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Kale and Quinoa Salad with Candied Delicata

So many ways to make a salad, so little time! Using seasonal ingredients means you’ll always have a variety of greens, vegetables, add-ins and dressings to keep things interesting.

Butternut Squash Ravioli

If there is a heaven, I know these Butternut Squash Ravioli will be on the menu. Delicate, flavorful pillows of pure joy.

Vegan Pasta Dough

Homemade pasta is such a delicious and beautiful dish, one that yields a result that won’t soon be forgotten. Using the most humble ingredients, you can make a wide variety of shapes, sizes, and flavors. The fresh, light taste will leave you wondering why you don’t do this more often.

Eggplant Rollatini over Chard

Too often, people write off Italian food as too heavy or having too many “carbs.”

Sweet Potato Black Bean Chili

Few foods elicit the comforting, cozy feeling of fall like chili. I recently made a batch for a non-vegan crowd and it was surprising to me to learn that people still expect to find meat in their chili.

Pumpkin Kibbeh

Kibbeh or kibbe is a regarded by some as the national dish of Lebanon, and it’s said that there are as many ways to make it as there are to spell it.

Cashew-Garlic Ricotta Cheese

One of the toughest things for people to give up when they are considering a plant-based diet is the cheese.

Lentil, Amaranth, and Walnut Portobellos

Packed with nutrition and taste, these Lentil, Amaranth, and Walnut Portobellos make a hearty main dish. All the main ingredients here are considered to be “superfoods” because of their high-density nutrient content.

Chickpea of the Sea

Let’s make lunchtime something we can all feel good about by leaving the tuna out of this tuna salad. This recipe takes just minutes to make so it’s great for weekdays.

Chola Tikki (Chickpea Patties)

So many delicious Indian dishes…so little time. This recipe, for Chola Tikki, is one you’ll turn to again and again.