10-Day Plant-Based Recipes


Prep Time: None
Total Time: 20 minutes

  • 2 frozen bananas
  • 2 packets acai pulp
  • ¾ cups rolled oats
  • ½ cup shredded zucchini
  • ¼ cup millet
  • ¼ tsp. ground cinnamon
  • ½ tbsp. maple syrup
  • ¼ tsp. vanilla bean powder
  1. In food processor, combine bananas and acai until fluffy.
  2. In medium saucepan, bring 2 cups water to a boil. Stir in oats, zucchini millet, and cinnamon. Return to boil. Simmer until oats are tender and liquid is absorbed.
  3. Stir in maple syrup and vanilla bean powder to taste.
  4. Divide oat mixture between bowls. Serve with acai mixture.


Prep Time: 5 minutes
Total Time: 15 minutes

  • 1 cup mixed salad greens
  • 1 tsp. red-wine vinegar
  • 1 tsp. extra-virgin olive oil
  • Pinch of salt
  • Pinch of pepper
  • 2 slices sprouted whole-wheat bread, toasted
  • ¼ cup plain hummus
  • ¼ cup alfalfa sprouts
  • ¼ avocado, sliced
  • 2 tsp. unsalted sunflower seeds
    1. In a medium bowl, toss greens with vinegar, oil, salt, and pepper.
    2. Spread each slice of toast with 2 tbsp. hummus.
    3. Top with sprouts, avocado, and greens. Sprinkle with sunflower seeds.


Prep Time: 10 minutes
Total Time: 30 minutes

      • 1 15-oz. can chickpeas, drained and rinsed
      • 1 pint cherry or grape tomatoes, sliced in half
      • 1 cucumber, peeled, seeded, and chopped
      • 1 small red onion, thinly sliced
      • Fresh parsley, chopped

For the marinade:

      • ¼ cup lemon juice (about 2 lemons)
      • 1 tsp. honey
      • 1 tsp. salt
      • 1 tsp. dried oregano
      • ½ tsp. pepper
      • ½ tsp. gluten-free Dijon mustard
      • 2 cloves garlic, minced
      • ½ cup extra virgin olive oil

For the garlic sauce:

      • ¾ cup plant-based mayonnaise
      • 3 tbsp. lemon juice (about 1 lemon)
      • 2 large cloves garlic, minced
      • Salt

For the turmeric rice:

      • 1 tbsp. extra virgin olive oil
      • 2 tbsp. minced shallot or onion salt
      • 1 clove garlic, minced
      • 1½ tsp. turmeric
      • 1 cup long grain white rice (like basmati or jasmine)
      • 1¼ cups vegetable broth
      1. For the chickpea marinade: Whisk marinade ingredients together in a small bowl. Reserve ¼ cup marinade and pour the rest into a large Ziplock bag. Combine marinade with chickpeas in a bowl, then season with salt and pepper. Place in the refrigerator to marinate.
      2. For the garlic sauce: Combine ingredients in a blender or food processor, then blend or process until smooth. Refrigerate until ready to use (can be done several days ahead of time).
      3. For the turmeric rice: Heat oil in a small saucepan over medium heat. Add shallots or onions, season with salt, then sauté until softened, 2 minutes. Add garlic, sauté for 30 seconds, and then add turmeric and sauté for 30 seconds. Add rice, sauté until fragrant, 1 minute, and then add broth and turn heat up to bring to a boil. Place a lid on top, and turn heat down to low. Simmer for 10 minutes (heat should be low enough that the broth is at a very gentle, barely-there simmer). Remove the pan from the heat then let sit for 5 minutes before removing the lid and fluffing the rice. Set aside to cool slightly.
      4. Slice the cherry tomatoes in half. Peel, seed and chop the cucumber. Thinly slice the red onion.
      5. Scoop rice into bowls, then top with marinated chickpeas, cherry tomatoes, cucumbers, and red onion. Drizzle with garlic sauce and sprinkle with chopped parsley.