Blending this Mexican Chocolate Chia Pudding makes it smooth & creamy. If you think you don’t like chia, this will change your mind!

Pesto Quinoa & White Bean Cakes with roasted tomatoes and fresh basil.

Raw Pumpkin Seed Pesto + resources for raw food dabblers.

These Sriracha Snap Peas take less than 10 minutes to make. Super easy and super tasty!

Sweet & Sour Tempeh – a vegetarian version of the classic Chinese takeout dish.

Lemon Gremolata Pizza with Cauliflower Crust – Yes, lemons make an amazing pizza topping!

Roasted Asparagus with Lemon-Almond Pesto.

Slow-Roasted Tomato & Basil Hummus and kid-friendly Veggie Hummus Roll-Ups.

These Chocolate Chip Cheesecake-Stuffed Strawberries are dairy-free–the cheesecake filling is made with cashews!

Zucchini and Lemon Spaghetti – Effortless vegetarian cooking.

There’s a delicious surprise inside these muffins! And they’re made with Greek yogurt, chia seeds, and whole wheat flour too.

Leek & Wild Mushroom Stew, made with buckwheat groats. Yes, groats!

BBQ Tempeh Sandwiches – Simple, easy, and delicious!

Lemon Ginger Tea + my experience using magnesium to fight migraines.

Shiitake Panini with Roasted Asparagus Pesto.

Curried Baked Carrot Chips – They’re completely addictive, but that’s okay because they’re healthy too!

Sweet & Spicy Mango Fajitas and my favorite homemade fajita seasoning mix. You will never need to buy those little packets again!

Open-Faced Sandwiches topped with caramelized onions, roasted red peppers & spinach from Deborah Madison’s Vegetable Literacy.

Make-Ahead Cheese & Roasted Vegetable Baked Manicotti. Delicious whether you make it right away, refrigerate it overnight, or freeze it.

My favorite peanut noodle–Peanut Udon Noodles with Snow Peas. They make a great lunch!

Chicken Cacciatore made meatless. Perfect over couscous or brown rice.

Broccoli Quinoa Quesadillas – An easy, kid-friendly meatless meal!