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# Support And Feed

Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.

## Sitemaps

- [XML Sitemap](https://supportandfeed.org/sitemap.xml): Contains all public & indexable URLs for this website.

## Posts

- [Maggie's IG Live with Shelly Xu](https://supportandfeed.org/maggies-ig-live-with-shelly-xu/) - We absolutely loved Maggie's conversation with Shelly Xu on Instagram Live this week about all she is doing to make the fashion industry more sustainable. Shelly founded SXD around a simple question: What if products were designed to create virtually no waste in the first place? Through zero-waste design, SXD rethinks how products are made,
- [Maggie's IG Live with Merle Shane O'Neal](https://supportandfeed.org/maggies-ig-live-with-merle-shane-oneal/) - Maggie spoke on IG Live today with the wonderful Merle Shane O'Neal about her plant-based journey, her joy of filmmaking, and her incredible YouTube account that Maggie is the biggest fan of. They also recently filmed a fun taste test video that will be coming out on YouTube in September, so keep an eye out for
- [Cabbage Five Ways](https://supportandfeed.org/cabbage-five-ways/) - It continues to be a hard, scary time in the world, so it can feel a little strange to talk about cooking tips. But we all need to eat, fiber is something most of us don’t get enough of, and we also need to find little bits of comfort where we can. I find a
- [Maggie's IG Live with Marcene Mitchell](https://supportandfeed.org/maggies-ig-live-with-marcene-mitchell/) - Today on Instagram Live, Maggie spoke with Marcene Mitchell, the SVP of Climate Change at WWF. They shared the many ways that individuals can take action for our planet. The one thing they both agreed on? We’re not talking enough about food!! From food waste to the systems that shape what ends up on our plates,
- [Maggie's IG Live with Johan Rockström](https://supportandfeed.org/maggies-ig-live-with-johan-rockstrom/) - On IG Live this week, Maggie had the absolute pleasure of speaking with Johan Rockström who is a renowned climate scientist, professor, and Director of the Potsdam Institute for Climate Impact Research. They talked about his work with the Planetary Health Check, the state of our planet, and what it will take to slow global
- [Maggie's IG Live with Erica Solove](https://supportandfeed.org/maggies-ig-live-with-erica-solove/) - Today on IG Live, Maggie spoke with Erica Solove from the Extreme Weather Survivors team, who is also a survivor of a wildfire that destroyed her and her family’s home in Colorado. This week marks the 3rd anniversary of the creation of Extreme Weather Survivors, an organization that is dedicated to supporting people directly harmed
- [Maggie's IG Live with Gary Anthony Williams](https://supportandfeed.org/maggies-ig-live-with-gary-anthony-williams/) - Oh my goodness, what a hilariously engaging Instagram Live conversation between Actor and Comedian, Gary Anthony Williams, and Maggie. Maggie had such a great time chatting with him about his plant-based journey and upcoming cooking show. Gary also shared some of the simple plant-based habits that have made a real difference in his health over the years,
- [Maggie's IG Live with Steve Sando](https://supportandfeed.org/maggies-ig-live-with-steve-sando/) - Today Maggie chatted with Steve Sando, the Founder of Rancho Gordo about the power of beans! They talked about how Steve got into growing beans, some of his favorite ways of cooking them, and why they are so climate friendly. Beans are such a versatile food and you can flavor it so many ways. Check
- [Maggie's IG Live with Renee King-Sonnen](https://supportandfeed.org/maggies-ig-live-with-renee-sonnen-king/) - This week on Instagram Live, Maggie spoke with with Renee King-Sonnen, the Founder of @rowdygirlsanctuary and Author of her new book ‘Rowdy Girl: Confesions of a Vegan Cattle Rancher’. They talked all about her sancuatary work and her and her husband’s journey into becoming vegan. She is doing such incredible work so be sure to check her
- [Commemorating Juneteenth, Pride, and Father’s Day](https://supportandfeed.org/commemorating-juneteenth-pride-and-fathers-day/) - While we never need an excuse to gather in community, it’s always a little more special when we can commemorate an important holiday, like Juneteenth, Pride, or Father’s Day, while also feeding our neighbors. Here are just a few highlights from another busy (and festive!) month: Juneteenth Juneteenth was established as a federal holiday to
- [Maggie's IG Live with Lauren Bash](https://supportandfeed.org/maggies-ig-live-with-lauren-bash/) - On IG Live today, Maggie spoke with Lauren Bash about motherhood, her journey getting into climate advocacy & content creation focused on sustainable living. They also talked about the everyday actions we can take to help take care of our planet and each other. Be sure to follow @relauren for further inspiration❤️ Check out their
- [Maggie's IG Live with Sam Dennigan](https://supportandfeed.org/maggies-ig-live-with-sam-dennigan/) - Huge thank you to Sam Dennigan, CEO of @strongroots, for joining Maggie on Instagram Live this week! They chatted about everything from frozen foods and fiber to Strong Roots’ B Corp mission and our shared passion for making plant-based eating more accessible. Strong Roots has been an amazing supporter of @supportandfeed, donating more than 100,000 meals to
- [Maggie's IG Live with Charlotte Hill](https://supportandfeed.org/maggies-ig-live-with-charlotte-hill/) - Maggie spoke with Charlotte Hill, the CEO of @thefelixproject, on IG Live about all their incredible work in the UK. The Felix Project is London’s largest food redistribution charity, working with supermarkets, restaurants, wholesalers, manufacturers, farmers and charities to get surplus food where it’s needed most across all four nations of the UK. They support 8,000 charities,
- [Maggie's IG Live with Christopher Bryant](https://supportandfeed.org/maggies-ig-live-with-christopher-bryant/) - On IG Live this week, Maggie spoke with Christopher Bryant about cognitive dissonance. How we as humans naturally mold our beliefs around the outcomes we want, and how that shows up everywhere from AI, politics, and social norms to meat alternatives and dietary choices. The best gift you can give yourself is living in harmony
- [Our Plant-Based BBQ Menu for Memorial Day](https://supportandfeed.org/our-plant-based-bbq-menu-for-memorial-day/) - Whether you call it a BBQ or a cookout, meat is typically the centerpiece of this American summer tradition. So if you’re looking to integrate more planet-friendly, plant-based dishes into your Memorial Day plans, we can help you move beyond the tofu dog with our summer BBQ menu. Check out our suggestions below, and you
- [Maggie's IG Live with Redyoos](https://supportandfeed.org/maggies-ig-live-with-redyoos/) - Today, Maggie had such a conversation with Cleo Escarez, the founder of @Redyoos, about the work she’s doing to give old jewelry a second life—turning it into materials for things like elementary school art programs and clean tech applications. It’s such a simple but powerful shift. Jewelry accounts for a major share of global gold demand,
- [Maggie's IG Live with Ambrosia Bags](https://supportandfeed.org/maggies-ig-live-with-ambrosia-bags/) - On IG Live this week, Maggie spoke with Jordan and Jan from @ambrosiaproducebag! For those that might not know, these ambrosia bags are made with natural European flax linen and can store your produce for a way longer period of time. Such an incredible concept! Check out their full conversation, here. NOTE: Maggie typically goes live
- [Maggie's IG Live with Andrew Bernard](https://supportandfeed.org/maggies-ig-live-with-andrew-bernard/) - On IG Live this week, Maggie spoke with Andrew Bernard (@thenarddogcooks) about his plant-based journey and his incredible recipes that he shares on his page. Andrew showed us how to make sheet pan cauliflower fajitas (but with broccoli this time instead!) and they are easy to make and super nutritious! The perfect meal to add
- [How We Support+Feed in Chicago](https://supportandfeed.org/how-we-supportfeed-in-chicago/) - My name is Hannah Roucher, and I'm Support+Feed’s City Coordinator for Chicago! I’ve been with the organization for nearly nine months, organizing food distributions, cooking demos, and community education events that bring people together around food insecurity and climate issues. I’ve lived in Chicago for four years and currently reside in Lincoln Square on the
- [Chef Spotlight: Chef Issa / Life Bistro in Southwest Atlanta ](https://supportandfeed.org/chef-spotlight-chef-issa/) - Five years ago, Chef and owner Issa Prescott opened Life Bistro in Southwest Atlanta in order to bring healthy, plant-based options to a neighborhood that’s been described as a food apartheid. Life Bistro is a black-owned, plant-based, fine dining restaurant, emphasizing culturally-appropriate flavors, fresh ingredients, and giving back to the community that raised and still
- [We’re Back in Billie’s Eco-Action Village!](https://supportandfeed.org/were-back-in-billies-eco-action-village/) - Billie Eilish resumed her HIT ME HARD AND SOFT: THE TOUR recently in Miami, and we’re so grateful to be engaging with fans once again on food equity and the climate, as part of Reverb’s Eco-Action Village! All along the tour, we’re asking fans to take the Support+Feed Pledge to eat at least one plant-based
- [Make Maggie's Famous Cinnamon Rolls](https://supportandfeed.org/make-maggies-famous-cinnamon-rolls/) - Cinnamon rolls are a beloved part of Maggie's family holidays. She's given out the recipe a lot over the years, but it's been difficult for some of her friends who have tried to recreate this comforting, plant-based dish. So for the first time, Maggie demonstrates the entire process in a new video -- which also
- [Billie Eilish's Plant-Based Dubai Chocolate](https://supportandfeed.org/billie-eilishs-plant-based-dubai-chocolate/) - Our current obsession: Dubai Chocolate (plant-based, of course). If you haven't seen it yet, Billie Eilish recently shared this TikTok video showing how she makes homemade Dubai Chocolate. Brb... making this immediately😋
- [Highlights from Our Anchor Cities](https://supportandfeed.org/highlights-from-our-anchor-cities/) - There is so much going on across Support+Feed’s eleven anchor cities every week. We tailor our work to meet the needs of each community we serve, and to give you a taste of the kinds of programming we’re providing in collaboration with our local partners, here’s a recap of some recent highlights: Atlanta On February
- [MAGGIE BAIRD, SUPPORT+FEED, AND WETA ANNOUNCE NEW SERIES: CLIMATE KITCHEN](https://supportandfeed.org/maggie-baird-supportfeed-and-weta-announce-new-series-climate-kitchen/) - Maggie Baird and WETA Washington, D.C., the leading public media organization in the nation’s capital, today announced a new original series called Climate Kitchen, slated to begin production later this year and premiere on public media nationwide in 2027. Part cooking show, part lifestyle series, part docuseries, Climate Kitchen is where practical meets powerful, as Maggie explores, from around the
- [Earth Month Feels Different This Year](https://supportandfeed.org/earth-month-feels-different-this-year/) - It’s Earth Month, and in a moment when leaders are rolling back sustainability initiatives and dismantling social safety nets, we will continue the fight toward a greener, more equitable food system – community by community, and meal by meal, with food that is healthier for us and the planet. The climate crisis affects us all,
- [Earth Month Updates from New Orleans + Nashville](https://supportandfeed.org/earth-month-updates-from-new-orleans-nashville/) - As Earth Month comes to a close, we wanted to share another sampling of the programs our City Coordinators have organized this month, in support of community health, food equity, and climate education: On the 16th in New Orleans, we organized a “Living Lunch Exercise” with Cultivating Youth, a program to help children battling obesity
- [Linking Food and History for the Kids of Detroit](https://supportandfeed.org/linking-food-and-history-for-the-kids-of-detroit/) - I’m Support+Feed’s Detroit City Coordinator, and this month I’ve been conducting a series of food education workshops with the children of Marygrove Elementary in honor of Black History Month. Here are some of the highlights from the program – it’s been a big hit, and hopefully you’ll learn something new as well! Week one was
- [Ideas for Celebrating Moms this Weekend](https://supportandfeed.org/ideas-for-celebrating-moms-this-weekend/) - Mother’s Day is a big deal for us here at Support+Feed – so many of our team members and volunteers are moms, and of course we’re all about supporting our Mother Earth. Another big theme in our work is acts of service and kindness, so with that in mind we’re here to help you show
- [Happy 6th Anniversary to Us!](https://supportandfeed.org/happy-6th-anniversary-to-us/) - It’s hard to believe it’s been six years since we delivered those very first meals in Los Angeles, in the uncertain early days of Covid. So much was unknown, yet that moment brought us together; neighbors and volunteers united by the simple but powerful idea that we needed to be there for each other. Across
- [Earth Day Reflections](https://supportandfeed.org/earth-day-reflections/) - Earth Day this year comes at an especially heavy time for so many of us, and I wanted to take a moment to reflect on where we are, and where I hope we’re headed if we all work together. Because there is hope, even if it’s not easy to feel in moments like these. Why
- [Maggie's IG Live with Mill](https://supportandfeed.org/maggies-ig-live-with-mill/) - On IG Live this week, Maggie spoke with Matt Rogers, the CEO of Mill, which is an odorless, effortless food recycler that turns your scraps into nutrient-rich grounds that you can use in your gardens! According to the UN, food waste is responsible for 10% of greenhouse gas emissions, so climate friendly products like this
- [Maggie's IG Live with Viki Boyle](https://supportandfeed.org/maggies-ig-live-with-viki-boyle/) - Today Maggie was joined by one of her closest and oldest friends, Viki Boyle, who showed us how she makes her famous popcorn🍿They also chatted about a few really great climate focused films to watch this Earth Month (with the popcorn): Food 2050, Live to 100: Secrets of the Blue Zones, Conspiracy, Eating Our Way
- [Maggie's IG Live with Adam Met](https://supportandfeed.org/maggies-ig-live-with-adam-met/) - On IG Live this week, Maggie spoke with the wonderful Adam Met today. Adam is not only in the band AJR, but he is also the Executive Director of @planet.reimagined and a huge advocate for climate related policy change. They talked about how the climate crisis is a threat multiplier, touching everything from our communities
- [Maggie's IG Live Celebrating S+F's 6th Anniversary🎉](https://supportandfeed.org/maggies-ig-live-celebrating-sfs-6th-anniversary🎉/) - Today is @supportandfeed’s 6th anniversary 💚🎂 We can’t believe it’s been six years since we started Support+Feed. We feel so grateful to everyone who has poured their hearts into supporting this work and the incredible communities we serve. On IG Live today, Maggie celebrated our anniversary with our Executive Director, Allison Kingsley, as well as our
- [Maggie's IG Live with Jess Craven](https://supportandfeed.org/maggies-ig-live-with-jess-craven/) - On IG Live, Maggie spoke with Jess Craven (@jesscraven101 on IG) about her Substack newsletter, 'Chop Wood, Carry Water Daily Actions' and her work which is focused on protecting democracy, tackling the climate crisis, preserving our freedoms, electing better lawmakers, and ultimately building a better country, one simple action at a time. Check out their full
- [Maggie's IG Live with Aubrey Loaiza](https://supportandfeed.org/maggies-ig-live-with-aubrey-loaiza/) - On IG Live this week, Maggie sat down to talk with Aubrey Loaiza (@probsaubs on IG), one of our favorite beans focused content creators on Instagram. Aubrey talked about why beans are a magical food, and showed us how to make black bean and oat patties, an easy recipe that takes under 30 minutes to
- [Maggie's IG Live with Dr. Reshma Shah](https://supportandfeed.org/maggies-ig-live-with-dr-reshma-shah-2/) - Fiber fiber fiber!!! On Instagram Live today, Maggie was joined by Dr. Reshma Shah to answer commonly asked questions on eating plant-based. Did you know that 97% of Americans aren’t consuming enough fiber? And yet, it is such an important part of our diet and it can be so easy to add fiber to each
- [Maggie's IG Live with Nina Bergman](https://supportandfeed.org/maggies-ig-live-with-nina-bergman/) - On IG Live this week, Maggie was joined by @ninabergman, stunt woman extraordinaire, actress, and plant-based advocate. They talked about Nina's journey towards a plant-based diet, her online masterclass, navigating the industry, and how she fuels her body as a fitness professional. Check out her page to learn more about her masterclass and watch her Ted
- [Maggie's IG Live with Queen Frye](https://supportandfeed.org/maggies-ig-live-with-queen-frye/) - On this week's Instagram Live, Maggie spoke with Queen Frye, a generational urban farmer and Minneapolis Coordinator for Support+Feed. Queen opened up about her journey in urban farming and the realities unfolding in Minneapolis right now. Through it all, Queen and the S+F team are working hard to ensure that families receive warm, nourishing plant-based meals when
- [Maggie's IG Live with Alexia Leclercq](https://supportandfeed.org/maggies-ig-live-with-alexia-leclercq/) - It was so refreshing to hear Maggie's conversation @alexia.leclercq on IG Live today about her work in environmental justice and with @landjusticecommunityschool. Alexia started her activism journey at 13 years old and has been such a beam of hope and inspiration in the climate space ever since. They also briefly touched on gardening, activism burnout, media literacy/disinformation, and
- [Maggie's IG Live with Dr. Cynthia Ambres](https://supportandfeed.org/maggies-ig-live-with-dr-cynthia-ambres/) - On IG Live this week, Maggie spoke with her friend and S+F Chairman of the Board Dr. Cynthia Ambres about Black History Month and American Heart Month. @cynthiaambres talked with us about how what we eat undoubtedly affects our heart health. She shared that in fact, eating more plant-based foods is scientifically better for your health as it
- [Maggie's IG Live with Dr. Jessica Knurick](https://supportandfeed.org/maggies-ig-live-with-dr-jessica-knurick/) - Did you catch Maggie's IG Live with Dr. Jessica Knurick this week? Dr. Knurick is a Nutrition Scientist and Science and Public Health Communicator who joined Maggie's IG Live to speak about nutrition misinformation, from processed foods to plant-based protein, and talked about how to spot misleading health and wellness claims online. Check out their full
- [Maggie's IG Live with Dr. Paul Behrens](https://supportandfeed.org/maggies-ig-live-with-dr-paul-behrens/) - On Instagram Live this week, Maggie spoke with Dr. Paul Behrens, a Professor at Oxford University whose research explores the necessity of plant-rich dietary shifts and how we can reimagine food production systems to meet future needs. They spoke a bit about how the climate crisis impacts global food systems and food security, and what
- [Maggie's IG Live with Maria Town](https://supportandfeed.org/maggies-ig-live-with-maria-town/) - With the one year anniversary of the LA Wildfires heavy on our minds this week, on IG Live, Maggie spoke with Maria Town, the President and CEO of American Association of People with Disabilities (@aapdofficial on IG). Maria shared tips on how people with disabilities can prepare for and recover from extreme weather events such as
- [Maggie's IG Live with Danny Seo](https://supportandfeed.org/maggies-ig-live-with-danny-seo/) - If you ask Maggie and Danny, there is nothing better than a sustainable gift for your loved ones this holiday season. On IG Live this week, they shared different sustainable ways you can wrap gifts, planet friendly ways to travel, homemade gift ideas, and more! Find their full conversation, here🎁💚 NOTE: Maggie typically goes live
- [Maggie's IG Live with Kimberly Williams Paisley](https://supportandfeed.org/maggies-ig-live-with-kimberly-williams-paisley/) - This week on IG Live, Maggie spoke with the wonderful Kimberly Williams Paisley about her work with The Store (one of @supportandfeed’s org partners in Nashville). The Store is doing such amazing things to support their community with their free grocery shop and toy drives. Be sure to check them out and watch their full
- [Maggie's IG Live with Sarah Bentley](https://supportandfeed.org/maggies-ig-live-with-sarah-bentley/) - This week on IG Live, Maggie caught up with Sarah Bentley (Founder of @madeinhackney) about her wonderful new cookbook ‘WE COOK PLANTS’. It is so cool that some of the plant-based recipes in this book are also some of the meals that Made in Hackney makes for the communities they serve. Be sure to check
- [Maggie's IG Live with Joanne Molinaro](https://supportandfeed.org/maggies-ig-live-with-joanne-molinaro/) - On IG Live this week, Maggie chatted with Joanne Molinaro (@thekoreanvegan) about her new cookbook ‘Homemade’! Joanne even showed us how to make a Sweet Potato Latte which is one of the amazing recipes in her book. Be sure to check out her page for incredible plant-based Korean recipes and watch their full conversation, here! NOTE:
- [Maggie's IG Live with Tony Stabler](https://supportandfeed.org/maggies-ig-live-with-tony-stabler/) - This week, Maggie spoke with Tony Stabler (@vegscratchkitchen on IG) today about his plant-based journey and his incredible blog. They also chatted about how his neuropsychology background shapes his approach to food and recipe creation! Check out his page to find delicious, fun to make, and planet friendly recipes!❤️ Check out their full conversation, here!
- [Maggie's IG Live with Titouan Bernicot](https://supportandfeed.org/maggies-ig-live-with-titouan-bernicot/) - On IG Live this week, Maggie was joined by Titouan Bernicot, the CEO of Coral Gardeners. Titouan showed us the incredible coral nurseries in his backyard, and spoke about his story and passion for taking care of our coral reefs. Did you know that coral reefs are one of the most biodiverse ecosystem in the
- [Maggie's IG Live with Tara Punzone](https://supportandfeed.org/maggies-ig-live-with-tara-punzone/) - Maggie had the chance to speak with the lovely @cheftarapunzone, Chef and Owner of @puravita_la and Best Selling Author. They spoke about her new cookbook ‘Vegana Italiana’ and her favorite holiday recipes from the cookbook including lasagna, tofu ricotta, greens and beans, and tiramisu. Check out their full conversation, here! NOTE: Maggie typically goes live on Wednesdays at 10am
- [Share Your "Reasons to Give!"](https://supportandfeed.org/share-your-reasons-to-give/) - Last month, we reached out to you for help – asking why you support Support+Feed, and the reasons you gave have been so moving to see! Our work to transform our unsustainable food systems, our passion for nutrient packed, plant-based eating, and our support of small business and farmers are just a few. We each
- [Help Us Fundraise This Holiday Season 💚](https://supportandfeed.org/help-us-fundraise-this-holiday-season-💚/) - With cuts to government assistance programs, our communities are experiencing an increasingly dire food insecurity crisis -- but you can help! Starting an Instagram fundraiser for Support+Feed is an easy, fast, and impactful way to make a big difference by sharing your passion, raising critical funds to feed communities, and helping others learn about our
- [Maggie on The Drew Barrymore Show](https://supportandfeed.org/maggie-on-the-drew-barrymore-show/) - Maggie was a guest on The Drew Barrymore Show today, where she and Drew talked about Support+Feed's mission, and collaborated on a fun and easy plant-based dish -- Maggie's Kitchen Sink Veggie Burgers. If you saw the segment (or even if you didn't), you'll want to try these burgers at home. They're hearty and delicious,
- [Feeding Families This Holiday Season](https://supportandfeed.org/feeding-families-this-holiday-season/) - We are facing a crisis. I know you’re seeing the news and are anxious to help. On November 1, due to the ongoing government shutdown, 40 million families will stop receiving the SNAP benefits they rely on for daily meals. Additionally, initiatives deployed by the current administration are striking so much fear into our neighbors
- [How the Shutdown Affects Food Access](https://supportandfeed.org/how-the-shutdown-affects-food-access/) - Yes, the US government has shut down, but what does that actually mean for the communities we serve? It may seem abstract for some of us, but for those depending on food assistance like the Special Supplemental Nutrition Program for Women, Infants, and Children (or WIC), the shutdown will have dire, real world consequences. This
- [My Takeaways from NYC Climate Week](https://supportandfeed.org/my-takeaways-from-nyc-climate-week/) - Another New York City Climate Week wrapped up on Sunday. I have to say, in the context of major setbacks around climate policy, and devastating cuts to food programs–not to mention world events—it felt really different this year. And our work has never felt more necessary. I was in New York with our team, and
- [Maggie's IG Live with Sess 4-5](https://supportandfeed.org/maggies-ig-live-with-sess-4-5/) - This week on IG Live, Maggie spoke with Sess 4-5—artist, entrepreneur, community leader, and founder of the New Orleans Commemoration, Inc., to reflect on the 20th anniversary of Hurricane Katrina. They discussed Sess’ journey leading the largest community-led Katrina Commemoration and Second Line since 2006, and how Support+Feed is showing up for communities in New
- [Maggie's IG Live with Dr. Reshma Shah](https://supportandfeed.org/maggies-ig-live-with-dr-reshma-shah/) - Dr. Reshma Shah joined Maggie on IG Live this week to answer some of your top questions about eating more plant-based! They covered everything from easy tofu recipes and high-protein foods to supplements you might consider and tips for getting started. You can watch their full conversation, here. One great way to start eating more
- [Maggie's IG Live with Ani Dasgupta](https://supportandfeed.org/maggies-ig-live-with-ani-dasgupta/) - On Maggie's IG Live this week, she spoke with Ani Dasgupta, CEO & President of the World Resources Institute (@worldresources), who leads global efforts to drive systemic change across climate, nature, and human development. They talked about his new book ‘The New Global Possible: Rebuilding Optimism in the Age of Climate Crisis’, the many factors fueling
- [Maggie's IG Live with Hayley Williams](https://supportandfeed.org/maggies-ig-live-with-hayley-williams/) - This week, Maggie chatted with the wonderful Hayley Williams from Paramore on IG Live about their 'This is Why' tour and how Support+Feed tabled at some of their shows to speak with concert goers about our mission and pledge to eat one plant-based meal a day for 30 days. You can watch their full conversation,
- [Maggie's IG Live with Benny Blanco](https://supportandfeed.org/maggies-ig-live-with-benny-blanco/) - On IG Live, Maggie spoke with producer, songwriter, and author Benny Blanco about his passion for cooking, his cookbook 'Open Wide', and his farm, from which he has frequently donated produce to Support+Feed. Check out their conversation, here! NOTE: Maggie typically goes live on Wednesdays at 10am PT, but make sure to follow her on IG so
- [Maggie's IG Live with Dan Buettner](https://supportandfeed.org/maggies-ig-live-with-dan-buettner/) - On IG Live, Maggie was thrilled to speak with Dan Buettner, National Geographic Fellow, NYT Best Selling Author and Founder of the Blue Zones. They chatted about his book 'The Blue Zones Secrets for Living Longer', his incredible cookbooks, and his amazing Netflix series. Maggie shared that Dan has been such an inspiration in her
- [Maggie's IG Live with Katharine Hayhoe](https://supportandfeed.org/maggies-ig-live-with-katharine-hayhoe/) - On IG Live, Maggie interviewed Katharine Hayhoe who is an Author, Chief Scientist at the Nature Conservancy, and Distinguished Professor at Texas Tech University. They addressed the urgent reality of the climate crisis, explored solutions on individual and collective levels, and discussed our shared hope for creating a more equitable and sustainable future for all.
- [Maggie's IG Live with Sierra Kos](https://supportandfeed.org/maggies-ig-live-with-sierra-kos/) - On IG Live, Maggie spoke with Sierra Kos, Co-Founder and Chief Creative Officer of Extreme Weather Survivors, about the devastating wildfires in Los Angeles. Sierra shared tools for coping in the fires aftermath and highlighted the resources their organization offers. Watch their full conversation here and learn more about the work that Extreme Weather Survivors
- [Maggie's IG Live with Hey Sunshine Kitchen](https://supportandfeed.org/maggies-ig-live-with-hey-sunshine-kitchen/) - To celebrate Support+Feed's 5th anniversary this year, Maggie jumped on an IG Live with one of our amazing restaurant partners in Los Angeles, Hey Sunshine Kitchen (HSK). Sisters and co-owners of HSK, Jenny Engel and Heather Golden Ray, prepared meals during an Instagram Live for a delivery to one of our partner organizations and spoke
- [Maggie's IG Live with Foedevarebanken](https://supportandfeed.org/maggies-ig-live-with-foedevarebanken/) - On IG Live, Maggie had the chance to speak with Lea from @foedevarebanken, an incredible organization in Copenhagen who are a part of Billie Eilish’s Changemaker Initiative. Foedevarebanken works to reduce food waste by partnering with the food industry, turning surplus food into nutritious meals for communities in need across Denmark. Lea gave us a
- [From Maggie’s Kitchen: Zucchini Five Ways](https://supportandfeed.org/from-maggies-kitchen-zucchini-five-ways/) - I always get a little wistful at the end of summer. But it’s not the beachy weekends I’ll miss, or some back to school melancholy left over from childhood. No, it’s because we’re nearing the end of zucchini season here in the US! Zucchini is one of my favorite vegetables, because it’s so versatile. Not
- [Our NYC Farmers Market with Voces Latinas](https://supportandfeed.org/our-nyc-farmers-market-with-voces-latinas/) - Is there anything better than fresh produce?🍅🥕🥬🍓 In one of our key cities, New York City, we co-hosted a farmers market with Voces Latinas to distribute fresh produce and plant-based meals for their community to enjoy💚 We are deeply grateful to be able to support Voces Latinas, an organization in New York City who were
- [COMMUNITY SPOTLIGHT: LOS ANGELES](https://supportandfeed.org/community-spotlight-los-angeles/) - My name is Evelyn Estrada, and I’m the Los Angeles Program Manager for Support+Feed. I started in January 2023 as an urban farm educator, and now I coordinate free farmers markets, food deliveries, fire relief events, and other activations all over the city, in partnership with our amazing community organizations and restaurants. This work is
- [What Our Work Looks Like in London](https://supportandfeed.org/what-our-work-looks-like-in-london/) - London has become an important hub of community engagement for us over the past few years. We started collaborating with UK-based organizations and activists in 2022, as part of the Overheated climate summit we co-produced with Billie Eilish that year, and we brought Overheated back to London in 2023. We’ve worked with some really amazing organizations,
- [What We Mean By Support+Learn](https://supportandfeed.org/what-we-mean-by-supportlearn/) - Along with providing urgently needed plant-based meals, we’re also working toward a longer-term goal – a shift in the global food system itself. This can’t happen without increasing demand and acceptance of plant-based food, which is why we launched our education program, Support+Learn. Support+Learn aims to fill a widespread gap in knowledge about the many benefits of plant-based food,
- [Community Spotlight: New York City](https://supportandfeed.org/community-spotlight-new-york-city/) - Support+Feed was born in Los Angeles, but it quickly became clear that our model of community support and engagement was urgently needed beyond Southern California. One of our earliest and most dedicated volunteers was NY-based, so she got to work on building out an operation there, despite a busy day job as a media executive.
- [Welcome New Partners!](https://supportandfeed.org/welcome-new-partners/) - Our city coordinators across the country have been hard at work, recruiting and onboarding new partner restaurants and community organizations. We wanted to take a moment to celebrate all the progress they’ve made in expanding our reach and impact. It’s been really heartening to see how receptive prospective partners have been to our model of
- [Our impact this Earth Day](https://supportandfeed.org/our-impact-this-earth-day/) - Let’s celebrate our collective impact today. If you’re one of the 40,000+ people who’ve already taken the Support+Feed Pledge to eat at least one plant-based meal a day for 30 days, we invite you to bask in the collective impact we’ve made in the fight against the climate crisis. In fact, Maggie recorded a video
- [Our work in climate recovery efforts](https://supportandfeed.org/climate-recovery-efforts/) - As the central US grapples with the aftermath of another round of devastating storms, we're reflecting on the ongoing meal-distribution work we’re doing in communities that have been impacted by other recent climate catastrophes. Altadena Library Reopening We’re now in our fourth month working in the communities affected by the Eaton Fire, and most recently
- [Overheated is back!](https://supportandfeed.org/overheated-is-back/) - Billie Eilish and Support+Feed are proud to announce the 4th session of Overheated, set to take place in Berlin at the Festsaal Kreuzberg on May 9. Overheated brings together climate activists, music fans, and other leading voices for discussion, community building, and resources to tackle the climate crisis. The program will highlight easy and accessible
- [Celebrating our Black-owned restaurant partners](https://supportandfeed.org/black-owned-restaurant-partners/) - We love our amazing partner restaurants, and we feel so lucky to be able to work alongside these incredible entrepreneurs and chefs to feed our communities. Today, we’re celebrating four of the black-owned restaurants we partner with in cities across the country. The Nourish Spot – New York, NY Custom smoothies, cold-pressed juices, wraps, salads
- [Our women-powered movement](https://supportandfeed.org/our-women-powered-movement/) - March is Women’s History Month, and as you might guess, we’re here for it. Support+Feed is a women-led organization, and so many of our partner restaurants and organizations are women-powered and women-centered. So a celebration of women is woven into the very fabric of our being – not just during the month of March! Below,
- [S+F's 5 year anniversary!](https://supportandfeed.org/5-year-anniversary/) - Support+Feed is five years old! Thank you to all of you – our partners, community leaders, restaurant owners, volunteers, board members, artists, pledge-takers, and donors who came together with us for the greater good. Through it all, you’ve been there supporting our mission, because you understand the interconnectivity of our work, the entrenched inequity in
- [What we've been up to in Australia](https://supportandfeed.org/in-australia/) - Like so many of us, Australia is no stranger to climate catastrophe, including the recent flooding in Queensland and the devastating bushfires. And as we know, food insecurity is often caused or exacerbated by these disasters, but it’s also an ongoing crisis. In fact, 3.4 million Australian households faced food insecurity in 2024. Which is

## Pages

- [Home Page](https://supportandfeed.org/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Our Programs](https://supportandfeed.org/our-programs/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [About us](https://supportandfeed.org/about-us/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Pledge Now](https://supportandfeed.org/pledge-now/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Donate](https://supportandfeed.org/donate/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Volunteer Now](https://supportandfeed.org/volunteer-now/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [People. Plants. Planet. 2026](https://supportandfeed.org/people-plants-planet-2026/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Betances Health Center Farmers Market Participant Survey](https://supportandfeed.org/betances-survey/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Recipe Search](https://supportandfeed.org/recipe-search/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Donate to Support+Feed](https://supportandfeed.org/support/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Support](https://supportandfeed.org/digitalfooddrive/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Plantmaps](https://supportandfeed.org/plantmaps/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Support+Feed Pickleball Invitational + Games](https://supportandfeed.org/games/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Support+Feed Pickleball Invitational](https://supportandfeed.org/pickleball/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Password Test](https://supportandfeed.org/password-test/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Pledge](https://supportandfeed.org/pledge/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Pledge](https://supportandfeed.org/pledge-2/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Food+Climate](https://supportandfeed.org/foodandclimate/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Press](https://supportandfeed.org/press/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Blog](https://supportandfeed.org/blog/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Brand Partnerships](https://supportandfeed.org/brand-partnerships/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Our contributors](https://supportandfeed.org/our-contributors/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [benefit](https://supportandfeed.org/benefit/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Free Farmers Market Survey](https://supportandfeed.org/farmers-market-survey/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Careers](https://supportandfeed.org/careers/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Volunteer portal](https://supportandfeed.org/volunteer-portal/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [FAQ](https://supportandfeed.org/faq/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Resources](https://supportandfeed.org/resources/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Our local allies](https://supportandfeed.org/our-local-allies/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Overheated](https://supportandfeed.org/overheated/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Our team](https://supportandfeed.org/our-team/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [How we work](https://supportandfeed.org/how-we-work/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Volunteer](https://supportandfeed.org/volunteer/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Other ways to give](https://supportandfeed.org/other-ways-to-give/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Accessibility statement](https://supportandfeed.org/accessibility-statement/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Home Page (DEV)](https://supportandfeed.org/home-page-dev/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Financials](https://supportandfeed.org/financials/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Crafty](https://supportandfeed.org/crafty/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Volunteer login](https://supportandfeed.org/login/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Change Password](https://supportandfeed.org/change/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Privacy Policy](https://supportandfeed.org/privacy-policy/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Partnership Request](https://supportandfeed.org/partnership-request/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Terms of Use](https://supportandfeed.org/terms-of-use/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.
- [Recipes](https://supportandfeed.org/recipes/) - Support+Feed is committed to mitigating climate change and increasing food security by driving global demand, acceptance, and accessibility of plant-based food.

## Donate Pages

- [Haley](https://supportandfeed.org/donate/haley/?sourceid=1115268)
- [Summer Meals for Kids](https://supportandfeed.org/donate/summer-meals/?sourceid=1103408)

## Pledge Pages

- [Farm Aid Festival](https://supportandfeed.org/pledge/farm-aid-festival/?sourceid=1113236)
- [Ohana Festival](https://supportandfeed.org/pledge/ohana-festival/?sourceid=1113235)
- [Jack Johnson](https://supportandfeed.org/pledge/jackjohnson/?sourceid=1104249)
- [The Format](https://supportandfeed.org/pledge/format/)
- [WME](https://supportandfeed.org/pledge/wme/)
- [Hayley](https://supportandfeed.org/pledge/hayley/?sourceid=1095838)
- [Spotify](https://supportandfeed.org/pledge/spotify/)

## Recipes

- [Plum Sauce](https://supportandfeed.org/recipe/plum-sauce/) - Wash your plums well and then remove pits and stems, cut into 6 or 8 pieces depending on their size. Clean and peel your ginger, then lightly squish it so a little flavor or scent comes out. Cut the bottom off your garlic clove and also give it a little squish to soften it. Add
- [Apple Sauce](https://supportandfeed.org/recipe/apple-sauce/) - Instructions Peel, core, and chop apples. Add the apples to a covered saucepan along with ¾ cup of the water and cook over medium heat. Stir regularly to avoid the apples at the bottom burning and cook for about 15-20 minutes until the apples are soft. If needed, add additional water to keep it saucy.
- [Pumpkin Pancake](https://supportandfeed.org/recipe/pumpkin-pancake/) - Add flour, baking powder, pumpkin pie spice, and salt to the bowl and mix to combine. Add in mashed banana, pumpkin puree, and plant-based milk, stirring as you go to reduce lumps. But do not overmix. Let the mixture sit for 5 minutes to thicken. While the mixture rests, prepare the pan/griddle. Add a small
- [Vegan Cilantro Sauce](https://supportandfeed.org/recipe/vegan-cilantro-sauce/) - Cook shallots and mushrooms in oil until soft and golden brown, about 10 minutes. Add cilantro, jalapeno, and cumin. Lower heat and cook for 5 minutes. Add coconut milk. Bring to a boil, reduce heat to simmer and cook until liquid is reduced by half. Remove from heat. Puree in blender. Add brown sugar, red
- [Ranch Dressing](https://supportandfeed.org/recipe/ranch-dressing/) - Combine soy milk and lemon juice and allow to curdle (with the double lemon juice it will be quick) to make plant based “buttermilk” Add to plant-based mayo (store bought or homemade- recipe below) Add fresh or dried* dill, chives, and parsley, onion and garlic powders, salt, and black pepper. Add fresh crushed garlic and
- [Egyptian Bus Stop Kushary](https://supportandfeed.org/recipe/egyptian-bus-stop-kushary/) - 1. In a large saucepan set over medium-high heat, heat the canola oil and butter. Add the onions and cook until they start to caramelize, about 4 minutes. Add the lentils and rice, and toast, stirring constantly, for 5 minutes. Add the cumin and 1 tablespoon salt and stir to combine. Cook for 1 to
- [Pickled Tomatoes](https://supportandfeed.org/recipe/pickled-tomatoes/) - Slice tomatoes into 6 wedges each. Reserve in a large bowl with scallions and serrano chiles. In a medium saucepan bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate
- [Gluten-Free Banana Bread](https://supportandfeed.org/recipe/gluten-free-banana-bread/) - Preheat the oven to 180C/350F. Line a loaf pan with parchment paper. In a large mixing bowl, add your smashed bananas, flax egg, nut butter, coconut oil, coconut sugar, vanilla, baking soda, and baking powder; mix well, then mix the oat flour and almond flour and mix again. Once it’s all combined, add the chocolate
- [Buffalo Cauliflower](https://supportandfeed.org/recipe/buffalo-cauliflower/) - Preheat oven to 400 degrees. Add oil to a large baking sheet. Add milk, bouillon, flour, chili powder, garlic powder, onion powder, parsley, pepper, and salt to bowl and whisk together. Add cauliflower to the batter mixture and stir until all pieces are evenly coated. Use tongs or fork to pull pieces out of the
- [Easy Vegan Mayo ](https://supportandfeed.org/recipe/easy-vegan-mayo/) - This process works best using an immersion blender which allows you to add the oil very slowly while running the blender at high speed. A tall, narrow container (a jar or another cup designed for this) works best. Alternatively you can use a traditional high-speed blender or food processor, but the immersion blender is the
- [White Bean Dip with Rosemary and Artichoke Hearts](https://supportandfeed.org/recipe/white-bean-dip-with-rosemary-and-artichoke-hearts/) - In a food processor or blender, pulse beans with olive oil, garlic, sea salt, pepper and lemon juice and zest until mixture is uniform and creamy. Fold in rosemary and artichoke hearts. Allow to rest in the refrigerator for about half an hour for best flavor. Serve with crackers, veggies, or as a sandwich. Enjoy!
- [Pineapple Fried Rice with Extra Crispy Tofu](https://supportandfeed.org/recipe/pineapple-fried-rice-with-extra-crispy-tofu/) - Press tofu for 20–30 minutes to remove moisture. Pat dry and cut into cubes. Toss gently with cornstarch and 1 tbsp sweet soy sauce until lightly coated. Heat olive oil in a large pan over medium-high heat. Fry tofu without crowding the pan. Let it sit undisturbed so it forms a crust. Turn occasionally until
- [Maggie's Kitchen Sink Veggie Burger](https://supportandfeed.org/recipe/maggies-veggie-burger/) - If desired and not already cooked, sauté chopped vegetables in a skillet with 1T olive oil until tender to end up with 1 cup. In a large bowl, mash the beans with a fork until mostly smooth, leaving a few beans whole (if black beans) or in smaller pieces (if larger beans) for texture. Add
- [Scrambled Tofu – Basic](https://supportandfeed.org/recipe/scrambled-tofu-basic/) - Drain the firm tofu but no need to press or overly dry it. Using a sharp knife, a mandolin if you are brave, or a vegetable peeler, slice the tofu thinly and unevenly, with some pieces being wider and some smaller (you are replicating the consistency of scrambled eggs), so avoid making the pieces too
- [BBQ Tofu Wrap](https://supportandfeed.org/recipe/bbq-tofu-wrap/) - Press the tofu, leaving it to sit under a weight to drain off some water while you prepare the vegetables. Finely slice the celery stalk, including the leaves. Grate or finely chop the carrot. Slice the green onion. Chop the cabbage or lettuce. Crumble the drained tofu into a bowl, mix well with the BBQ
- [Mexican Style One Pan Dinner](https://supportandfeed.org/recipe/mexican-style-one-pan-dinner/) - Start by finely chopping up the fresh ingredients by hand or in the food processor – onion, garlic, and jalapeno. Then sauté those in a large pan with olive oil while you prep the rest. By the time you have the cans opened and drained, you can just start putting in the other ingredients as
- [Quick Spicy Noodles with Tofu](https://supportandfeed.org/recipe/quick-spicy-noodles-with-tofu/) - Drain the pkg of tofu and cut into cubes (should make about 40). Fill a saucepan halfway with water. Cut broccoli into florets, slice stems, and add to water. Cover and cook on medium-high heat until broccoli is fork tender. Remove broccoli with a slotted spoon and set aside. Add more water to the pot
- [Chickpea Salad](https://supportandfeed.org/recipe/chickpea-salad/) - Combine Vegenaise, tamari or mustard, tahini, and nutritional yeast to bowl and mix. Drain and mash Garbanzo Beans to the desired texture and add to the vegan mayo mixture. Add sweet pickle relish and, if desired, chopped celery, fresh dill, and chopped scallions. Add mixture to toast, wrap, or onto a bed of greens. Enjoy! 
- [Chickpea Tuna Salad](https://supportandfeed.org/recipe/chickpea-tuna-salad/) - Make the chickpea salad by adding the rinsed and drained chickpeas to a food processor along with the celery, red onion, dill, salt & pepper. Pulse it a few times to break it down. Add in the mustard, mayo, and seaweed snacks and pulse again until desired consistency. Taste for seasoning and adjust with more
- [Zucchini Fritters](https://supportandfeed.org/recipe/zucchini-fritters/) - Pre-heat the oven or air fryer to 400°F (200°C) if baking. Mash your chickpeas in a large bowl with a fork or potato masher. Grate the zucchini with the largest holes on a cheese grater, then add it to your large bowl. Tear up your bread pieces into small chunks in the bowl. Add your
- [Sweet Potato and Black Bean Quesadilla](https://supportandfeed.org/recipe/sweet-potato-and-black-bean-quesadilla/) - Cut the sweet potatoes in half, or pierce the center of each potato, and cook for 3-5 minutes in the microwave until soft. Once cooled, remove the skin and mash the sweet potato. In a separate bowl, mix the black beans with the taco seasoning, salsa, and nutritional yeast. Lay out two tortillas and gently
- [Overnight Oats](https://supportandfeed.org/recipe/overnight-oats/) - Add all ingredients to a jar or container and mix well. Store in the fridge for 6-8 hours before eating. Add your choice of toppings and enjoy!
- [Sweet Potato French Toast Cups](https://supportandfeed.org/recipe/sweet-potato-french-toast-cups/) - Cut the sweet potatoes in half or pierce them with a fork and cook for 3-5 minutes in the microwave. Then flip the potatoes and cook for another minute until they are soft. Set aside to cool. Preheat the oven to 350°F. In a large bowl, add the plant milk, ground chia seeds, maple syrup,
- [Chia Seed Pudding 3 Ways](https://supportandfeed.org/recipe/chia-seed-pudding-3-ways/) - For one batch of chia pudding: 1. Mix 1/4 cup chia seeds with 1 cup cold or room temperature water For the Matcha + Strawberry: 1. Make the matcha chia pudding. Whisk 2 tablespoons of hot water + 2 teaspoons matcha in small bowl. Add matcha to chia pudding with monk fruit syrup and
- [Soil Parfait](https://supportandfeed.org/recipe/soil-parfait/) - Mix the yogurt with the cocoa powder and cinnamon until blended. Taste to see if it is chocolatey enough for you, add more cocoa powder if you would like, and set the rest aside. In a large glass dish or in the 4 smaller glass dishes, add a layer of granola and a few blueberries
- [Peanut Butter Banana Smoothie](https://supportandfeed.org/recipe/peanut-butter-banana-smoothie/) - Instructions- Blender Add all the ingredients to the blender and blend on high until smooth. Instructions- Shaking method Mash a ripe or defrosted banana and peanut butter in a bowl with a fork until smooth. In a large jar or shaker bottle, add the mash mixture along with the milk, ground seeds or protein
- [Cucumber Carrot Salad](https://supportandfeed.org/recipe/cucumber-carrot-salad/) - 1. Add the cucumber, chickpeas, carrots, cilantro, and green onions to a large bowl. 2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, and grated ginger. 3. Pour the dressing over the salad and toss until everything is evenly coated. 4. Sprinkle with sesame seeds just before serving.
- [Best Baby Bok Choy Kimchi](https://supportandfeed.org/recipe/best-baby-bok-choy-kimchi/) - 1. First, make a small slit into the base of your baby bok choy (or adult bok choy) that is about 1 to 2 inches deep. Then, split them in half using your hands. For larger bok choy (even the baby ones), repeat to make quarters. Place them in a large bowl. Then, rinse them
- [Maggie's So Satisfying Lemon Zest Frozen Yogurt](https://supportandfeed.org/recipe/lemonfroyo/) - Elana Lavine Instructions:1. Combine lemon zest with granulated sugar and crush to combine well.2. Add the lemon juice to the sugar and zest mixture to dissolve the sugar.3. In a blender (you can also use a stick blender or mix vigorously by hand) combine the yogurt, sweetened condensed coconut milk until well blended. Add the zest, sugar
- [Tofu Chocolate Orange Mouse](https://supportandfeed.org/recipe/tofu-chocolate-orange-mouse/) - 1. Melt the chocolate Place chocolate chips in a heat-safe glass dish. Microwave for 1 minute, stirring every 15 seconds until fully melted. Set aside to cool slightly (not hot). 2. Prepare the tofu Ensure the tofu is at room temperature. Add it to a blender and blend until completely smooth. 3. Add flavorings Add
- [Crispy Zucchini Sandwich](https://supportandfeed.org/recipe/crispy-zucchini-sandwich/) - 1. Using a mandoline, slice the zucchini into very thin rounds. 2. On a parchment-lined baking tray, create overlapping rows of zucchini slices to form two rectangles. 3. Top with shredded cheese and bake until golden and crispy around the edges. 4. Let cool slightly so it holds together. 5. Add hummus, arugula, tomato, avocado,
- [Carrot Salad](https://supportandfeed.org/recipe/carrot-salad/) - Peel and grate the carrots into a large bowl. Or use pre-shredded carrots. In a small bowl or medium jar, mix lemon juice, olive oil, agave, and salt. Pour the dressing over the carrots and toss well. Stir in raisins, chopped herbs, and sunflower seeds. Let salad sit for 5-10 minutes before serving. Toss again.
- [Citrus Kale Salad](https://supportandfeed.org/recipe/citrus-kale-salad/) - Wash the kale well and set on a towel to dry Strip the leaves off the stem into bite-sized pieces into a large bowl. You can do this quickly by running pinched fingers up the stem and then tearing into smaller pieces. Add in half of the citrus juice and half of the maple syrup,
- [Italian Cabbage & Beans](https://supportandfeed.org/recipe/italian-cabbage-beans/) - Finely slice the onions, and then in a large covered pan, heat about ½ the olive oil over medium heat. Add onions once the pan and oil are hot. Cook the onions with a pinch of salt over medium heat until soft and lightly browned, about 10 minutes, stirring frequently. Slice your cabbage as the
- [Maggie & Billie's No Bake Cookies](https://supportandfeed.org/recipe/maggie-billies-no-bake-cookies/) - In a saucepan bring sugar, cocoa, plant-based butter, salt, and milk to a rapid boil for 2 minutes (start timing when it reaches a full boil and do as close to exactly 2 minutes as possible). Grease your cookie sheet with vegan butter. Remove from heat and add peanut butter, vanilla, and then oats, stirring
- [Carrot Dogs](https://supportandfeed.org/recipe/carrot-dogs/) - Clean and peel the carrots, trim the ends. Add the carrots all ingredients to the pan, be sure the carrots are covered in liquid- you can add water if needed. Simmer on medium high heat, covered, until the carrots are slightly tender. About 15-20 minutes and stir occasionally. Prep the toppings and buns while the
- [BBQ Baked Beans](https://supportandfeed.org/recipe/bbq-baked-beans/) - 1. Preheat the oven to 400°F. 2. Heat the neutral oil in a large sauté pan over medium heat. 3. Add the onion, bell pepper, and celery. Sauté for 5–7 minutes, or until softened and fragrant. 4. In a large mixing bowl, combine the sautéed vegetables with one undrained can of baked beans, one drained
- [Maggie's Potato Salad](https://supportandfeed.org/recipe/maggies-potato-salad/) - Prepare potatoes (unpeeled) by boiling or microwaving until just tender. To boil, chop into desired sizes (approximately one inch or less) and add to a pot with enough water to cover. Cook until tender or desired texture. Drain and allow to cool. If microwaving, poke medium to small yellow potatoes with a fork and microwave
- [Hawaiian BBQ Skewers](https://supportandfeed.org/recipe/hawaiian-bbq-skewers/) - 1. Preheat the grill to medium-high heat. 2. In a large mixing bowl, combine the mushrooms, bell peppers and red onion. 3. Drizzle with the neutral oil and season with salt and black pepper. Toss gently until all ingredients are evenly coated. 4. Thread the vegetables and pineapple onto skewers, alternating ingredients for color and
- [Strawberry Shortcake](https://supportandfeed.org/recipe/strawberry-shortcake/) - Slice the strawberries and mix with 1/4 cup of sugar and if desired the lemon zest then let sit to macerate for 30mins until they release their juice. Preheat the oven to 425° and grease the baking sheet with vegan butter or oil. Combine lemon juice with plant-based milk to make the vegan buttermilk and
- [Maggie's Waffles for Patrick](https://supportandfeed.org/recipe/maggies-waffles-for-patrick/) - Combine flaxseed meal and water, and allow to sit for at least 10 minutes. Combine plant milk (preferably soy milk, but anything will do) and lemon juice, and allow to curdle. Combine oat flour, gluten-free or regular flour, baking powder, soda, salt, cinnamon, and optional protein powder. Stir to combine. Stir mashed banana or applesauce
- [Viki’s Popcorn 4 Ways](https://supportandfeed.org/recipe/vikis-popcorn/) - Shaw Bowman Plain Popcorn: Sprinkle salt + pepper over your desired popcorn Buttered Popcorn: Melt 1 tablespoon of Earth Balance and toss over your desired popcorn Chocolate Popcorn: Melt the ingredients together and toss over freshly-made popcorn! Kettle Corn Popcorn: Melt the ingredients together and toss over freshly-made popcorn! ▶️ Watch Maggie and Viki make popcorn
- [MUFFIN QUICHES WITH VEGGIES](https://supportandfeed.org/recipe/muffin-quiches-with-veggies-2/) - Grease a 12-cup muffin pan with vegan butter or olive oil & preheat oven to 350°F. Heat oil in a skillet over medium-high heat. Add in the shallot and cook for 1 minute, add desired vegetables - I used garlic, broccoli, pepper, and scallion. Cook for a few minutes until beginning to soften. To blend
- [Sheet Pan Dinner](https://supportandfeed.org/recipe/sheet-pan-dinner/) - Line two rimmed baking sheets with parchment paper and preheat the oven to 400°F. Spread the sweet potatoes on one baking sheet. Drizzle with about 1–2 teaspoons of olive oil and season with 1 teaspoon of salt and black pepper to taste. Toss to coat. Roast for 30–35 minutes, tossing halfway through. Spread the broccoli
- [Maggie's Matcha Latte](https://supportandfeed.org/recipe/maggies-matcha-latte/) - Sift 1 rounded tsp of good quality matcha into a mug to get rid of clumps. Add 2 oz of hot dairy-free milk and sweetener of your choice. Whisk until there is a foamy layer on top. Heat 6 oz of your favorite plant-based milk and whisk (or froth) until foamy. Add slowly to matcha
- [3 to 5 Bean Chili](https://supportandfeed.org/recipe/3-to-5-bean-chili/) - Rinse and combine the beans and set aside. Drain and rinse corn, set aside. In a large pot, heat olive oil over medium heat, add chopped onions, carrots, minced garlic, chili flakes, and saute for 6-7 minutes, or until carrots are almost tender and onions are becoming translucent. Add the oregano, cumin, chili and chipotle
- [Tofu salad](https://supportandfeed.org/recipe/tofu-salad/) - 1. After the tofu is fully thawed, drain the tofu and squeeze out as much liquid out as possible. You can do this using a tofu press, or just wrap the tofu in a dish towel and squeeze out the water. 2. In a bowl combine veganaise, tahini, tamari, and nutritional yeast. 3. Stir in
- [Vegetable Soup](https://supportandfeed.org/recipe/vegetable-soup/) - Coat the bottom of a pot in a thin layer of olive oil over medium high heat. Add onions, celery, and cook until they start to soften, 6-10 minutes. Add crushed garlic, red pepper flakes, and Italian seasoning (crushing the dried seasoning as you add them), dried basil, and bay leaves. Stir over medium high
- [Jackfruit Tacos](https://supportandfeed.org/recipe/jackfruit-tacos/) - Open and drain jackfruit and place in a bowl. Break up softer jackfruit pieces with hands and cut up harder pieces with knife until the jackfruit is “shredded” At this point squeeze as much water out of jackfruit as possible, using a clean dish towel. Add thyme, cumin, chili powder, onion powder, garlic powder, veggie
- [Egg in a Hole](https://supportandfeed.org/recipe/egg-in-a-hole/) - Slice tofu into thirds horizontally – you should end up with three large, thin pieces about the thickness of your bread. Set aside. Liberally spread vegan butter on both sides of the bread. Use a cookie cutter or small cup to cut a hole in the center of the bread (make sure to save the
- [French toast](https://supportandfeed.org/recipe/french-toast/) - In a large flat dish combine plant-based milk, chia seeds, vanilla, cinnamon, salt, and nutritional yeast, and whisk gently. Add a generous amount of vegan butter to the skillet and turn burner to medium. Gently dip bread in mixture, making sure to evenly coat both sides. Place dipped bread on skillet. Cook the bread slowly
- [Fettuccine Alfredo](https://supportandfeed.org/recipe/fettuccine-alfredo/) - Add water, potato, onion, cashews and garlic to pot, bring to a boil and let simmer. Meanwhile, cook pasta in boiling salted water until al dente. Drain and set aside. If using gluten free pasta, rinse well after cooking. Once potatoes are soft, add all ingredients, including the water into a blender and puree until
- [Pancakes](https://supportandfeed.org/recipe/pancakes/) - Add flour, baking powder, cinnamon, and salt to the bowl and mix to combine. Add in mashed bananas, applesauce and plant based milk, stirring as you go to reduce lumps. But do not overmix. Let the mixture sit for 5 minutes to thicken. While the mixture sits, prepare the pan/griddle. Add a small amount of
- [Apple, Pecan, Sage Stuffing](https://supportandfeed.org/recipe/apple-pecan-sage-stuffing/) - Preheat oven to 200 degrees. Cut the crusts off of the bread (save them for bread crumbs) and cut slices into cubes. Place cubes on a baking sheet and sprinkle with 2 tsp poultry seasoning blend. Place pan in oven for one hour or until dry - or turn off after half an hour and
- [Marinated Tofu and Mushroom Gravy](https://supportandfeed.org/recipe/marinated-tofu-and-mushroom-gravy/) - MUSHROOM GRAVY Cook mushrooms in a dry pan over medium-high heat until they sweat and begin to reabsorb their liquid. When cooked through, make a well in the center of the pan, add 1 tbsp olive oil, and 1/2 cups of minced onion. Cook until onions are translucent. Add tamari, 2 cups of reserved potato
- [Colcannon (Irish Mashed Potatoes)](https://supportandfeed.org/recipe/colcannon-irish-mashed-potatoes/) - Place the cut potatoes into a pot, cover with water, and add 2 tsp salt. Bring water to a boil. When potatoes are tender, drain (SAVE the water!!). Remove 1 cup of the potatoes and set aside along with the potato water for gravy recipe. Wash the leek and slice down the middle, and chop
- [Chocolate Truffles](https://supportandfeed.org/recipe/chocolate-truffles/) - Microwave the coconut milk & pour over the chocolate chips. Mix around until the mixture is fully combined. Add optional flavorings & then put the mixture in the fridge to chill. Once the mixture is firm, scoop the mixture into little balls. Add optional coatings. ENJOY!
- [Sweet Potato Brownie](https://supportandfeed.org/recipe/sweet-potato-brownie/) - Preheat oven to 350 F Coat the bottom and sides of the brownie pan with vegan butter or coconut oil. Melt vegan butter in the microwave or on the stovetop and combine with sugar. Stirring well Stir in cocoa powder, mashed sweet potato, vanilla, and stir to combine. Mix flour, baking powder, and salt in
- [Drop Biscuits](https://supportandfeed.org/recipe/drop-biscuits/) - Preheat the oven to 425° and grease the baking sheet with vegan butter or oil. Combine lemon juice with plant-based milk and chill in the fridge for at least 10 minutes. In a food processor (or a cold metal bowl) add cold flour, salt, baking powder, and baking soda, pulse to combine (or stir with
- [Chia Seed Pudding](https://supportandfeed.org/recipe/chia-seed-pudding/) - Add milk, chia seeds, vanilla, and maple syrup (or desired sweetener) to a glass container and mix well. You can also make this in a jar and shake to combine. If you are making chocolate pudding, add 4oz of dark chocolate to 1/8 plant-based milk and heat in the microwave, stirring every 15 seconds until
- [Vegetable Fritters with Mint Sauce](https://supportandfeed.org/recipe/fritters/) - Mix garbanzo bean flour, salt, pepper, and cumin. Stir broth or water into the garbanzo flour mixture. It should have about the same texture as pancake batter. *You can add more water or flour as needed. Add your chopped vegetables to the mixture and stir until evenly coated. Heat olive oil in a skillet to
- [Spicy Molasses Cookies](https://supportandfeed.org/recipe/spicy-molasses-cookies/) - Combine flaxseed meal with cold water and let rest for 10 minutes. Combine flour, baking powder, salt, ginger, cloves, allspice and pepper. Set aside. With an electric mixer, cream plant-based butter with brown sugar, flax seed meal, granulated sugar, and molasses until light and fluffy. Add flour and spice mixture and mix just until combined
- [Potato Corn Chowder](https://supportandfeed.org/recipe/potato-corn-chowder/) - Rinse and cube potatoes, leaving the peels intact. Add olive oil and leeks in a soup pot or large saucepan and saute over medium heat. While sauteing, crumble in tarragon, thyme, and pepper flakes and cook for two minutes. Add potatoes and stir to combine. Add vegetable stock, cover the pot with a lid, and
- [Gnocchi & Peas](https://supportandfeed.org/recipe/gnocchi-peas/) - Mix together and adjust amounts to make a dough. Roll dough into a rope, score with a fork if desired, and cut into 3/4 inch pieces. Drop into boiling salted water. Meanwhile, melt vegan butter with chopped fresh sage over medium heat. When the gnocchi floats to the surface of boiling water and tastes done,
- [Cranberry Orange Walnut Relish](https://supportandfeed.org/recipe/cranberry-orange-walnut-relish/) - Rinse the cranberries and set them aside. Peel the oranges and separate them into segments. In a processor bowl, add the cranberries. Give it a few quick pulses to start the breakdown process. Add the peeled orange(s) to the processor bowl. Add the walnuts to the mixture in the processor. Sprinkle in the sugar (or
- [Oatmeal Chocolate Chip Cookies](https://supportandfeed.org/recipe/oatmeal-chocolate-chip-cookies/) - Combine ground flax seeds and cold water. Let sit for 15 minutes. In a mixing bowl, beat vegan butter, brown sugar, and white sugar, and beat well. Add vanilla and flax egg and beat to combine. In a separate bowl, combine and blend flour, baking soda, and salt. Add flour mixture to vegan butter/sugar mixture
- [Omelette](https://supportandfeed.org/recipe/omelette/) - Combine the garbanzo bean flour and water to soak (3 hours to overnight, if possible – but not required) Place the block of tofu & garbanzo bean flour mixture in your blender and add in the turmeric, salt, and nutritional yeast Over medium heat, Melt a tsp of vegan butter in your pan. Once melted,
- [Vanilla Sweet Potato Pudding](https://supportandfeed.org/recipe/vanilla-sweet-potato-pudding/) - Roast or microwave your sweet potato. Peel and place in a blender. Add coconut milk and vanilla. Blend til combined (should be smooth but not over-blended). Place in a bowl & add desired toppings or add-ins. Enjoy!
- [Tamales with Black Bean & Sweet Potato Filling](https://supportandfeed.org/recipe/tamales-with-black-bean-sweet-potato-filling/) - Prepare the Corn Husks: Place dried corn husks in a bowl of warm water and weigh them down with a plate to keep them submerged. Let soak for 30 minutes until pliable. Make the Masa Dough: You can do this by hand with a wooden spoon or in a large mixing bowl, combine masa harina,
- [Garbanzo Bean Flour Omelette](https://supportandfeed.org/recipe/garbanzo-bean-flour-omelette/) - Combine garbanzo bean flour and water, whisking well to combine, and let soak for at least 20 minutes. Maggie likes to soak it overnight. Add additional ingredients. Heat cast iron skillet. Add vegan butter or olive oil to the pan. Pour the batter into a hot pan and cook as desired. It can be poured
- [Mung Bean Scrambled ‘Eggs’](https://supportandfeed.org/recipe/mung-bean-scrambled-eggs/) - Soak beans overnight. Drain the water and add to a high-speed blender with all other ingredients. Blend until smooth. Use immediately or refrigerate and use as needed. To cook, use the egg mixture as you would a blended egg mixture to make scrambled eggs, frittatas, and omelettes. Enjoy!
- [Cottage Cheese](https://supportandfeed.org/recipe/cottage-cheese/) - Cut off ⅓ block of the tofu, then add it to a blender or food processor with all the other ingredients until smooth. Cut the remaining ⅔ block of tofu into mini (¼”) cubes. In a bowl, add the mini cubes of tofu and the pureed ingredients, then lightly mix together with a spoon. Chill.
- [Tamari Almonds](https://supportandfeed.org/recipe/tamari-almonds/) - Heat the pan to medium/high. Add in the almonds and keep stirring until they are hot. Add tamari to the hot pan and stir quickly. Sprinkle in nutritional yeast + seasonings. Serve & enjoy!
- [Vanilla Sweet Potato Pudding](https://supportandfeed.org/recipe/vanilla-sweet-potato-pudding-2/) - Roast or microwave your sweet potato Peel and place in a blender Add coconut milk and vanilla Blend til combined, should be smooth but not over-blended Place in a bowl and add desired toppings CHEF'S NOTES: You can substitute the coconut milk for another plant milk. If you do not have a blender, you
- [Maggie's Famous Cinnamon Rolls (and Dinner Rolls)](https://supportandfeed.org/recipe/vegan-dinner-rolls-and-morning-after-cinnamon-rolls/) - DOUGH Coat a large bowl with plant-based butter and set aside. To the bowl of a stand mixer with a dough hook attachment, add the lukewarm warm water. Sprinkle the yeast onto the water and stir until dissolved. The yeast should begin to activate, and you will notice slight foaming or bubbling In a separate
- [Elevated Oatmeal with Fresh Pears](https://supportandfeed.org/recipe/elevated-oatmeal-with-fresh-pears/) - Combine oats, water, and salt * in a bowl large enough to not spill over, and microwave until all the water is absorbed and oats are cooked (approximately 3 minutes). Alternatively, cook this in a small pot on the stove. Remove from the microwave and stir in the miso paste and spices. Stir to fully
- [Cabbage Stir Fry](https://supportandfeed.org/recipe/cabbage-stir-fry/) - Drain your tofu and pat dry with a dish towel. Cut into ¾ “ cubes and set aside. Using a sharp knife or a mandolin, slice cabbage, onion, and carrot into your desired size of thin strips. Add olive oil to a cast-iron skillet or stainless-steel pan. When the oil is shimmery and the pan
- [Cilantro Lime Coleslaw](https://supportandfeed.org/recipe/cilantro-lime-coleslaw/) - Combine the sliced cabbage, carrots, and apple in a large bowl and toss well. In a separate bowl, mix together the dressing ingredients- jalapenos/serranos, cilantro, green onion, lime juice, and mayo. Pour the prepared dressing over the cabbage mixture. Use a large spoon or tongs to mix until everything is thoroughly coated. Let it rest
- [Tacos with Shredded Tofu and Cabbage](https://supportandfeed.org/recipe/tacos-with-shredded-tofu-and-cabbage/) - Add olive oil to a skillet and heat up, then add cabbage, onions, garlic, and saute. Sprinkle on 3 tbs of the taco seasoning and cook until softened. Remove to a bowl. Pat the block of tofu dry, then grate on a box grater into a clean dish towel. Gently pat the grated tofu with
- [Roasted Cabbage with Lemon Pepper Cream Sauce](https://supportandfeed.org/recipe/roasted-cabbage-lemon-pepper-cream-sauce/) - Preheat oven or air fryer to 400 degrees. Cut cabbage cut into 4-6 thick wedges, depending on the size of your cabbage. Zest your lemon, then mix it with the salt to create a lemon-flavored salt. For the sauce - in a small pot, boil two yellow potatoes, half of a yellow onion, one clove
- [Clean out the Fridge Creamy Vegetable Pasta](https://supportandfeed.org/recipe/clean-out-the-fridge-pasta/) - Preheat oven to 400 F. Pour oil into a baking dish. Cut your vegetables into 1-1½-inch chunks and place them all into the baking dish. Sprinkle on salt, pepper, Italian seasoning blend, and red pepper flakes, and stir to combine. Place the dish in your hot oven and roast, stirring every 10 to 15 minutes,
- [Asparagus with Lemon Cream Sauce](https://supportandfeed.org/recipe/asparagus-with-lemon-cream-sauce/) - For the sauce - in a small pot, boil the potato, 1/4 of a yellow onion, one clove of garlic, 2 tbsp of cashews in the vegetable broth (can be made with water and bouillon) until vegetables are soft, about 10-15 minutes, then remove from heat and let sit to cool. While the sauce is
- [Chocolate Parfait (Hit Me Hard and Soft) Cookies](https://supportandfeed.org/recipe/chocolate-parfait-hit-me-hard-and-soft-cookies/) - GF Version Chop the chocolate and the almonds and set aside Cream sugar, margarine, baking soda, and salt in the bowl of an electric mixer until light and fluffy. If you have to do this by hand, combine and whisk or beat well. Add apple sauce, vanilla and almond extracts, plant milk and mix to
- [Chipotle Coleslaw](https://supportandfeed.org/recipe/chipotle-coleslaw/) - You can assemble this directly into your medium-sized serving bowl or into a glass container to store. Blend together plant-based mayo, salsa, lime juice, and chipotle chile powder. If you are using canned adobe chiles, mash them well into the mayo mixture. If using a fresh cabbage, you will need approximately half of a medium
- [Smashed Aloo Tikki Tacos](https://supportandfeed.org/recipe/7504/) - Mash the boiled, peeled potatoes and mix in the spice blend until fully combined. Press the potato mixture into tortillas and toast in a warm pan with oil on both sides until golden and crisp. Blend all coriander chutney ingredients until smooth, adding water as needed to reach your desired consistency. Assemble the tacos with
- [10 Minute Peanut Sizzle Noodles](https://supportandfeed.org/recipe/10-minute-peanut-sizzle-noodles/) - Cook the noodles according to the package instructions. (Drain and reserve 1/2 cup of pasta water). In a medium saucepan, combine all ingredients except the oil. Heat the oil until it begins to smoke, then pour it over the ingredients in the pan. Whisk immediately until the sauce is well incorporated. Add the noodles. Mix
- [One Pot Red Curry Dumpling Soup](https://supportandfeed.org/recipe/one-pot-red-curry-dumpling-soup/) - Add the red curry paste to a pan and cook for a couple of minutes until fragrant. Pour in the water and coconut milk, then bring to a gentle simmer. Stir in the edamame, soy sauce, and salt to season the broth. Add the frozen dumplings and cook until heated through, then finish with your
- [BBQ Jackfruit Salad](https://supportandfeed.org/recipe/bbq-jackfruit-salad/) - Carolina gold sauce: First, make 2 servings of the Carolina gold sauce by combining all the ingredients and simmering in a small pot on low heat until slightly thick. If you like a thicker sauce, add a starch of your choice. Homemade BBQ sauce: Use the second serving of Carolina gold sauce you made and
- [Garlic Spinach Pasta](https://supportandfeed.org/recipe/garlic-spinach-pasta/) - Start by boiling water for your pasta. Put the garlic and onion in a food processor/chopper, then sauté in a large skillet (that will be large enough to hold all the ingredients by the end) with 1 tbsp olive oil. Next, chop the spinach in the food processor. If you can’t jam all the spinach
- [Butternut Squash Risotto](https://supportandfeed.org/recipe/butternut-squash-risotto/) - If using cubed squash- Boil a few inches of water in a saucepan. Add cubed butternut squash, cover, and steam until tender. Drain and mash using a potato masher. While the squash steams, drizzle olive oil in a large skillet. Over medium-high heat, sauté the onion. Add rice and sauté for an additional 5 minutes
- [Mango Ceviche Tostadas](https://supportandfeed.org/recipe/mango-ceviche-tostadas/) - First, let's marinate our onions. Slice your red onion and add the juice of 10 limes. Marinate for at least 30min. In a bowl, mix the following ingredients (chopped): tomatoes, mangoes, cilantro, and avocado (mash the avocado). Add pineapple, grapefruit juice, habanero, salt, garlic cloves, oregano, paprika, olive oil, cumin, and pepper in a blender.
- [Quesadillas with Creamy Chipotle Bean Dip and Charred Onion Salsa](https://supportandfeed.org/recipe/quesadillas-with-creamy-chipotle-bean-dip-and-charred-onion-salsa/) - Cook like every day is Super Bowl Sunday. This dip can tag along while tailgating, accompany you to a friend’s house party, or snuggle up with you on the couch while watching TV. The bean dip is perfect for your quesadilla wedges, but if that sounds like too much effort, just grab a bag of
- [Queso Dip](https://supportandfeed.org/recipe/queso-dip/) - Soak cashews for 20 mins in a cup of boiled water, till soft. Drain cashew water. Combine all ingredients. Blend on high speed until smooth. Serve with your favorite chips or add to bowls, salads, and rice and beans for added flavor, protein & nutrients!
- [Chile con Carne](https://supportandfeed.org/recipe/chile-con-carne/) - We’re using Field Roast’s Mexican Chipotle Sausage here to create a chili that’s #freefromanimals and perfect for ladling into bowls or spooning over plant-based hot dogs. We’ve added beans, tomatoes, and spices to the mix to create a chili that’s full of flavor, texture, and just the right amount of spiciness. Place the chopped Field
- [Apple Pie](https://supportandfeed.org/recipe/apple-pie/) - Line a 8-9-inch pan with one of the pie crusts, and set aside. Preheat the oven to 350 °F (180 °C) Peel and slice the apples. Toss in a large bowl with all the ingredients (cinnamon, nutmeg, cornstarch, sugar, butter, lemon and salt.) Set aside. Prick the bottom of the pie crust all over with
- [Mac And Cheese](https://supportandfeed.org/recipe/mac-cheese/) - In a large skillet with a lid, warm the tablespoon of oil over medium heat. Add the onion and sauté until it looks kinda golden, about 5 minutes. Add the garlic, potatoes, carrots, and first cup of broth to the pan, stir, then cover. Let this all simmer together until the potatoes and carrots are
- [Billie’s Favorite Peanut Butter Chocolate Chip Cookies](https://supportandfeed.org/recipe/billies-favorite-peanut-butter-chocolate-chip-cookies/) - Preheat oven to 350 degrees. Mix the brown sugar and peanut butter together in a mixing bowl for about a minute. Add two teaspoons vanilla extract and mix for 30 seconds. In a separate bowl, blend oat flour, baking soda, and salt. Mix dry and wet ingredients. Add ¼ cup almond milk and stir in
- [Apple Crisp](https://supportandfeed.org/recipe/apple-crisp/) - Preheat oven to 350° Lightly grease a 9 x 13 casserole Core and chop the apples into 1” chunks. Place the apples in a large bowl with room to stir. Sprinkle over the apples, cornstarch, cinnamon, and orange juice- you can use a fork as you squeeze to get all the juice out and
- [Grilled Cumin Kebabs](https://supportandfeed.org/recipe/grilled-cumin-kebabs/) - Prepare the marinade by combining all the ingredients (except the mushrooms). Taste and adjust seasoning as needed. Add the oyster mushroom clusters to the marinade and mix well to coat evenly. Let the mushrooms marinate for at least 1 hour, or overnight in the fridge for deeper flavor. Heat a griddle pan over medium heat.
- [Portobello Mushroom Sandwich](https://supportandfeed.org/recipe/portobello-mushroom-sandwich/) - Combine the mayonnaise, horseradish, and sprinkle a little salt. Mixed well and set aside. Chop the garlic cloves and add them to the olive oil. Once combined, separate mixture into 2 bowls. Take one of the bowls containing the olive oil & garlic mixture and add the balsamic vinegar, and salt & pepper to taste.
- [Beetroot Tabouleh](https://supportandfeed.org/recipe/beetroot-tabouleh/) - Wash bulgur and strain. Marinate bulgur in lemon juice, olive oil, onion, pomegranate molasses, salt, and pepper for at least 30 minutes. Add the finely chopped parsley and fresh mint leaves to a large bowl and Combine with the marinated bulgur mix. Cut beetroot into cubes or sticks and add to the bowl. Add the
- [Fresh Fennel Salad with Citrus and Herbs](https://supportandfeed.org/recipe/fresh-fennel-salad-with-citrus-and-herbs/) - Thinly slice fennel (I use a mandoline). Drain chickpeas if using a can. Chop herbs finely. Chop dates. To roast pepitas add to a pan with some salt and a drizzle of oil and toast on a low flame till you hear them pop it should take about 5 minutes make sure you stir often
- [Garlic Mashed Potatoes](https://supportandfeed.org/recipe/garlic-mashed-potatoes/) - Peel and large dice potatoes. Ensure that when they sit for a long period, they are submerged in water. This keeps them from turning brown. Place the garlic and potatoes in a large pot. Fill with water, making sure the potatoes are completely submerged. Bring to a boil and cook for 15 minutes or until
- [Smashed Sweet Potatoes](https://supportandfeed.org/recipe/smashed-sweet-potatoes/) - Scrub the skin of the sweet potatoes, then pierce them with a fork and cook for 3-5 minutes in the microwave. Then flip the potatoes and cook for another minute until they are soft. Set aside to cool. Preheat the air fryer (or oven) to 400°F. Slice your sweet potatoes into rounds that are 1.5-2”
- [Chickpea Blondies](https://supportandfeed.org/recipe/chickpea-blondies/) - Preheat oven to 350 degrees, and grease an 8x8 pan with coconut oil. Drain can of chickpeas, and rinse them well under cold water for 1 minute. Add rinsed chickpeas, almond butter, maple syrup, coconut sugar, vanilla extract, almond flour, baking soda, baking powder, and salt into a food processor and process until batter is
- [French Potato Salad](https://supportandfeed.org/recipe/french-potato-salad/) - Cut the potatoes into small bite-sized chunks (for more surface area and crisping potential). Place in a large pot of cold water, add 1 tbsp salt, and bring to a boil. Simmer until just fork-tender, about 8–12 minutes. Drain well. Optional crispy bites: Reserve about ¼ of the cooked potatoes. Pat dry and either: Air
- [Black Bean Burger](https://supportandfeed.org/recipe/black-bean-burger/) - Heat a pan over medium heat with some oil. Add the sliced onion and cook, stirring occasionally, until brown and caramelized. Add a pinch of sugar if desired. Set aside. In a bowl, mash the beans with a fork until chunky. Add cumin, smoked paprika, oregano, soy sauce, and breadcrumbs or chickpea flour. Mix well.
- [Green Beans with Mustard Sauce](https://supportandfeed.org/recipe/green-beans-with-mustard-sauce/) - Wash and trim the ends of your green beans to remove any small stems left on. You can cook your green beans in 3 ways: sauteed, steamed, or boiled. All taste great! Sauteed Add 1-2 tbsp of oil to a skillet, heat until shimmery Then add your green beans and cover, stirring regularly. Cook
- [No Bake Brownie Bars](https://supportandfeed.org/recipe/no-bake-brownie-bars/) - Line a quarter baking sheet with parchment paper. In a medium bowl, mix together the peanut butter, maple syrup, melted and cooled coconut oil, and vanilla extract until smooth. Add the almond flour. Sift the cocoa powder into the bowl and add a pinch of salt. Mix to incorporate. Fold in chocolate chips. Transfer the
- [Watermelon Cucumber Salad](https://supportandfeed.org/recipe/watermelon-cucumber-salad/) - Cut the watermelon into about 1.5” (4cm) cubes, put them along with the juice on the cutting board into a large bowl Thinly slice the cucumber, removing some of the skin if it is tough. Thinly slice the red onion, so it is still see through. Add the cucumber and onion to the bowl, then
- [Fruit Salad](https://supportandfeed.org/recipe/fruit-salad/) - Remove or cut the skin and white soft pith off the orange. Slice the orange into about 5 rounds, then cut those in half. You want to end up with half circles that are flat on each side. Put the sliced oranges and their juice into a large bowl. Add the chia or flax seeds,
- [Butternut Squash Mac And Cheese](https://supportandfeed.org/recipe/butternut-squash-mac-cheese/) - Preheat oven to 400 degrees and prepare a baking sheet by lining with parchment paper. Add the cubed squash and toss with olive oil, salt, and pepper. Roast for 30-40 minutes until tender. Slice the top of a head of garlic, drizzle with olive oil and wrap in foil. Place on the same pan as
- [Spicy Vegan Mac And Cheese with Pickled Jalapeños & Herbed Panko](https://supportandfeed.org/recipe/spicy-vegan-mac-n-cheese-with-pickled-jalapenos-herbed-panko/) - In a large pot, add water and bring to a boil. Add pasta to boiling water and cook until al dente, about 8 minutes—strain and set aside. In another pan, add the butter. Once it has melted, sprinkle in the flour and gently whisk together (1-2 minutes continuously stirring). Add milk and stir occasionally for
- [KIMCHI MAC AND CHEESE](https://supportandfeed.org/recipe/kimchi-mac-n-cheese/) - KIMCHI QUESO In a small pot, heat the vegetable oil over medium-high heat until shimmering, about 1 minute. Add the potatoes, onion, garlic, scallion whites, kimchi, gochugaru, turmeric, garlic powder, onion powder, cumin, and cashews, and cook until the veggies begin to brown, about 3 minutes. Add the gochujang and stir until all the vegetables
- [Kitchen Mouse Snickerdoodle Pancakes](https://supportandfeed.org/recipe/kitchen-mouse-snickerdoodle-pancakes/) - Combine dry ingredients. Combine wet ingredients & add to dry. Use coconut oil or butter to lightly coat your pan or griddle. Drop batter on surface using a ¼ cup measurement. Flip the pancakes when you see the bubbles form and pop. Butter generously. Drizzle with real maple syrup. To make the butter: Combine
- [Tofu Bacon](https://supportandfeed.org/recipe/tofu-bacon/) - Slice your tofu into very thin strips, about ⅛-¼” thick. Lay the slice on a paper towel and pat off the excess water. Heat a large pan over medium-high heat and warm the oil. Once shiny, carefully add in your tofu slices in a single layer. You want to hear the tofu sizzle, let it
- [Vegetable, Lentil, & Rice Soup](https://supportandfeed.org/recipe/vegetable-lentil-rice-soup/) - Dice the onion, celery, and carrots. Warm the oil in a large stockpot, then add the diced vegetables. Sauté the vegetables with the seasoning blend, black pepper, and a pinch of salt until the onion is clear. Add the garlic and sauté until just lightly browned. Carefully add the tomatoes and stir well. Next, add
- [Sticky Sesame Tofu](https://supportandfeed.org/recipe/sticky-sesame-tofu/) - Tear tofu into chunks. Toss today with cornstarch, salt, and oil, and bake at 190C/360F for 17-20mins (air fryer: 15mins). Alternatively: pan fry Add the sauce ingredients to the pan, stir well, and let it bubble until slightly thickened. Add the tofu, coat it well, and serve with extra sesame seeds. CHEF'S NOTES: This
- [Tunah](https://supportandfeed.org/recipe/tunah/) - Drain chickpeas and mash with a fork. Chop the pickles, onion, and dill, then add them to the chickpeas. Mash again and mix well. Serve with your choice of sandwich toppings. Store the TuNAH in the fridge for up to 3 days.
- [One Pot Daal](https://supportandfeed.org/recipe/one-pot-daal/) - Sauté garlic and ginger in oil in a pan. Add spices and tomato paste and roast briefly. Add red lentils. coconut milk, water, salt, and lime juice. Mix well, cover, and simmer on medium heat for 15-20 mins. Serve with cilantro, lime, and naan.
- [Homemade Tortillas](https://supportandfeed.org/recipe/homemade-tortillas/) - Mix flour, salt, and baking powder. Add warm water and oil, knead for a few minutes. Shape into 16 balls and rest for 15 mins. Roll out thinly and fry on high heat 45sec each side. Store in a kitchen towel to keep soft or heat briefly before using.
- [Throw it in Fried Rice](https://supportandfeed.org/recipe/throw-it-in-fried-rice/) - Heat up pan on high heat with the oil. Carefully add your cooked rice to the pan and stir, breaking up any clumps. Then add your veggies of choice and mix everything well, sauteeing for about 5 minutes, until the vegetables are cooked through. Add the soy sauce over top and give a quick stir
- [Single-Serve Chocolate Chip Cookie](https://supportandfeed.org/recipe/single-serve-chocolate-chip-cookie/) - Preheat oven to 350°F (175°C) and line a small baking sheet. In a small bowl, cream vegan butter, brown sugar, and salt until smooth. Mix in oil, vanilla, and dissolved coffee (if using). Add flour, cornstarch, and baking soda; stir until just combined. Fold in chocolate, leaving a few chunks for the top. Shape into
- [Tahini Bread](https://supportandfeed.org/recipe/tahini-bread/) - Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper. Prepare the flax egg and let it sit for 5 minutes until it gels. In a large bowl, whisk tahini, coconut sugar, almond milk, and flax egg until smooth. Add oat flour, baking soda, and cinnamon. Mix gently until just combined. Fold
- [Lentil Meatloaf](https://supportandfeed.org/recipe/lentil-meatloaf/) - Preheat oven to 375°F (190°C) and lightly grease a loaf pan. Heat olive oil in a skillet over medium heat. Sauté onion until soft. Add mushrooms, pepper, and carrot; cook until softened, and most moisture is gone. In a food processor, pulse walnuts until crumbly (not a paste). Add lentils and pulse a few times—leave
- [Smoky Lentil  & Sweet Potato Loaf](https://supportandfeed.org/recipe/smoky-lentil-sweet-potato-loaf/) - Preheat oven to 375°F (190°C) and line a loaf pan with parchment paper. In a bowl, mix lentils, sweet potatoes, onions, garlic, oats, flax egg, tomato paste, and spices until well combined. Mash some lentils for texture. Press mixture into the prepared loaf pan. Mix the glaze ingredients, then spread it evenly over the loaf.
- [Creole Lentil Chili](https://supportandfeed.org/recipe/creole-lentil-chili/) - Add oil to a large pot on medium heat. Dice the onion, seeded green bell pepper, and celery, add to pot, and saute for 3-4 minutes as you mince the garlic. Add the garlic and sauté for another 1-2 minutes. Add your lentils, chili kit, and all seasonings, stirring to mix well. To the mix,
- [Pumpkin Bars](https://supportandfeed.org/recipe/pumpkin-bars/) - Preheat your oven to 350 degrees and grease an 8×8 square pan with olive oil or line it with parchment paper. In a medium bowl, beat eggs. Add the olive oil, maple syrup, pumpkin purée, and creamy peanut butter. Whisk until smooth. Add the coconut sugar and mix thoroughly to combine. Whisk together the almond
- [3 Ingredient Chocolate Mousse](https://supportandfeed.org/recipe/3-ingredient-chocolate-mousse/) - Remove the tofu from its package and puree in a high-speed blender until completely smooth. Heat the soy milk (in the microwave or on the stove), then pour it over the dark chocolate in a separate bowl. Stir until the chocolate is fully melted and the mixture is smooth and slightly runny. Add the chocolate
- [Pumpkin Gochujang Noodles](https://supportandfeed.org/recipe/pumpkin-gochujang-noodles/) - If preparing pumpkin puree from scratch, start here. Pre-heat oven to 400°F. Cut a small pumpkin in half, scoop out the seeds, drizzle with oil, & bake for 40 minutes. Once the pumpkin is cooked, scoop out the inside of the pumpkin & blend to create a puree. You can also use canned puree. Boil
- [Smokey Lentil and Sweet Potato Loaf](https://supportandfeed.org/recipe/smokey-lentil-and-sweet-potato-loaf/) - Preheat oven to 375°F (190°C) and line a loaf pan with parchment paper. In a bowl, mix lentils, sweet potatoes, onions, garlic, oats, flax egg, tomato paste, and spices until well combined. Mash some lentils for texture. Press mixture into the prepared loaf pan. Mix glaze ingredients and spread evenly over the loaf. Bake for
- [Pecan Pie Bars](https://supportandfeed.org/recipe/pecan-pie-bars/) - Base Preheat oven to 350 degrees and lightly grease, then line a 9×5 loaf pan with coconut oil, then parchment. Prepare two flax eggs by combining the 2 tbsp of ground flaxseed with 5 tbsp water. Set aside to thicken. In a medium bowl, cream together almond butter, melted & cooled coconut oil, and coconut
- [Pumpkin Butter Chickpeas](https://supportandfeed.org/recipe/pumpkin-butter-chickpeas/) - Heat a large skillet over medium heat. Add the vegan butter and swirl it in the pan until it melts and bubbles start to form. Add the onions and cook in the butter for about 3-5 mins or until the onion becomes lightly brown. Add garlic and ginger and cook with the onions. Add the garam
- [Pumpkin Truffles](https://supportandfeed.org/recipe/pumpkin-truffles/) - Mix pumpkin purée, almond butter, maple syrup, vanilla extract, and coconut sugar until smooth. Add coconut flour, almond flour, and pumpkin pie spice to the wet mixture. Fold together until a dough is achieved – it should be thick. Form into 4-5 truffles using about 1-2 tbsp of dough each. Add to a parchment-lined baking
- [Pumpkin Fudge](https://supportandfeed.org/recipe/pumpkin-fudge/) - Line a 9×5 loaf pan with parchment paper. Combine almond butter, pumpkin purée, maple syrup, melted and cooled coconut oil, vanilla, and pumpkin pie spice in a medium bowl. Mix to combine thoroughly. Transfer to the lined pan, smooth with the back of a spoon or spatula until evenly distributed, and top with chocolate chips,
- [Spiced Pumpkin Soup](https://supportandfeed.org/recipe/pumpkin-soup/) - In a pot, on medium-low heat, whisk pumpkin, mashed sweet potato, coconut milk, and broth until smooth. Add cumin, chili powder, oregano, garlic powder, onion powder, and agave/sugar. Simmer gently for 15 minutes, stirring occasionally, to prevent sticking. Add salt and pepper to taste. Turn off the heat, stir in butter. Serve as is or
- [Pumpkin Spice Mug Cake](https://supportandfeed.org/recipe/pumpkin-spice-mug-cake/) - In a microwave-safe mug, add the pumpkin puree, oat flour, maple syrup, melted coconut oil, pumpkin pie spice, baking powder, vanilla extract, and sea salt. Mix well until all the ingredients are fully combined and you have a smooth batter. Stir in the mini chocolate chips, saving a few to sprinkle on top if you
- [Pumpkin Snickerdoodle Cookies](https://supportandfeed.org/recipe/snickerdoodle-cookies/) - Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, mix together the pumpkin purée, coconut oil, maple syrup, vanilla, and coconut sugar until smooth. In a separate bowl, whisk together the almond and oat flours, cinnamon, pumpkin spice, salt, baking soda, and cream of tartar. Combine the
- [Harvest Salad](https://supportandfeed.org/recipe/harvest-salad/) - Preheat oven to 350°F. Dice the sweet potatoes into 1” cubes and place on a baking sheet. Crumble the tempeh onto the baking sheet. Drizzle the tempeh and sweet potatoes with the olive oil and sprinkle on the seasoning, mix well. Place in the oven to bake for about 30 minutes, until the sweet potatoes
- [Sweet Potato Latte](https://supportandfeed.org/recipe/sweet-potato-latte/) - Preheat the oven to 450°F. Pierce the sweet potato all over with a fork and bake for about 45 minutes, until tender. Let cool. Peel the baked sweet potato. In a blender, combine the sweet potato, turmeric, ginger, cinnamon, dates, and 1/2 cup of filtered water. Blend on high until smooth. Place your milk in
- [Halloween Strawberry Witch Broomsticks](https://supportandfeed.org/recipe/halloween-strawberry-witch-broomsticks/) - Wash and dry the strawberries, then remove the green tops. Dip each strawberry into the melted chocolate until fully coated. Let any excess drip off. Place one cereal ring at the tip of each strawberry to serve as the base of the broom. Insert half a breadstick or pretzel stick into the tip of each
- [Halloween Cockroach Treats](https://supportandfeed.org/recipe/halloween-cockroach-treats/) - Slice each date in half lengthwise to make 12 “cockroach bodies.” Remove the pit if still inside. Fill each date half with a small spoonful of peanut butter. Use melted chocolate to seal the open side of each date. Use a piping bag or a small zip-top bag with the tip cut off to pipe
- [Butternut Squash Soup](https://supportandfeed.org/recipe/butternut-squash-soup/) - Remove seeds and peel the squash, then cut into medium 1-2 inch cubes. Roughly chop the onion and garlic. Heat 1 Tbsp olive oil in a pot; sauté onion, garlic, and thyme until lightly browned. Add squash and cook for a few minutes until it starts to brown, then add apple cider vinegar and let
- [Roasted Pepitas](https://supportandfeed.org/recipe/roasted-pepitas/) - Preheat oven to 350°F (177ºC). Scoop the seeds from your pumpkin or squash, separating the pulp, and put them in a strainer. Rinse the seeds well, removing all the pieces of pul,p and then dry with a towel. In a bowl, add the seeds along with the oil and salt, mix well, then evenly lay
- [Collard Greens](https://supportandfeed.org/recipe/collard-greens/) - To prepare collards, stack several collards and roll them into a circle and slice them thin. Heat a skillet or pot to medium-high heat and add oil. Once oil is heated, add collards and salt.
- [tamales verdes con queso](https://supportandfeed.org/recipe/tamales-verdes-con-queso/) - Soak the corn husks in water overnight or place in a large pot and pour boiling water to cover the husks and soak for 2-3 hours. Use a weight to ensure husks are submerged in water as this will help the tamales cook evenly. Take the peeled tomatillos, Anaheim peppers, Pasilla peppers, and Serrano peppers
- [Creole  Shepherd’s Pie](https://supportandfeed.org/recipe/creole-shepherds-pie/) - Preheat oven to 425 degrees. FOR FILLING Dice your onion, bell pepper, celery, parsley, and garlic. Sauté onion, bell pepper, and celery in oil for 5-6 mins. Add seasonings, garlic, and parsley. Sauté another 3-4 mins. While this is cooking, mix the cornstarch and water and set aside. Add your lentils, peas, and carrots. Once
- [Saag Channa](https://supportandfeed.org/recipe/saag-channa/) - Rice Melt butter in a pan, add turmeric and the washed rice with 2 cups of water. Cook rice for 15 minutes or until cooked on low heat. Chickpea Curry Chop up green chiles, spinach, & grate the ginger. Heat butter in a pan, add in your spices starting with cumin seeds, let them
- [Mankoushet Za'atar](https://supportandfeed.org/recipe/mankoushet-zaatar/) - Heat the oven to 445 degrees Fahrenheit. Lay the flatbread on a cooking pan. Mix the olive oil and za’atar into a paste. Spread the paste using a spoon onto the flatbread. Slice a tomato into thin pieces and spread onto the flatbread. Cook in the oven until golden brown. ENJOY!
- [Pickled Vegetables](https://supportandfeed.org/recipe/pickled-vegetables/) - Wash and cut the vegetables you are pickling into slices or spears. Add the cut vegetables and spices into a jar, packing them tightly but leave 1” space at the top of the jar. In a saucepan, boil the water, vinegar, and salt together to create a brine. Carefully pour the hot brine solution into
- [5-Minute Fried Rice](https://supportandfeed.org/recipe/5-minute-fried-rice/) - Heat up wok or pan on high heat with some olive oil Add frozen or left over rice to the wok Add veggies of choice & 2 pads of plant-based butter Add teriyaki sauce Top with chiles and green onion
- [Vegan Parmesan](https://supportandfeed.org/recipe/vegan-parmesan/) - Add all ingredients to the blender or food processor and pulse until the cashew pieces are grain-sized or to your liking. Try to avoid the mixture becoming too fine or powdery. This parmesan can be stored in the fridge in a sealed container for a few weeks. CHEF'S NOTES: - Make a large batch
- [Chocolate Zucchini Muffins](https://supportandfeed.org/recipe/chocolate-zucchini-muffins/) - Preheat the oven to 350°F (180°C) and lightly oil or line your muffin pans or a 9 x 5 loaf pan In a medium bowl, whisk together the dry ingredients of flour, cocoa powder, baking powder, baking soda, salt, and cinnamon until well blended. In a large bowl, whisk together the applesauce, plant milk, oil,
- [Zucchini Summer Pasta](https://supportandfeed.org/recipe/zucchini-summer-pasta/) - Preheat the oven or air fryer to 400°F (200°C). Start your pot of water to boil. Chop the zucchini, bell pepper, and onion into uniform pieces that are all similar in size to the cherry tomatoes so they roast evenly. Remove the skins from the garlic cloves and cut them in half. Add the chopped
- [Zucchini Soup](https://supportandfeed.org/recipe/zucchini-soup/) - Clean and chop your vegetables so you can easily mix them in as you go- garlic, onions, potatoes, zucchini, and spinach then set aside. Heat up the olive oil in a large pot on medium-high heat. Once hot, add the garlic, onions, salt, and red pepper flakes or chile (if using). Sauté for a few
- [Zucchini Salad](https://supportandfeed.org/recipe/zucchini-salad/) - For the dressing- In a jar or measuring cup combine all the dressing ingredients and stir or shake well. Using a vegetable peeler or a cheese grater with the wide slit, carefully cut your zucchini into long thin ribbon-like pieces. Add them to a large bowl. Finely chop your green onions and fresh basil leaves,
- [Avocado Ranch Pasta Salad](https://supportandfeed.org/recipe/avocado-ranch-pasta-salad/) - 1. For the dressing, add avocado, pickle brine, dill, lemon, garlic, salt, pepper to a high-speed blender, along with a splash of water (I started with 1/4 cup). 2. Blend on high until completely smooth; add an extra splash of water if needed. Adjust to taste with salt and pepper. 3. Cook the pasta according
- [Herb Vinaigrette](https://supportandfeed.org/recipe/herb-vinaigrette/) - Combine all ingredients in a jar with a lid and shake vigorously, or whisk together in a bowl until well combined. Set aside until ready to use.
- [Ramp Pesto](https://supportandfeed.org/recipe/ramp-pesto/) - Bring a medium pot of water to a boil. Fill a medium bowl with ice water and set aside. Toast the nuts or seeds in a small skillet over medium heat, stirring frequently, until golden (about 5 minutes). Alternatively, toast them in a 350°F oven for 10 minutes. Transfer to a plate to cool, or
- [Philly Cheesesteak](https://supportandfeed.org/recipe/philly-cheesesteak/) - Cook onions on medium heat until they soften (roughly 6-7 minutes). Add the mushroom shreds and press them down. Once all the moisture has been cooked out, add the seasonings and the remaining ingredients. Mix and cook for another 6-7 minutes. Collect all the mushrooms in the middle and add vegan cheese slices on top.
- [Chili Oil Pasta](https://supportandfeed.org/recipe/chili-oil-pasta/) - Add chili crisp oil & tomatoes to the pan Boil the pasta of your choice Add pasta water and cream cheese to the pan Toss in the pasta Enjoy!
- [Hot Honey Tofu Sandwich](https://supportandfeed.org/recipe/hot-honey-tofu-sandwich/) - Drain the tofu and squeeze out as much liquid as possible. You can do this using a tofu press or just wrap the tofu in a dish towel and squeeze out the water. Add the tofu to the batter. Put the tofu in an air fryer at 180°c for 15 minutes or until golden brown
- [Pistachio Pesto Hummus](https://supportandfeed.org/recipe/pistachio-pesto-hummus/) - In a food processor or high-speed blender, combine the chickpeas, pistachios, tahini, lemon juice, garlic, basil, olive oil, and salt. Pulse a few times — the mixture will seize, but don’t worry! Add tbsp by tbsp of cold water to thin to a smooth consistency. Once achieved, blend on high 2-3 more times until it
- [Strawberry cheesecake](https://supportandfeed.org/recipe/strawberry-cheesecake/) - Line an 8-inch square pan with parchment paper, letting the paper hang over the edges of the pan like flaps so you can easily remove the cheesecake after it’s done freezing. To make the crust, combine the dates, almonds, coconut oil, vanilla, almond butter, and salt in a food processor or blender and blend until
- [Meatball Soup](https://supportandfeed.org/recipe/meatball-soup/) - Cut the zucchini, carrot, and potato into medium pieces. Then, cut the tomatoes, onion, and mint into small cubes. Prepare vegan eggs by adding one tbsp of flaxseed to a small container plus three tbsp of water, and let it rest till it’s completely sticky, then remove the seeds with the help of a strainer.
- [Peach Ice Cream](https://supportandfeed.org/recipe/peach-ice-cream/) - Combine the coconut milk, peaches, maple syrup or dates, and vanilla in the base of a high-speed blender. Once it’s smooth, pour the mixture into a freezer-safe container and freeze. Enjoy!
- [Tofu Stuffed Korean Zucchini Fritters](https://supportandfeed.org/recipe/tofu-stuffed-korean-zucchini-fritters/) - Mix together the small diced zucchini, super firm tofu, soy sauce, sesame oil, and black pepper. Get your non-stick skillet ready by adding a little vegetable oil over medium-high heat. Take about 1 tablespoon of the tofu mixture and press it firmly on top of a zucchini medallion. You can flatten it out a bit
- [Lentil Mushroom Bolognese](https://supportandfeed.org/recipe/lentil-mushroom-bolognese/) - Heat the oil in a large pot on medium heat. Add in the onion, celery, and carrot and sauté for 5-7 minutes or until the onions become translucent. Add in the diced mushrooms and continue cooking for another 3 minutes, stirring occasionally. Add in the tomato and miso paste and mix well. Add in the
- [Lemon Pasta](https://supportandfeed.org/recipe/lemon-pasta/) - Heat olive oil, add garlic or shallot, and fry in a skillet or casserole for one minute. Add the coconut milk, lemon juice, and zest, and cook at medium heat for one more minute. Add the vegan parmesan to the sauce and stir well. Season with salt and pepper, and cook for another minute. Finally,
- [Hibiscus Taco](https://supportandfeed.org/recipe/hibiscus-taco/) - Wash the hibiscus quickly enough to remove the dirt and put it in a pot with water until it boils. Strain the hibiscus (don't throw the water away; use it to make agua fresca). In a pan, sauté the onion, tomato, and hibiscus with a little avocado oil, season with salt, and then add the
- [Mixed Berry Jam](https://supportandfeed.org/recipe/mixed-berry-jam/) - Rinse the berries, then cut the strawberries into halves or quarters. Place them in a pot, then add chia seeds, water, and sugar. Mix everything well. Bring the berries to boil on high heat, then reduce heat to medium, and let the berries simmer while stirring from time to time. The jam is ready when
- [Calabacitas](https://supportandfeed.org/recipe/calabacitas/) - Heat oil on a pan over medium heat. Add onions and sauté for 5 minutes or until onions become transparent. Add tomato and red pepper, stirring constantly for 3-4 minutes. Season with smoked paprika, cumin, and coriander. Add water, zucchini, corn, cilantro, chickpeas, and salt. Mix well, allow everything to cook for about 5 minutes,
- [Beetroot Scones](https://supportandfeed.org/recipe/beetroot-scones/) - Preheat oven at 350°. Mix together the flour, sugar, baking soda, and salt in a large bowl. Cut the butter into small pieces and blend it together with the flour in a food processor; the mixture should look like crumbs. Add the beet juice into the flour and butter mixture until just combined.Pour in the
- [Edamame Hummus](https://supportandfeed.org/recipe/edamame-hummus/) - In a food processor, combine the cooked chickpeas, edamame, garlic, lemon juice, basil, salt, and pepper. Blend the ingredients and Slowly blend in the olive oil until smooth.add cold water gradually until you achieve your desired consistency. Taste and adjust the seasonings as needed. Add more lemon juice, salt, or pepper according to your preference.
- [Protein Fudge Pops](https://supportandfeed.org/recipe/protein-fudge-pops/) - Warm up milk on the stovetop or in the microwave so that it’s simmering. Place the chocolate chips in a heat-safe measuring glass, then pour the hot milk over them. Let this sit for 3 minutes without touching it. When the 3 minutes have passed, stir up the milk and chocolate chips. They should be
- [Chilequiles](https://supportandfeed.org/recipe/chilequiles/) - Make the red sauce Place jalapeño pepper and tomatoes in a pot. Cover slightly with water and cook for 10 minutes over medium heat. Allow to slightly cool down, and place everything in a blender with 1 ½ cups of water. Add salt and pepper. Blend until you will have a smooth sauce. Make the
- [Protein Bars](https://supportandfeed.org/recipe/protein-bars/) - Add all the wet ingredients to a bowl and mix until everything is smooth. Then add all the dry ingredients and mix well, including the orange peel. Transfer into a loaf tin and press down using a spatula. Break up the chocolate into a heat-proof bowl and add the coconut oil. Melt in the
- [Purple Sweet Potato Gnocchi w/ Brown Butter & Sage](https://supportandfeed.org/recipe/purple-sweet-potato-gnocchi-w-brown-butter-sage/) - Baked sweet potatoes until soft. In a large mixing bowl, use a fork to mash the purple sweet potato until smooth and creamy. Mix with flour and a pinch of salt to form a dough. Divide the dough, roll into ropes, and cut into bite-sized pieces, 1 inch. Boil the gnocchi until they float to
- [Baked Cheesecake](https://supportandfeed.org/recipe/baked-cheesecake/) - For the base, crush the Graham crackers in a food processor or blender until you have fine crumbs. Add the melted coconut oil and mix until well combined. Grease your cake pan with a removable bottom with coconut oil. Press the Graham cracker mix into the bottom of your pan. For the cheesecake layer, place
- [Lentil Soup](https://supportandfeed.org/recipe/lentil-soup/) - In a large pot, add the avocado oil. Once the oil is hot, add the onion, stir for about 1 minute, and add the soyrizo; stir till this one is a little crispy. Then add the carrots, zucchini, and canned tomatoes. Sweat the veggies for about 3 minutes, stirring often. Add coriander, cumin, paprika, salt
- [Granola](https://supportandfeed.org/recipe/granola/) - Place a large skillet/pan on the stove over medium-high heat and add coconut oil and maple syrup. Cook oil and syrup together until bubbly. Add all the ingredients (oats, almonds, coconut, flaxseed, cinnamon, etc). Stir well and continue moving around with a wooden spatula until the mix turns golden brown (about 3–4 minutes). Remove the
- [Black Bean Brownies](https://supportandfeed.org/recipe/black-bean-brownies/) - Preheat the oven to 350°F and line an 8-inch square baking dish with parchment paper. In a food processor, process the rolled oats until they resemble coarse flour. Add in the black beans, cacao powder, ground flax, vanilla, coconut sugar, vinegar, almond butter, salt, and baking soda. Process until a smooth and thick batter is
- [Cheese Quesadilla](https://supportandfeed.org/recipe/cheese-quesadilla/) - Start by preheating a skillet or a griddle over medium heat. Place a flour tortilla on the skillet and let it heat up for a minute. Sprinkle about 1 and 1/2 cups of vegan cheddar jack cheese evenly on one half of the tortilla. Add some sliced jalapeños on top of the cheese for an
- [Tofu Scramble Quesadilla](https://supportandfeed.org/recipe/tofu-scramble-quesadilla/) - Start by draining the tofu and pressing out any excess moisture. In a bowl, crumble the tofu into small pieces using your hands or a fork. Add the salt, black pepper, lemon juice, nutritional yeast, granulated onion, and granulated garlic to the tofu and mix well. Heat a non-stick skillet over medium heat and add
- [Chocolate Tart](https://supportandfeed.org/recipe/chocolate-tart/) - Add a cup of oats, walnuts, and two cups of pitted dates to the food processor. Blend until processed but slightly chunky. Spread the mix into a tart dish covered in wax paper and press it firmly into the base and sides. In a pot, add the coconut cream and orange zest and simmer it
- [Fresh Spring Rolls](https://supportandfeed.org/recipe/fresh-spring-rolls/) - How to cook the tofu:1. First, press the tofu between two towels or two paper towels for 5 minutes to soak up any excess moisture.2. Remove the pressed tofu and slice.3. Then, add to a large bowl and add in the soy sauce, paprika, and coconut aminos.4. Mix together until the tofu is completely coated.5.
- [Tofu Chocolate Mousse](https://supportandfeed.org/recipe/tofu-chocolate-mousse/) - 1. Open the silken tofu, and discard the water, you don't need to press this tofu before using it.2. Add the silken tofu, unsweetened cocoa powder, sweetener, vanilla and melted dark chocolate to a food processor.3. Blend until it forms a consistent mousse (You may have to stop the food processor a few times, scrape
- [Yellow Curry with Sweet Potato and Chickpeas](https://supportandfeed.org/recipe/yellow-curry-with-sweet-potato-and-chickpeas/) - 1. Sauté the onion on medium heat until translucent, about 5 mins. 2. Add in sweet potato, ginger, and garlic and continue to cook on medium-low heat for 5-8 mins (add a bit of water if it begins to stick.) 3. Add curry paste, turmeric, and chickpeas, and the remaining water. Cover the pot and let cook
- [Sushi Bowl with Miso Glazed Eggplant](https://supportandfeed.org/recipe/sushi-bowl-with-miso-glazed-eggplant/) - Slice eggplant in half lengthwise, and using a knife, score the inside in small squares. Warm a skillet over high heat, and add the 2 tablespoons of oil. Put the eggplant facing down and kinda scoot it around so that they get oil on them and don’t stick to the pan. Cook until flesh is
- [Garlicky Tofu Bowl with Carrot Ginger Dressing ](https://supportandfeed.org/recipe/garlicky-tofu-bowl-with-carrot-ginger-dressing/) - Prep the tofu by mixing together the garlic marinade and add it along with the cubed tofu to a container with a lid. Give the container a good shake to ensure the tofu is well coated. Marinate for 15-30 minutes or longer if possible. While the tofu is marinating, make the dressing. Add all of
- [Secretly Healthy Chocolate Pudding by Coco](https://supportandfeed.org/recipe/secretly-healthy-chocolate-pudding-by-coco/) - Put all ingredients in a blender or Cuisinart and blend until creamy.
- [Butterscotch Banana  Pecan French Toast (GF)](https://supportandfeed.org/recipe/butterscotch-banana-pecan-french-toast-gf/) - Whisk together non-dairy milk, ground chia seeds, vanilla, cinnamon, salt, and nutritional yeast in a shallow pan, for example; an 8 “ glass pyrex pan. Let mixture rest while you slice, unfreeze, or assemble your bread. Best if the mixture sits for about 10 - 15 minutes. Heat up griddle to low/medium heat and add
- [French Pistou Soup](https://supportandfeed.org/recipe/french-pistou-soup/) - TO PREPARE THE SOUP Heat a large saucepan over medium-low heat. Add oil, onion, and garlic. Sauté for 3 to 5 minutes, or until softened. Add zucchini, carrot, tomato, beans, sea salt, and pepper. Cook for 2 more minutes. Add broth, pasta, wine, and bay leaves. Stir to incorporate and cover. Cook for 20 to
- [Quick and Easy Red Bean Veggie Burgers](https://supportandfeed.org/recipe/quick-and-easy-red-bean-veggie-burgers/) - Beans are one of the vegan foods that wear many hats. They can disguise themselves as burgers, dips, and even meringue. We use red beans as the main ingredient in this burger because the color is spot on, the texture comes out meaty (in the most vegan-y way possible), and it’s a fantastic base for
- [Sautéed Kale Benedict with Hollandaise Sauce](https://supportandfeed.org/recipe/sauteed-kale-benedict-with-hollandaise-sauce/) - Red Russian, Redbor, Lacinato, Siberian—these aren’t the names of naval ships that sailed in the days of yore. They’re actually varieties of one of our favorite cruciferous vegetables, kale. The truth of the matter is that we don’t care what type you use to make this dish, because we’re just happy when anyone sneaks tasty
- [Lentil Salad](https://supportandfeed.org/recipe/lentil-salad/) - To cook the lentils, place them in a pot and cover with 3 cups of water and a tsp of sea salt. Bring to a simmer till lentils are tender; about 25 minutes. Use a strainer to drain and rinse lentils in cold water, and set aside. In a small bowl, combine dressing ingredients and
- [Ginger Peach Blender Muffins](https://supportandfeed.org/recipe/ginger-peach-blender-muffins/) - Preheat oven to 350°F and grease muffin tins if needed. In a blender, add dates, apples, zucchini, oil, aquafaba, ginger, vanilla, and water. Blend until smooth. In a medium mixing bowl, stir together flour, baking soda, cinnamon, and chia seeds (if using). Pour wet ingredients into dry ingredients and mix well. Stir in chopped fruit.
- [Green Energy Smoothie](https://supportandfeed.org/recipe/green-energy-smoothie/) - If you prefer your smoothies a bit sweeter, add 2 pitted Medjool dates or a shot of maple syrup Add more protein to the recipe by adding a few tablespoons of your favorite nut butter—almond, cashew, or peanut butter are delicious! Choose soy milk over oat milk for the added protein. Add all ingredients to
- [Healthy Stuffed Dates](https://supportandfeed.org/recipe/healthy-stuffed-dates/) - Dates are an excellent source of fiber, antioxidants, and phytonutrients that help prevent various diseases. Studies have shown they can stimulate the immune system, reduce inflammation, prevent DNA damage, and improve hormone regulation. Cut open the dates and remove the pit Spoon almond butter into the dates Melt the chocolate chips on the stove or

## In the news

- [Billie Eilish, Angelina Jolie & FINNEAS Hit the Court for Support+Feed’s Inaugural Pickleball Benefit](https://supportandfeed.org/news-mention/billie-eilish-angelina-jolie-finneas-hit-the-court-for-supportfeeds-inaugural-pickleball-benefit/) - Kristen Bell, Dax Shepard and Melanie C were also in attendance to support the charitable cause.
- [Billie Eilish and Finneas Join Mother Maggie Baird For Support+Feed Pickleball Fundraiser](https://supportandfeed.org/news-mention/billie-eilish-and-finneas-join-mother-maggie-baird-for-supportfeed-pickleball-fundraiser/) - The L.A. fundraiser raised money for the nonprofit’s mission of combating food insecurity through plant-based community meal programs.
- [Maggie Baird Is Writing a Recipe Book for Kids Billie Eilish and Finneas With ‘Things They Grew up With’](https://supportandfeed.org/news-mention/maggie-baird-is-writing-a-recipe-book-for-kids-billie-eilish-and-finneas-with-things-they-grew-up-with/) - The Support+Feed founder, who is working on a new cooking show called “Climate Kitchen,” believes it’s essential to pass these recipes down.
- [Billie Eilish and Finneas O’Connell's Mom Maggie Baird Announces Climate Kitchen Lifestyle Cooking Show](https://supportandfeed.org/news-mention/billie-eilish-and-finneas-oconnells-mom-maggie-baird-announces-climate-kitchen-lifestyle-cooking-show/) - Baird shared with PEOPLE that the goal of the show is to help audiences make "planet-friendly" choices in their daily lives and cooking.
- [Maggie Baird Teams Up With Public Media Org WETA For Sustainable Lifestyle Series ‘Climate Kitchen’](https://supportandfeed.org/news-mention/maggie-baird-teams-up-with-public-media-org-weta-for-sustainable-lifestyle-series-climate-kitchen/) - The environmentalist founder of Support+Feed will host the show with a slew of guests, including her two children, Billie Eilish and Finneas, Martha Stewart, Xiye Bastida, and more.
- [Chappell Roan, The Weeknd & Noah Kahan: How Artists Prioritized Activism In 2025](https://supportandfeed.org/news-mention/chappell-roan-the-weeknd-noah-kahan-how-artists-prioritized-activism-in-2025/) - Among those who did just that was Billie Eilish, who remained an environmental champion this year. In October, it was announced that the pop star raised $11.5 million for organizations addressing food insecurity and climate change during her Hit Me Hard and Soft world tour.
- [How Maggie Baird, Billie Eilish and FINNEAS’ Mom, Is Propelling The Music Industry’s Sustainability Efforts](https://supportandfeed.org/news-mention/how-maggie-baird-billie-eilish-and-finneas-mom-is-propelling-the-music-industrys-sustainability-efforts/) - The mother of the pop polymaths has helped them to make their touring eco-friendly — and her efforts have had a ripple effect.
- [On the Drew Barrymore Show, Maggie Baird Shows How to Make Delicious Veggie Burgers](https://supportandfeed.org/news-mention/on-the-drew-barrymore-show-maggie-baird-shows-how-to-make-delicious-veggie-burgers/) - Founder of Support + Feed and Billie Eilish's mother, Maggie Baird joins Drew Barrymore and Danny Seo in the kitchen to whip up her delicious "kitchen sink" recipe for veggie burgers while Danny shares helpful sustainability tips using food waste.
- [Maggie Baird on using plant-based food to fight climate change](https://supportandfeed.org/news-mention/maggie-baird-on-using-plant-based-food-to-fight-climate-change/) - Climate activist Maggie Baird, founder of the nonprofit Support and Feed and mother of artists Billie Eilish and Finneas, joins "CBS Mornings Plus" to discuss her mission to combat climate change, improve food security, and expand access to plant-based meals.
- [Billie Eilish is bringing climate action event Overheated to Berlin and London](https://supportandfeed.org/news-mention/billie-eilish-is-bringing-climate-action-event-overheated-to-berlin-and-london/) - Pop star Billie Eilish and Support+Feed organize climate action events in Berlin and London, featuring discussions, activities, and plant-based meals.
- [Eco-Warrior Billie Eilish fires up 2025 with Climate Action takeover](https://supportandfeed.org/news-mention/eco-warrior-billie-eilish-fires-up-2025-with-climate-action-takeover/) - Billie Eilish is turning up the heat on climate activism with Overheated 2025—a series of eco-conscious events hitting London and Berlin this summer.
- [Maggie Baird Wants to Leave a Better World for Her Children](https://supportandfeed.org/news-mention/maggie-baird-wants-to-leave-a-better-world-for-her-children/) - The Support+Feed founder — and mother of two Grammy winners — speaks with THR about plant-based eating and how the business can have a better eco footprint.
- [Change Amplified: Live Music and the Climate Crisis](https://supportandfeed.org/news-mention/change-amplified-live-music-and-the-climate-crisis/) - When Billie Eilish is on tour, she imposes special rules on music venues to reduce the carbon footprint of her shows. She hopes that leading by example will help transform the entire concert touring industry.
- [How a nonprofit founded by Maggie Baird, mom of Billie Eilish, provides hot meals to Atlanta youth](https://supportandfeed.org/news-mention/how-a-nonprofit-founded-by-maggie-baird-mom-of-billie-eilish-provides-hot-meals-to-atlanta-youth/) - In Atlanta on Saturday for the annual Captain Planet Foundation gala, Maggie Baird won the Superhero of the Earth award for her work with the nonprofit Support + Feed, which fights food insecurity amid climate change.
- [Captain Planet Foundation hosts annual benefit gala and honors environmental stewards, raising over half a million](https://supportandfeed.org/news-mention/captain-planet-foundation-hosts-annual-benefit-gala-and-honors-environmental-stewards-raising-over-half-a-million/) - The Atlanta-based nonprofit Captain Planet Foundation hosted its annual Benefit Gala on Saturday, March 15 — complete with an on-brand “green carpet” for guests’ arrival — and raised more than $500,000 through the night.
- [Billie Eilish, Support+Feed announce European Overheated sustainability events](https://supportandfeed.org/news-mention/billie-eilish-supportfeed-announce-european-overheated-sustainability-events/) - Following its North American debut during the sold-out Hit Me Hard and Soft: The Tour, Billie Eilish and Support+Feed are proud to announce the fourth and fifth sessions of Overheated set to take place in Berlin at the Festsaal Kreuzberg on May 9th and London at indigo at The O2 on July 14th.
- [Billie Eilish and Support+Feed announce ‘Overheated’ 2025 climate events in London and Berlin](https://supportandfeed.org/news-mention/billie-eilish-and-supportfeed-announce-overheated-2025-climate-events-in-london-and-berlin/) - Billie Eilish has announced another set of her Overheated climate action events in London and Berlin
- [Meet Maggie Baird: Billie Eilish's GOAT Mom on a Mission to Support + Feed the Planet](https://supportandfeed.org/news-mention/meet-maggie-baird-billie-eilishs-goat-mom-on-a-mission-to-support-feed-the-planet/) - Baird's fast-growing L.A.-based nonprofit and its partners have distributed 400,000 meals and pantry items so far, all while she works to make the music industry more eco-friendly, too.
- [A Conversation With Maggie Baird, Billie Eilish’s Mom](https://supportandfeed.org/news-mention/a-conversation-with-maggie-baird-billie-eilishs-mom/) - Bluedot Living founder Victoria Riskin talks with Baird about getting plant-based food to underserved communities.
- [Need a Vegan Thanksgiving Side? Enjoy Maggie Baird's Irish Mashed Potatoes Recipe](https://supportandfeed.org/news-mention/need-a-vegan-thanksgiving-side-enjoy-maggie-bairds-irish-mashed-potatoes-recipe/) - Billie Eilish's mom shares the recipe for a longtime staple of the family’s holiday table: Irish mashed potatoes with mushroom gravy.
- [Billie Eilish, Finneas, Janelle Monae Gather for Support+Feed Fundraiser](https://supportandfeed.org/news-mention/billie-eilish-finneas-janelle-monae-gather-for-supportfeed-fundraiser/) - The first annual Support+Feed event for the nonprofit created by Billie Eilish's mom, celebrated her family's vision for a better world with a dinner, awards ceremony and entertainment.
- [Why Billie Eilish Insists on Sustainability In Her Career](https://supportandfeed.org/news-mention/why-billie-eilish-insists-on-sustainability-in-her-career/) - Long before Billie Eilish became a global superstar, she says she was “notorious” among her friends for something else entirely.
- [Billie Eilish, Finneas, Janelle Monáe Honored With Inspiration Awards From Support+Feed](https://supportandfeed.org/news-mention/billie-eilish-finneas-janelle-monae-honored-with-inspiration-awards-from-supportfeed/) - The plant-based food initiative founded by Billie Eilish and Finneas‘ mother, Maggie Baird, brought together influential activists, philanthropists and artists for a night of awareness on environmental issues, the climate crisis and sustainability.
- [Billie Eilish’s Climate Event OVERHEATED To Return To London This Month](https://supportandfeed.org/news-mention/billie-eilishs-climate-event-overheated-to-return-to-london-this-month/) - Billie Eilish is set to bring her climate event OVERHEATED back to London on August 30.
- [Support+Feed, Plant-Based Food Initiative Founded by Billie Eilish’s Mom, Expands Into Three Cities](https://supportandfeed.org/news-mention/supportfeed-plant-based-food-initiative-founded-by-billie-eilishs-mom-expands-into-three-cities/) - Actor-musician-vegan Maggie Baird, mother of Billie Eilish and Finneas, is expanding her Support + Feed initiative from its Los Angeles base to two other cities, she tells Variety.

## Categories

- [Uncategorized](https://supportandfeed.org/category/uncategorized/)
- [Education](https://supportandfeed.org/category/education/)
- [Concerts](https://supportandfeed.org/category/concerts/)
- [Climate](https://supportandfeed.org/category/climate/)
- [Meal Deliveries](https://supportandfeed.org/category/meal-deliveries/)
- [Restaurant Partners](https://supportandfeed.org/category/restaurant-partners/)
- [Partner Organizations](https://supportandfeed.org/category/partner-organizations/)
- [Maggie's IG Live](https://supportandfeed.org/category/maggiesiglive/)
- [Recipes](https://supportandfeed.org/category/recipes/)
- [City Spotlight](https://supportandfeed.org/category/city-spotlight/)
- [Detroit](https://supportandfeed.org/category/detroit/)
- [Nashville](https://supportandfeed.org/category/nashville/)
- [New Orleans](https://supportandfeed.org/category/new-orleans/)
- [Los Angeles](https://supportandfeed.org/category/los-angeles/)
- [Minneapolis](https://supportandfeed.org/category/minneapolis/)
- [NYC](https://supportandfeed.org/category/nyc/)
- [Climate Kitchen](https://supportandfeed.org/category/climate-kitchen/)
- [Atlanta](https://supportandfeed.org/category/atlanta/)
- [Billie Eilish](https://supportandfeed.org/category/billie-eilish/)
- [Chicago](https://supportandfeed.org/category/chicago/)

## Tags

- [#blackhistorymonth](https://supportandfeed.org/tag/blackhistorymonth/)
- [#restaurantpartners](https://supportandfeed.org/tag/restaurantpartners/)
- [#overheated](https://supportandfeed.org/tag/overheated/)
- [#climateconversation](https://supportandfeed.org/tag/climateconversation/)
- [#climate](https://supportandfeed.org/tag/climate/)
- [#pledge](https://supportandfeed.org/tag/pledge/)
- [#earthday](https://supportandfeed.org/tag/earthday/)
- [#partnerorganizations](https://supportandfeed.org/tag/partnerorganizations/)
- [#mealdistribution](https://supportandfeed.org/tag/mealdistribution/)
- [#community](https://supportandfeed.org/tag/community/)
- [#communityhighlight](https://supportandfeed.org/tag/communityhighlight/)
- [Billie Eilish](https://supportandfeed.org/tag/billie-eilish/)
- [Maggie Baird](https://supportandfeed.org/tag/maggie-baird/)
- [Overheated](https://supportandfeed.org/tag/overheated-2/)
- [Dale Vince](https://supportandfeed.org/tag/dale-vince/)
- [Plant Maps](https://supportandfeed.org/tag/plant-maps/)
- [Concerts](https://supportandfeed.org/tag/concerts/)
- [Partner Organizations](https://supportandfeed.org/tag/partner-organizations/)
- [Meal Deliveries](https://supportandfeed.org/tag/meal-deliveries/)
- [Black Pearl](https://supportandfeed.org/tag/black-pearl/)
- [maggiesiglive](https://supportandfeed.org/tag/maggiesiglive/)
- [#recipes](https://supportandfeed.org/tag/recipes/)
- [Zucchini](https://supportandfeed.org/tag/zucchini/)
- [#cityspotlight](https://supportandfeed.org/tag/cityspotlight/)
- [#cookingdemo](https://supportandfeed.org/tag/cookingdemo/)
- [#Chicago](https://supportandfeed.org/tag/chicago/)
- [Climate Week](https://supportandfeed.org/tag/climate-week/)
- [#news](https://supportandfeed.org/tag/news/)
- [Food Drive](https://supportandfeed.org/tag/food-drive/)
- [#education](https://supportandfeed.org/tag/education/)
- [#detroit](https://supportandfeed.org/tag/detroit/)

## Engagement Status

- [Active](https://supportandfeed.org/engagement-status/active/) - Displays on the engagement pages lists (Pledge, Volunteer).
- [Inactive](https://supportandfeed.org/engagement-status/inactive/) - Hides from the engagement pages list.

## Chefs

- [Chad Sarno](https://supportandfeed.org/chef/chad-sarno/)
- [Chef Supreme](https://supportandfeed.org/chef/chef-supreme/)
- [Maggie Baird](https://supportandfeed.org/chef/maggie-baird/)
- [Neto](https://supportandfeed.org/chef/neto/) - My name is Neto, I was known as “The Rawboy” when I first started this vegan journey, but now I go by Neto Craves (I feel it resonates better with the person I am now). My digital work is dedicated to giving you ideas on creating delicious meals without using any animal products. I’ve been cooking vegan meals for about ten years now, and along the way, I’ve discovered fascinating and savory ways to enjoy a vegan/plant-based diet.
- [Ilean Almaguer](https://supportandfeed.org/chef/ilean-almaguer/) - Ilean Almaguer is a renowned Mexican actress who started her acting career when she was very young, working in several tv shows and films that have been seen around the globe. In California, Ilean discovered a new passion: Healthy lifestyle. This came from her necessity to find answers to her own health issues that traditional (Western) medicine has not been able to solve. That’s when she became a certified Holistic nutritionist. Her goal is to help as many people as possible to heal by changing their eating and personal habits, and by sharing her knowledge through healthy and delicious recipes.
- [John Donaguer](https://supportandfeed.org/chef/irish-vegan-kitchen/) - Hi all, I’m John! I initially decided to go vegan because I found it to be a more sustainable diet while training for a half marathon. That short training period turned into a complete lifestyle shift–two years going strong! Originally from Ireland, I grew up on a meat and potatoes diet making the transition a complete surprise. But, one of my favorite things about being vegan is getting to translate my love for cooking by taking non-vegan meals and making them vegan, especially those Irish classics. Vegan colcannon, anyone?
- [Jenny Engel + Heather Bell](https://supportandfeed.org/chef/spork-foods/) - Los Angeles based Spork Foods is a gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Bell. They are published authors of two cookbooks, Spork-Fed and Vegan 101. Heather and Jenny innovated and co-created two food products with Follow Your Heart. Rocket Cakes is a pourable gluten-free pancake and waffle batter and SuperMac, is an organic macaroni option paired with deluxe sauces that are made with vegetables, beans, and cashews. Spork Foods serves as Brand Ambassadors to major food companies and teach vegan cooking classes to home cooks and chefs at universities, hotels, corporations and brands.
- [Devorah Bowen](https://supportandfeed.org/chef/devorah-bowen-the-yummy-vegan/) - Based in South Florida, Devorah Bowen is the creator of The Yummy Vegan. She has been creating plant based/vegan recipes and sharing them digitally for over 10 years. Her goal is to share the ease and deliciousness of plant based foods. Showcasing recipes that are not only comforting and healthier but remind us of the foods we already know and love.
- [Michelle Albanes-Davis](https://supportandfeed.org/chef/michelle-davis-badmannersfood/) - Born and raised in the Bay Area, Michelle Albanes-Davis has been whipping up inventive, plant-based recipes since she could reach the oven. After her recipes went viral in 2012, she was thrust to the forefront of digital food culture, where she has remained. Michelle and her recipes have become a staple in home cooking around the globe since the publication of her first book in 2014, which was an instant #1 New York Times best-seller. She headed an award-winning brand, Bad Manners, for twelve years as the sole recipe developer. She now writes her own weekly newsletter, Stir the Pot, full of reflections on her decade in food, climate change, personal essays, new recipes, and all the kitchen help you can handle.
- [Wicked Kitchen](https://supportandfeed.org/chef/wicked-kitchen/)
- [Sarah Silverman](https://supportandfeed.org/chef/canyon-kitchen/) - Sarah Silverman is the founder of Canyon Kitchen and a self-professed “lazy cook” – she loves fresh healthy food but doesn’t want to spend hours fussing around the kitchen to make it! Her recipes simplify healthy plant-forward eating and they are always quick, easy, flexible and delicious!
- [Coco](https://supportandfeed.org/chef/coco/)
- [Samah Dada](https://supportandfeed.org/chef/samah-dada/) - Named one of Fortune’s Top Creators and Forbes 30 Under 30, Samah Dada is a multi-hyphenate TV host, bestselling cookbook author, and celebrated media personality who shares a diverse perspective on food and culture merged with wellness and health. Dada appears frequently as an on-air contributor for NBC’s TODAY Show, where she hosts her streaming shows #cooking and HOW TO EAT PLANTS. Dada’s first cookbook, LOVE TO COOK IT, features over 100 plant-based recipes that tap into the current eco and health conscious vegetarian zeitgeist without sacrificing flavor, and speak to Dada’s unique, personal journey with cooking as a first-generation daughter of Indian immigrants.
- [Joanne Lee Molinaro (The Korean Vegan)](https://supportandfeed.org/chef/joanne-lee-molinaro-the-korean-vegan/)
- [Billie Eilish](https://supportandfeed.org/chef/billie-eilish/)
- [Saralyn Tartaglia](https://supportandfeed.org/chef/saralyn-tartaglia/)
- [Priyansh Parekh](https://supportandfeed.org/chef/priyansh-parekh/)
- [Carmen Santillan (Cena Vegan)](https://supportandfeed.org/chef/carmen-santillan-cena-vegan/)
- [Support+Feed Team](https://supportandfeed.org/chef/supportfeed-team/)
- [Buraq Obeidi](https://supportandfeed.org/chef/buraq-obeidi/)
- [Radhi Devlukia](https://supportandfeed.org/chef/radhi-devlukia/)
- [CHEF TIFFINY](https://supportandfeed.org/chef/chef-tiffiny/)
- [CHEF BOOZE & CHEF VIE](https://supportandfeed.org/chef/chef-booze-chef-vie/)
- [Chef Whitt](https://supportandfeed.org/chef/chef-whitt/)
- [Chef Booze](https://supportandfeed.org/chef/chef-booze/)
- [Chef Vie](https://supportandfeed.org/chef/chef-vie/)
- [Voodoo Vegan](https://supportandfeed.org/chef/voodoo-vegan/)
- [Joanne Molinaro (The Korean Vegan)](https://supportandfeed.org/chef/joanne-molinaro-the-korean-vegan/)
- [Liz Douglas](https://supportandfeed.org/chef/liz-douglas/)
- [Reshma Shah](https://supportandfeed.org/chef/reshma-shah/)
- [Fitgreenmind](https://supportandfeed.org/chef/fitgreenmind/)
- [Kitchen Mouse](https://supportandfeed.org/chef/kitchen-mouse/)
- [Ella Putsche](https://supportandfeed.org/chef/ella-putsche/)
- [SPARKLE LE’STAR RUCKER](https://supportandfeed.org/chef/sparkle-lestar-rucker/)
- [OWNER OF THE BLACK VEGAN RESTAURANT](https://supportandfeed.org/chef/owner-of-the-black-vegan-restaurant/)
- [Viki Boyle](https://supportandfeed.org/chef/viki-boyle/)
- [Chef Antonio Brown](https://supportandfeed.org/chef/chef-antonio-brown/)
- [Stir House](https://supportandfeed.org/chef/stir-house/)
- [Susan Feniger](https://supportandfeed.org/chef/susan-feniger/)

## Food Categories

- [Appetizers](https://supportandfeed.org/food-category/appetizers/)
- [Desserts](https://supportandfeed.org/food-category/dessert/)
- [Drinks](https://supportandfeed.org/food-category/drinks/)
- [Holiday](https://supportandfeed.org/food-category/holiday/)
- [Thanksgiving](https://supportandfeed.org/food-category/holiday/thanksgiving/)
- [Mains](https://supportandfeed.org/food-category/mains/)
- [Breakfast](https://supportandfeed.org/food-category/mains/breakfast/)
- [Lunch](https://supportandfeed.org/food-category/mains/lunch/) - Lunch
- [Dinner](https://supportandfeed.org/food-category/mains/dinner/)
- [Dressings](https://supportandfeed.org/food-category/dressings/)
- [Sides](https://supportandfeed.org/food-category/sides/)
- [Halloween](https://supportandfeed.org/food-category/holiday/halloween/)
- [Winter Holidays](https://supportandfeed.org/food-category/holiday/winter-holidays/)
- [Mothers Day Brunch](https://supportandfeed.org/food-category/holiday/brunch/)
- [BBQ](https://supportandfeed.org/food-category/holiday/bbq/)
- [One Pot](https://supportandfeed.org/food-category/one-pot/)
- [Maggie's Recipes](https://supportandfeed.org/food-category/maggies-recipes/)
- [Back to School](https://supportandfeed.org/food-category/holiday/back-to-school/)
- [Sauces](https://supportandfeed.org/food-category/sauces/)

## Team member positions

- [Our Team](https://supportandfeed.org/team-member-position/our-team/)
- [Our Board of Trustees](https://supportandfeed.org/team-member-position/our-board-of-trustees/)
- [Our Contributors](https://supportandfeed.org/team-member-position/our-contributors/)
- [Recipe creators](https://supportandfeed.org/team-member-position/recipe-creators/)

## Food Labels

- [Gluten-free](https://supportandfeed.org/food-label/gluten-free/)
- [Budget-friendly](https://supportandfeed.org/food-label/budget-friendly/)
- [Nut-free](https://supportandfeed.org/food-label/nut-free/)
- [Soy-free](https://supportandfeed.org/food-label/soy-free/)

## Blog authors

- [Maggie Baird](https://supportandfeed.org/blog-author/maggie-baird/)
- [Allison Kingsley](https://supportandfeed.org/blog-author/allison-kingsley/)
- [SF Team](https://supportandfeed.org/blog-author/sf-team/)
- [Evelyn Estrada](https://supportandfeed.org/blog-author/evelyn-estrada/)
- [Hannah Roucher](https://supportandfeed.org/blog-author/hannah-roucher/)
- [Tiffiny Jones](https://supportandfeed.org/blog-author/tiffiny-jones/)
- [Megan Demijohn](https://supportandfeed.org/blog-author/megan-demijohn/)
- [Julie Chase-Daniel](https://supportandfeed.org/blog-author/julie-chase-daniel/)
- [Jessica Kinzler](https://supportandfeed.org/blog-author/jessica-kinzler/)
- [Whitt Jackson](https://supportandfeed.org/blog-author/whitt-jackson/)

## News mention sources

- [Variety](https://supportandfeed.org/news-mention-source/variety/)
- [Plant Based News](https://supportandfeed.org/news-mention-source/plant-based-news/)
- [Billboard](https://supportandfeed.org/news-mention-source/billboard/)
- [LA Mag](https://supportandfeed.org/news-mention-source/la-mag/)
- [Blue Dot Living](https://supportandfeed.org/news-mention-source/blue-dot-living/)
- [NME](https://supportandfeed.org/news-mention-source/nme/)
- [The Music Universe](https://supportandfeed.org/news-mention-source/the-music-universe/)
- [DORK](https://supportandfeed.org/news-mention-source/dork/)
- [Happy Mag](https://supportandfeed.org/news-mention-source/happy-mag/)
- [Saporta Report](https://supportandfeed.org/news-mention-source/saporta-report/)
- [GPB](https://supportandfeed.org/news-mention-source/gpb/)
- [CNN](https://supportandfeed.org/news-mention-source/cnn/)
- [Hollywood Reporter](https://supportandfeed.org/news-mention-source/hollywood-reporter/)
- [CBS News](https://supportandfeed.org/news-mention-source/cbs-news/)
- [The Drew Barrymore Show](https://supportandfeed.org/news-mention-source/the-drew-barrymore-show/)
- [People](https://supportandfeed.org/news-mention-source/people/)
- [Today Show](https://supportandfeed.org/news-mention-source/today-show/)