Vegan

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…

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…

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…

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…

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…

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…

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…

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…

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…