Vegan Chocolate Chip-Banana Walnut Flour Muffins with fiber boost. Fluffy and moist!

This warmly spiced curried cauliflower soup is a fall favorite! Pair with some crusty bread for a go-to fall meal.

It is DIY candy season! These copycat Rocky Road Candy Bars for Halloween are vegan using my secret ingredient “milk chocolate” coating.

Ginger-Maple Fall Spiced Tofu and Apple Cubes. Add to salads or eat straight from the sizzling skillet!

Freezer-friendly! Orange Spice Pumpkin Waffles. vegan and gluten-free.

Watch me quickly make a healthy pumpkin spice latte. Be your own barista!

Fluffy-amazing Cinnamon Toast Morning Muffins. Gluten-free and vegan too.

Fall Oatmeal Power Bowl with pumpkin seeds, crisp apples and seasonal spices.

Spicy-Sweet Ginger Curry Lentil Dip. Use it just as you would hummus, as a dip or for sandwiches.

Easy Curried Carrot Slaw + Smoky Maple Tempeh Triangles. Back-to-school weeknight meal approved.

I promise, you will chug this frosty sweet green smoothie + video

4-Ingredient Peanut Butter Cookies. Gluten-free and vegan.

Lemon-Pepper, Cheezy-Crispy Roasted Potatoes. vegan.

Too hot to cook? Have a picnic in your backyard with this Seven Layer Santa Barbara Veggie Sandwich.

White Peach Summer Salad with a Creamy Cashew Carrot-Ginger Dressing.

Fiesta Rice and Beans Bowl with Beyond Meat cubes and sliced avocado. Go-to meal!

“Cashews Just Want to Have Fun” warm and chewy cookies. Why should peanuts and almonds have all the cookie fun?

My epic toast post with 18 recipes, including this new one for Sweet Mango Avocado Toast with radicchio

My Fire and Ice Appetizer with cool cucumbers and spicy harissa spread. Plus my love of Le Pain Quotidien.

Acai “Brazil” Bowl with homemade Brazil nut butter and fresh fruit.

Banana Blender Ice Cream. For all the banana blender ice cream/soft serve newbies out there (like my mother) this is for you.