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 Instant Pot White Bean and Corn Soup is the perfect summer soup- filled with fresh sweet corn and creamy white beans. It’s also really easy to make in your Instant Pot.
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.
These baked Buffalo Cauliflower Tacos are crispy, oil-free and completely loaded with spicy red-hot flavor. Top them with a little vegan ranch dressing and you’ll have yourself an absolutely addicting meal.
These Lemon Poppy Seed Muffins are easy to bake up as a dessert, breakfast or snack.
