About Ze Green Food

Plant-based recipes for everyday kitchens

Ze Green Food is a plant-based recipe site for people who want to eat more vegetables, grains, legumes and fruit without turning dinner into a project. Some of our readers are fully vegan. Others are cutting back on meat, cooking for a mixed household, or simply looking for weeknight meals that feel fresh and filling.

If you have a standard home kitchen and a regular grocery store nearby, the recipes here are written with you in mind.

Most dishes use ingredients you can find at a regular supermarket, with substitutions offered whenever a recipe calls for something less common. Many recipes include a time in the title, so you can see at a glance whether a dish fits into a busy evening or a slower weekend.

What You Will Find Here

The site is organized into four main categories:

Plant-Based is the largest section: comforting mains, soups, baking, appetizers and family-friendly dinners made without animal products.
Bowls brings together grain bowls, protein-rich bowls and meal-prep lunches that pack well and keep their texture.
Salads covers quick, budget-friendly salads built on greens, beans, quinoa and seasonal vegetables.
Smoothies collects blended drinks, smoothie bowls, energy bites and other quick snacks.

Beyond the categories, we group recipes into themed collections, such as vegan dinners, lentil and bean soups, tofu dishes, pesto recipes and seasonal produce. Each collection is simply one way to browse; the archive covers a wide range of everyday cooking.

How We Approach Cooking

Practical ingredients

Recipes lean on pantry staples and produce that is easy to find. When an ingredient is harder to track down, we suggest an alternative so the dish stays within reach.

Seasonal and low-waste cooking

Many recipes work with what is in season, and we point out ways to use leftovers, such as turning roasted vegetables into a grain bowl the next day.

Explaining the reasons

Where it helps, we explain why a step matters: massaging kale to soften it, toasting spices to deepen their flavor, or letting a grain rest so it steams evenly. Knowing the reason makes it easier to adapt a recipe to your own kitchen.

How Recipes Are Developed and Edited

Each recipe is developed around a clear goal: a dish that is realistic for a home cook, with flavors that balance and a method that is easy to follow. Before a recipe is published, it goes through an editing pass that covers:

Clear, ordered steps that say what to do, in what sequence, and what to look for along the way.
Realistic times and temperatures for prep, cooking, resting and chilling, so the time in the title matches what the method asks of you.
Ingredient amounts and substitutions that are consistent from the ingredient list through the instructions, with swaps for common allergens and hard-to-find items where they work.
Food-safety notes such as cooking beans until fully tender, storing leftovers promptly, and using a food thermometer to confirm doneness when it matters.

Ovens, stovetops, blenders and produce vary from kitchen to kitchen, so treat times as a guide. Use your own judgment, look for the visual cues described in each recipe, and adjust seasoning to your taste.

Nutrition and Allergens

Nutrition values shown with recipes are estimates. They depend on the specific brands, ingredient sizes and substitutions you use, so they should not be treated as exact figures or as medical or dietary advice. If you manage a health condition or follow a specific diet, check the numbers against your own products and speak with a qualified professional.

Plant-based does not mean allergen-free. Many recipes include nuts, peanuts, soy, gluten, sesame or other common allergens. Always read the ingredient list and the labels of packaged products, and confirm that every ingredient is safe for the people you are feeding.

Meet the Authors

Recipes on Ze Green Food are written by four authors, each with a different focus: plant-based comfort food and family meals, protein-rich bowls and meal prep, smoothies and raw snacks, and quick salads and budget-friendly vegan meals.

Our team:

Isabella Conti

Plant-Based Comfort Food & Family Meals

Hundreds of recipes by Isabella Conti – hearty soups, pastas, bakes and bowls.

Lentil loaf, creamy coconut-milk soups, pesto pasta and roasted-vegetable salads fill Isabella Conti's recipes: filling, familiar dishes made entirely from plants. Her hundreds of recipes are built for weeknight dinners and relaxed Sunday meals, with clear steps and ingredients that are easy to find.

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Julian Hayes

Protein-Rich Bowls & Meal-Prep Meals

Julian Hayes, bowl and meal-prep cook – protein-rich bowls, salads and make-ahead meals.

Crispy chickpeas over grains, quinoa power salads, tofu and bean bowls packed with roasted vegetables: Julian Hayes builds filling meals around plant protein, crunch and contrast. His recipes are mostly bowls, with a few salads, energy balls and mains, and many are written to be portioned and stored for the week.

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Daniel Nakamura

Smoothies, Energy Bites & Raw Snacks

Daniel Nakamura, smoothie developer – blended drinks, no-bake bites and raw salads.

Blended fruit, leafy greens, nut butters and oats make up most of Daniel Nakamura's kitchen, and his recipes tend to come together in five to fifteen minutes. His growing collection centers on smoothies, with no-bake energy bites, date bars and the occasional raw salad alongside.

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Lily Anderson

Quick Salads & Budget-Friendly Vegan Meals

Lily Anderson, salad and budget recipe curator – fast salads and low-cost vegan dinners.

Crunchy slaws, chickpea salads, lentil stews and pantry-friendly noodle dishes make up most of Lily Anderson's recipes, built around affordable staples and short ingredient lists. With a growing collection of recipes, she focuses on meals that come together in 10 to 40 minutes without specialty equipment.

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Feedback and Corrections

Your experience in the kitchen helps us improve the recipes. If a step is unclear, a timing does not match what you saw, an ingredient is missing, or you spot a typo or a nutrition detail that looks wrong, please tell us through the contact page. Include the recipe name and, if you can, what happened, so we can look at the exact step.

When we confirm a mistake, we correct the recipe page so the instructions, ingredient list and notes agree with each other. Safety-related corrections, such as cooking temperatures, storage guidance or allergen information, are handled first. Questions about how we handle your data are covered in our Privacy Policy, and the rules for using the site are in the Terms of use.

Get in Touch

Whether you have a question about a substitution, a suggestion for a recipe, or a problem to report, we would like to hear from you.