SIGN UP TO RECEIVE MY 6 TIPS FOR STARTING A PLANT-BASED DIET.
This Roasted Corn Israeli Couscous is so simple to make in just 30 minutes. Using frozen roasted corn, you can make this light and lemony dish any time of year.
This Chickpea No-Tuna Salad with Sauerkraut is my perfect go-to recipe when I have some extra sauerkraut on hand, usually after making my Veggie Reuben Sandwiches.
This creamy Instant Pot Pumpkin Curry Soup takes your taste buds on a wild ride of sweet and salty, with a little kick of cayenne pepper.
Vegan Sun-dried Tomato Alfredo Pasta- this super creamy, hella easy (but looks fancy!) pasta dish can be made in just 25 minutes.
This creamy Instant Pot Mushroom Wild Rice can be made with very little effort in your Instant Pot. You can enjoy it as a simple side dish, or like me, as a main course with some toasty french bread on the side.
Whip up dessert in just 20 minutes with these No-Bake {Vegan} Peanut Butter S’mores Cookies. They give you that yummy s’mores taste without having to light up a campfire.
This Jalapeno Pasta Salad is packed with spicy and cool flavors. It’s also really easy to throw together and a unique dish for summer parties.
No need to bother with canned sauces. This Roasted Red Pepper Enchilada Sauce is super easy to make, and has a deliciously unique smoky-spicy chipotle flavor.
This isn’t your traditional coleslaw! This Miso-Peanut Coleslaw is packed with a wonderfully flavorful miso-peanut sauce, and is a unique side dish to compliment many Asian meals.
These vegan Black Bean Veggie Quesadillas are loaded with nutritious veggies and a homemade bean dip. And they hold together perfectly in a white corn tortilla- no cheese required.
