Caribbean Kidney Bean Quesadillas with Mango Aioli

Cashew Butter Cardamom Hot Chocolate (Vegan)

Jerk Tofu Bowls with Hemp Ranch

Roasted Beet and Crispy Kale Tacos with Avocado Sauce

Roasted Veggie + Tofu Buddha Bowls with Pesto

Savoury Pumpkin Spelt Biscuits

African Peanut, Chickpea, and Sweet Potato Soup

Roasted Broccoli and Artichoke Pizza

Vegan Pumpkin Spice Nanaimo bars (No-Bake)

Black Lentil Walnut Meatball Bowls

Spicy BBQ Cauliflower Wings (Vegan + Gluten-Free)

Roasted Beet Salad with Pecans and Feta

Vegetarian What I Ate Wednesday: Week 3

Vegan Sweet Potato Corn Chowder

How To Get Back Into Running After A Break (The Healthy Way!): 12 Tips