Mexican-Style Three Bean Salad
A simple cold vegan bean salad featuring black, kidney, and white beans with corn and avocado. Healthy, easy, and ready in 10 minutes!
DOWNLOAD MY Free 4-Day Plant-Based Meal Plan
A simple cold vegan bean salad featuring black, kidney, and white beans with corn and avocado. Healthy, easy, and ready in 10 minutes!
A plant-based barbecue side dish with vegan mayo, dijon mustard, apple cider vinegar, and fresh dill.
A plant-based twist on traditional Greek-style salads with added quinoa for plant-based protein. Easy and healthy!
Shredded Carrot Citrus Salad, an easy grated carrot salad tossed in a simple homemade citrus mustard dressing. Simple, tasty, and versatile!
A quick and easy plant-based fusilli pasta salad that’s perfect for leftovers and meal prep. Delicious cold or warm!
A light and refreshingly simple celery salad with crisp apples, radishes, red onion, fresh parsley and mint, dried cranberries, and sunflower seeds. The perfect way to use up leftover celery!
Blood Orange Kiwi Mint Salad, a simple winter citrus fruit salad with blood oranges, kiwi, fresh mint leaves, and a sprinkle of flaky sea salt. A simple seasonal treat!
Vegan Mushroom Orzo Salad with enoki, fresh basil and drizzled in black truffle oil. Served warm or cold this vegan past salad is comfort food at its best!
The easiest way to bake delicious crispy oven-baked tempeh, no frying needed.
A simple pasta with pesto and spring peas thatโs tasty served warm or cold.
A pesto sauce recipe made with fresh or frozen spring peas. Ready in under 10 minutes and freezes well!
An easy homemade salad dressing with maple syrup, dijon mustard, and apple cider vinegar. Just 5 minutes!