06 March 2018 | Main Dish

Vegan Twice Baked Sweet Potatoes

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.

27 February 2018 | Noodles

Creamy Avocado Soba Noodles

These creamy vegan avocado soba noodles require only 8 ingredients and take just 20 minutes to make! The avocados create a thick and extra rich sauce—all without any cream or dairy!

06 February 2018 | Appetizer

Vegetable Pad Thai Lettuce Wraps with Tempeh

Easy vegan Vegetable Pad Thai Lettuce Wraps with a protein-packed tempeh filling and a super simple 3 ingredient sauce. This recipe takes under 30 minutes to prepare!

30 January 2018 | Salad

Sweet Potato Salad with Tempeh & Maple Mustard Dressing

The sweet, salty maple mustard dressing featured in this sweet potato salad is one of my all-time favorites. It began as a vinaigrette, but one of my recipe testers tried it with tahini iand couldn’t stop raving about the results.

23 January 2018 | Salad

Tofu Banh Mi Salad with Quick Pickles

Easy vegan banh mi salad made with tofu and quick, homemade pickles. This is a lighter, more vegetable-heavy version of our favorite banh mi sandwich.

16 January 2018 | Noodles

Kale Pesto Spaghetti Squash

Spaghetti squash plus 5 minute vegan pesto made from kale and walnuts, with lots of lemon juice for brightness and nutritional yeast for a "cheesy" flavor.

19 December 2017 | Appetizer

Roasted Vegetable Hummus Bowl

A simple and seasonal hummus bowl using roasted butternut squash, brussels sprouts, and cauliflower, plus an easy homemade (or store-bought) hummus as the base. This recipe can be enjoyed as a quick main meal or a lighter happy hour appetizer.

28 November 2017 | Appetizer

Apple & Butternut Squash Flatbread

Simple and seasonal vegan flatbreads with apple, roasted butternut squash, homemade cashew cheese, chopped pecans, and pomegranate seeds. I like to use naan as the base to make life easy, but feel free to use pita bread, pre-made pizza crust—whatever you like!

14 November 2017 | Soup

Vegan Cioppino with Oyster Mushrooms

Easy vegan cioppino with seared oyster mushrooms in place of fish. This stew is wholesome, comforting, and takes under 30 minutes to make!

31 October 2017 | Main Dish

Stuffed Butternut Squash with Quinoa Salad

Roasted butternut squash stuffed with a simple and cozy warm quinoa salad. This meal is easy to make and pretty too! It would make a deliciously satisfying addition to your Thanksgiving table.