This Homemade Basil Pesto recipe is the perfect recipe that you can create from all your leftover garden basil or store bought works as well. You can also double or triple the recipe and freeze it for future use.
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Chili season is my favorite time of year! There is truly nothing better than coming home on a cold day to a nice hot bowl of spicy chili.
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Nothing suggests fall more than the tantalizing smell of baking apples in the kitchen. Mixed with spices and topped with oats and nuts, an apple crisp is one of autumn’s classic desserts.
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This green smoothie is a great way to start your morning and can be easily prepped the night before!
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By using vegetable stock and coconut milk as a base, the soup is creamy and delicious, but completely vegan.
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Have you ever had creamy butternut squash soup? This one-pot recipe is sure to win you over in an instant.
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Artichokes are hitting their (second) peak season of the year. And it’s the last one we’ll get until spring, so go grab a few and start stuffing.
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Pumpkin Muffins are an easy on-the-go breakfast or snack to make at home. A few simple ingredients pack a lot of flavor. They are great for kids and adults. You can even freeze them to enjoy later.
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Whether the kids (or adults) are off in a hurry or take their time getting breakfast between classes, this vegan Banana Bread Oatmeal fits the bill.
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Nothing satisfies a sweets craving quite like a fudgy, chocolate brownie. These Chocolate Fudge Brownies are full of rich chocolate flavor and ooey gooey, fudgy texture. Plus, no mixer required!
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They’re easy to whip up for a late summer lunch or a quick summer dinner and they have the perfect combination of summer flavor with sweet red cabbage, ripe avocado, juicy tomatoes, and sweet orange juice and zest.
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In this recipe I keep it simple by adding a whisper of nutmeg and tossing it with a Caribbean spiced tomato sauce. Enjoy!
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August is the height of melon season, and what better way to enjoy them and to beat the summer heat than with some beautiful, rainbow-hued melon popsicles?
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No matter which vegetables you opt for, the resulting quiche is one that’s savory, satisfying, and nourishing at both the macro and micro level. We hope you love this one as much as we do!
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To make these vegan peanut butter overnight oats, you combine the non-dairy milk of your choice (I use unsweetened vanilla almond milk), chia seeds, peanut butter (or whatever nut butter you prefer), maple syrup, salt, and rolled oats.
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Make your own creamy açaí bowls and bring the tropics to your home. These are perfect for a refreshing breakfast or a healthy snack.
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Back before the trend was to make vegan cheesecakes with a cashew base, we made them with tofu. Yes, tofu. Some might say tofu and cheesecake just aren’t a fit, but I beg to differ.
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This vibrant vegan Summer Cobb Salad is as packed with nutrition as it is with different flavors and textures!
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These strawberry hibiscus crumble bars are a delicious way to enjoy the ripe fruit of summer.
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There’s nothing like a smoothie on a hot summer day and these Tropical Mango Smoothies are ideal for anyone who’s in a rut from the usual morning oatmeal or cereal.
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