- RECIPES BY COURSE
- RECIPES BY DIET
- RECIPES BY SEASON
This is the perfect sandwich for any time of year. So simple to make, it’s also full of different textures, complementary tastes, and good nutrition…and it’s vegan!
More than a salad and less than a heavy meal, this Barley Berry Bowl made with whole grains, berries, and spinach is the perfect warm-weather lunch or dinner.
You can have the creamy, delicious taste of Alfredo sauce without the heavy and unhealthy dairy. Try Chef Linda’s scrumptious vegan spin on this classic dish.
Rich, fudgy, and gooey–a brownie you can eat with a spoon. Is there anything better? Oh, yes. The fact that it’s vegan! Try Chef Linda’s Pecan Caramel Skillet Brownie and don’t forget the ice cream!
These petite loaves are moist and flavorful from mashed bananas and gluten-free oat flour, which can be easily (and inexpensively) made at home by blending rolled oats in your blender until they resemble a fine flour.
These power balls are everything I love in a snack. They’re sweet but not cloying, packed with protein and fiber (thanks, sunflower seed butter and oats!), and super easy to whip up at a moment’s notice–you won’t even need to turn on your oven.