Pizza with creamy butternut squash sauce topped with smoky sage mushrooms, peppery arugula, salty feta, and hot honey drizzle.

This roasted red pepper pasta packs tons of roasted red peppers into a zesty, creamy sauce that couldn’t be simpler or more comforting!

Roasted carrot “fries” dusted in sumac with herbs, sesame seeds, and pomegranate molasses, served with a creamy tahini dip.

Beet tartare with bright flavors of lime, jalapeño, and cilantro paired with luscious avocado crema. Perfect scooped up with tortilla chips.

This Vegan Olive Oil Cake is effortlessly vegan, delicately flavored, and perfectly moist with a crunchy, sugar crust.

Shredded oyster mushrooms marinated and roasted for delicious BBQ flavor.

Roasted eggplant with a sweet and spicy harissa glaze served over a tangy lemon yogurt and spinach salad with tons of fresh herbs.

Pasta with a buttery sauce, fresh asparagus, zesty lemon breadcrumbs, and fresh nutmeg.

Vegan Chocolate Caramel Sandwich Cookies are inspired by Twix with buttery shortbread cookies, date caramel, chocolate drizzle, and sea salt

One pan roasted portobello mushrooms with spicy tomato sauce and polenta is inspired by cacciatore and comes together in under an hour!

These Vegan Crab Cakes are quick and simple and with a couple “special” ingredients, they have the same texture and flavor of the real deal!

This quick and easy Falafel with Tahini Herb Dressing recipe is the perfect base to start building your own Mediterranean (CAVA inspired) bowl

This Roasted Tomato and Corn Pasta highlights some of summer’s best produce in a delicious, silky sauce and comes together in 30 minutes.

Hasselback beets roasted and served atop of beet tops and drizzled with creamy tahini dill sauce.