Mediterranean vegetable bowls are made with whole wheat couscous and are loaded with vegetables and beans.

This vegan dorito recipe is tastier than the original snack and is quick and easy to make.

This is the best focaccia recipe you will ever make. The secret to the great flavor is the long proof time.

Rosemary garlic white bean spread has it all. This recipe is simple, healthy, and full of flavor.

This is the easiest meal prep soup you can make. It is loaded with vegetables and plant-based protein.

This recipe is a plant-based version of a traditional chicken pot pie.

Just in time for Valentine’s Day! Here is the easiest fudge recipe you will ever make.

This recipe is loaded with plant-based protein in the crispy tofu hearts and the silken tofu that is mixed into the beet alfredo sauce.

This quick and easy Mediterranean dish can be eaten raw if you do not have time to deal with the oven.

The simple ingredients are elevated to gourmet status by the complexity of flavor combinations finished with a balsamic glaze.

This next-level focaccia has a spicy kick of garlic chili oil to complement the sweetness of the pumpkin.

Easy, no-bake, vegan cookie butter truffles. Made of only five ingredients and look so fancy everyone will think you got them from a bakery.

If you want to make a sweet treat this holiday season but aren’t a big fan of baking this recipe is for you.

These butternut stacks are a whole food plant-based recipe that incorporates healthy heart-healthy fats, protein, and vegetables.

Stuffed squash is one of my favorite recipes to make in the fall. It is a great way to utilize seasonal ingredients.