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Crowd Pleaser Recipes

About the plan Lunch Dinner Snacks

Here is a list of delicious and healthy recipes that are crowd pleasers!

Being prepared for either hosting a holiday party or attending one with your family or co-workers is a great way to stay on track during a time where everyone loves to indulge. Check out these healthy recipes that your friends or family will have no idea it’s healthy and plant-based.

Lunch
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Orzo Salad

This salad was inspired by one of my favorite’s growing up. My Aunt would make this salad with roasted vegetables, feta cheese and a ton of oil. Today I found myself craving a hearty pasta salad and decided to recreate this one using no oil, no animal products and all whole foods.

Ready In: 45 minutes

Prep: 15 minutes

Cook: 30 minutes

Servings: 2-4

Base Ingredients
  • 1 lb orzo pasta, cooked
Vegetable Ingredients
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 red onion, diced
  • 1 can artichoke hearts, drained and chopped
  • 3 cups chopped Tuscan kale (curly kale)
  • 4 garlic cloves, minced
Sauce Ingredients
  • juice of 1/2 lemon
  • 1/2 cup water
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 2 tsp Italian seasoning
  • 1 tsp sea salt (may omit if SOS free)
  • 2 tbsp tahini or cashew butter
Topping Ingredients
  • 1/4 cup toasted pine nuts
  • 3 tbsp fresh basil, julienned
  • 3 tbsp sun-dried tomatoes
  • juice of 1/2 lemon

Instructions

  1. First cook your orzo pasta following the directions on the bag. Once its al’ dente, rinse under cold water in a strainer and transfer to a large mixing bowl. Set aside.
  2. If you cannot find toasted pine nuts, you can toast them yourself. Place 2 ounces of raw pine nuts on medium heat in a non-stick skillet and stir until they start to become fragrant and toasted (about 5 minutes) be careful not to burn them. Once toasted remove from heat and place in a small bowl.
  3. Next place your onion and garlic with 1/4 cup water in a large non-stick skillet over medium heat and sauté until fragrant. Then add in the rest of your vegetables and another 1/4 cup of water or vegetable broth and cook for 10 minutes or until all the water has evaporated.
  4. While the vegetables are sautéing we will prepare the sauce. Take all of the sauce ingredients and whisk them together. Pour this over the pasta and stir to combine it thoroughly.
  5. Once your vegetables are done, add them to the pasta, stir them in, add your toasted pine nuts, sun-dried tomatoes and fresh basil. Squeeze the other half lemon on top and enjoy!
  6. Note – You want to add the dressing immediately before you serve the dish. The orzo pasta will absorb liquid pretty quickly so if you plan to keep this in the fridge and eat it during the course of a week, I would suggest keeping the dressing in another container and using a tbsp at a time on each individual serving as you eat it. If you don’t do this you will notice the dressing “soak in” it is still flavorful just not as creamy.
Dinner
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Healthy Vegan Lasagna

This lasagna is perfect for family dinners or if you have some friends to impress. With a delicious spinach tofu ricotta it is sure to please anyone.

Ready In: 1 hour

Prep: 20 minutes

Cook: 40 minutes

Servings: 6

Tofu Spinach Ricotta
  • 1 block extra firm tofu, pressed and drained
  • 4 cups fresh baby spinach
  • 4 garlic cloves, chopped
  • 1/2 a medium white onion, chopped
  • 4 tbsp nutritional yeast
  • 1 tsp salt
Lasagna Ingredients
  • 1.5 boxes no boil lasagna noodles*
  • 2 jars oil free marinara**
  • Prepared tofu ricotta

Makes 6 large pieces.

Nutritional Information for 1 Serving

Calories 296

50g carbs / 15g protein / 5g fat

Instructions

  1. Preheat oven to 400 degrees (or follow the directions on the lasagna noodles you chose)
  2. In a food processor add in your tofu ricotta ingredients and pulse blend until mixed. It should be a bit crumbly and wet in texture.
  3. In the bottom of a 9x9 pan add in 1/2 cup of marinara, then layer 3-4 noodles on the bottom. Spread 1/2 cup of the tofu ricotta on top of the noodles and cover with 1/2 cup more pasta sauce. Repeat this process until all the noodles are gone.
  4. On the top layer make sure to cover with extra tomato sauce on the top and sides. Once you are done layering the pasta cover the lasagna with tin foil and place in the oven. Bake for 40 minutes. Let cool for about 15 minutes before cutting and serving.
  5. *I use the jovial brand brown rice lasagna and my pan can only fit about 1.5 boxes. If you can keep layering the noodles you can use 2 full boxes of noodles. Make sure that the noodles are covered in pasta sauce between the layers ( if you are using the no boil noodles, this is what makes them cook) ** I use the Lucini brand Tuscan marinara. You may not use all the pasta sauce but again its key to have enough to cook the noodles.
Snacks
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Berry Crumb Cake

This crumb cake is perfect for the weekends when you want a little something with your coffee.

Ready In: 45 minutes

Prep: 10 minutes

Cook: 35 minutes

Servings: 8

Dry Ingredients
  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1.5 cup blueberries (fresh or frozen)
  • 1/2 cup brown sugar
  • 2 tsp baking soda
  • 1 tbsp ground flax
  • 1 tbsp chia seeds
  • 1 tsp cinnamon
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup soy milk
  • 1/2 cup apple sauce
  • 1 tsp vanilla
Topping
  • 1/4 cup raw course cane sugar
  • 1/2 tsp cinnamon

Instructions

  1. First preheat oven to 375. Take your oats and blend them up in a blender until slightly fine, you dont want them to be totally ground up. The oats give us the crumble in the cake so leave a bit of bigger chunks.
  2. Combine all of your dry ingredients and mix well.
  3. Then pour in the wet ingredients and mix very well. This will be pretty thick so it takes a bit of working, do not add more liquid.
  4. Pour batter into a 9x5 loaf pan, you can lightly spray it with oil or use a good non stick one. I like to use parchment paper so that i can lift it out afterwards.
  5. Mix together your topping ingredients and sprinkle over top. Bake for 35-45 minutes. Check at 35 with a toothpick, it should come out clean. I baked mine in a small toaster over and it needed 45 so it will just depend on your oven.
  6. Let rest 20 minutes before cutting, and enjoy!
I have lost over 70 pounds following a whole foods plant-based diet and I have shared that entire journey on my YouTube channel. My main focus is helping people achieve their best health through both mind and body. I focus on eating whole foods in their least processed state. I have written 4 recipe books and produced my 28-Day Guided Meal Plan video course to showcase delicious recipes to assist you on your weight loss journey.
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