The Colorful Kitchen

Simple Plant-Based Recipes for Vibrancy, Inside and Out

Color your kitchen with a rainbow of healthy, delicious plant-based recipes.

You don’t need fancy equipment or expensive exotic ingredients to make delicious, healthy, vegan meals at home. Let The Colorful Kitchen take the mystery out of plant-based cooking and make the experience of cooking and eating easy and delicious.

Certified health coach and plant-based food blogger Ilene Godofsky’s cooking philosophy is “colorful, not complicated.” When you fill your plate with color, you’re not only adding flavor and visual appeal—you’re filling your plate with health. Her recipes emphasize vivid combinations of wholesome, plant-based ingredients full of essential vitamins and minerals—because counting colors is way more fun than counting calories and carbs.

Ilene guides readers through easy-to-follow preparations that will make every meal as exciting as it is nourishing.

The Colorful Kitchen’s vibrant, sustaining recipes include:

  • Pink & Purple Coconut  Smoothie
  • Pineapple & Peanut Sauce Tofu Wrap
  • Coconut Crusted Avocado Fries
  • Roasted Rainbow Bowl with Maple Mustard Dressing
  • Harvest Butternut Squash & Apple Burgers
  • Strawberry Loaf with Cream Cheese Glaze
  • Chocolate Hummus
  • Miso Tahini Cookies

For too long, vegan food has had a bad reputation: tasteless, boring. Mostly brown. Full of unfamiliar ingredients that take way too long to prepare. Not in The Colorful Kitchen!

Strawberry Loaf with Cream Cheese Glaze

Strawberry Loaf with Cream Cheese Glaze

Mediterranean Lentil Salad with Tofu Feta

Mediterranean Lentil Salad with Tofu Feta

Rainbow Alfredo Pizza

Rainbow Alfredo Pizza

About the Author

Ilene Godofsky Moreno is a health coach, recipe developer and food photographer. She shares plant-based recipes that are “colorful, not complicated” on her blog The Colorful Kitchen ( Ilene can be found cooking in Brooklyn, New York with her husband and daughter.

Featured Recipe

Balsamic Beet Spread

8-10 servings

I just can’t get enough of the color of this pretty dip! This recipe makes a fun alternative to hummus and is made for spreading on crackers or dipping with fresh veggies.


Beet Spread
3 medium beets, peeled and cut into 1-inch pieces (about 2 cups)
2 tablespoons olive oil, divided
1 1/2 cups cooked chickpeas (or 1 (15-ounce) can)
Juice of 1/2 orange
1/4 cup tahini
2 tablespoons balsamic vinegar
2 tablespoons maple syrup (or more for a sweeter dip)
1 tablespoon olive oil
1 clove garlic
Salt and black pepper to taste

1/2 batch Cashew Sour Cream (see page TK) or store-bought vegan sour cream
2 tablespoons chopped green onion


Preheat the oven to 400°. In a medium bowl, toss the beets with the olive oil, then spread them out on a baking sheet. Bake for 40 minutes, until tender when poked with a fork.

When the beet are cool enough to handle, transfer them to a blender and add all the remaining beet spread ingredients. Blend until smooth.

Transfer the mixture to a serving dish. Top with sour cream and green onion.

Publication Details

  • Title: The Colorful Kitchen
  • Subtitle: Simple Plant-Based Recipes for Vibrancy, Inside and Out
  • Author: Ilene Godofsky Moreno
  • Publisher: BenBella Books
  • Publication Date: 12/17/2017
  • Price: $19.95
  • Format: Trade paperback
  • Trim Size: 7x9
  • Page Count: 250
  • ISBN: 9781944648411


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