An easy homemade soup broth recipe using vegetable food scraps. Stock up on simple vegetable scrap stock!
A simple roasted butternut squash recipe cut “hasselback” and topped with browned butter, brown sugar, and sage. A perfect fall side dish!
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 simple mocktail with apple cider vinegar, cinnamon, anise, cloves, and sparkling water. Ready in 15 minutes!
A simple cold vegan bean salad featuring black, kidney, and white beans with corn and avocado. Healthy, easy, and ready in 10 minutes!
Roasted Rainbow Cauliflower, an easy sheet pan roasted rainbow cauliflower recipe with only 5 ingredients and ready in under 30 minutes.
A quick and easy sheet pan recipe that combines the naturally sweet flavors of sweet potatoes and apples.
A plant-based twist on traditional Greek-style salads with added quinoa for plant-based protein. Easy and healthy!
A pesto pasta recipe with carrot greens instead of basil. Simple, healthy, and reduces your kitchen food waste!
A food waste recovery recipe using carrot greens in homemade soup stock. Stock up (literally) for soup season!