We’re making use of what we have available in our plant-based pantries. Lentils are one of my favorite vegan staples–they come in handy for soups, stews, salads, bowls, just to name a few and don’t require pre-soaking!
An awesome, unexpected flavor combo you might not want to share. Totally vegan, this granola is a great way to start the morning or to snack on throughout the day.
This roasted Winter Squash Gnocchi with Shallot + Sage Oil is 100% vegan, uses just a few ingredients (most of which you probably have on hand) and can be made gluten-free in a pinch! This is going to be your go-to dinner party recipe from here on out.
An herbaceous, vibrant side dish you can pair with just about any savory meal or enjoy on its own! A bright, winter highlight with an awesome acidic kick.
A warm, vegan breakfast bowl of oatmeal filled with toasted nuts, seeds, and any overripe bananas you have around. Naturally sweet and delicious this might just become your go-to morning meal.
A tasty vegan dessert full of seasonal apples, almond butter, and whole grain spelt. Refined sugar free and topped with easy to make coconut whipped cream. A cake that’s delicious for after dinner and appropriate for breakfast!
A delicious, super simple vegan cheese sauce you can whip up in under 5 minutes. Great for topping off pasta, veggies bowls, or as a dip!
A simple vegan, nut-free spread using toasted sunflower seeds, cinnamon, and maple syrup that’s absolutely delicious! Not to mention refined sugar free and package / plastic free! A plant-based, low waste treat you can feel good eating everyday.
Plant-based, vegan hemp milk that’s package-free, plastic-free, and ready in 5 minutes! Best part, there’s not straining required!
A delicious cold weather roasted veggie bowl with seasonal squash, broccoli, and greens tossed in a ginger, tahini, and lemon dressing.
Simple, delicious homemade bread that’s package free and plastic free! You can put your cast iron to work!
A delicious, unexpected Thanksgiving soup using fuyu persimmons and butternut squash. A great dish to warm up with as the weather gets chilly!
We’re making use of what we have available in our plant-based pantries. Lentils are one of my favorite vegan staples–they come in handy for soups, stews, salads, bowls, just to name a few and don’t require pre-soaking!
An awesome, unexpected flavor combo you might not want to share. Totally vegan, this granola is a great way to start the morning or to snack on throughout the day.
This roasted Winter Squash Gnocchi with Shallot + Sage Oil is 100% vegan, uses just a few ingredients (most of which you probably have on hand) and can be made gluten-free in a pinch! This is going to be your go-to dinner party recipe from here on out.
An herbaceous, vibrant side dish you can pair with just about any savory meal or enjoy on its own! A bright, winter highlight with an awesome acidic kick.
A warm, vegan breakfast bowl of oatmeal filled with toasted nuts, seeds, and any overripe bananas you have around. Naturally sweet and delicious this might just become your go-to morning meal.
A tasty vegan dessert full of seasonal apples, almond butter, and whole grain spelt. Refined sugar free and topped with easy to make coconut whipped cream. A cake that’s delicious for after dinner and appropriate for breakfast!
A delicious, super simple vegan cheese sauce you can whip up in under 5 minutes. Great for topping off pasta, veggies bowls, or as a dip!
A simple vegan, nut-free spread using toasted sunflower seeds, cinnamon, and maple syrup that’s absolutely delicious! Not to mention refined sugar free and package / plastic free! A plant-based, low waste treat you can feel good eating everyday.
Plant-based, vegan hemp milk that’s package-free, plastic-free, and ready in 5 minutes! Best part, there’s not straining required!
A delicious cold weather roasted veggie bowl with seasonal squash, broccoli, and greens tossed in a ginger, tahini, and lemon dressing.
Simple, delicious homemade bread that’s package free and plastic free! You can put your cast iron to work!
A delicious, unexpected Thanksgiving soup using fuyu persimmons and butternut squash. A great dish to warm up with as the weather gets chilly!
