A flavorful quinoa bowl with spinach, chickpeas, avocado, peanuts, cilantro and a spicy peanut sauce drizzle.
A simple plant-based quinoa bean salad that’s great for meal prep. Only 8 ingredients and 20 minutes!
A simple vegan grain bowl made of farro, arugula, black beans, corn, and sun-dried tomatoes. A tasty grains, beans, and grains salad!
A simple farro, borlotti (or cranberry) beans, and vegetable soup. A plant-based twist on traditional Italian soup!
A creamy plant-based pumpkin soup recipe made with sweet potatoes and sage. 30 minutes start to finish!
An easy Mexican-inspired vegan black bean and tofu grain bowl with quinoa, sweet potatoes, and corn with avocado and a drizzle of chipotle lime tahini sauce.
A roasted cauliflower and chickpea salad topped with cranberries, pumpkin seeds, and homemade za’atar dressing.
A one-pot vegan chili recipe with beans, quinoa, peppers, and tomatoes that’s perfect for Instant Pot or stovetop.
An easy yet flavorful plant-based quesadilla recipe with sweet potato filling instead of cheese. Only 20 minutes!
A pesto pasta recipe with carrot greens instead of basil. Simple, healthy, and reduces your kitchen food waste!
An easy lemon arugula pasta in a simple garlic and chili infused olive oil sauce. Super simple and ready in only 20 minutes!
A quick and easy plant-based fusilli pasta salad that’s perfect for leftovers and meal prep. Delicious cold or warm!