A hearty, flavorful and filling veggie soup! Quick to make and great for the winter OR summer months.
Droooool. We know you’re gonna love this Thai Pumpkin Stir-fry that we ate almost EVERY SINGLE DAY of our trip in Vietnam. It’s quick to throw together, super tasty and a great way to use more pumpkins in your meals this fall.
Packed with black beans and tempeh, this tasty burrito is a great way to stay full and satisfied!
Helllooooo summer! Warm, or if you're in Denver, blazing hot, nights call for cool and refreshing foods. A friend of mine brought a lovely cucumber soup to a party recently and I realized later that the recipe wasn't fully plant-based. With the influx of cucumbers...
If there is one thing that has made eating plant-based easier, it’s the variety of sauces that Andrew and I add to our dishes. This applies to many different recipes, but for salad and veggie bowls, a.k.a buddha bowls, hippie bowls, power bowls, the sauce is a game changer.