Taco crusted cauliflower, tomato black beans and quinoa, sweet avocado-lime dressing on a bed of fresh arugula is tasty hot, or as a cold salad.
Leafy greens, sweet blueberries, warm pineapple and a citrus poppyseed dressing make the perfect summertime salad. Refreshing, nutritious, delicious.
Are you looking for a fast, colorful, protein dense, vegetarian meal? This chickpea recipe is my “go-to” meal when I have little time to cook.
Easy, flavorful, versatile, garlic-free and inexpensive to make. You will never go back to prepackaged salsa after making this food processor salsa recipe. Yum!
Easy and healthy: crisp radishes, sweet bell peppers, nutty quinoa, juicy tomatoes, artichoke hearts, fresh greens and a zesty olive oil dressing.
Colorful, crunchy purple cabbage, turmeric-chickpea flour batter and the blend of grated carrots, onions and potatoes make this plant-based dish nutritious and delicious.
Make your own almond raisin granola bars: oats, almond butter, maple syrup, raisins, chia, flax, vanilla and cinnamon. Bake until chewy or crunchy and enjoy!
Easy to make, creamy in texture, and full of nutritious vegetables, this vegetarian Instant Pot risotto is a great substitute for the classic stove top version.
Make your own organic vegetable broth quickly in an Instant Pot.
Rich barbecue sauce, lentils, brown rice and peppers = a healthy, plant-based comfort food. Serve on toasted bread or potatoes for a fast, nutritious meal.
Flavorful seasonings make really good meals! Use these 2 blends to season a variety of foods such as soups, salads, Mexican dishes and snacks.
Simple, wholesome ingredients, oatmeal, blueberries, toasted almonds, apple juice and maple syrup make this warm, vegan breakfast sweet, nutty and filling.