Shredded kale & brussel sprouts are the base of this hearty Roasted Fall Vegetable Salad with Maple Curry Dressing. VEGAN!

A savory mix of mushrooms, rosemary & pecans enfolded in a tender golden flaky crust. Vegan Mushroom Wellington.

Masala Spice subtly infuses these delicious Coconut Pecan Energy Balls! Vegan, GF, Paleo, this EASY recipe can be made in 5 minutes!

A glowing bowl of Thai Green Curry Noodle Soup with broccolini and your choice of tofu or chicken. Fast and flavorful!

Indian Butter Chicken (or Cauliflower) with the most flavorful Indian coconut curry sauce. Vegan and paleo adaptable. Simple, Delicious!

Tamale Pie- made in a skillet with your choice of ground meat, turkey or veggie meat. Topped with a golden delicious cornbread crust!

This vegan Biryani is made with chickpeas, rice and veggies, and seasoned with fragrant Indian Spices. Serve it w/ Cilantro Yogurt Sauce.

Tender Lamb Stew, made in an INSTANT POT w/ flavorful Middle Eastern spices. Quick & easy, this cozy meal is perfect for busy weeknights.

Stuffed Spaghetti Squash w/ Pecans, Kale & Craisins – a quick healthy vegan dinner! Plus an amazing spaghetti squash tip you will love!

Make Life Simple- Instant Pot Lentil Soup! Cooks in just 12 minutes! Bursting with Middle Eastern flavors, this is vegan & gluten free!

GF Roasted Cauliflower Pasta with toasted walnuts, parsley, lemon zest and garlic….zesty and flavorful! Use chickpea noodles for GF!

Tandoori Glory Bowl with sheet-pan roasted cauliflower, chickpeas and optional chicken, seasoned with fragrant tandoori spice!