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!
This vibrant salad is full of seasonal root produce – radicchio, fennel, and apple for a perfect balance of cold weather flavors. I’m particularly excited for this salad to make an appearance on our Thanksgiving table!
These red onion quick pickles pack a whole lot of flavor, use just a few ingredients you probably have on hand, and are ready in no time!
A creamy, dreamy vegan blackberry cheesecake bar recipe to use up that berry bounty!
An easy, seasonal spread making use of all those delicious eggplants in your crisper and a creamy, homemade tahini!
A flavorful summer favorite featuring lemon pepper cucumbers and heirloom tomatoes. Bright, refreshing, and so simple!
Make the most of your produce with these delicious, nutty banana peel vegan muffins. Dark chocolate is a great accent to these maple syrup sweetened treats. They won’t last long!
This recipe is great for using up other herbs you don’t know what to do with…
A delicious, low sugar, vegan dessert to make use of all of your excess rhubarb (and dark chocolate!)
Proper radish green storage: Separate radishes from stems. I just break them apart with my hands….
This might be the new hummus! Use up those carrot tops and any wilty kale you might have (stems included) for a creamy, delicious spread that’s good on just about anything.
Easy and delicious homemade, package-free matzo (aka crispy sea salt flatbread) using just 4 ingredients you probably have on hand. So good you might just eat it year-round!