Congratulations to the winners of our first-ever Vegan Recipe Contest! We were delighted by the creativity and flavor in the plant-based dishes submitted from across the country. The grand-prize recipe will appear in our Fall issue, which lands in Kroger stores in early October 2018. When the issue hits stands, we will also share the grand-prize announcement, all runner-up placements, and the prizes awarded to each winner.
Our 2018 Winners:
Pea Pesto Pasta with Basil & Mint
Danielle Cole, Westwood, NJ
Grand Prize: $1,000 cash, Simple Truth goodie bag, and the winning recipe featured in Live Naturally magazine
Chocolate Peanut Butter Cream Pie
Jen Plaggemars, Holland, MI
Second Prize: Vitamix Ascent Series A3300
Deli Style Green Lentil & Shitake Pate
Judith Berman Yamada, Rockaway Beach, OR
Prize: Free one-year membership to The Doctor and The Chef online wellness community
Chocolate Cherry Coconut Bites
Julie Rotz, Mt. Zion, IL
Prize: Free membership to Vegan Fusion Academy online course
Warm Weather Spicy Southwest Salad
Margee Berry, White Salmon, WA
Prize: One 50-minute Vegan Lifestyle Coaching session via phone or Skype with Victoria Moran
Coconut Kale Polenta with Sun-dried Tomato Tapenade
Elizabeth Arraj, Klamath Falls, OR
Prize: Signed copy of You Have It Made: Delicious, Healthy Do-Ahead Meals by Ellie Krieger, plus a Simple Truth goodie bag
Zucchini Almond Butter Quick Bread
Marie Brennan, Oakland, CA
Prize: Signed copy of Healing the Vegan Way by Mark Reinfeld, plus a Simple Truth goodie bag
Missy’s Oatmeal Chocolate Chip Cookies
Melanie Cordes, Cape Coral, FL
Prize: Free one-year membership to the Juice Guru Rewind
Sweet Potato Black Bean Enchiladas
Lindsey Hintz, Park City, UT
Prize: Signed copy of Healing the Vegan Way from The Doctor and The Chef, plus a Simple Truth goodie bag
Oatmeal Cookie Bliss Balls
Rachael Hutchings, Lehi, UT
Prize: Free consult with Ashley Boudet, ND, plus a Simple Truth goodie bag
Healthy Oat-Turmeric-Chia Donuts
Yashaswita Bhoir, Dearborn, MI
Prize: Enrollment in the 12-day The Dairy Detox program plus an Easy DIY Salad Bar Kit e-guide from Allison Rivers Samson
Veggie-Flax Burgers
Cynthia Bellini, Eagle, CO
Prize: Copy of Plant-Powered Families cookbook by Dreena Burton, plus a Simple Truth goodie bag
Vegan Pumpkin-Black Bean Quesadillas
Kimberly Tyson, Marietta, GA
Prize: Copy of Dr. Neal Barnard’s Cookbook for Reversing Diabetes by Dreena Burton, plus a Simple Truth goodie bag
Blueberry Bliss Cheesecake
Meghan Shookman, Chicago, IL
Prize: Copy of Plant-Powered Dressings ebook by Dreena Burton, plus a Simple Truth goodie bag
Fruity Mulled Kombucha
Deborah Biggs, Omaha, NE
Prize: Copy of Main Street Vegan by Victoria Moran, plus a Simple Truth goodie bag
Almond Alfredo
Emma Ryan, Oklahoma City, OK
Prize: Copy of The Main Street Vegan Academy Cookbook by Victoria Moran, plus a Simple Truth goodie bag
Chocolate Pot de Creme
Lisa Vidigal, Portland, OR
Prize: Copy of The Edgy Veg by Candice Hutchings, plus a Simple Truth goodie bag
Mango Coconut Sticky Rice with Mango Lime Sauce & Walnut Cinnamon Crunch
Elizabeth Koseyan, North Hills, CA
Prize: VIP coupons for Miyoko’s Kitchen products, plus a Simple Truth goodie bag
Grilled Chili Tofu with Corn-Mango Relish
Daljeet Singh, Coral Springs, FL
Prize: VIP coupons for Miyoko’s Kitchen products, plus a Simple Truth goodie bag
Power Haus Hot Chocolate Drink
Cynthia Howley, Kealakekua, HI
Prize: VIP coupons for Miyoko’s Kitchen products, plus a Simple Truth goodie bag
Vegan Fettucine Carbonara
Jennifer Kilcomons, Park City, UT
Prize: VIP coupons for Miyoko’s Kitchen products, plus a Simple Truth goodie bag
NewGreens Superfood drinks for all winners.
We extend our heartfelt thanks to everyone who entered the contest and shared their vegan creations. Each submission demonstrated how diverse, satisfying, and inventive plant-based cooking can be — from comforting classics and nutritious staples to bright, inventive desserts. Stay tuned to Live Naturally for the full feature and recipe details in the Fall issue, and keep an eye out for future contests and opportunities to share your recipes with our community.