Crispy Green Chili Black Bean Tacos, a tasty plant-based baked taco with a black bean and green chili filling. Easy prep and big on flavor!

Roasted Broccoli and Apples, a simple baked apples and broccoli recipe with cinnamon and maple syrup. Ready in less than 40 minutes!

Crispy Tofu and Broccoli Rice Bowl, an easy rice bowl with broccoli, onion, carrots, and crispy tofu in a light sesame ginger soy sauce.

Vegan Lemon Poppyseed Muffins, an easy plant-based muffin recipe with lemon juice, lemon zest and crunchy poppyseeds. Ready in under 30 min!

Mediterranean Arugula Falafel Salad, a simple Mediterranean-inspired salad with arugula, hummus, falafel, vegetables, and tzatziki sauce.

Crispy Baked Falafel, an easy oven-cooked crispy falafel recipe using canned or dry chickpeas. Forget frying, make a lighter falafel!

Vegan Minestrone Soup, a plant-based take on the traditional Italian vegetable, bean, and pasta soup using nutritional yeast.

Vegan Tzatziki Sauce, a dairy-free vegan version of the classic Greek sauce made with plant-based yogurt and fresh dill and lemon.

Instant Pot Cranberry Beans, an 11-minute recipe for cooking dried cranberry beans, or borlotti beans, in a pressure cooker or Instant Pot.

Chickpea Salad Collard Greens Wraps, an easy lettuce wrap recipe using collard leaves, chickpeas, and quinoa salad in a tahini curry sauce.

Dark Chocolate Cranberry Trail Mix, a super easy 5-ingredient trail mix recipe with dark chocolate, dried cranberries, pretzels, and seeds.

Blackberry Spinach Smoothie, a simple fruit and leafy green smoothie with fresh or frozen spinach and blackberries. Ready in 5 minutes!

Sautéed Collard Greens, a tasty way to eat collards! Great as a simple wilted greens side dish or a topping for salads, bowls or even pizza!

Collard Greens Pesto Sauce, a super simple pesto sauce recipe that uses collard leaves instead of basil. Ready in under 10 minutes!