Baked Buffalo Cauliflower Wontons – spicy buffalo cauliflower wrapped in a crispy baked wonton skin. A perfect lightened up appetizer.

Easy Vegan Oreo Truffles – so easy and a lifesaver if you need a quick, last-minute holiday dessert.

These slightly sweet, spiced one bowl apple bars are so easy to make. Everyone asks for the recipe and is shocked at how simple it is!

Goat Cheese and Herb Stuffed Mini Peppers – a cute and easy starter that can be served hot or cold.

Root Beer Float Cupcakes – it’s getting too cold for ice cream, but it’s never too cold for cupcakes.

Acorn Squash and Gorgonzola Pizza – topped with fresh, peppery arugula.

Apple Cider and Bourbon Cocktail – the perfect sipper for a cool fall evening.

Butternut Squash Noodles with Toasted Hazelnuts and Crispy Sage – packed with veggies and flavor.

Greek Twice Baked Potatoes – easy, vegan, and loaded with veggies and flavor.

Butternut Squash Pasta – make this easy, healthy, creamy vegan pasta sauce and have dinner on the table in under 30 minutes.

Pumpkin Pie Martini – sweet but not too sweet, and dairy-free. A dessert cocktail for everyone.

Green tomato grilled cheese – plus the secret to a perfectly crispy grilled cheese sandwich.

Vegan Lentil Stuffed Tomatoes – easy, flavorful, packed with protein and fiber. A perfect weeknight meal.

The Green Tomato Bloody Mary – a perfect homemade twist for a weekend brunch.

Fried Okra Bites – the only way to eat okra (and vegan, too).

Basil, Onion, Avocado & Tomato (BOAT) Sandwich – so simple and hits the spot every time.

Double Butterscotch Cupcakes – rich, rum-spiced brown sugar cake topped with decadent butterscotch frosting.

This drink is just plum fantastic (har har) and the perfect cure for a case of the Mondays.

Vegan Pepper Jack Cheese – it takes less than 30 minutes to make your own homemade vegan pepper jack. Slices perfectly for an easy app.

Spinach & mushroom lasagna rolls with pesto and sun-dried tomato cream sauce- nutritious, flavorful and vegan.

Ratatouille’s Ratatouille – inspired by Thomas Keller’s (and the movie’s) ratatouille. Perfect way to use up the last of summer veggies.

These tiny Indian eggplants are stuffed with a healthy and flavorful sesame/sunflower seed masala. Easy, delicious, vegan and gluten free.