Instead of baking individual cookies, make one big Vegan Chocolate Chip Cookie Bar and cut into bars for an easy recipe!

Chai Infused Butternut Squash Soup

Tofu is simmered in a rich, flavorful Mexican chile sauce. A great Vegan main entree option for the holidays.

Cranberries and orange zest add a fall seasonal twist to this Vegan Cranberry Coffee Cake with a pecan and cinnamon topping.

Apple Cider Floats are the perfect sweet fall beverage. Warm apple cider is topped with ice cream.

Fall inspired Pumpkin Maple Cornbread Muffins are super moist, a hint of pumpkin and slightly sweet.

Roasted delicata squash stuffed with a fall inspired apple and quinoa stuffing. Naturally vegan + GF, plus even omnivores will enjoy it!

Homemade Unsweetened Applesauce with Apple Cider. Easy and simple to make and with no added refined sugars.

Craving tamales but don’t want the hassle of assembling them? Make a tamal casserole instead. It steams just like regular tamales!

Brown Rice Salad with apple, pecans and dried Michigan cherries. A healthy salad that’s naturally vegan + GF!

Vegan Mexican Chocolate Avocado Cake with a chocolate buttercream frosting.

This Vegan Chorizo Noodle Casserole is inspired by Mexican Fideo Seco & quick enough for a weeknight meal!

Chia Seed Arepas with Beans and Avocado. A healthy, protein-packed plant-based meal!

This Vegan Cherry Crisp is an easy summer dessert and it also happens to be gluten-free!

A protein packed vegan tempeh that easy enough to make for a weeknight and is packed full of flavor from a white wine pan sauce. Yum!

Red Quinoa and Beet Salad: a healthy and delicious grain salad that is a great make ahead salad too!

Pick up some extra strawberries while they are in season and freeze to use throughout the Winter!

Braised Carrot Tacos are a filling and satisfying plant-based meal that your family will just love!

Strawberry Spinach Salad with Rhubarb Dressing.

Pineapple and Cactus Smoothie is full of health benefits. It’s light and refreshing and so good!