EAT PLANTS
LIKE AN ANIMAL
WELCOME TO THE WOLFBERRY
We are a recipe hub created by foodies to provide the ultimate destination for plant-based recipes. Our mission is to help humans find delicious, creative ways to incorporate more plants into their daily diets. We are still in our infancy, but working hard to find, test + share the tastiest dishes that everyone will savor. Please join us on this culinary journey to building the ultimate plant-based library!
*We are an independently run site, and do not receive affiliate or sponsorship commissions. All links provided are recommendations or to attribute proper credit.
AUTUMN STEWS
Cozy up to these plant-based scion's of classic Fall favorites.Â
SWEET POTATO BISQUE
Servings: 4
Adapted from our go-to, love-everything recipe resource, Love and Lemons, a velvety sweet and savory soup with smoky notes of garlic and smoked paprika, a delicate spice of ginger, and the creaminess of cashew milk. This soup also makes an impressive shooter, served in tiny tasters cups for your next gathering.
PRINT
PIN
EMAIL
Ingredients
- 3 Tbsp Plant Butter
- 1 Large Sweet Onion, sliced thin
- 2 Lbs Sweet Potatoes, peeled + chopped
- 1 Apple, peeled + chopped
- 3 Cloves Garlic, chopped
- 1 Tsp Ginger Root, grated (or 1/4 tsp dried powder)
- ½ Tsp Smoked Paprika
- 3 Cups Vegetable Stock
- 2 Cups Cashew Milk (Elmhurst works well)
- 1 Tsp Apple Cider Vinegar
- Toppings: Parsley, Pepitas, Croutons, Almond Sour Cream
- 1 Tsp Salt
- 1 Tsp Pepper
Instructions
- Heat 3 tbsp plant butter in large pot over medium. Once melted, add onions and 1 tsp salt, coating well in butter, sautéing until lightly caramelized, about 8 min.
- Add 1 tsp black pepper, toast for 1 min.
- Add sweet potatoes + apple, cooking 10 min.
- Add spices, ginger and garlic, sauté for 1 min or until fragrant.
- Add broth + cashew milk. Bring just to a boil, then reduce to low and cover. Cook about 40 min, until potatoes are tender.
- Remove from heat. Using hand-held blender or stand alone, blend soup until smooth. Add more broth if necessary to loosen up texture.
- Add soup back to large pot, add 1 tsp Apple Cider Vinegar, and return to low heat. Let it heat on low a few min. Serve.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
SWEET POTATO BISQUE
Velvety smooth and sweet, with warming notes of garlic, ginger and smoked paprika.Â
SPICY TORTILLA SOUP
Servings: 4
Adapted from Chloe Coscarelli's "Chloe Flavor", savor this creamy, tasty tortilla soup with a kick!
PRINT
PIN
EMAIL
Ingredients
Tortilla Soup
- 2 Tbsp Avocado Oil
- 1 Medium Sweet Onion, Diced
- 3 Soft Corn Tortillas, Cut into strips
- 1 Jalapeno, Seeded, diced
- 3 Garlic Cloves, Peeled, whole
- ¼ Cup Tomato Paste
- 1 Tbsp Spicy Taco Seasoning
- 1 cup Sweet Yellow Corn, Canned, drained
- 3 Cups Vegetable Broth, I use brand Imagine
- 14.5 Oz Fire Roasted Diced Tomatoes
- ¼ Tsp Ground Chipotle
Toppings (*Optional)
- Avocado
- Almond Sour Cream
- Cilantro
- Crispy Tortilla Strips
- Corn
Instructions
- Heat large pot over medium-high. Add oil, heating until it shimmers.
- Add onion and jalapeño. Sauté until soft, 6 - 8 min.
- Add tortilla strips and pinch of salt, cook 1 min.
- Stir in garlic, tomato paste + taco seasoning. Cook 2 - 3 min.
- Add fire roasted tomatoes with juices, broth, + corn. Bring to boil. Cook 5 min.
- Remove garlic cloves, smash into a paste on cutting board with spatula. Stir paste back into soup.
- Add soup in batches to blender. Purée until smooth.
- Add soup back to pot, stirring in ground chipotle. Add salt + pepper to taste.
- Top with avocado, cilantro, corn, crispy tortilla chips, and almond sour cream.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
SPICY TORTILLA SOUP
Spicy, smokey and sweet, our favorite flavor-packed fiesta in a bowl!Â
ROASTED TOMATO BISQUE
Servings: 4 People
Fire-roasted tomatoes are the key to this sweet, smokey, flavorful bisque. Adapted from Food & Wine's Diane Rossen Worthington.
PRINT
PIN
EMAIL
Ingredients
- 4 Tbsp Plant Butter
- 1 Onion, Diced
- 1 Celery Stalk, Diced
- 1 Carrot, Diced
- 3 Garlic Cloves, Peeled, Whole
- 3 Tbsp Flour
- 2 Cups Vegetable Stock
- 3 Tbsp Tomato Paste
- 2 Tsp Sugar
- ¼ Cup Cashew Cream
- 29 Oz Can Fire Roasted Tomatoes
- Salt + Pepper
Instructions
- Melt 2 tbsp of plant butter in large pot, over medium. Add onion, carrot, celery, and garlic. Cook 8 - 10 min, until soft and brown.
- Mix in flour. Cook 1 minute.
- Add vegetable stock, tomatoes, tomato paste, and sugar. Bring to boil. Simmer 15 minutes.
- Remove whole garlic cloves. Using a spatula, press cloves into a paste and stir back into soup.
- Puree soup with hand-held blender (or in a high speed blender), until smooth.
- Add cashew cream and place soup back over med-low heat.
- Add 2 tbsp plant butter, salt + pepper to finish.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
Fire Roasted Tomato Bisque
Simple, hearty and comforting soup with a fire-roasted kick.
YES, CHEF
CAMPFIRE MAC AND CHEESE
'Tis the season for warm spices and comforting casserole bakes. Check out this luscious, perfectly spiced sister of our traditional favorite. Â
CAMPFIRE MAC + CHEESE
Servings: 6
Macaroni in a plant-based cream sauce with a warm blend of spices and golden crumble topping.
PRINT
PIN
EMAIL
Ingredients
PASTA
- 16 OZ CAVATAPPI (OR MACARONI)
CREAM SAUCE
- 2 CUPS RAW CASHEWS
- 3 CUPS CASHEW MILK (ELMHURST MILKED CASHEWS WORK BEST)
SPICE BLEND
- ½ CUP NUTRITIONAL YEAST
- 2 TSP SALT
- 2 TSP BLACK PEPPER
- ½ TSP ONION POWDER
- ½ TSP GARLIC POWDER
- ½ TSP MUSTARD POWDER
- ½ TSP SMOKED PAPRIKA
- ¼ TSP TURMERIC
BREAD CRUMB TOPPING
- 1 ½ CUPS PANKO BREADCRUMBS
- 3 TBSP PLANT BUTTER, MELTED
- 2 TBSP NUTRITIONAL YEAST
- 1 TBSP FRESH THYME LEAVES, STRIPPED FROM STEMS
- 2 CLOVES GARLIC, GRATED
- ½ TSP EACH SALT + PEPPER
Instructions
- PREHEAT OVEN TO 375℉. LIGHTLY GREASE A 3 QUART BAKING DISH.
- BOIL A LARGE POT OF WATER AND COOK PASTA ACCORDING TO AL DENTE INSTRUCTIONS. DRAIN AND SET ASIDE.
- MEANWHILE, MAKE CREAM SAUCE: PLACE CASHEWS IN HEAT SAFE BOWL, COVER WITH BOILING WATER. SOAK FOR 20 MIN. DRAIN + ADD TO A BLENDER.
- ADD CASHEW MILK TO BLENDER.
- WHISK SPICE BLEND INGREDIENTS TOGETHER IN A SMALL BOWL. ADD TO BLENDER. BLEND UNTIL SMOOTH + CREAMY.
- AFTER PASTA IS DRAINED, ADD BACK TO LARGE POT. POUR CREAM SAUCE INTO PASTA POT + TOSS THOROUGHLY. POUR THE MACARONI MIXTURE INTO CASSEROLE DISH.
- IN A SMALL BOWL, MIX TOGETHER BREAD CRUMB INGREDIENTS + SPRINKLE OVER PASTA.
- BAKE 10 MIN OR UNTIL BREAD CRUMBS BEGIN TO LIGHTLY BROWN. REMOVE FROM OVEN + LET SET FOR 10 MINUTES.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
PASTA AMORE
Savor the flavor of Italy with these tasty plant-based pastas!
SPICY SUNBLISTERED RIGATONI
Servings: 4 Servings
Easy pasta dish with a kick of garlic and red cracked pepper, this is our favorite weeknight meal.
PRINT
PIN
EMAIL
Ingredients
- 1 Tbsp Mezza Rigatoni
- 3 12oz pkgs Grape Tomatoes , On the vine, if available
- 1 Cup Fresh Basil Leaves, Torn
- 3 Cloves Garlic, Whole, Peeled
- 1 Tsp Red Cracked Pepper
- 2 tbsp EVO
- Salt + Pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according package "al dente" instructions.
- Meanwhile, heat EVO in large saute pan over medium high, until oil shimmers. Add garlic cloves and saute for 1 minute. Do not let them brown.
- Add tomatoes, red cracked pepper, 1/2 tsp pepper, 1/2 tsp salt. Stir, cover and cook undisturbed, 6 - 7 min. Tomatoes will breakdown and blister.
- Add half of the basil, recover, and let sauce cook 6-7 minutes more, stirring occasionally.
- Remove garlic cloves. On a cutting board, press them into a paste with a spatula, and return to sauce. Mix thoroughly.
- Drain pasta and add back to large pot. Pour the sauce into pot and toss thoroughly. Plate pasta, topping with remaining basil.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
SUNBLISTERED TOMATO RIGATONI
SPINACH CREAM SAUCE
Servings: 4
A beautifully balanced, flavor-packed, plant-based spinach sauce adding a creative kick to your pasta night. Adapted from Chef Tal Ronnen in his book, Crossroads ©2015
PRINT
PIN
EMAIL
Ingredients
SPINACH SAUCE
- 1 Box Kite Hill Spinach Ravioli (Or preferred pasta)
- 4 Cups Spinach
- 8 Tbsp Plant-Based Butter
- 1 Bulb Shallot, Minced
- 3 Cloves Garlic, Minced
- ¼ Cup White Wine
- 2 Cups Cashew Cream*, Make ahead
- 1 Tbsp Nutritional Yeast
- 1½ Tbsp Lemon Juice
- Salt & Pepper
CASHEW CREAM
- 2 Cups Raw Cashews, Rinsed
- Water
Instructions
SPINACH SAUCE
- Bring large pot of salted water to a boil. Cook pasta according to package instructions. Meanwhile, make sauce:
- Melt butter in large sauce pan over high heat. Add shallot and garlic, sauteing for 2 minutes, or until soft.
- Add wine and let alcohol evaporate for about 30 - 45 seconds.
- Stir in the cashew cream, nutritional yeast, lemon juice, and 1/2 tsp salt & 1/2 tsp pepper. Reduce to medium-low heat, and stir constantly for 5 minutes, until thickened.
- Using a blender, add sauce and handfuls of spinach at a time, blending until all spinach has been used, and is smooth + bright green.
- Pour sauce into a small saucepan through mesh seive. Cover and keep warm until pasta finished.
- Drizzle a few spoonfuls of sauce on plate, layer pasta on top, then drizzle more sauce over the top.
CASHEW CREAM
- The night before making your sauce: Place cashews in medium or large bowl, cover completely with water, cover bowl and soak overnight in fridge.
- Drain cashews, place in blender, and pour enough water in to cover cashews. Blend until smooth and no grain.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
SPINACH CREAM SAUCE
ORECCHIETTE BROCCOLINI
Servings: 4 Servings
Adapted from Tal Ronnen's Crossroads Cookbook ©2015, this recipe is so easy and packed with flavor, we make this weekly! *Note: To dial down the heat, use only 1/2 tsp red cracked pepper.
PRINT
PIN
EMAIL
Ingredients
- 16 Oz Orecchiette
- 3 Cloves Garlic, Finely Chopped
- 1 Bulb Shallot, Finely Diced
- 2 Small Bunches Broccolini, Stems trimmed
- 1 Cup Vegetable Stock, I like Imagine brand
- 1/3 Cup Sherry Cooking Wine
- 1 Tsp Red Cracked Pepper, (1/2 tsp for less spicy)
- 3 Tbsp Nutritional Yeast
- 3 Tbsp Plant butter
- 3 Tbsp Evo
- Salt & Pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according package "al dente" instructions. Do not add oil.
- While pasta is cooking, heat a large skillet over med-high heat. Add butter + oil.
- Once melted, add garlic + shallots. Sauté 2 - 3 minutes.
- Add broccolini, few small pinches of salt + few turns of black pepper. Coat thoroughly in sauce and sauté 2 minutes.
- Add 1 tsp red cracked pepper (or 1/2 tsp for less spicy). Toast 1 minute.
- Add sherry cooking wine, cooking until evaporated, 30 - 45 seconds.
- Add vegetable stock. Cook at a low boil for 5 minutes.
- Add nutritional yeast. Cook on low for another 5 minutes, or until sauce thickens and coats the back of a spoon.
- Drain pasta and add pasta back to large pot.
- Pour sauce over pasta and mix thoroughly. Serve.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
ORECCHIETTE BROCCOLINI
IN OUR KITCHEN
SHERRY TOMATO RISOTTO
Adapted from Chef Tal Ronnen in his cookbook, CROSSROADS, you will love this rich risotto with sweet corn and cherry tomatoes, folded in a tomato sherry cream reduction.
Â
SHERRY TOMATO RISOTTO
Servings: 4
Rich risotto with sweet corn and cherry tomatoes, folded in a tomato sherry cream reduction. Adapted from Chef Tal Ronnen in "Crossroads" ©2015.
PRINT
EMAIL
Ingredients
- 1 cup Arborio Rice
- 4 cups Vegetable Stock
- 1 cup Dry Sherry or White Wine
- 4 oz Marinara Sauce
- 4 oz Cashew Milk
- 2 tbsp Neutral Oil
- 3 tbsp Plant Butter
- 2 cups Frozen Corn, thawed
- 2 cups Cherry Tomatoes, Halved
- 2 Leeks, Rinsed, Sliced Thin
- 1 Shallot, Finely chopped
- 3 cloves Garlic, Finely chopped
- ½ tsp Red Cracked Pepper
- 1 tbsp Nutritional Yeast
- Salt + Pepper
- Parsley, Chopped
Instructions
- In a medium saucepan, warm the vegetable stock through. Cover and set aside.
- Heat the oil & 2 tbsp of plant butter in large sauté pan over medium. Once melted, sauté shallots, garlic and leeks until soft - about 3 minutes.
- Add rice to same pan, coating thoroughly with mixture, and continue cooking until rice is opaque - approximately 2 minutes.
- Add a pinch of salt + pepper, red cracked pepper, and dry sherry. Cook another 2 minutes.
- Add 1 cup of vegetable stock and stir until rice absorbs all of the stock. Repeat this step using 1/2 cup of stock at a time and waiting until most of liquid is absorbed before adding more, stirring constantly. Should take approximately 20 minutes.
- Mix in the corn & 1 cup of the cherry tomato halves, heating through.
- Incorporate the cashew milk and marinara, until heated through, approximately 2 - 3 minutes.
- Mix in the nutritional yeast flakes and 1 tbsp vegan butter. Remove from heat.
- Plate immediately, topping with extra cherry tomato halves, parsley and ground black pepper.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
SWEET TALK
FLEUR DE SEL COOKIES
Servings: 24 Cookies
Plant-based, gluten-free
PRINT
PIN
EMAIL
Ingredients
- ¾ cup Vegan Butter, melted
- ¼ cup Organic Sugar
- 1 cup Brown Sugar, packed
- 1½ tbsp Ground Flax
- 4½ tbsp Filtered Water
- 1 tbsp Vanilla Extract
- 1¾ cup Gluten-Free Flour
- 1 tsp Salt
- ¾ tsp Baking Soda
- 2 cups Vegan Chocolate Bar, chopped
- Sea Salt Flakes
Instructions
- In a small bowl, whisk ground flax and water. Set aside to allow thickening.
- In medium bowl, whisk flour, salt and baking soda.
- In a large bowl, beat butter and both sugars. Add flax mixture and vanilla, continue to beat until thoroughly mixed.
- Slow beat in the flour mixture, half cup at a time until thoroughly mixed. Do not overmix. Fold in Chocolate pieces.
- Place bowl of batter in the refrigerator for 25-30 min.
- Preheat oven to 350°.
- On parchment-lined baking sheets, use a small cookie scoop to make approx 24 cookie balls. Use a spatula to slightly press each ball. Sprinkle flake salt over cookies.
- Bake for 12 - 14 minutes, or until edges start brown and centers are puffed up.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
FLEUR DE SEL COOKIES
Salty, sweet and gooey chocolate chip cookies
If you haven't been to Broma Bakery's magical world of all things sweet, get yourself there...now! Her mouth-watering photographs are impossible to peel your eyes away from, and the recipes live up to the visuals. After trying their Vegan Peanut Butter Bars, we adapted them with a twist. Click here to check out their original recipe. Both recipes have your craving covered.
FLEUR DE SEL PEANUT BUTTER BARS
Servings: 16
Sweet and salty peanut butter dessert bars that are simple, no-bake and plant-based. Adapted from Broma Bakery.
PRINT
PIN
EMAIL
Ingredients
- 2 cups Peanut Butter
- 4 tbsp Peanut Butter , For Chocolate Sauce
- 2 tsp Flake Sea Salt
- ½ cup Ground Flax
- ½ cup Maple Syrup
- 1.5 tsp Vanilla Extract
- 1.5 cups Dark Chocolate Chips
Instructions
- Grease or line an 8" square baking with parchment or wax paper.
- Place a medium sauce pan over medium heat. Add peanut butter and stir until melted. Mix in the ground flax, maple and vanilla until thoroughly incorporated.
- Pour mixture into baking pan, even out with spatula if necessary. Refrigerate, letting the peanut butter set and thicken. About 20 minutes.
- In a microwave safe bowl, add the chocolate and 4 tbsp peanut butter. Microwave, stirring and checking every 15 seconds, until complete melted.
- Pour over the top of peanut butter mixture. Place back in refrigerator.
- When the chocolate starts to firm up a bit, sprinkle over the flaked sea salt. Continue to refrigerate until bars are completely set.
- Pull paper up and transfer the bars to a cutting board. Cut into squares.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
FLEUR DE SEL BARS
A posh peanut butter bar, adorned with decadent chocolate + sea salted love. Â
Adapted from Half-Baked Harvest, a decadent peanut butter bar with creamy + crunchy layers, topped in a silky dark chocolate. *Mwah*
Â
PEANUT BUTTER GANACHE BARS
Servings: 24 squares
Peanut butter cookie bar with decadent chocolate ganache topping. Adapted from Half Bake Harvest.
PRINT
PIN
EMAIL
Ingredients
Base
- ¾ cups Earth Balance Plant Butter
- 2 cups Peanut Butter
- ¾ cups Light Brown Sugar
- ¼ cup Sugar
- 2 tbsp Ground Flax
- 6 tbsp Water
- 1 tbsp Vanilla Extract
- 2 cups Gluten-Free Flour
- 1 tsp Baking Powder
- ½ tsp Salt
Topping
- ½ cup Earth Balance Plant Butter, softened
- 2 - 3 cups Confectioner's Sugar
- ½ cup Ghiradelli Dutch-Processed Cocoa Powder
- 2 tsp Vanilla Extract
- ¼ cup Warmed Cashew Milk
Instructions
Base
- Preheat oven to 350°.
- In a small bowl, whisk flax and water. Let it rest a few minutes to thicken.
- In a medium bowl, whisk the flour, baking powder + salt.
- In a small saucepan over medium-low heat, add butter and 1/2 cup peanut butter, continuing to stir until melted.
- Add both sugars, flax mixture + vanilla to saucepan, stirring until incorporated. Fold in the flour mixture.
- Press mixture evenly across the lined baking sheet. Bake for 18 - 22 minutes, until center is set. Remove from oven and spread remaining peanut butter evenly across crust. Let it rest and cool completely.
Topping
- In a large bowl, place softened butter, cocoa powder, vanilla, cashew milk and 1 cup confectioners sugar. Using hand-mixer, beat well. Slowly incorporate more confectioner sugar, until frosting is smooth and thick, but still pourable.
- Pour over bars and smooth with spatula into an even layer. Cover and let it set.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
Peanut Butter Ganache Bars
Luxurious layered peanut butter bar adorned in a blanket of silky dark chocolate ganache.
RISE AND SHINE
BANANA GINGER BREAD
As we wrap up our deep dive into Chef Tal Ronnen's CROSSROADS cookbook, here is a final recipe we adored and adapted from the Plant-Based Boss. We added candied ginger and reduce the banana ratio to give the ginger a more significant spotlight. Enjoy!!
BANANA GINGER BREAD
Servings: 14 Slices
Plant-based, gluten free, luscious banana bread with candied ginger. Adapted from Tal Ronnen.
PRINT
PIN
EMAIL
Ingredients
- 2½ cups Gluten-Free Flour
- 3 Overly Ripe Bananas, mashed
- ¼ cup Candied Ginger
- 1 tbsp Ground Flax
- 3 tbsp Water
- 1 tsp Ground Cinnamon
- 1½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- â…” cup Grapeseed Oil
- ½ cup Light Brown Sugar, packed
- ½ cup Turbinado Sugar
- 1 tbsp Vanilla Extract
Instructions
- Preheat oven to 350°. Line loaf pan with parchment paper.
- Whisk together in small bowl: ground flax + water. Set aside for 3 min to allow thickening.
- Whisk together in medium bowl: flour, cinnamon, baking soda + powder, salt.
- Whisk together in large bowl: oil, both sugars, vanilla, flax mixture and bananas.
- Fold flour mixture into wet mixture until just combined.
- Pour into loaf pan + let rest 10 minutes prior to baking. Bake 55 - 60 minutes.
LET US KNOW WHAT YOU THINK!Mention @THEWOLFBERRY12 or tag #eatplantslikeananimal!
Dairy-free decadence. Because even plant-based foodies get a sweet tooth now and again.