Fresh Tomato Salsa – Ready in less than 5 minutes
Vegan Crab-less Cakes with Artichokes, Hearts of Palm, & Chickpeas
Check out my first podcast interview!
“Carnitas” Street Tacos
White Bean Soup with Roasted Garlic and Kale
Coconut Lime Energy Bites
Raw Chopped Salad with Miso Ginger Dressing
Chipotle Spiralized Sweet Potato Noodle Salad
Simple Italian Salad with Easy Vinaigrette
Vegan Dill Sauce
Super Simple Romesco Sauce
Spinach & Lentil Stuffed Zucchini Boats
Creamy Broccoli and Leek Soup
Strawberry Mango Salsa
Thai Green Curry, ready in less than 30 minutes
Chickpea Salad Two Ways
Easy Vegan Pancakes
Chipotle Pumpkin Chili
Marinated Lentil Salad
Quinoa Minestrone Soup
Lemon Chia Pudding
Hearts of Palm “Ceviche”
Pesto Spinach & Quinoa Stuffed Tomatoes
Roasted Veggie Quinoa Bowls
Asian Slaw with Warm Ginger Dressing
Must-try Apple Nachos with Vegan Caramel Sauce
Roasted Corn Peach Salsa
Curried Carrot Soup
Chana Masala
Cream of Artichoke Soup
Mango Avocado Blueberry Salad
Watermelon Caprese Salad
Super Simple Tomato Basil Soup
A Word (or many) on Dirt
Thai Pumpkin Bisque
Roasted Zucchini Salsa
Creamy Cauliflower Rice
Quick Pickles – Only 3 Ingredients
Simple Eggplant Caponata
Creamy Vegan Mushroom Bisque
Kachumber Salad
Mushroom Ragù Bolognese
Summer Squash Étouffée
Fennel Apple Arugula Salad
Rainbow Spring Rolls with Peanut Sauce
Pesto Stuffed Portobello Mushrooms
