All Recipes

Southwestern Kale Salad with Avocado Dressing + Polenta Croutons

Vegan + Gluten-Free Chunky Monkey Muffins

Dirty Chai Smoothie (Vegan)

Fennel, Grape, and Avocado Green Power Salad

Falafel Tacos with Avocado Zhoug and Yogurt Tahini Sauce

Cilantro Jalapeno Avocado Pesto Pasta with Corn and Beans

Creamy Eggplant Lentil Enchiladas (Vegan!)

Sparkling Cucumber Mint Limeade

Tomato, Nectarine, and Cashew Cheese Salad

Bean and Quinoa Stuffed Peppers with Avocado Cilantro Sauce

Vegan Lemon Ricotta Pasta

Basil Pesto Cashew Alfredo Pasta

Vegan Borek with Tofu, Almonds, and Kale

Summer Vegetable and White Bean Stew

Tempeh Reuben Sandwiches with Caramelized Onions and Mushrooms

Chipotle Hummus

Mediterranean Lentil Salad

Peanut Butter Mocha Smoothie

Vegan Nachos Supreme with Spicy Barbecue Tofu

Thai-Inspired Peanut Tempeh Noodle Salad

Vegan Snack Board with Two Dips

Vegan Hemp Cashew Parmesan “Cheese”

Buffalo Chickpea Quesadillas (Vegan)

Vegan Double Chocolate Caramel Sandwich Cookies

No-Bake Vegan Nanaimo Bars

Mediterranean Sun-Dried Tomato Chickpea Burgers with Cashew Tzatziki (Vegan)

Vegan Chocolate Raspberry Ice Cream Sandwiches (No-Bake) + Video

No-Bake Vegan Blueberry Pecan Ice Cream Sandwiches

Vegan Tempeh BLT Sandwiches

Loaded Mediterranean Sweet Potato Fries (Vegan)

Blueberry Chai Protein Smoothie Bowl

Vegan Tempeh BLT Salad with Creamy Green Dressing (July Salad a Day Challenge Day 2)

Vegan Oatmeal Raisin Blondies

Vegan Green Goddess Pesto Pasta Bowls with Crispy Tofu

Vegan Pizza Dough Breadsticks with Caramelized Onion Cashew Dip

Beet Tempeh Veggie Burgers

Buffalo Chickpea Burgers with Garlic Dill Ranch (Vegan)

Tofu Cream Cheese Spread

Coffee Tahini Cinnamon Smoothie

Vegetarian Naan Pesto Pizzas with Roasted Chickpeas

Southwestern White Bean, Quinoa, and Sweet Potato Soup

Vegan Greek Lemon Herb Tofu Naanwiches