Cook
Ely
Ely founded Make It Plant Based. Vegan since 2011, he volunteered for years with animal welfare groups, then studied nutrition and in 2019 earned the Plant Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies. He travels a lot and wants every country's traditional dishes made with plants. He cooks whole food, oil free; the recipes below are his.
Recipes by Ely
-
Creamy Mushroom Cashew Soup, inspired by BIOrganic in Chișinău 35 min · 223 kcal per serving Whole foodOil freeGluten freeSoy free+3 more -
Jackfruit, Black Bean and Rice Bowl, inspired by Planticeria in Panama City 1 h 20 min · 784 kcal per serving Whole foodOil freeGluten freeTree nut free+4 more -
Romanian Polenta with Vegetables and Tofu, inspired by BIOfresh in Timișoara 45 min · 464 kcal per serving Whole foodOil freeGluten freeTree nut free+3 more -
Russian Oatmeal with Banana Milk and Berry Sauce, inspired by Я люблю тебя in Sochi 15 min · 363 kcal per serving SOS freeWhole foodQuickSoy free+2 more -
Polish Spinach and Tofu Pierogi with Sauerkraut, inspired by Soczysta Strawa in Lublin 1 h 40 min · 485 kcal per serving Oil freeTree nut freeNo added sugarPeanut free+1 more -
Oil-Free Air Fryer French Fries 25 min · 154 kcal per serving Whole foodLow fatOil freeQuick+6 more -
Oil-Free Air Fryer Sweet Plantains 20 min · 220 kcal per serving SOS freeWhole foodLow fatQuick+5 more -
Lentils with rice and plantains 509 kcal per serving SOS freeWhole foodLow fatGluten free+4 more -
Italy Pasta with napoli style tomato sauce 543 kcal per serving Low fatOil freeTree nut freeSoy free+3 more