The pumpkin in this hummus offers added sweetness but doesn’t overwhelm.

It may be bright green in color, but you won’t taste the greens at all in this creamy green smoothie!

Buttery noodles feel like a hug of a meal. Topped with red wine infused mushrooms, it’s worthy of a dinner party or your PJ’s.

These fried puffy tacos were inspired by the flour tacos sold at Tasty Tacos in Des Moines, Iowa. However, this version is completely vegan.

A spicy scramble with hearty refried beans and creamy queso on a bed of tortilla chips is a beautiful way to start the day.

This vegan Boursin calls for a whole head of roasted garlic & is topped with fresh herbs for a springy finish.

French lentils du Puy with caramelized onions and toasted pistachios on a bed of sautéed kale.

If you want to impress someone with a dal, make it this one. Don’t be afraid of the number of spices—it is quite simple to make.

Roasted asparagus is tossed with balsamic vinegar, extra virgin olive oil, garlic, and fresh basil. It’s served warm on toasted farm bread.

Brussels sprouts fried rice is wonderfully aromatic with the addition of fresh herbs and scallions.

This kale salad gets my family eating lots of raw leafy greens.

Peach & black bean salsa screams summer with its savory/sweet combination.

This Very Cherry Smoothie packs a wallop of cherry flavor from ½ cup of dark cherries and a dash of almond extract.

Roasted apple salad with candied pecans ticks the boxes for tangy, salty, sour, and sweet.

Cozy refried bean burritos make for a very tasty, protein-packed lunch.

Curried falafel balls are an Indian take on the traditional classic. They are served with roasted broccoli & brown rice.

Whisk yourself to a beachside cabana with these vegan fish tacos drizzled with chipotle crema.

These inviting vegan quesadillas are stuffed with all of the pierogi flavors you crave.

This sweet potato & black bean hash with chipotle crema is a hearty dish that’s perfect for lunch or dinner.

These spicy Korean-inspired bowls are made with bulgogi tofu, sautéed spinach, and kimchi on brown rice.

This crave-worthy kale salad with roasted chickpeas is loaded with flavor, crunch, and body.

Chickpea scrambles with hash browns are deliciously simple.