Puff Pastry Tomato Tart with cherry tomatoes, burrata, and pesto is the super easy version of the classic Southern tomato pie.

Break out of the lettuce rut and enjoy a cool veggie-strong salad with cauliflower rice, cucumbers, apples, and crispy chickpeas.

Celebrate the arrival of spring veggies with a Buddha Bowl full of fresh, crunchy goodness. Healthy and beautiful!

Crispy smashed potatoes with vegan tzatziki – two-bite, mini baked potatoes with a creamy herbed topping that everyone will crave.

A crowd-pleasing summer appetizer for your cookout or Cinco de Mayo party – mini bell peppers stuffed with vegan nacho cheese.

Flavor-boost plain rice with this super-simple, herbaceous spicy green rice sauce.

Made in the blender, these fluffy oatmeal banana pancakes are gluten-free and vegan, with restaurant-quality taste.

Healthy and delish refried black beans from scratch are just an hour away, thanks to the pressure cooker. Vegan + WFPB

Perfectly cooked, pressure cooker quinoa, infused with lemongrass and citrus. Vegan and WFPB.

Celebrate Vegan Taco Tuesday with these Sweet & Spicy Sriracha Cauliflower Tacos, topped with vegan ranch dressing.

A vegan, delightfully delicious twist – on Irish stew uses hearty lentils and authentic and also vegan Guinness Stout.