Tofu scramble is so genuinely delicious, you will never crave eggs again.

Stuffed delicata squash, fit for a vegan Thanksgiving feast.

Cupcakes for Thanksgiving? You bet! Seasonal flavors make these minis a festive treat. Vegan.

Homemade sun-dried tomato ketchup; A world apart from the store-bought stuff!

Oyster Mushrooms Rockefeller- Just like the classic, but vegan!

A warming bowl of kale saag soup with tofu “paneer” really hits the spot on freakishly cold autumn days…

Before you load up on Halloween candy, balance out your day with a healthy wild rice dish!

Sourdough flavor without the starter- An easy, no strings attached version with standard store bought yeast.

Tips for being the “food paparazzi” at events

Greek Silk Pie- Made with Greek-style vegan coconut yogurt!

Easiest dairy-free green garlic dip ever. Just blend and serve!

Ants on a log cupcakes- That’s celeriac, currant and peanut butter cupcakes, inspired by Top Chef: Just Desserts!

A garlicky heirloom bean stew for the coming colder months.

Even when pumpkin is out of stock, pretty much everything tastes amazing with this mushroom creme gravy.

Ease into fall with toasty chocolate chip mesquite muffins.

Quick, before blueberries disappear for another year, make Blueberry Marbled Bundt Cake!

Food Styling 101: Burritos

Vietnamese soup “pho” the soul.

Black and blueberry cookies, and the food blogger’s dilemma; are imperfections “bloggable”?

Traditional Japanese street food- Inarizushi (tofu pouches) with a more modern multigrain blend