china study

Principles of Plant-Based Nutrition – Principle #4

January 18, 2013 By Patrick McGilvray

Award-Winning Spicy Chipotle Chili

This hearty, spicy chili took 3rd place in a field of 20 vegan chili entries at Park + Vine’s Second Annual Vegan Chili Cookoff! Our goal is to simply create delicious plant-based food and we are truly humbled by this award! We are also grateful to all those who came out to taste great chili…

Olive tapenades are a great appetizer to serve guests. They hold up well to sitting around for the duration of a party, can be eaten easily by hand, and are bursting with fresh Mediterranean flavor. The preferred green olive to use in this recipe is the Castelvetrano. Castelvetrano olives are produced exclusively in Castelvetrano, Sicily,…

I know the name doesn’t really say much about this salad dressing, but you’ll have to trust me on this one, it is amazing! I’ve adapted this from the Engine 2 Diet’s “E2 Basics Dressing” (an even more anemic title than mine), and I make sure we always have a good supply on hand. I…

We have been trying a number of dressings lately and this one is definitely the best so far. It’s ridiculously simple, truly creamy, and just explodes with flavor. The recipe below makes enough for a few large salads but you may find yourself doubling it and using it every day (or is that just me?)….

This stir-fry makes for a quick and easy meal and works with a variety of vegetables – I use whatever I can find in the fridge! Tempeh provides over 18 grams of protein per serving (even more than tofu!) and the dark, leafy greens are rich in iron and anti-oxidants. 1/2 cup tamari 1 TBL…