David Israel, From GOOD PLANeT Foods


November 25, 2020
kat simons

GOOD PLANeT’s Plant-Based Parmesan Brussels Sprouts


  • 2 lbs Brussels sprouts, ends trimmed
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • ½ tsp sea salt
  • ¼ tsp pepper
  • One pouch GOOD PLANeT plant-based Parmesan cheese shreds



1.     Fill a pot with water and bring to a boil.

2.     Add Brussels sprouts and boil for 2 mins.

3.     Drain in a colander.

4.     Allow to drip dry for 15 mins to ensure all moisture has evaporated or dripped off.

5.     Line a baking sheet with parchment paper and preheat the oven to 400F.

6.     Meanwhile, in a large mixing bowl whisk together olive oil, garlic, salt and pepper. Set aside.

7.     Slice dried Brussels sprouts in half and add to the large mixing bowl with olive oil mixture, and toss to coat completely.

8.     Transfer to a baking sheet and roast for 15 mins.

9.     Flip sprouts. Roast for another 10-15 mins, or until edges are lightly charred and crisp. Watch sprouts while baking, they can go from done to burnt very quickly.

10.   Taste, and season again, if necessary.

11.   Top with a generous amount of GOOD PLANeT Parmesan cheese shreds. Serve.


GOOD PLANeT’s No Chicken, Chicken Salad


  • 1 can of chickpeas
  • 1 tsp spicy brown mustard
  • 1 tbsp maple syrup or agave nectar
  • ¼ cup red onion
  • ¼ cup celery
  • ¼ pickle
  • salt and pepper
  • Bread
  • Lettuce
  • Tomatoes
  • GOOD PLANeT Cheese


  1. Place chickpeas in a mixing bowl and mash with a fork, leave a few beans whole
  2. Add mustard, maple syrup, red onion, celery, pickle and seasonings to a mixing bowl. Mix to incorporate, add more seasonings if desired.
  3. Toast bread, if desired and scoop a generous amount on the sandwich and top with any other toppings like lettuce, tomato and GOOD PLANeT cheese!


GOOD PLANeT’s Buffalo Cauliflower Bites


  1 head of cauliflower

  1/2 cup water

  1 cup all-purpose flour

  2 tsp garlic powder

  1/4 tsp salt

  1/4 tsp ground pepper