View All: Low-phosphorus

Savory bibimbap oatmeal with carrots, mushrooms, and spinach, seasoned with soy sauce, sesame oil, and topped with a spicy sauce. Great any time of da...

Peruvian-style quinoa chaufa with scrambled tofu and vegetables. A plant-based, protein-rich dish with earthy spices for a hearty meal.

Codfish and eggplant stewed in a Creole sauce with onion and garlic. A low-protein, kidney-friendly dish, perfect with white or brown rice.

Traditional Puerto Rican dessert, Tembleque, made with coconut milk and cornstarch for a smooth, gelatinous texture. Lower in potassium with a touch o...

Earthy mushrooms replace meat in this kidney-friendly bolognese sauce, simmered with vegetables, tomato paste, and a touch of cream cheese.

Creamy pumpkin soup with coconut milk, cinnamon, and nutmeg. A sweet and comforting fall recipe ready in under 30 minutes.

Traditional Puerto Rican dish with brown rice and pigeon peas, flavored with sofrito, cumin, and bay leaves. Lower in sodium and high in fiber.

Creamy banana pudding made with tofu for a plant-based twist. Naturally sweetened with ripe bananas and dates, topped with vanilla wafer cookies.

Warm butternut squash and apples roasted with thyme, cinnamon, and a touch of maple syrup. A simple and delicious fall side dish.

A creamy, plant-based alfredo sauce made with silken tofu and served with brown rice linguine. A quick, kidney-friendly comfort food.