Easy vegan twice baked sweet potatoes made using black beans, salsa, dairy-free cheese, and pre-made Mexican spice blend. These are just like my mom used to make them for my family when I was a kid. Only 6 ingredients, plus a few optional toppings.

Simple vegan scones that are studded with chewy dried cranberries and scented with orange zest. These cranberry orange scones are lower fat and sweetened using only fresh orange juice (no added sugar!). They’re a great beginner recipe if you’ve ever felt intimidated about baking your own scones at home.

This winter kale salad takes under 20 minutes start to finish and holds up really well for next-day lunches. It’s easy, wholesome, and satisfying!

Simple 5 ingredient vegan cacao hot chocolate made with rich chocolate and spiced with cozy cinnamon. This is my go-to recipe when I want something easy and decadent while still being naturally sweetened.

Warm roasted cauliflower and lemony sautéed kale with garlic and shallots. This quick kale salad has a simple lemon olive oil dressing and a cheesy breadcrumb topping that you’ll want to put on everything!

This creamy vegan potato leek soup is so easy and quick to make, you’ll have lunch or dinner on the table in under 30 minutes! Use cashew milk in place of cream and nutritional yeast for a cheesy flavor—this recipe is much healthier than traditional potato leek soup!