Unleashing the power of a plant-based diet will unquestionably improve your heart health. Eating more of these foods will help you lose weight, lower your cholesterol and reduce your risk of cardiovascular disease and chronic heart disease. Here are a few signature plant-based recipes to put you on the path to a healthier heart.

Pasta Primavera

Pasta Primavera
  • Yields – 4 servings
  • Preparation time – 30 minutes
  • Cooking time – 30 minutes


Linguine pasta, uncooked 6-8 ounces
Boiling water 1 1/4 quart
Garlic cloves, minced 1 teaspoon
Olive oil 2 tablespoons
Cooking sherry 3/4 cup
Onions, sliced 1/2 medium onion
Green bell peppers, sliced 1 medium
Carrots, fresh, sliced 3/4 cup
Broccoli, fresh, florets 1 cup
Basil, fresh, chopped 1 tablespoon
Lemon juice 2 tablespoons
Lemon peel, zest grated fine 1/2 teaspoon
  1. In a large pot boil water, add Linguine, cook 10 minutes, stir occasionally. Cook till tender but firm. Drain water and rinse.  Hold warm for use.
  2. In a medium pot, saute’ minced garlic in olive oil for one minute.  Add sherry and cook for 10 minutes, until liquid is reduced by half.
  3. Add carrots, onions, broccoli, and peppers to garlic and sherry. Heat until carrots are tender but crisp.
  4. Add to vegetables- lemon juice, lemon peel and basil cook together, stirring frequently.
  5. Toss with cooked pasta and serve.

Latin Black Beans

black beans
  • Yields – Four 1-cup servings
  • Preparation time – 10 minutes
  • Cooking time – 20 minutes


Olive oil 2 tablespoons
Green bell peppers, fresh, minced 1 medium pepper
Garlic cloves, peeled, fresh, minced 2 teaspoons
Yellow onion, chopped 1 medium onion
Black beans with liquid 20 oz. can
Oregano, dried, crushed 1/4 teaspoon
Low sodium Knorr vegetable base 2 teaspoons
  1. In a medium sauce pan, heat olive oil and saute’ garlic, onions and peppers until tender.
  2. Add black beans, oregano and vegetable base and stir.
  3. Bring to a boil, lower heat to simmer for 20 minutes.
  4. Serve over yellow or brown rice.

Chickpea Potato Curry

Chickpea Sweet Potato Curry
  • Yields – 8 servings
  • Preparation time – 15 minutes
  • Cooking time – 15 minutes


Yukon gold potatoes 3 lbs.
Olive oil 2 tablespoons
Sweet yellow onions, diced 1 1/2 cups
Garlic, peeled and minced 3 cloves
Cumin 1 teaspoon
Curry powder 4 teaspoons
Garam masala 3/4 tablespoon
Ginger root, minced 1 ounce
Salt 1 teaspoon
Canned tomatoes, diced 15 ounces
Garbanzo beans, drained and rinsed 15 ounces
Frozen green peas 15 ounces
Vegetable stock 1 quart
Coconut milk 14 ounces
  1. Boil potatoes until just tender. Drain and set aside.
  2. Heat oil in a skillet. Stir in onions and garlic and sauté until translucent. Add cumin, cayenne, curry, garam masala, ginger and salt, and cook for 2 minutes.
  3. Add tomatoes, beans, peas and potatoes
  4. Pour in coconut milk and vegetable stock. Simmer for 10 minutes. Serve over brown rice.

Lentil Bolognese

lentils bolognese pasta
  • Yields – 6-8 1-cup servings
  • Preparation time – 10 minutes
  • Cooking time – 1 hour and 10 minutes


Olive oil 2 tablespoons
Sweet onion, chopped 1 cup
Carrots, chopped 2 cups
Garlic, minced 2 cloves
Italian seasoning 2 tablespoons
Tomato paste 1/4 cup
Tomato purée Two 28-ounce cans
Salt 2 teaspoons
Black pepper 1/2 teaspoon
Water 2 cups
Balsamic vinegar 1 tablespoon
  1. In a large pan, heat olive oil and sauté the onions and carrots until soft and onions are golden, about 10 minutes.
  2. Add the garlic and Italian seasoning and cook a minute. Add the tomato paste and cook, stirring until the paste is caramelized, about 5 minutes.
  3. Add the tomato purée, cooked lentils and season with salt and black pepper. Cover and simmer for 1 hour until lentils are tender.
  4. Serve over pasta or rice.