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OAA Plant-Based Recipe of the Month: Roasted Fall Vegetables with Pecan Topping
As the air turns crisp and Ohioβs farmersβ markets overflow with autumn produce, thereβs no better time to bring seasonal, plant-forward meals to your table. Today weβre sharing a cozy recipe for Roasted Fall Vegetables with Pecan Toppingβa simple, flavorful dish that highlights the best of the season while also aligning with a compassionate lifestyle that benefits both people and animals.
OAA Plant-Based Recipe of the Month: Lemon Garlic Linguine
Bright, bold, and bursting with flavor, this monthβs plant-based recipe is a true citrusy comfort dish! This Lemon Garlic Linguine is a simple yet elegant meal that comes together quickly with a handful of pantry staples. Silky linguine is tossed in a garlicky vegan butter sauce, finished with a fresh pop of lemon and topped with vegan parmesan, black pepper, and parsley. Perfect for weeknights or a cozy dinner in, this recipe proves that going plant-based doesnβt mean sacrificing taste.
OAA Plant-Based Recipe of the Month: Quinoa Power Bowls
Looking for a colorful, nourishing, and satisfying plant-based meal? These Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash are packed with flavor and perfect for meal prep or an easy weeknight dinner. Plus, theyβre vegan, gluten-free, and loaded with nutrient-rich ingredients!
OAA Plant-Based Recipe of the Month: Pasta Puttanesca
Looking for a quick, hearty, and flavorful meal that aligns with your compassionate lifestyle? This month, weβre featuring a classic Italian dish with a plant-based twist: Pasta Puttanesca! Traditionally made with anchovies, this version skips the fish but keeps all the bold, briny flavors you love. Salty olives, capers, garlic, and crushed tomatoes come together in a savory sauce thatβs as satisfying as it is simple.
OAA Plant-Based Recipe of the Month: Chopped Winter Salad with Carrot-Ginger Dressing
As the colder months settle in, it can be tempting to turn to warm, hearty dishes. But donβt overlook the refreshing power of a crisp, flavorful salad! This month, weβre featuring a Chopped Winter Salad with Carrot-Ginger Dressing, a vibrant dish packed with nutritious greens, bold flavors, and a delightful crunch.
January Plant-Based Recipe of the Month
If you're looking for a hearty, plant-based meal to keep you warm and energized, look no further. The January plant-based recipe of the month is this lentil pea soup recipe from Animal Place. Combining the comfort of split pea soup with the protein-packed benefits of lentils, this dish is a delightful blend of flavors and nutrition. Perfect for a cozy family dinner or meal prep for the week, this soup is a staple you'll want to make again and again.
December Plant-Based Recipe of the Month
The December plant-based recipe of the month is charred cabbage with coconut, garlic and chili crisps. Cabbage thatβs steamed and charred is then smeared in a tangy garlic chutney and topped with a spicy chili crisp in this sweet and savory side dish. Let us know if you try this recipe!
October Plant-Based Recipe of the Month
The October plant-based recipe of the month is rainbow fajita bowls. This recipe is super flexible to use up any leftover vegetables in your fridge in a fun way!
βWe can change the world and make it a better place. It is in your hands to make a difference.β
β Nelson Mandela