-
Save hundreds of calories and dozens of grams of saturated fat by whipping up this healthier version of a fast-food favorite Shamrock Shake.
-
A nutritious nondairy treat that couldn’t be simpler: Just blend chocolate almond milk, a frozen banana, a cup of frozen raspberries, and Manitoba Harvest’s Organic Hemp Protein Powder (Chocolate).
-
Both brown and wild rice are whole grains, which, when compared to white rice, are higher in magnesium and fiber. A garnish of heart-healthy almonds is another step toward reducing your risk of heart disease.
-
Opt for a vegan version of this Vietnamese favorite that features heart-healthy mushrooms.
-
A pistachio crust is the host of this incredible dairy-free cheesecake, made with raw cashews and coconut cream. The zesty mango-lime sauce is a perfect finishing note.
-
For this soup, Eric adores the Japanese varieties of Hokkaido squash, such as Kabocha and Red Kuri. Deeper in color and flavor than their American cousin, Blue Hubbard, they excel in soups and purées. Aromatically spiced duck leg confit adds decadence to the dish, but you can skip it or use roasted turkey or pulled pork instead. The toasted pumpkin seeds add a playful crunch.
-
An autumnal take on mac-and-cheese that’s completely vegan. Bonus: use the leftover non-dairy sauce as a delicious cheese dip for veggies.
-
Rich yet surprisingly fat free, this works as a sweet-tart chocolate sauce and topping or as a filling for gingerbread, layer cake, crepes, and other baked desserts.
-
High-quality wagyu beef boasts a more favorable omega-3 and monounsaturated fat profi le than typical beef; you can also use top sirloin. If you’re vegetarian, serve the delicious marmalade on braised seitan or with naan or crackers.