FOOD

Let food be thy medicine. Learn how changing your diet from animal-based to plant-based can help eliminate or control diseases like cancer and diabetes, and then put it into practice by following our easy plant-based recipes.
Why Plant-Based?
Nutrition
Cooking 101
Soup & StewsCategories
All CategoriesBreakfastEntréesSaladsSauces, Dips, & DressingsSides  Soup & StewsSweets
Sweet Pea SoupBy Life and Health NetworkThe humble pea soup. Comfort food in a bowl.
Butternut Squash SoupBy Life and Health NetworkReadily available during the winter months, this starchy vegetable makes a great soup.
Ramen RemixBy Life and Health NetworkWho says you can’t have ramen noodles? OK, it’s not as simple as cup ramen but so much tastier!
Velez’s Hearty MinestroneBy Life and Health NetworkWhen Daniel cooks this in the office, we all abandon our packed lunches and drool around the kitchen until he offers us some.
Ewald Wild Rice StewBy Life and Health Network

This creamy, thick, grain-studded stew is so delicious that it deserves the author’s name in the title. Kimberly Ewald, who graciously shared this recipe with me, lives in Minnesota where the wild rice is the state grain and pantry staple. Needless to say, Kim is a wild rice aficionado and this stew is an excellent representation of the black grain.

Creamy Potato SoupBy Life and Health NetworkThis is one of the easiest soups in this cookbook, and can be dressed up or down in any direction, depending on the aromatics, vegetables, proteins, etc. that you have in your fridge.
Indian Red Lentil SoupBy Life and Health NetworkLentil soup is usually eaten when one is in need or want of something comforting and inexpensive.  This variation is much the same, except with the added bonus of being quite exotic in flavor, too.  The fragrant Indian spices lighten and brighten the soup’s homey flavor.  Red lentils tend to easily break down into a coarse puree during the cooking process so you should expect a creamier texture than typical lentil soups.
Spicy 3-Bean ChiliBy Life and Health NetworkYou’ll never miss the meat in this bean-protein-packed chili.  Spoon dollops of it on top of a steaming baked potato or slab of cornbread, eat it with chips in place of salsa, make a breakfast scramble with crumbled tofu and tortillas, use it as a burrito or taco filling…or simply eat it the way I do: with a spoon and the heel of a baguette. Bursting with flavor and fiber, it's sure to become a new fave.
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