These healthy stuffed zucchini are oven baked and filled with fluffy quinoa and coarsely chopped walnuts and raisins. Served with a creamy, vegan puree, these stuffed zucchinis make for…
This tomato gazpacho is a flavorful, cold soup, perfect for lunch or a fancy appetizer! Topped with olive oil, finely sliced basil, pine nuts, flaky salt, and coarse ground…
Better-Than-Trader-Joe’s Edamame Hummus
I started working on this knock-off Trader Joe’s edamame hummus recipe two weeks ago. And then on Sunday, my husband and I decided on a whim to stop by…
Freezer-Friendly Vegetarian Chili
After what I posted last week about not being ready for fall recipes yet, you probably think I’m a big hypocrite for posting this Freezer-Friendly Vegetarian Chili today. But…
Vegan Pumpkin Spice Breakfast Shake
This overnight Vegan Pumpkin Spice Breakfast Shake recipe has oatmeal added to it so this shake will keep you full all morning long. Early Fall and Pumpkin Spice Even…
Panko-Crusted Eggplant Fries with Curried Cashew Aioli
This vegan Panko-Crusted Eggplant Fries recipe uses ground flax instead of egg. Serve these fried with Curried Cashew Aioli for dipping! Miraculous Flax Eggs Can we talk about the…
Mango Black Bean Salad Recipe + How to Cut a Mango
This is a post about how to cut things and how not to cut things. Oh, and it’s also about a Mango Black Bean Salad recipe. But let’s talk…
Grilled Vegan Banh Mi Sandwiches
Most vegan banh mi sandwich recipes use tofu, but this one is different! It’s a Grilled Veggie Banh Mi, made with marinated summer vegetables. Farmer’s Market Veggies This weekend…
Ginger Watermelon Italian Ice
Italian ice is the perfect way to cool down on hot summer days. This Ginger Watermelon Italian Ice recipe is refreshing and pleasantly gingery. The End of Summer Every…
Simple Vegan Summer Orzo Salad
This Simple Vegan Summer Orzo Salad recipe has grape tomatoes, fresh corn, green beans, and basil leaves. It’s light and fresh—perfect for a picnic! Where I Am Today Happy…