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