Cannellini beans cooked in a white wine butter broth with shallots and sage. Unbelievably delicious, creamy, and ready in under 30 mins.

This Beet Kale Salad of massaged kale in a lemon honey dressing and is topped with pickled beets, feta cheese, and sunflower seeds.

These Vegan Tahini Cookies are a perfect balance of sweet, earthy, salty, and bitter and are rolled in sesame seeds for a toasty crunch.

This easy, one-pot Vegetable Orzo Soup is packed with carrots, celery, and peas with a flavorful lemon pesto broth.

This Pistachio Pesto Pasta is made with a few simple vegan ingredients and comes together in under 30 minutes!

Roasted poblano soup that is bright, herby, a little spicy, and super creamy. Packed with flavor, dairy free, and ready in under 45 minutes.

These Peanut Butter Miso Cookies are soft vegan cookies with the perfect balance of sweetness and depth from just a touch of miso paste.

Vegan Gingerbread Snickerdoodles combine the delicious spiced molasses flavor of gingerbread with the soft texture of a snickerdoodle.

​​Masala chai spiced cinnamon rolls are vegan and packed with all the warm spices that remind you of Christmas time!

This Cream of Cauliflower and Mushroom Soup is made with a creamy pureed cauliflower base and thyme roasted mushrooms.

These sweet potato fritters are crispy on the outside and sweet and creamy on the inside. They pair perfectly with the lemon chive aioli.

This Vegan Apple Galette has a delicious, buttery pastry dough filled with cinnamon and nutmeg spiced apples.

Pizza with creamy butternut squash sauce topped with smoky sage mushrooms, peppery arugula, salty feta, and hot honey drizzle.

This roasted red pepper pasta packs tons of roasted red peppers into a zesty, creamy sauce that couldn’t be simpler or more comforting!

Roasted carrot “fries” dusted in sumac with herbs, sesame seeds, and pomegranate molasses, served with a creamy tahini dip.

Beet tartare with bright flavors of lime, jalapeño, and cilantro paired with luscious avocado crema. Perfect scooped up with tortilla chips.

This Vegan Olive Oil Cake is effortlessly vegan, delicately flavored, and perfectly moist with a crunchy, sugar crust.

Shredded oyster mushrooms marinated and roasted for delicious BBQ flavor.

Roasted eggplant with a sweet and spicy harissa glaze served over a tangy lemon yogurt and spinach salad with tons of fresh herbs.

Pasta with a buttery sauce, fresh asparagus, zesty lemon breadcrumbs, and fresh nutmeg.

Vegan Chocolate Caramel Sandwich Cookies are inspired by Twix with buttery shortbread cookies, date caramel, chocolate drizzle, and sea salt

One pan roasted portobello mushrooms with spicy tomato sauce and polenta is inspired by cacciatore and comes together in under an hour!