Breakfast for dinner anyone? I love eating loaded oats for any meal of the day when I'm pressed for time. It's a wholesome meal that will...

This Mediterranean salad is made with a bed of greens, veggies, fresh herbs, chickpeas and feta then tossed with a creamy Greek dressing....

This poke bowl is made with marinated ripe papaya instead of salmon! Served on a bed of ginger rice & quinoa then topped with sauteed...

This is my new favorite spring and summer salad that checks all the flavor boxes! It's made with quinoa, cranberries, toasted nuts, green...

This rich and creamy soup is made with fresh broccoli, carrots and a cheesy cashew cream sauce making it dairy-free! It's inspired by one...

Jackfruit is combined with sauteed onions and spices, then rolled in a tortilla with refried beans and baked until golden and crispy....

I just discovered super-firm tofu and it's a total game changer! No pressing required which saved me 30 minutes. Thank you #nasoya !...

This high-protein, vegan taco filling has a meaty texture, is oil-free and full of savory flavors!

Sriracha tofu is marinated to infuse savory flavors and then roasted to a light golden-brown & tossed in a slightly sweet and spicy sauce.

Creamy Asparagus Soup is one of our favorite ways to enjoy asparagus, especially when it's in season and plentiful!

Peppery arugula is combined with nutty farro, sweet strawberries, crisp veggies, crunchy almonds, creamy feta and basil. Tastes like summer!

Jackfruit is a great plant-based swap for shredded chicken or pork but without the cholesterol!

These cauliflower "steaks" are so good that even meat-eaters will love them - and the Chimichurri Sauce is an amazing flavor explosion!

The Southwest Quinoa is made in one-pot, then combined with crunchy veggies, seeds and avocado for a super nourishing and filling meal.

Learn how to create your own Buddha Bowl with this simple formula! Utilize ingredients you already have on hand. Family-friendly cooking:-)

Sauteed veggies paired with black pearl rice topped with mango, avocado, cilantro & sesame seeds - then drizzled with almond ginger sauce.

This bright pasta dish comes together quickly and can be adapted based on available ingredients.

A warming and comforting stew full of flavor! A little sweet and a little spicy. Pair it with crusty bread, toasted pita or naan.

Quinoa & aquafaba are used to create a WFPB and GF version of classic tabbouleh. The flavors are so light, bright and happy!

A delicious berry quinoa bowl will keep you satisfied for hours! This recipe is quick & simple to prep ahead for your work week.

These plant-based lettuce wraps are light, fresh and bursting with umami flavors!

Simple tips to incorporate more plants into your diet that meat eaters won't hate!

Peppery arugula is mixed with fresh fennel and tossed with a shallot vinaigrette, then topped with fresh pears, feta and toasted pecans.

Oats, tender apples and plump raisins are topped with almond butter, walnuts, flax and berries making a healthy & comforting breakfast!