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    Home » All Recipes

    All Recipes

    • Californian Tempeh Tacos with Queso
    • Maple Coconut Grain Free Granola
    • Watermelon Lime Chia Fresca
    • No-Churn Vegan Chocolate Ice Cream
    • What I Eat in a Day: Healthy and Plant-Based Meals and Snacks
    • Southwestern Tofu Scramble Burritos
    • Homemade Pickled Jalapenos
    • Vegan Chickpea Meatball Subs with Basil Pesto Cream
    • Simple Watermelon, Feta, and Basil Salad with Balsamic Reduction
    • Oil-Free Brownies | Gluten-Free + Vegan Option
    • Raw Romaine Taco Boats with Tofu Ricotta
    • Homemade Hummus, 2 Ways: Beet Hummus and Sweet Potato Hummus
    • Ultra Creamy Chocolate Chia Pudding
    • No-Cook Strawberry Chia Seed Jam
    • Vegan Banh Mi Sandwiches
    • Salted Peanut Butter Caramel Bars | Vegan and Gluten-Free
    • Farro Pesto White Bean Salad (July Salad a Day Challenge Day 3)
    • Savory Breakfast Salad
    • Vegan Greek Pasta Salad with Homemade Tofu Feta
    • How to Make Homemade Hemp Milk
    • Buffalo Cauliflower Salad with Creamy Tahini Ranch Dressing
    • Vegan Meatball Pizza with Green Goddess Ranch Dip
    • Vegan Recipes for Canada Day and Fourth of July
    • Strawberry Gin and Tonic
    • Vegan Vanilla Maple Cupcakes with Chocolate Avocado Frosting + Happy 1st Birthday, UpBeet Kitchen!
    • Mango Avocado Salsa from Scratch
    • Vegan Black Bean Burritos
    • What I Ate Wednesday: Satisfying Vegan and Vegetarian Meals
    • Slow Rise Saturday: Salted Caramel Latte
    • Vegan Double Chocolate Cookies + Ice Cream Sandwiches for Mother’s Day!
    • Easy As Pie Spelt Pizza Dough
    • Spring Abundance Bowls with Maple-Balsamic Tempeh
    • Chocolate Milkshake Smoothie Bowls

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    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

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