount of extra virgin olive oil, salt and pepper, until well mixed.


Prep Time: 20 minutes
Total Time: 1 hour

  • 1 medium spaghetti squash, seeds removed and cut into quarters (about 4 cups)
  • 2 tbsp. coconut oil
  • 1 medium onion, finely chopped
  • 1 head broccoli, chopped
  • 2 heads baby bok choy, sliced crosswise into 1-inch strips
  • 6 scallions, white and green parts thinly sliced
  • ¼ tsp. red pepper flakes
  • 1 cup cashews, toasted and chopped
  • ¼ cup tangy peanut dressing

For the tangy peanut dressing:

  • 1 tbsp. lime juice
  • ½ tbsp. fresh ginger, peeled and minced
  • ½ tsp. fresh garlic, minced
  • ½ tsp. plum vinegar
  • 2 tbsp. roasted almond butter
  • ¼ cup full fat coconut milk
  1. Place a metal steamer basket in a large pot and add three inches of water. Steam the spaghetti squash in the basket for 20 minutes, or until tender when pierced with a fork. Remove the spaghetti squash from the basket and allow to slightly cool so you can handle.
  2. While the squash is cooking and cooling, make the peanut sauce. Puree the lime juice, ginger, garlic, and vinegar until very smooth. Blend in the almond butter and coconut milk until thoroughly combined. Divide ¼ cup for your Pad Thai and store the rest in a glass jar for up to three days.
  3. Once the squash is cool enough to handle, scoop the spaghetti squash out of the skin and set aside.
Heat the coconut oil in a large skillet over medium heat. Sauté the onion for 8 to 10 minutes, until soft and translucent. Add the broccoli and sauté for about 10 minutes, until tender. Stir in the bok choy and sauté for 3 to 4 minutes, until wilted. Add the squash to the skillet, stir briefly to incorporate, then add the scallions and cilantro.
  4. Top with toasted cashews, and tangy peanut sauce. Serve hot.