My chickpea bowls are made with saucy, spiced chickpeas, roasted broccoli, and sweet potatoes over rice, drizzled in creamy tahini dressing!

My vegan tomato soup is so rich and creamy, you’d never know it was dairy free! It has a silky smooth texture and classic tangy flavor.

My easy Kitchari is the comforting and healthy dish you need in your life! It’s made with a spiced blend of creamy mung beans and rice.

My vegan coffee cake muffins are the ultimate brunch treat! They feature a brown sugar cinnamon swirl layer and crumb topping.

My black-eyed pea chili is spicy, smoky, and savory, with a touch of sweetness from caramelized onions!

Homemade vegan fudge doesn’t need to be complicated. My recipe is easy! It comes together in minutes, using only six ingredients.

Homemade Mandarin pancakes are easier to make than you’d think, using just five simple ingredients!

This rich and creamy green curry soup only takes about thirty minutes to make! It’s made with potatoes and veggies in a spicy coconut broth!

This tapenade is packed with flavor and always a hit at gatherings. Nobody would guess that it was made in minutes with eight ingredients!

This sauerkraut soup is made with veggies, beans, potatoes, and zesty sauerkraut. It’s super hearty and incredibly satisfying!

This Mexican rice with black beans is flavor-packed, easy to make, and works great as either a main or side dish!

This cabbage white bean soup is made with fresh veggies and seasoned with lemon juice and herbs.

These vegan cookie bars are sweet, chewy, and studded with rich dark chocolate chips and crunchy pecans.

This pasta with peas and fresh basil is so simple, but seriously packed with flavor! It’s an easy dinner that can be ready in 20 minutes!

This vibrant couscous soup is made with veggies, chickpeas, and pearl couscous in a spiced tomato broth.

This vegan hummingbird cake features three layers of cinnamon-spiced pecan studded banana pineapple cake, with vegan cream cheese frosting.

This udon noodle stir-fry is made with shiitake mushrooms, baby bok choy, tofu and a flavorful sesame soy sauce.

This easy parsnip soup is sweet, creamy, and flavored with a touch of curry. It’s a really simple soup, but so comforting.

This vegan lemon loaf is super easy to whip up and bursting with zippy, lemony flavor!

This easy Swiss chard pasta is packed with vibrant greens and juicy Kalamata olives in a savory rosemary infused tomato sauce.

This Easter salad is made with vibrant spring veggies, juicy berries, maple ginger candied almonds, and raspberry vinaigrette.

This vegan Guinness cake is moist, fudgy, and full of rich chocolaty flavor! It’s super simple to make and perfect for Saint Patrick’s Day!