View All: Fall

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.

A plant-based sandwich with crispy marinated tofu, fresh veggies, and hummus. A tasty, high-protein option that’s low in fat and phosphorus.

Colorful roasted veggies mixed with toasted orzo, seasoned with thyme, basil, and balsamic vinegar. A flavorful, low-potassium side dish.

Creamy vegan cheese sauce with oat milk and nutritional yeast, ready in 25 minutes. Adds cheesy flavor to any dish.

A comforting chicken tortilla casserole with peppers and corn, topped with melted cheese. Ready in 1 hour and 15 minutes.

Cauliflower florets baked with parmesan and seasoned breadcrumbs. A low-calorie, low-phosphorus side dish ready in 20 minutes.