Nourish your body and mind with these comforting, plant-based recipes

Eating well doesn’t have to be complicated — especially during stressful seasons. These simple, nourishing recipes from certified personal chef Vicki Brett-Gach are featured in The Plant-Based for Life Cookbook and are designed to help you feel your best through the holidays and beyond.

Whether you’re looking to reduce stress, boost energy or simply enjoy delicious meals that are good for you, these dishes are an easy way to care for yourself and your family.

Cranberry chocolate chip oatmeal cookies

Makes 12 to 14 cookies (3-inches each)

You know that downward spiral into unhealthy eating patterns that holiday cookies often trigger for so many of us? Not with these. Feel your very best and enjoy every deliciously guilt-free bite. These are oil-free, cholesterol-free and sweetened only with fruit!

• 2 ripe bananas
• 1/2 cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1 cup rolled oats
• 1 tablespoon ground flax seeds
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 cup fresh (raw) cranberries
• 1/4 cup pitted dates, chopped
• 1/4 cup date-sweetened chocolate chips *

Instructions

Preheat oven to 350 degrees.

In a large bowl, mash bananas. Add applesauce and vanilla. To the banana mixture, add the oats, ground flax, cinnamon, and baking powder. Combine well. Add cranberries, dates, and chocolate chips and combine evenly.

On a baking sheet lined with a non-stick silicone baking mat (or parchment paper), drop scoops of cookie batter (around 3 rounded tablespoons per cookie). Flatten carefully.

Bake for 17 to 20 minutes, or until golden and firm. Allow to cool briefly before serving.

*Date-sweetened chocolate chips are often available at Whole Foods, and also online through Amazon.

Pumpkin spice chocolate fudge truffles

Makes 40 to 44 truffles

Deliciously festive Chocolate Fudge Truffles! Simple, no-bake, freezer-friendly and perfect for any cookie tray or holiday gathering.

• 2 cups raw walnuts
• 2 cups pitted dates
• 1/2 cup unsweetened cocoa or cacao powder
• 3 tablespoons prepared espresso (about 1 shot)
• 1 teaspoon pure vanilla extract
• 1 1/2 tablespoons pumpkin pie spice

Instructions

Line a baking sheet with either parchment paper or a silicone baking mat. Set aside.

Place the walnuts in large bowl of a food processor fitted with the metal blade. Process until ground to a fine powder.

Add dates, cocoa powder, espresso, and vanilla. Process until the mixture holds together well, which can take a few minutes. (If needed, and depending upon the moisture level of the dates, you may want to add one additional tablespoon of espresso or water.) Once blended well, remove bowl and blade from the base.

Scoop out small amounts of the truffle mixture, and roll into balls, around 3/4 of an inch in size. Place truffles on prepared baking sheet. Repeat with remainder of the truffle batter.

Place pumpkin pie spice in a small dish. Roll each truffle gently over the spice mixture, so that each truffle becomes very lightly, but evenly, dusted. Refrigerate for at least one hour.

Serve chilled. Store leftover truffles in refrigerator or freezer.

Apple pear crumble

Serves 6

This is a healthy take on cozy, classic apple pie flavors. Super easy to put together and perfect to serve for any holiday celebration!

Fruit Filling

• 2 1/2 pounds fresh apples (peeled, cored, sliced)
• 1/2 pound fresh pears (peeled or unpeeled, cored, sliced)
• 1/3 cup fruit-sweetened apple cinnamon jam (no-sugar added)*
• 1/2 teaspoon cinnamon

Crumble Topping

• 1/2 cup oat flour
• 1/4 cup puffed millet cereal (like Arrowhead Mills)**
• 1/4 cup fruit-sweetened corn flakes (like Nature’s Path)**
• 1/4 cup pitted Deglet Noor dates
• 1/4 cup unsweetened nondairy milk
• 1 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees. Have an 8-inch square silicone cake pan ready.

Combine fruit, jam, and 1/2 teaspoon cinnamon in a medium bowl. Add mixture to baking dish.

In a food processor or blender, process oat flour, millet cereal, corn flakes and dates until crumbly. Empty mixture into a medium size bowl. Add milk and 1 teaspoon cinnamon. Work in well with a wooden spoon (or with clean hands) until very well combined.

Crumble topping over the fruit mixture, distributing evenly.

Bake for 30 to 40 minutes, or until the top is golden and juices are bubbling. Remove pan from oven, and serve warm or chilled.

*I use fruit-sweetened apple cinnamon jam made by St. Dalfour, available on Amazon. I order several jars at a time to have handy throughout the winter months. Feel free to substitute a different flavor, like apricot, if you prefer.

**For the crumble topping, I use a couple of no-sugar-added cereals that I find at a local health food store, but you can substitute any crispy cereals you like.