Guacamole is one of my favorite things to make. You can eat with every meal of the day: avocado toast, topping chili or nachos, or a dip.

Alfredo is so easy to make at home. Authentic Italian alfredo uses butter and cheese – no cream – while the American version adds cream.

The sauce in this Sticky Lemon Tofu clings to the crispy tofu and makes for a quick, satisfying meal.

Nearly Vegan Lasagna is so good, my husband still can’t believe it isn’t real cheese!

Even if you’re not trying to eat lower carb, Thai-inspired Shirataki Noodle Salad is a great healthy, vegan option.

Vegan Pasta Salad with Red Wine Vinaigrette is very refreshing and super customizable. You can really substitute any vegetables you prefer.

Bacon & Egg Breakfast Fried Rice is a great twist for a quick breakfast.

Spicy chickpea (and shrimp) masala is by no means authentic, but it is a spicy, light, dairy-free fusion that can easily be made vegan!

Red Curry with Tofu is super easy to put together, and you can use whatever vegetables you have on hand.

This recipe combines everything I love into one: spicy, crispy yet fluffy roasted potatoes.

This pineapple marinade is versatile because you can really pair it with multiple styles of food.

Sriracha Chicken is super quick and easy to put together. You can pair it with rice or make it into lettuce wraps.