A plant-based Italian minestrone soup with vegetables, beans, and pasta with nutritional yeast.
An easy 5-ingredient trail mix recipe with dark chocolate, dried cranberries, pretzels, and seeds.
Follow these simple steps to prep, cut, and freeze fresh banana for smoothies or baking.
A light and bright cold buckwheat noodle salad with a creamy ginger tahini sauce.
A plant-based twist on traditional Caesar salad with crispy chickpeas for protein, fiber, and flavor.
A simple penne pasta recipe with burst cherry tomatoes, garlic, and pesto. Great warm or cold!
A plant-based caesar salad dressing using capers and tahini in place of anchovies and egg yolks.
An easy breakfast muffin recipe with wheat bran made with all plant-based ingredients.
A colorful homemade hummus dip with roasted golden beets, tahini, garlic, and lemon juice.
A simple plant-based snack ball recipe with bold green color and a kick of caffeine from matcha.
A 10-minute snack ball with dried cranberries, cashews, dates, and chia seeds.
A simple fruit and leafy green smoothie with fresh or frozen spinach and blueberries and creamy avocado.