Triathlon Food! A simple, real food solution to take on your next long ride or run from the cookbook "Feed Zone Portables"

This salad )adapted from the original) is made with fresh salad greens, roasted beets, juicy orange segments, salty pistachios, and red onion. It is generously tossed in a light citrus dressing that really brightens the salad.

Cook artichokes to tender perfection in the Instant Pot. We’ve paired the steamed veggie delicacy with a lemony vegan aïoli dipping sauce to provide a kick of bright acidity that complements the rich artichoke flesh.

I would make pesto much more often if it didn’t have so much oil. I seriously can’t control myself around that stuff. Until olive oil becomes its own food group, I tend to reserve classic pesto for those special occasions. Here, processed navy beans are added to create a lovely creamy and rich quality.

Another name for this rich, flavorful dish is "Colcannon," a traditional Irish favorite made of mashed potatoes and kale or cabbage. You can serve this right after mashing or bake it into a casserole; you can even use the leftovers to make delicious tater-tots!

Tofu is rich in iron and calcium, low in calories and absorbs flavors well, making it incredibly versatile for both savory and sweet recipes, from stir-fries to desserts. Crafting Baked Tofu at home is not only a breeze, but it also tastes better than store-bought alternatives.

This hearty dish is infused with the warmth of lentils, tomatoes, onions & garlic, creating a flavorful tapestry of African culinary influence. These ingredients blend with vibrant spices like cumin, curry & turmeric for a delicious and healthful outcome.

What makes this soup so delicious is the fresh vegetables, the little kick from the jalapeño, and the wonderful blend of spices. I use chili powder, cumin, marjoram or Mexican oregano, paprika, chipotle powder, salt & pepper, and a couple of bay leaves.

I used to make a version of this sauce with sesame oil and tahini. It was delicious, but heavy. Now I love it without the sesame oil, and you could make this flavor – packed version even lower in fat by leaving out the tahini (see Tip). You will still have a really good sauce to use on pasta, steamed vegetables, or many other dishes you’ll find in this book

We eat first with our eyes, and the lovely green broccoli florets against a backdrop of cheesy broth will have you wanting to eat with your mouth, too. If you prefer a smoother soup, you can puree all or part of the cooked broccoli, but I find it more satisfying to bite into broccoli florets with every spoonful of soup.

When it comes to classic brunch dishes, this vegan French toast recipe should be at the top of your list. It is quick to make and you'll be pleasantly surprised by the hidden protein content of this dish, thanks to silken tofu.

This muhammara is a Syrian vegan dip made with walnuts, roasted red peppers, breadcrumbs & spices, with tahini substituting for olive oil is easy to make. This is a modification of the original

This is a super easy and delicious way to bake tofu. Tossing the tofu cubes in almond meal and nutritional yeast before baking gives them a crispier texture, as well as a slightly nutty flavor. It’s a delicious addition to almost any dish that you would usually eat with tofu.

This Cinnamon Roll Oatmeal is a naturally sweet and delicious way to start your day. It’s a date-sweetened oatmeal paired with a creamy cashew drizzle that makes for a fancy, yet simple breakfast. The soluble fiber of oatmeal forms a gel in the stomach, delaying stomach emptying, making one feel full for a longer period.

This gorgeous, flavor-packed sweet potato pie is truly majestic. A zesty blueberry sauce dials up the vibrancy of this decadent dessert, but the deep purple hue comes primarily from purple sweet potatoes in the filling. Their creamy composition makes for a velvety smooth texture, and their subtle sweetness is enhanced with lime zest and a little sugar. The homemade pie crust, which features the warming flavors of walnuts and cinnamon, provides the perfect base for the no-bake filling. Simply chill it in the fridge, add the blueberry sauce, and give yourself the royal treatment by enjoying a big slice.

This persimmon cheesecake in a glass is sweetened with dates, coconut sugar and a touch of maple syrup. These are great for a holiday dessert.

Watch how Chef Billy Parisi makes these delicious corn tortillas*. See *** for induction instructions.

This is a variation of the Broccoli Bisque adapted from and inspired by Mary McDougall. One day I was making it at TrueNorth Health, and all they had was unsweetened vanilla almond milk, and believe it or not, it was delicious!

This dish uses cauliflower to make a sauce for itself, eliminating the need for dairy while maintaining all the creaminess of a good gratin. In an ingenious cooking setup, the cauliflower cores and stems cook with water in the bottom of a pot while the florets steam in a basket on top. The cores and stems get pureed for the sauce that coats the florets, and the combination bakes under a mix of panko and nutritional yeast for a savory, crunchy top.

This plain, unsweetened soy yogurt is easy to make, tastes nice and tangy, and is much cheaper than buying soy yogurts, most of which are either sweetened or have lots of added ingredients.

The pecan-date crust is like a sweet, crumbly cookie. Grab a fork and dig in!

A silky smooth and creamy pudding that will delight the young and old alike! This dessert or breakfast is loaded with fiber, omega 3 fatty acid and protein. Enjoy this guilt free pleasure.

Blender waffles are super easy, delicious and worthy of being showcased at your next brunch. These waffles are whole food plant based, gluten free, dairy free, and yes even oil free! You are going to love them. I used to think that waffles were just for special occasions. But this recipe is so easy using a Vitamix Blender, and works so well, that you will be happy making them any day of the week.

A minimalist but delicious vegan pear and almond tart with a whole wheat crust and amaretto-spiked pears., this Pear and Almond Tart is the perfect recipe for a special meal. It's easy as pie to make, looks perfectly elegant, and is incredibly delicious with the warmth of nutmeg-kissed pears in a biscuity, almondy, part whole-wheat crust. I add some Amaretto, to add more almond flavor to this tart, but you could use almond extract instead. You could also try mixing some slivered almonds in with the filling-- they'd be perfect in here.

This is a VERY RICH dessert to be savored on those most special occasions. Serve in small wedges and enjoy this delicious treat with friends! I probably make this only twice a year, once for Thanksgiving dinner with friends and once for John's birthday.

I developed a new crust for the pie this year, based on an oatmeal cookie recipe, and I really believe that this is the best fat-free pie crust that I’ve ever had. Similar to a graham cracker crust, it holds up well when sliced and has a nice crumb. It’s still a fat-free crust, so to people expecting a fat-free crust it will taste great, but to the general public it may taste a little strange. If you’re limiting your fat or gluten intake, this is the crust for you!

Nyonya Kaya is a sweet coconut spread infused with pandan flavour. It’s mainly eaten in Southeast Asia as a luscious topping for toast. This eggless kaya is made with real pandan leaves, and doesn’t use any artificial ingredients. Not only is the recipe vegan, it’s also naturally gluten-free, oil-free, and can be made sugar-free. If you’re a coconut or pandan lover, you’ve got to make your own Vegan Pandan Kaya.

I love this citrusy variation of a classic Asian dressing. The added kick from the ginger and cayenne pepper will liven up any salad.

This is a beautiful soup, perfect for fall entertaining and elegant enough to serve at your holiday gatherings. You can serve it piping-hot in mugs as your guests arrive, so they can sip on it (no need for a spoon) while you are putting the finishing touches on the meal. Or you can include it as the first course with a few chives sprinkled on top. For a hearty main dish, serve the soup over some wild rice and garnish with chopped arugula or power greens.

You’d never guess that orange sweet potatoes are the secret ingredient behind this lusciously moist vegan chocolate cake. The tasty tubers lend their creamy texture and subtle sweetness to both the cake and the frosting to create an undeniably delicious dessert sans dairy. Nut butter makes the decadent frosting extra smooth while the batter delivers a one-two punch of chocolate goodness thanks to both cocoa powder and vegan chocolate chips, which get tantalizingly gooey as it bakes. This sweet potato cake would be great topped with fresh berries, edible flowers, or a light dusting of powdered sugar—with or without the frosting. So what are you waiting for? Get out a fork and satisfy your sweet tooth!

Groatnola is a homemade, health promoting breakfast cereal that's made with simple whole food, plant-based ingredients. Treat the granola like regular breakfast cereal, and pair it with berries, walnuts, pumpkin seeds, ground flaxseed, and unsweetened soymilk. Use the granola with smoothie bowls or sprinkle it on top of nice cream.

This is a light and fluffy cream w/ lots of vanilla flavor, and you’ll want to top everything w/ this whip. Cobblers, cakes, your cat—everything! If you don’t have a vanilla bean handy, use 2 tsp of pure vanilla extract instead. But definitely seek out some vanilla beans—you don’t want to miss out on their pure vanilla flavor. This whip isn’t quite as firm as traditional nondairy whipped topping, but you should definitely be able to scoop it out.

This seasonal dessert mimics the flavor of a pumpkin pie and transforms it into a comforting pumpkin bread pudding topped with a vanilla whip. Chewy bread in a decadent, creamy pumpkin custard that sits front and center on the Thanksgiving table. Want to put it over the top? Serve with Vanilla Bean Whip.

Moist and tender banana date walnut bread with a hint of warming spices, this variation on traditional banana bread is sure to become a favorite.