One-Pan Kung Pao Zoodles
A flavorful, simple Kung Pao sauce is the perfect dressing for seasonal zucchini noodles. Gluten-free, quick, and vegan. Just doesn’t get any better!
Main Courses
Mushroom and Pea Farro Risotto
Risotto is a northern Italian rice dish, generally made with white arborio rice, slowly cooked in broth to a creamy consistency.
Compassionate Carrot Dogs
Here’s a simple, economical, and scrumptious solution to the vegan cookout. Carrot dogs are the perfect family-friendly food to slather in sauerkraut and tuck into a bun!
Compassionate Crab Cakes
If your heart swoons for crab cakes but you want a compassionate approach, try Chef Linda’s vegan crab cakes and satisfy that craving!
Free-Form Garden Lasagna
Summer calls for less formality, less structure. It also screams abundance and fresh, good food. This dish reflects the druthers of the season,
Easiest Sausage and Peppers
While we remain steadfast in our philosophy that to survive and thrive as a vegan, nothing beats a minimally processed, whole foods diet
North African Chickpea Stew
North African cooking features heady, warming spices that can be amped up or toned down to suit your style.
Pan-Fried Vegan Gyoza
savory Japanese dumplings, usually filled with cabbage and pork. Thankfully, I’ve found that animal products aren’t necessary when it comes to creating a rich and delicious filling.
Mediterranean Artichoke and Potato Ragout
A ragout is a slow-cooked French-style stew. While the French originally declared meat or fish as a necessary ingredient
Spring Pot Pie
A lovely dish to make for a Sunday dinner or spring holiday, Chef Linda’s vegan Spring Pot Pie is full of flavor and lusciousness.
