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