This fun summer appetizer or brunch salad combines black pepper tofu, fresh cantaloupe, basil, honey, and balsamic vinegar. So unique!

This deconstructed vegan sushi salad bowl combines veggies, avocado, nori, and brown rice with a delicious sesame ginger miso dressing.

This refreshing spring smoothie bowl combines antioxidant-rich berries with oats and fresh mint.

This vegan Taco Soup is loaded with delicious southwest flavors. Soup can be prepared ahead of time and stored in the freezer for later!

Seasonal springtime vegetables are tossed in a lemon hemp vinaigrette to create a fresh salad that works as a vegan entree or side dish.

Favorite Veggie Hummus Sandwich – only 7 ingredients and perfect for picnics and camping trips. So filling it can serve two!

This homemade vegan coconut curry is made with roasted eggplant, chickpeas, tomato, and aromatic spices for tons of flavor.

These Miso Roasted Root Vegetables will have you thinking about beets, parsnips, and turnips in a whole new way.

This Vanilla Pecan Coffee Granola is made with whole coffee beans. (No extracts or instant coffee!) It’s vegan, gluten free, and low sugar.

These energy bites may contain healthful blue-green algae but they taste like chocolate, coconut, and goji berries! A great healthy snack.