Apple Pie Bars Apple Pie Bars are the perfect cozy treat to welcome fall! Imagine a soft, cookie-style base topped with thin, cinnamon-kissed apple slices, all finished with a sweet, crunchy walnut and oat streusel. It’s like enjoying a slice of apple pie, but with a fun and easy twist! Prep time:  20 minutes Cook time: 45  Serves: 8 Ingredients      Crust: 1 cup superfine almond flour (not almond meal) 1 cup oat flour 1 tablespoon flax meal 1 tablespoon tapioca starch 1 teaspoon baking powder ¼ cup unsweetened applesauce 2 tablespoons pure maple syrup ..read more

Beanie Loaf Warm up to a cozy plate of Beanie Loaf, served alongside creamy mashed potatoes and rich, savory gravy—the ultimate comfort food for chilly days. The chickpeas and walnuts help the texture of this dish approximate real meatloaf.  Try experimenting with other types of beans to find your perfect combination.  This dish is rich in flavors and full of veggies and fiber.  Prep time:  15 minutes Cook time: 35  Serves: 6 Ingredients      Glaze: ½ cup low-sodium ketchup (no high-fructose corn syrup) 2 tablespoons molasses 1 ..read more

 This Vegetable dish is loaded with the unique flavors of traditional Thai curry. It’s chocked full of potatoes and mixed vegetables covered with a creamy, flavorful curry sauce. Feel free to change up the veggies to your taste preferences.  This recipe is all about the sauce!  ____________________________________________________ Prep time:  15 minutes     Cook time:  30 minutes     Yield:  4 servings  Ingredients 1 pound red potatoes (about 3 medium potatoes), cut into 2-inch chunks 8 ounces green beans ..read more

Enchiladas with Mole Sauce This recipe gets to the essence of a great enchilada, where the flavors build from the inside out.  This enchilada begins with a black bean filling, which is wrapped in a corn tortilla and smothered with a simple yet decadent mole sauce blending sweet and savory flavors.  You’ll never return to a red enchilada sauce again!   Prep time:  30 minutes Cook time: 25 minutes Serves: 4-6 Ingredients    Mole Sauce 1 large onion, diced 4 garlic cloves 1-15 ounce can tomato sauce 1 cup water 3 tablespoons c ..read more

Thanksgiving Green Bean Casserole  This casserole originates from a traditional recipe calling for canned mushroom soup, canned green beans, and a highly processed canned fried onion rings.  When I was a kid, Thanksgiving dinner was not complete without this kid-friendly casserole.  Creating a healthy version was easy, and it has become special in our home because the onion rings are made in-house.  The onion rings require a bit more time, but it’s well worth the effort-that is, if you can manage to not eat all the onions rings before they make it to the top of the casser ..read more

Chik’n Noodle Soup for the Soul Chicken noodle soup was the soothing, comforting, “cure-all” food for every sickness during my childhood.  This soup is warm, cozy, and bursting with flavors that are sure to fix all of those aches and pains when you’re feeling under the weather. But I love this soup even when I’m healthy!  It’s easy to prepare, flavorful, and loaded with veggies, noodles, and soy curls.    Prep time:  20 minutes Cook time: 30 Serves: 4 Kitchen Tools Large Soup Pot Knives & Cutting Boards Ingredients 4 ounces Butler Soy Curls 1 lar ..read more

Good Morning, We have a couple of exciting announcements to share today. First, we are holding our first PlantPure Kitchen Live class this evening at 6:30, hosted by nationally recognized cookbook author Kim Campbell. If you have not already done so, please check out this new program on our website, at PlantPureNation.com. In addition, if you have not seen my father’s new article on the connection of nutrition to Covid-19, you can find it here and a video interview where he discusses the article here. He makes a convincing case for nutrition as a strategy for boosting our immune systems.   In ..read more

Good Afternoon, It has been quite a while since we sent out a newsletter, but our self-imposed silence is ending!  We have been hard at work over the prior months, and are now ready to share the results of that work. We are launching a stream of media that includes short story videos, webinars, and a new cooking show, which we will make available to you through this newsletter.  For now, I would like to draw your attention to our new cooking show, hosted by nationally recognized cookbook author, Kim Campbell (and my better half). You can learn about this show at our new website, still at Plant ..read more

In our previous newsletter, we covered Haley Vasuki’s amazing plant-based journey in part one of our interview with her, leaving off with when she watched the PlantPure Nation film in 2017.  After watching the movie, Haley told us that she was “moved to tears” and knew she had to start a Pod.  She already had an established Facebook group called Haley’s Plant-Based Cooking Club, which was geared towards mothers and children and provided recipes and educational materials.  She wanted the Pod to focus on creating a plant-based movement within her community and to use plant-based foods as a catal ..read more