Savory, slightly sweet and oh so creamy roasted cauliflower and leek soup! When the colder months come around my body craves soup. Soups are a great way to use leftover...
Creamy, dreamy vegan mac and cheese with a crunchy panko topping! A classic recipe turned vegan. You won’t find any real cheese in this mac and cheese but it’s still...
Roasted hasselback sweet potato with olive oil, butter, garlic and rosemary. Let’s be real, sweet potato tastes amazing any way you make it. It’s so vibrant in color and flavor...
Vegan crab cakes made with Artichokes and Hearts of Palm! I cannot resist a round, crispy and vegetable packed vegan crab cake! I have partnered with Reese® to create this...
Cozy and comforting mushroom and butternut squash pasta! This pasta dish highlights the flavor of mushroom and was created in order to repurpose the vegan mushroom gravy. Leftovers are a...
This creamy, vegan mushroom gravy is packed with umami! Any holiday dinner spread should include beautiful vibrant fall produce, a hot and steamy roasted item, a potato dish and gravy!...
Melt in your mouth, soft and sweet braised cabbage with pearl couscous. I first saw this recipe on Instagram and had to recreate it asap! The original recipe is by...
Hearty and nutritious sprouted lentil and beet salad! Just a few ingredients that are high-quality and are health promoting is just what we need. I love salads for a lighter...
8-ingredient, vibrant and flavorful red pesto with penne pasta! I love pesto sauces as you can customize them and combine flavors you might not usually! Everyone loves a green basil...
Fluffy, flavorful focaccia topped with olives, grape tomatoes and red onion! This focaccia dough is made with a mix of yeast and sourdough starter, however, you can just use dry...
