by Chef Frank | Apr 18, 2025 | Guides, Health Benefits, Superfoods, WFPB Recipes
A Plant-Based Perspective Soy is a cornerstone of many whole food, plant-based diets. Despite its nutritional benefits, soy is often misunderstood. In this article, we’ll explore common myths about soy and provide evidence-based insights—supported by plant-based...
by Frank Kraemer | Mar 22, 2025 | Vegetable Guides, WFPB Recipes
Everything You Need to Know About Cauliflower: Introduction Cauliflower is one of the most versatile vegetables you can include in your plant-based kitchen. Whether roasted, blended into soups, mashed as a low-carb alternative, or even turned into pizza crust, this...
by Chef Frank | Mar 21, 2025 | Vegetable Guides, WFPB Recipes
Everything You Need to Know about Butternut Squash Introduction & Overview Butternut squash (Cucurbita moschata) is a winter squash known for its sweet, nutty flavor and creamy texture. With its smooth beige skin and vibrant orange flesh, it is a staple in...
by Chef Frank | Mar 21, 2025 | Vegetable Guides, WFPB Recipes
Introduction & Overview Brussels sprouts are small, cabbage-like vegetables that grow in clusters along a thick stalk. They belong to the Brassicaceae family, sharing a lineage with cabbage, broccoli, and kale. Scientifically classified as Brassica oleracea var....
by Frank Kraemer | Mar 17, 2025 | Vegetable Guides, WFPB Recipes
Introduction & Overview Cabbage is a leafy green, red, or white vegetable that belongs to the Brassicaceae family. It is known for its dense-leaved head and crunchy texture. With a slightly peppery or sweet flavor depending on the variety, cabbage is a staple in...
by Frank Kraemer | Mar 17, 2025 | Vegetable Guides, WFPB Recipes
Introduction & Overview Arugula, also known as rocket or rucola, is a leafy green vegetable known for its distinctive peppery flavor. A member of the Brassicaceae (mustard) family, it is related to cruciferous vegetables like kale, broccoli, and radishes. Arugula...
