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Canadian Butter Tarts (plant-based, gluten-free)

It’s like a mini pecan pie but with raisins instead of pecans. We couldn’t find Canadian butter tarts in the US, so we made them ourselves.

Butternut Gnocchi with Tomato and Sage (plant-based, gluten-free)

This is my Italian grandparents’ gnocchi recipe as I remember it, except I like to make butternut squash gnocchi sometimes instead of potato, and I made it vegan and gluten-free.

Ratatouille, Pixar-Style (plant-based, gluten-free)

We’ve watched the Pixar movie Ratatouille at least a dozen times, but have never worked up the courage to actually make the film’s signature dish. We decided to give it a go. The hardest part is all the slicing of the vegetables. Other than that, it’s easy and fun to put together this healthy French delicacy.

Chili with Mushrooms and Zucchini (plant-based, gluten-free)

We used to have a game when I was a kid: if you could have one last meal before you died, what would it be? My answer was always a bowl of homemade chili.

Grandma’s Date Squares (plant-based, gluten-free)

The crumble topping in this recipe is my Grandma’s creation. We couldn’t decide whether to use it for apple crumble or date squares, so we whipped up a double batch of topping and made both desserts!

Dad’s Porridge (plant-based, gluten-free)

Growing up, porridge was the one recipe I got from my wonderful Dad. And the dad in our family now makes porridge for us too!

Welcome friend, I’m Chef Maitri! For 20 years, I was a scientist researching cancer, Alzheimer’s and women’s health issues – all of which run in my family. I also raised 4 kids, started and sold 2 biotech companies, and survived multiple traumas and chronic pain. After seeing the overwhelming evidence for a whole foods plant-based diet and meditation to help with physical and emotional healing, I became a chef and zen practitioner. I graduated from London’s Vegan Chef School in 2021. Eating this way is also something we can all do to help our planet.

“Maitri’s cooking is literally sunshine on a plate!”

— Chef Day Radley, Founder of The Vegan Chef School

“We should consume in a way that helps to reduce the suffering of living beings and preserve compassion in our heart.”

— Thich Nhat Hanh, Founder of Plum Village