A simple penne pasta recipe with burst cherry tomatoes, garlic, and pesto. Great warm or cold!
A tasty (and spicy!) wrap made with roasted cauliflower and chickpeas tossed in buffalo sauce.
A homemade sheet pan margherita pizza with sliced tomatoes, fresh basil, and vegan mozzarella cheese.
A yellow curry bowl with crispy tofu, potatoes, and fresh vegetables in a flavorful coconut milk broth.
A plant-based fajita bowl with baked tofu and vegetables and topped with fresh and flavorful toppings.
An easy orzo pasta with fresh asparagus in a lemon, garlic, and herb sauce. Great warm or cold!
A plant-based take on traditional baked jumbo shells stuffed with vegan ricotta cheese and spinach.
A tasty plant-based enchilada recipe with a butternut squash, black bean, and poblano pepper filling.
A twist on traditional with crispy breaded eggplant slices baked with tomato sauce.
A simple plant-based take on classic creamy corn and potato chowder
A simple from-scratch homemade chicken and potato soup with kale and pesto sauce.
A simple mushroom risotto with truffles (fresh or truffle oil!) that comes together in under 30 minutes.