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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.

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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!

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Buffalo Mushroom Po’Boys

Try Chef Linda’s vegan mushroom po’boy–a compassionate approach to a classic favorite.

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Roasted Cauliflower-Garlic Soup

For a simple but satisfying bowl of soup, try Chef Linda’s Roasted Cauliflower-Garlic Soup. This vegan soup gets its creaminess from cauliflower and cashews.

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Mediterranean Couscous-Quinoa Salad with Tahini Sauce

This salad makes for a delicious and interesting addition to any picnic or potluck but could work just as well in cooler weather by leaving out the tomato and cucumber.

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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.

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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.

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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.

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Creamy Spinach Artichoke Dip

Serve with tortilla chips or toasted pita wedges and get ready for the rave reviews!

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Shredded Brussels Sprouts Salad with Dried Cherries and Pistachios

Raw Brussels sprouts make a delightful, unexpected salad when thinly sliced and tossed with a sweet and tangy vinaigrette. Pistachios add crunch and dried cherries add the perfect amount of sweetness.