A simple steel cut or rolled oats breakfast bowl with pumpkin puree and pumpkin spice blend.
Soft and fluffy, this plant-based bread is a tasty way to use up the season’s zucchini.
An easy homemade salad dressing with maple syrup, dijon mustard, and apple cider vinegar. Just 5 minutes!
A delicious fall and winter side dish, or topping for salads and bowls. Just 5 ingredients and 40 minutes!
A savory and sweet date stuffed with tahini and then drizzled with melted chocolate.
A super simple (5-minute!) recipe that’s great as a salad dressing, a veggie dip, or a sandwich spread.
Fluffy, moist, and oil-free, these plant-based zucchini muffins are tasty as breakfast or afternoon snack.
A simple and delicious combo that’s great as a side or a topping for salads and bowls.
An easy vegetable combo that’s great as a side or a topping for salads and bowls.
A simple overnight oats recipe made with rolled oats, chia seeds, and fresh or frozen apricots.
A tasty homemade sheet pan pesto pizza with sliced roasted tomatoes and fresh basil.
A soft and chewy plant-based oatmeal cookie recipe with a ripe banana. Bakes in only 10 minutes!