Explore More Content by JL Fields
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Prep Your Vegan Week
Planning ahead is the key for a low-stress transition to vegan meals.
Anasazi Beans & Wheat Berries
Turn cooked beans and grains into a dinner worthy of a party.
Salad in a Jar
As JL Fields explains in this recipe, for a great salad in a jar it’s all about how you layer the ingredients. No soggy salads!
White Bean & Sun-Dried Tomato Dip
This simple, Mediterranean-inspired dip is the perfect addition to wraps, sandwiches, or a crudités platter and some crusty bread.
Umami “Cheese” Sauce
This vegan cheese sauce has a sweet potato base — great for any cooked vegetables, such as veggies you’ve prepped for the week.
Cinnamon & Spice Overnight Oats
This quick, easy make-ahead breakfast packs lots of nutrition and flavor.
Vegan Fundamentals
Ready to adopt a fully plant-based diet? It’s a good idea to start with the basics.
No-Bake Chunky Cashew Cookies
Some foods are better than others, and some are better in moderation. These no-bake vegan cookies satisfy your craving for something sweet.
Turmeric Tempeh Stir-Fry
This quick stir-fry (without using oil) features tempeh, a traditional Indonesian food made from fermented soybeans and often other beans and grains. Packed with nutrition, tempeh is high in protein and fiber, and a great source of vitamins and minerals.
The Hippie Bowl Formula
The hippie bowl is more about methodology than measurements. The core of each hippie bowl is protein, grains, and vegetables. We call it a “hippie bowl.”
Avocado Kale Salad & Peanut Dressing
A full flavor bowl of greens with avocados, nuts, and seeds
Cream of Miso Mushroom Stew
The umami in miso and mushrooms is the secret to making this cream of miso mushroom stew full of flavor. The miso cream sauce, made with cashews, gives you all the richness without dairy.