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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Spiced Carrot and White Bean Dip

A lightly spiced dip with Middle Eastern flavors is the perfect addition to vegetable platters, sandwiches, or falafel dishes.

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Yield: Makes Approximately 2 Cups


We've used butter beans in this recipe, but great northern or navy beans will work just as well.

Prepared dip will keep in the refrigerator for 3-4 days.


  • 1/4 cup vegetable broth
  • 1 large carrot, grated
  • 1 small brown onion, diced
  • 1 clove of garlic, crushed
  • 1 small red chili
  • 1 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. ground coriander seed
  • 1/4 tsp. turmeric
  • 1/4 tsp. cayenne pepper
  • 1 x 15 oz. (425g.) can butter beans, drained and rinsed
  • 2 tbsp. fresh lemon juice
  • 1/4 cup chopped fresh coriander


  1. Heat vegetable broth in a small saucepan. Add the carrot, onion, garlic and chili. Sautee over a medium heat for 3 minutes. Add the cumin, paprika, ground coriander seed and turmeric, and a little extra water if needed to prevent the ingredients from sticking to the pan. Sautee the carrot and spice mixture for 5 minutes, or until the carrots are soft.
  2. Place the white beans and lemon juice in a food processor. Add the spiced carrot mixture and blend until smooth.
  3. Transfer mixture to a bowl and stir in the chopped coriander. Refrigerate until cool before serving.