Need to use up leftover spaghetti? Turn it into a crunchy Cacio e Pepe-inspired spaghetti pancake!

An elevated vegan yogurt bowl with chocolate-coconut granola and jammy roasted strawberries.

Ukrainian-inspired savory vegan yogurt bowl with spiced chickpeas, cucumbers, tomatoes, and dill.

This eggplant “caviar” includes roasted peppers, tomatoes, garlic, and herbs. Think of it as a Russian bruschetta!

Inspired by Greek ‘gigantes plaki’, these easy braised beans are cooked in the oven with tomato sauce and oregano.

The BEST salted chocolate chip cookies I’ve ever had. Vegan and gluten-free – made with chickpea flour!

My Ultimate Kimchi Fried Rice gets topped with cucumber, crushed nori, cilantro, and sesame seeds.

An herbaceous springtime frittata with artichokes, dill, and caramelized onions.

This wildly delicious chocolate hazelnut spread is made from just 4 ingredients: hazelnuts, dates, cocoa powder, and salt.

These homemade crackers get their “cheesy” flavor from nutritional yeast and yellow hue from turmeric.

This lemony cauliflower pasta with fried Panko features capers, parsley, nutritional yeast and garlic to give the light dish tons of flavor!

Smoky lentil soup with shiitakes and sweet potatoes. A hearty and delicious way to keep warm during these last weeks of winter.

Oat waffles with blueberry sauce & shiitake ‘bacon’- the perfect breakfast for 2 just in time for Valentine’s Day!

Vegan Quinoa-Millet Bowl w/ Charred Broccoli, Edamame, Massaged Kale, Purple Cabbage, and the most addictive Sesame-Ginger Dressing!

This vegan whole grain pancake mix is a great way to streamline weekend mornings.

These burgers are made with black beans, oats (yes, really!), cumin, smoked paprika, and cilantro, and are most importantly not mushy!

A light and easy hors d’oeuvre: Curried Chickpea Salad in Endive Spears

This vegan gingerbread loaf is made with avocado and whole wheat flour. A delicious and healthy-ish treat for the holidays.

black bean, cucumber and sweet potato sandwich with spicy vegan mayo

Thanksgiving side dish idea: Endive Apple Salad with Honey-Mustard Vinaigrette, Walnuts and Bethmale Chèvre