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