Recipes by Collin Cook | National Health Association

Recipes by Collin Cook

Yogurt with Blueberry Reduction

Delicate enough to fool a Greek person, this recipe produces a mild canvas of yogurt with a bright fruit accent. 1 lb. (16 ounces) Silken Tofu 8 pitted Deglet Noor dates ¼ cup raw, salt-free cashews... more

Strawberry Beet Salad

A refreshing warm-weather salad with the perfect balance of sweet and sour. 6 large or 8 medium red or golden beets (unpeeled) 1 16-oz. clamshell of fresh strawberries 4 Granny Smith apples, cored ¾... more

Zucchini Potato Salad

This recipe utilizes the shape and texture of summer squash to mimic the aesthetic of potatoes, with a refreshing classic take on familiar flavors. 11 small-to-medium zucchinis, peeled 1½ red bell... more

Mushroom Chili with Cashew Sour Cream

This recipe replicates a classic take on chili, with minced mushroom, hearty ingredients, and potent seasoning. 4 cups diced onion 2 cups diced red bell pepper, seeded 3 cups diced green bell pepper... more

Baked Tofu Pad Thai

Refreshing enough to be served as a cold salad or satisfyingly adequate to be served hot as an entrée or side dish. ½ lb. extra-firm tofu, cut into 1-inch cubes or ½-inch by 2-inch strips 1 medium... more