Cheesy Smashed Potatoes
These cheesy smashed potatoes are a cross between nachos and potato skins and are made with a quick, homemade vegan cheese sauce. It’s vegan comfort food at its best!
Creamy Vegan Bread Bowl Fondue
Vegans don’t have to miss out on fondue because we know how to create similar flavors and textures with plants! Try this creamy, dreamy vegan version today!
Blistered Shishito Peppers
Try Chef Linda’s easy recipe for blistered shishito peppers. They’re the perfect starter for any meal or party. Low cost and low effort…it doesn’t get any easier than that!
Butter Bean Bruschetta
Humble, satisfying, and so delicious, Chef Linda’s rustic bruschetta has everything you need in a meal; beans, greens, bread…and lots of flavor.
Rainbow Tartare of Carrot, Beet, and Avocado
Tartare is used to describe a dish that is served raw, often made with steak or salmon. Try Chef Linda’s vegan Rainbow Tartare which takes this dish to a new level in taste, health, and beauty.
Creamy Spinach Artichoke Dip
Serve with tortilla chips or toasted pita wedges and get ready for the rave reviews!
Butternut-Sage Crostini with Herbed Cashew Cheese
This elegant fall appetizer has several steps, but most can be made well in advance to save time. To simplify further without sacrificing flavor
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,
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.
Simple Winter Citrus Salad
Some say February is the cruelest month; so close to spring but struggling to free itself from winter’s chilly embrace.
