Onion Soup

Fresh thyme lends the soup a Mediterranean flavor, but if only dried is available, dried leaves (as opposed to ground) are preferred; use 1 teaspoon. If you don’t have thyme, use oregano.

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Spring Salad with Miso Dressing

Barley is a great grain for this salad because it adds a chewy texture and nutty flavor. Substitute wheat berries, quinoa, or brown rice if you prefer.

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Moroccan Potato Salad

Moroccan Potato Salad has an extra kick to it compared to the usual kind. This recipe includes garam masala for that added spiciness and smoked paprika for a garnish, if desired.

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Creamy Coleslaw with Avocado Dressing

Combining purple and green cabbage together in a recipe gives you the health benefits of both, but you can use ½ head purple or green cabbage only.

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Two-Bean Chili

For this recipe, you can skip the refried beans and instead use kidney beans. There are also lots of options for garnishing or topping the chili, like vegan cheese, yogurt, or cilantro.

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Spring Veggie Bowl with Maple Syrup Vinaigrette

Try lots of different green vegetables: diced zucchini or Brussels sprouts in place of the broccoli, spinach or other greens in place of the snow peas.

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Veggie Fried Rice

Veggie Fried Rice can be used as a base for your main dish, or garnished with other delicious plant foods like dried fruit, nuts, or seeds.

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Vegetable Stir-Fry with Tempeh

Tempeh is the ideal stir-fry ingredient. It has a great texture, is a blank canvas, and full of protein. Once you’ve learnt how to cook tempeh, you’ll be obsessed!

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Green Smoothie Bowl with Granola

Try adding instant oatmeal to the smoothie after pouring into the bowl. Top with vegan yogurt, nuts, or dried fruit.

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Raspberry Cookie Smoothie Bowl

Using frozen berries in this recipe results in a spoonable breakfast that can also be served as a drink.

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Avocado Fries

These Avocado fries are super simple to make and are the perfect side dish for sandwiches, burgers, or hot dogs.

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