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Category: Vegan/Vegetarian Recipes

HOMEMADE BOUILLON POWDER

This Homemade Salt-Free Bouillon Powder by Dr. Cindy Tanzar is a simple, clean, and flavorful way to season soups, sauces, grains, and vegetables. Free from salt, MSG, and preservatives, this pantry staple adds depth and comfort to your cooking—without counting toward your daily checklist.

MARINATED VEGETABLE KEBABS

These Marinated Vegetable Kebabs are fresh, colorful, and bursting with flavor. Marinated in balsamic vinegar, olive oil, and herbs, they’re perfect for summer grilling or easy oven roasting. Vegan, healthy, and ready in under 30 minutes of cooking time, they’re a vibrant addition to any meal.

CAULIFLOWER KUGEL

Cauliflower Kugel by Dr. Cindy Tanzar offers a low-carb, gluten-free spin on the classic baked casserole. Crispy, savory, and perfect for holidays or meal prep, this healthy dish fits standard, ovo-vegetarian, and maintenance plans.

ROASTED BOK CHOY

Looking for a quick, healthy side dish that packs flavor and crunch? This roasted bok choy recipe is simple, satisfying, and ready in just 20 minutes—perfect for anyone on a wellness journey.

FRESH STRAWBERRY SALSA

Try this fresh strawberry salsa by Dr. Cindy Tanzar for a sweet and spicy twist on your favorite meals. Easy, colorful, and plan-approved for Standard, Vegan, and Maintenance!

EGGPLANT CAPONATA

Caponata is a delicious Sicilian eggplant dish with many variations. It’s flavors are savory and earthy, yet tangy. It can be served warm or at room temperature as a side dish, or as a topping for grilled chicken or fish. Making this dish ahead of time lets the flavors develop even further.

SPICED BUTTERNUT SQUASH WITH CRANBERRIES

This Fall/Winter recipe is beautiful for your holiday table or delicious any time you can purchase fresh or frozen unsweetened cranberries. The cranberries add a nice tart pop to the sweet and spicy, roasted squash.

ROASTED CANNED ARTICHOKES

ROASTED CANNED ARTICHOKES by Dr. Cindy Tanzar Plan: (Standard, Vegan/Vegetarian, & Maintenance) Serving information: One serving is 1 cup and covers your vegetable for one meal. This recipe is about as easy as it gets, but don’t be fooled, because it really is delicious. Canned artichokes take all the work out of preparing and eating […]

OVEN ROASTED VEGETABLE MEDLEY

Plan: (Standard, Vegan/Vegetarian, & Maintenance) Serving information: Makes 10-12 servings. One cup cooked covers your vegetables. INGREDIENTS (To save time, cut veggies ahead of time and store in refrigerator until ready to roast.) INSTRUCTIONS

VEGAN “FETA” CHEESE

This recipe shared by Cathy Blanks is quite innovative and a “must try” for our vegan and vegetarian clients. Feta cheese makes so many dishes special and is a terrific way to add protein to your meals.

ZUCCHINI FETTUCCINE WITH FRESH TOMATO SALSA

Summertime is perfect for cold, raw salads. This recipe from one of our clients, Cindy Ussery, is so easy to prepare and just delicious. It offers a beautiful presentation, as well, and is great for outdoor barbecues or entertaining. With the zucchini sliced thin with a vegetable/potato peeler, you get a nice texture of crunch without feeling like you’re eating a big piece of raw zucchini. This will be sure to be a summertime favorite.

ZUCCHINI CHIPS

Plan: (Standard & Vegan/Vegetarian) Serving information: One serving is 1 cup cooked of vegetables. INGREDIENTS INSTRUCTIONS (oven) * Olive oil work fine in this recipe, as the oven temperature is much lower than the smoke point of the oil. Let me address zucchini chips. I have tried them several times in the oven, as have […]

ZUCCHINI FRIES

During the summer zucchini is so plentiful, so it’s important to find new ways to fix your zucchini to keep from being bored with your food. This recipe from one of our Genesis clients, Cindy Ussery, is a great way to add a flavor punch while adding more vegetables into your diet. Keep in mind, because they are not coated with the traditional flour or parmesan cheese, they will not crisp up in the same way as a true zucchini fry. Just be sure not to overbake them or they will lose their crispness.

WHOLE-ROASTED HERBED CAULIFLOWER

This dish makes a beautiful presentation. It’s great for everyday or special enough for a holiday table. The Vegan Parmesan Cheese used in this dish takes less than 5 minutes to make and can be used in so many soups, salads and dishes for added flavor.

VEGETARIAN SOUTHERN-STYLE COLLARD GREENS

Collard Greens have been a traditional southern favorite for a very long time. They are actually members of the cabbage family, but are also closely related to kale. Collards are rich with vitamins A and K, as well as being a great source of iron, the B-vitamin folate and calcium. These nutritional components can seep out of the greens while cooking, so you will want to enjoy them with the broth – better known as potlikker, which takes on every flavor in the pot. It’s delicious! Collards are the perfect complement to any southern comfort meal. Be sure to make plenty for leftovers during the week.

VEGETARIAN COLLARD GREENS

If you like collard greens, you will love the unique flavor of this recipe. If you think you don’t like them, it’s definitely time to try! This recipe is so easy and very quick if you use bagged, sliced collard greens. Collards are in the same cruciferous family as broccoli, kale, cabbage and Brussels sprouts, are highly nutritious and very affordable.

VEGETABLE TIAN

This Vegetable Tian by Dr. Cindy Tanzar is a gorgeous French-inspired roasted vegetable dish layered with zucchini, squash, and tomatoes over marinara. Perfect for standard, vegan, or maintenance plans—healthy eating has never looked so good!

SWEET & SPICY ROASTED BUTTERNUT SQUASH

Butternut squash is a fantastic low-carb alternative to sweet potatoes or other root vegetables you may be craving, and while you can find them year-round, Fall is really when they are at peak flavor and sweetness. Don’t be deterred by the thought of peeling or preparing this versatile autumn favorite.

STIR-FRIED CHINESE (BOK CHOY) CABBAGE

Bok Choy and Napa cabbage are cruciferous vegetables – commonly known as Chinese cabbage. Unlike Western cabbage with its leaves rolled in a tight ball, they have long leaves similar to romaine lettuce. Bok Choy has a mild, peppery flavor that takes on a sweet taste when cooked, while still maintaining its crunch. It’s a perfect complement for the Asian flavors in this recipe.

SPICY CAULIFLOWER STIR-FRY

In this recipe adapted from the Pioneer Woman, we substitute traditional Siracha, which usually contains preservatives and sugar, with Frank’s Hot Sauce. You can always add a little stevia, monkfruit or Swerve, if you like. Since everyone’s tastes are different, try adding just a teaspoon of hot sauce (or none at all) to begin.

SPAGHETTI SQUASH WITH SUNDRIED TOMATO

Spaghetti Squash with Sun-Dried Tomato, Garlic & Basil by Dr. Cindy Tanzar transforms a simple vegetable into a flavorful Italian-inspired dish that’s light, elegant, and plan-friendly.

SHREDDED GINGERED BRUSSELS SPROUTS

This recipe was adapted from Tasteofhome.com. Shredding the Brussels sprouts gives them a whole new dimension of flavor and texture. If you love the flavors of Asian food, this recipe won’t disappoint.

ROASTED RADISHES “Potatoes”

I just needed to get your attention with “potatoes.”  I know radishes are not the most popular vegetable, but something wonderful happens to them when they are roasted. They take on the texture of a roasted potato and have a very mild flavor. They are the closest thing to a potato you can get on a lower carb plan.

ROASTED PUMPKIN WEDGES

If you’re looking for a special recipe to enjoy this Fall season, you will really love these easy pumpkin wedges! You actually leave the peel on the pumpkin, which makes preparation a breeze. They soften very nicely in the oven.

ROASTED CURRIED CAULIFLOWER

Cauliflower is so versatile. Simply adding a new spice can totally change its appeal. This recipe is very simple and tasty. The curry is light and the touch of cinnamon adds a delicious flavor that is unexpected.

ROASTED CAULIFLOWER WITH GARLIC & THYME

Once you’ve roasted your cauliflower, you’ll never want to steam it again. The browned areas create an amazing flavor. Feel free to alter the spices to your liking.

ROASTED CAULIFLOWER STUFFING

Plan: (Standard/Vegan/Maintenance) Serving information: A serving is 1.5 cups cooked and covers your fat and vegetable at your meal. INGREDIENTS INSTRUCTIONS

ROASTED BUTTERNUT SQUASH AND SAUTEÉD KALE

With the arrival of the Fall, we have received several requests for seasonal recipes. Since this squash and kale are made separately (one roasted, one stove top), you can either eat them separately or combine them. The roasted sweetness of the squash adds great flavor to the kale when mixed, but the vinegar added to the kale when served alone is amazing! It is a beautiful addition to a holiday table, too. You can add the vinegar when mixed, as well, for a sweet and sour taste.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND THYME

These roasted Brussels sprouts have an amazing caramelized flavor. The balsamic vinegar and fresh thyme provide a fresh, earthy flavor that will make an ordinary side dish spectacular! They are very easy to make, but present beautifully – looking like you spent a lot of time in preparation. Don’t leave out the toasted almonds for added texture and flavor.

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE

One of the ways you know Spring has arrived is that fresh asparagus is available everywhere. The stalks are tender and thin, not tough and woody, and the flavor is just delicious. Of course, roasting any vegetable will kick it up to a whole new level of flavor, but this recipe adds a lemon vinaigrette, which is an amazing flavor combination. A huge secret to weight loss is adding variety and making everyday foods seem special. Roasting and sauces do just that!

RED CURRY CABBAGE NOODLES

Not only are curry flavors and spices perfect for Fall, they also pack a great health punch. Curry powder, originating in East India, usually contains a blend of 10-15 spices.

PUMPKIN CAULIFLOWER RISOTTO

Making risotto is quite a long process, because the arborio rice takes time to absorb the stock to make the final creamy dish. This grain-free, healthy version of risotto utilizes cauliflower rice to provide a rice texture, while the pumpkin lends to a velvety and creamy texture. The addition of sage makes this a perfect Fall side for when your pumpkin cravings hit.

PORTOBELLO PIZZAS

Great healthy recipes are developed by thinking outside the box. It’s about creating the traditional flavors you love in unconventional ways – while being weight- loss friendly. This recipe is very easy and versatile.

PANFRIED KALE

Kale is an incredibly versatile green. It blends well into soups, can be used in salads or sautéed on top of the stove with a variety of dishes. It simply adds freshness, flavor and nutrition to everything. This recipe is very simple and easy to prepare. We prefer organic greens in our recipes due to insecticide residues that cover a larger surface area of the plant, as it is a leaf. Enjoy this recipe with the kale alone or with the red onion and mushrooms for variety.

ORANGE MAPLE-GLAZED BUTTERNUT SQUASH

Butternut squash is a favorite Fall vegetable that brings heartiness and a natural sweetness to any recipe. It can be cooked in a variety of ways, but roasting brings out the sweetness to a greater degree. This recipe provides an even greater taste profile by adding orange and maple flavors, which also make for special holiday dishes.

NACHO KALE CHIPS

Okay… we heard your requests for something crunchy and salty! These nacho kale chips are delicious! They are very light with plenty of flavor. The best taste and texture are achieved in a dehydrator. An expensive one is not necessary, and they are great for creating a nice crunch, but you can always make them quickly in the oven, as well. Kale chips can be hard to measure, since they can’t be “packed” into a cup – so they leave a lot of space.

MARINATED PORTOBELLO MUSHROOMS

We are huge fans of all things roasted, especially vegetables. It just lends another level of flavor to your food, and portobello mushrooms are no exception. They are exceptionally “meaty” and pair well with beef, chicken or sliced along with other roasted vegetables. The balsamic vinegar adds a brightness to this recipe, while the garlic, shallot and herbs make it very savory. It’s a wallop of flavor!

HASSELBACK BUTTERNUT SQUASH

It’s always fun to find a new way to make some of your favorite vegetables. Slicing the squash like you would Hasselback potatoes, allows for the delicious coating to drip down into the squash, providing more flavor in every bite.

GRILLED VEGETABLES WITH BASIL VINAIGRETTE

Grilling always adds great flavor to food and vegetables are no exception. They simply rise to a whole new level in taste. The types of vegetables and vegetable combinations you can use are plentiful, providing a lot of variety.

GREEN BEAN FRIES

This recipe provides a fun new way to enjoy green beans. They are cooked to be tender crisp, while providing crunch and flavor. The Vegan Parmesan is for those on the standard or vegan/vegetarian plan and the Parmesan cheese option is for maintenance.

GARLIC ROASTED GREEN BEANS

Green Beans are classic at Christmas, only they are usually mixed in a casserole with canned soup and canned fried onions. Instead of masking the flavor of the beans, why not enhance your veggies by roasting them with garlic and onions. You won’t even miss your casserole!

GARLIC BUTTER ZUCCHINI NOODLES – WITH PARMESAN CHEESE OR VEGAN PARMESAN

This delicious recipe is a light, refreshing take on garlic butter pasta that provides great flavor and texture, while being weight-loss friendly. Since zucchini sizes vary, you will want your butter/olive oil to be one Tbsp per cooked cup of zucchini (or use less and add more fat into your meal).

VEGAN “CHICKEN” SALAD

Okay, Genesis vegan and vegetarian clients… you’re going to love us for this one!  We really were amazed at how delicious this recipe tasted. Even non-tofu eaters were impressed. The secret is in “pressing” the tofu. It’s very easy to do, so be sure to see the directions at the bottom. The Genesis homemade Vegan Mayo can be a bit sweeter than regular mayonnaise, so you may want to balance the flavors with a little more lemon, after tasting. Do not use store bought vegan mayo!

EASY VEGAN MAYONNAISE

Traditional mayonnaise contains eggs, which means it is not vegan. This recipe is not only much easier to make than traditional mayonnaise, it is much more forgiving, as well.

SPAGHETTI SQUASH WITH SAUSAGE AND PIZZA SAUCE

This recipe is a fun option to help with those pizza cravings. There are plenty of options so that everyone can enjoy it. Read through the instructions before you begin, as the serving information is at the end of them. Protein information (if you choose to use it) is also included at the very end. Enjoy!

FESTIVE GREEN BEAN GREMOLATA

Plan: (Standard) Serving information: A serving is 1 cup cooked covering your fat and vegetables. INGREDIENTS INSTRUCTIONS

EASY REFRIGERATOR PICKLES

Pickles are a favorite accompaniment with a variety of meals. They can, however, be difficult to find in the stores without added sugars, preservatives or artificial coloring. They are very quick and easy to make, and you can even kick them up a bit with his added Spicy Refrigerator Pickle version.

EASY PICKLED VEGETABLES

Looking for a fresh new way to enjoy delicious garden vegetables? Pickling is a great choice. You can pickle almost any vegetable in no time without canning, using mason jars or most jars you have on hand. Mix a variety of vegetables together in the same jar or keep them separate – there is no right or wrong, so don’t be intimidated!