Coconut Lime Hearts of Palm Fillets
Chef Linda’s recipe for Coconut Lime Hearts of Palm Fillets simmered in luscious coconut milk and ginger is perfect for a simple but elegant vegan main course.
Creamy Broccoli, Cauliflower, and Shiitake“Bacon” Salad
Try Chef Linda’s vegan broccoli and cauliflower salad, coated in a deliciously creamy tahini dressing. Hearty, crunchy, and full of flavor!
Brussels Sprouts Slaw
Move over cabbage! Try this light and delicious Brussels sprouts slaw this summer and enjoy the light, delicate flavor and texture of this classic side dish.
Curried Sweet Potato-Apple Soup with Candied Pepitas
This soup recipe was developed for a Thanksgiving cooking class when warming flavors and seasonal produce were top of mind.
Banana Walnut Mini-Loaves
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.
No-Bake Oatmeal Power Balls
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.
15-Minute Curry Noodles
On a busy weeknight, sometimes you just need a quick 15-minute meal to whip up and get some food in your rumbling belly, ASAP.
Creamy Spinach Artichoke Dip
Serve with tortilla chips or toasted pita wedges and get ready for the rave reviews!
Leek and Brussels Sprouts Colcannon
This dish is perfect for St. Patrick’s Day or Easter, it’s so good you’ll find it works for any occasion when simple comfort and creativity are on the menu.
Vegan Manhattan Clam Chowder
Reminiscent of a familiar favorite, this chowder uses plant ingredients to provide the flavors we loved in the clam-based version. Sea vegetables (kelp and wakame) are used to create a subtle sea-like flavor for the broth. The directions have you strain out these out,
