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!
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 soft and chewy plant-based oatmeal cookie recipe with a ripe banana. Bakes in only 10 minutes!
A soft and chewy plant-based oatmeal cookie recipe with chopped dried cranberries.
An easy breakfast apple muffin recipe with wheat bran made with all plant-based ingredients.
A simple pressure cooker or Instant Pot recipe for cooking kidney beans in only 15 minutes after soaking.
A rich and earthy homemade hummus dip recipe made with kidney beans, tahini, garlic, and lemon juice.