A super simple pesto sauce recipe that uses collard leaves instead of basil. Ready in 5 minutes!
A 5-minute fruit and leafy green smoothie with fresh or frozen spinach and raspberries.
A simple spinach and strawberries and a creamy texture from a secret ingredient – chia seeds.
A simple plant-based frittata with blended tofu with seasonings and baked with fresh vegetables.
A light and bright cold buckwheat noodle salad with a creamy ginger tahini sauce.
A creamy plant-based overnight oats recipe made with rolled oats, chia seeds, and strawberries.
A plant-based twist on traditional Caesar salad with crispy chickpeas for protein, fiber, and flavor.
A plant-based caesar salad dressing using capers and tahini in place of anchovies and egg yolks.
A tasty (and spicy!) wrap made with roasted cauliflower and chickpeas tossed in buffalo sauce.
An easy breakfast muffin recipe with wheat bran made with all plant-based ingredients.
A simple wilted dandelion leaves side dish or a topping for salads, bowls, or even pizza. Reduce food waste!
A simple brownie snack ball recipe with cocoa powder, chocolate chips, dates, and nut butter.