From Plant to Plate

From Plant to Plate

66 Episodes

Delicious and diverse recipes from Life and Health

Watch free Share
From Plant to Plate
  • Caramelized Korean Tofu

    Episode 1

  • Black Bean Quinoa Salad

    Episode 2

    So much more than a salad, this recipe is filled to the brim with nutrient-dense ingredients and packed full of bright flavor.

  • Blueberry Oatmeal Pancakes

    Episode 3

    Due to the addition of oats in this recipe, these pancakes are a little denser and heartier than the Simple Pancakes. Make a big steaming stack and serve them with a mug of warm tea for a cozy winter breakfast.

  • Caribbean Burrito with Mango Lime Salsa

    Episode 4

    Enjoy it!

  • Butter Lettuce Salad with Candied Pecans

    Episode 5

    Don’t let the long ingredients list scare you away! This lovely salad is one of my very favorites and completely worth the (minimal) trouble. And you can make a big batch of the candied pecans ahead of time!

  • Creamy Alfredo Sauce

    Episode 6

    It's hard to beat a rich and creamy Alfredo sauce over fresh pasta. It's also something that you may have ruled out in your vegan journey. Fortunately, the creamy, smooth flavor of Alfredo is a taste that can be replicated without the addition of dairy products. Not only that, it can be whipped t...

  • Tangerine Bliss Smoothie

    Episode 7

    I was tempted to name this “Tangerine Julius” because of how intensely similar it tastes to the drink sold at the popular mall food court staple “Orange Julius.” It’s frothy, vividly orange, and feels like you’re eating a glass of sunshine.

  • Creamy Mushroom Stroganoff

    Episode 8

    Many Russian, East European, German dishes are meat and cream heavy, and thus rather difficult to make vegan. But using cashews and multiple varieties of mushrooms, this recipe extracts all of the comfort and heartiness found in a meat stroganoff and replaces it here.

  • Creamy Pasta Salad

    Episode 9

    Perfect for your summer picnics. smile

  • Citrus Cream Biscuits

    Episode 10

    Usually, biscuits tend to be a bit on the dry side, especially when they're vegan, but these are lovely and tender, with the sweet-tartness of the lemon and orange peel shining through. They're a perfect base for strawberry shortcake stacks in the summertime.

  • Chilled Summer Yams

    Episode 11

    For quite some time, I wasn't sure what to call this recipe. Pumpkin pie mash? Pumpkin pie filling? Sweet potato salad? Then, I took a bite and closed my eyes. What came to mind were picnics, summertime, Tupperware containers, and my happy children. Hence, "chilled summer yams," perfect for packi...

  • Curried Tofu Salad

    Episode 12

    Best tofu salad without the eggs and mayonnaise! Who said vegan eats had to be tasteless? Still not convinced? Try this tofu salad out and you'll see for yourself why dressing up your ordinary tofu never got tastier.

  • Mango and Coconut Rice

    Episode 13

    Make a good meal

  • Coconut Layer Cake

    Episode 14

    There's nothing more special than a layer cake. While all cakes have their merit, layer cakes almost always mean that a lot of work and thought was put into this baked good.

  • Corn and Green Chile Enchiladas

    Episode 15

    Don't let the length of this recipe scare you—this meets the needs of both those in a hurry and those who want to take their time. You can make these enchiladas quickly with storebought sauce and meat substitute, or make both at home. Either way, these enchiladas are worth it. Creamy, slightly sp...

  • Gravy on Toast

    Episode 16

    Think: biscuits & gravy. Then, think: gravy on toast? That’s much healthier, I think I’ll go with that instead!

  • Roasted Peppers and Marinara

    Episode 17

    There are countless delicious ways to stuff bell peppers. This stuffed peppers recipe features a blend of favorite Italian and Mediterranean flavors with its tomatoes, basil, and capers, and is a truly healthy, eye-catching, and delicious side.

  • Kenyan Beans and Rice

    Episode 18

    Everyone loves beans and rice. Try this fragrant and hearty version, perfect on a cold night with a blanket and cup of tea.

  • Lemony Avocado Dip

    Episode 19

    If you love avocado, making it into a dressing is a great way to try it. This dressing is especially good when it's massaged into curly kale.

  • Lemon Cornmeal Cookies

    Episode 20

    If you're looking for a dessert other than chocolate-caramel-coconut-etc., the only thing that should come to mind is a lightly sweet, subtly tart lemon cornmeal cookie with the tiny crunch of granulated sugar on top.

  • Mock Tuna Salad

    Episode 21

    This is coming from a palate that has tasted real tuna salad before: this tastes like the real thing. Incredibly and almost eerily so. Serve it as you would with any other tuna salad: on crackers, between whole-grain bread slices, in a wrap, or with celery sticks.

  • Italian White Bean Soup

    Episode 22

    When I first tasted this soup, I was speechless. It was so delicious--fragrant, complex, and so, so flavorful. When I saw how simple the ingredients and instructions were, I was even more stunned. You must try this soup!

  • Nacho Cheese Sauce

    Episode 23

    One of the things that has surprised me the most with plant-based cuisine is easy it is to create similar flavors and textures that I used to enjoy while eating animal products.

  • Mujaddara (Lebanese Lentils)

    Episode 24

    Delicious and easy to make, this makes the Top 5 list in the Life and Health office. The lentils and rice on their own are wonderful and full of deep flavor but the addition of caramelized onions lacing the top of the dish turn it into a gourmet, hard-to-forget meal.