These vegan cookie bars are sweet, chewy, and studded with rich dark chocolate chips and crunchy pecans.

This pasta with peas and fresh basil is so simple, but seriously packed with flavor! It’s an easy dinner that can be ready in 20 minutes!

This vibrant couscous soup is made with veggies, chickpeas, and pearl couscous in a spiced tomato broth.

This vegan hummingbird cake features three layers of cinnamon-spiced pecan studded banana pineapple cake, with vegan cream cheese frosting.

This udon noodle stir-fry is made with shiitake mushrooms, baby bok choy, tofu and a flavorful sesame soy sauce.

This easy parsnip soup is sweet, creamy, and flavored with a touch of curry. It’s a really simple soup, but so comforting.

This vegan lemon loaf is super easy to whip up and bursting with zippy, lemony flavor!

This easy Swiss chard pasta is packed with vibrant greens and juicy Kalamata olives in a savory rosemary infused tomato sauce.

This Easter salad is made with vibrant spring veggies, juicy berries, maple ginger candied almonds, and raspberry vinaigrette.

This vegan Guinness cake is moist, fudgy, and full of rich chocolaty flavor! It’s super simple to make and perfect for Saint Patrick’s Day!

This pasta gremolata is made with linguine dressed in a zesty mix of fresh parsley, garlic, lemon and olive oil.

This vegan panang curry is bursting with flavor! Made with pan-fried tofu, peppers and potatoes in a creamy coconut peanut butter sauce.

This vegan mapo is packed with fiery flavor! Made with smoky shiiitake mushrooms and silken tofu in spicy sauce.