Recipes by Katie-Mae

Spicy & Sweet Potato Hash

1 small onion, diced 1 sweet potato, diced to ½-inch pieces ¼–½ cup orange juice (about 2 navel oranges, juiced) ½ cup water 1 tablespoon almond butter ½ teaspoon cinnamon ½ teaspoon chili powder... more

French Lentil Shepherd’s Pie

Bottom Layer Ingredients: 1 cup French or green lentils                                         5 cups low-sodium vegetable broth or water                 2 carrots, diced... more

Cranberry Sauce with Orange & Fresh Mint

½ cup water 12 oz. package of fresh cranberries (about 3 cups), stems removed 12-15 dates, pitted and diced 3 navel oranges (2 juiced) 2 cinnamon sticks 1-2 tablespoons mint, minced 1. In a medium... more

Pumpkin Curry with Chickpeas & Kale

1 red onion, minced (about 6 oz.) 1 green chile, minced (keep seeds for more heat) 3 large garlic cloves, minced 1 medium pumpkin, peeled, seeded and chopped (about 2 lbs.) 1–2 tablespoons curry... more

White Bean & Tempeh Pot Pie Stew

1 yellow onion, finely diced (6 oz.) 5 crimini mushrooms, diced (4 oz.) 2 carrots, finely diced (4 oz.) 3 celery stalks, finely diced (4 oz.) 3 large garlic cloves, minced 3 cups low-sodium vegetable... more

Brussels Sprouts Salad with Apples and Pecans

Brussels sprouts are nutrient powerhouses but are sometimes avoided because they can be bitter if undercooked and bland if overcooked. However, this recipe will make you a Brussels sprouts lover! The... more

Fresca Bean Salad

This bean salad is as fresh and whole as Mexican food can be. Plus, it couldn't be any easier to make. Big batches are a great idea because it just gets tastier and tastier as the flavors sit and... more

Creamy Cauliflower Risotto with Sun-Dried Tomatoes

This plant-based risotto is made without oil, butter, and cheese so it won’t feel heavy in the way that traditional risottos can. The wonderful creaminess comes from blended cauliflower! Your taste... more

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