Pumpkin Oatmeal Bowl, a simple steel cut or rolled oats breakfast bowl with pumpkin puree and pumpkin spice blend. A taste of autumn!

The BEST Vegan Zucchini Bread! Soft and fluffy, this plant-based bread is a tasty way to use up the season’s zucchini.

Maple Dijon Dressing, my favorite go-to easy homemade salad dressing made with maple syrup, dijon mustard, and apple cider vinegar.

Roasted Broccoli and Acorn Squash, a delicious fall and winter side dish, or a topping for salads and bowls. Just 5 ingredients and 40 mins!

Tahini Stuffed Dates, a simple savory and sweet date bite snack with creamy tahini, drizzled chocolate, and sesame seeds. Easy and tasty!

Creamy Miso Tahini Dressing, a super simple (5-minute!) recipe that’s great as a salad dressing, a veggie dip, or a sandwich spread!

The BEST Vegan Zucchini Muffins! Fluffy, moist, and oil-free, these plant-based muffins are a tasty way to use up any extra zucchini!

Roasted Broccoli and Onions, an easy vegetable combo that’s great as a side or as a topping for salads and bowls. Only 5 ingredients!

Roasted Broccoli and Green Beans, a simple and delicious combo that’s great as a side or a topping for salads & bowls. Just 5 ingredients!

Apricot Overnight Oats, a simple overnight oats recipe made with rolled oats, chia seeds, and fresh or frozen apricots. Great for on-the-go!

Vegan Pesto Pizza with Roasted Tomatoes, a tasty homemade sheet pan pesto pizza with sliced roasted tomatoes, fresh basil and mozzarella.