Plant-based Goodness!

Reducing or eliminating meat & dairy from our daily routines is one of the best things we can do as individuals to reduce our negative impact on planetary health. We love preparing and sharing plant-based recipes!

Sign up for our bi-monthly e-newsletter to get seasonal recipes delivered to your inbox, and if you have a recipe we can feature, please contact us via OCEFoundation@gmail.com or fill out the form below. Happy eating!


Courtesy of  Outsiders Kitchen  chef & OCE member Julie ♥

Courtesy of Outsiders Kitchen chef & OCE member Julie ♥

Butternut Squash Soup with Corn Relish (October 2019)

  • 1 T. olive oil

  • 1 medium onion, chopped

  • 1/4 c. cilantro stems

  • 2 cloves minced garlic

  • 6 c. roasted butternut squash, roughly chopped/mashed

  • 4 c. vegetable broth

  • 1 13.5 oz. can coconut milk (full fat, unsweetened)

  • 2 t. salt (or to taste)

  • 1/4 t. cayenne pepper (or to taste)

  • freshly ground black pepper (to taste)

Add olive oil to a large pot and sauté onion for a few minutes over low heat until soft. Add minced garlic and cilantro stems, and sauté for a few additional minutes. Add all remaining ingredients, heat through, and simmer on low for 15 minutes. Puree with an immersion blender (or transfer to a blender to puree). Serve hot topped with a few spoonfuls of corn relish.

Corn Relish

  • juice of 2 limes

  • 2 T. olive oil

  • 1/4 t. salt

  • pinch of sugar

  • 1 T. minced red onion

  • 2 T. minced cilantro

  • 2 c. corn (If using frozen corn, simply thaw. If using fresh corn, boil on the cob for a few minutes.)

Whisk together lime juice, oil, salt, and sugar. Add remaining ingredients, toss to combine.


Courtesy of Philip Anthony Mangan @  the_veganmodel

Courtesy of Philip Anthony Mangan @ the_veganmodel

Lentil-stuffed Peppers & Tomatoes (September 2019)

Mix together:

  • 2.5 cups cooked green lentils

  • 1.5 cups cooked quinoa

  • 2 cups cooked spinach

  • 2.5 tablespoons chopped dill

  • 1 tablespoon garlic

  • salt & pepper to taste

Hollow out and fill three bell peppers and three tomatoes with the lentil quinoa mixture, then top with filling from the tomatoes.

Bake 1 hour at 375° F.


Flowering Rosemary image via Flickr user  THOR

Flowering Rosemary image via Flickr user THOR

Got Rosemary? Make a salve! (August 2019)

A little bit of rosemary goes a long way, especially in vegan and vegetarian dishes. Did you know that rosemary has amazing properties for healing and nourishing skin? This simple salve requires just a few ingredients and has become a go-to of OCE staff member and gardener, Annie. Make it, use it, share it, and let us know what you think! Salves can be a great DIY gift that really impress friends and family members who don’t know how easy it is to make ;)

  • 1/2 cup shea butter or mango butter (or use a combination)

  • 1/2 cup raw virgin coconut oil

  • 1 cup rosemary leaves, rinsed

Melt shea/mango butter and coconut oil in a saucepan or double boiler (Annie uses a glass measuring bowl over a small pan of simmering water). When the oil is liquid and hot, add the rosemary leaves and let steep over low heat for 10-15 minutes. Turn the heat off and steep longer, up to 2 hours depending on desired strength.

Strain out the rosemary and add it to your compost bin. If the mixture has become too solid for straining, heat it back up over low heat.

Pour salve into glass or metal containers of your choice, refrigerate to re-harden.

Keeps in a cool, dry place for 6-12 months.


Share your favorite plant-based recipes!

We’re all ears for delicious, nutritious, and nourishing plant-based recipes. Submit your faves below. Thanks for sharing!

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