These sweet, colorful acai bowls are topped with crispy buckwheat cocoa clusters. A fresh, yet filling breakfast!

This peach and blackberry skillet cake is ridiculously easy to make, and it’s good for breakfast, dessert, or tea! Vegan, can be GF.

An easy recipe for vegan cornbread, made with whole grain flours.

This summery crisp is made with wholesome rolled oats and hemp seeds, and it’s not too sweet, which makes it perfect for breakfast!

Versatile, tangy, and sweet, this tomato jam is destined to be your “put-it-on-everything” summer condiment!

A richly spiced Indian curry dish featuring lentils, cauliflower, cashew raita, and carrot “rice.” Vegan, gluten free, and easy to make!

A creamy, comforting pasta mac n’ cheese recipe that’s made with sweet roasted red peppers. Vegan and gluten free optional!

Gooey, sweet vegan blondies made with mashed banana and stuffed with chocolate chunks. Gluten and oil free, and totally delicious!

These sweet potato breakfast bowls feature steamed greens, roasted veggies, tender sweet potato, and savory granola!

This savory granola recipe features oats, buckwheat, coconut, and Indian spices. A great snack or topping for salad and roasted veggies!

Tender, snackable, and easy-to-make vegan cornmeal and blueberry muffins that are gluten-free optional!

These protein-packed vegan pasta bowls feature tender roasted summer veggies, crispy and protein-dense tempeh, and raw greens!

A vegan spin on quesadillas, made with a garlicky white bean artichoke spread and nutritious kale! Easy and flavorful.

This creamy carrot soup is spiced with ginger, garlic, lemongrass, and curry. Can be served warm or chilled! Vegan.

An unconventional spin on three bean salad, featuring black beans, kidney beans, quinoa, and fresh greens. Perfect side dish for cookouts!

A hearty, easy weeknight curry dish made with red lentils, sweet potato, and coconut milk. Vegan and gluten free.