It’s a twist on the classic broccoli cheddar, with the added elements of poblano pepper and thyme. Rich, complex, and creamy!

These simple vegan fajitas can be ready in less than half an hour. Served with a garlicky cream sauce. Yum!

These savory, cheesy muffins are studded with scallions. They’re made with grits instead of cornmeal, for some added texture.

Sticky, sweet, salty goodness, this simple Mongolian “beef” is made with soya chunks (or TVP). Vegan and gluten-free!

This homemade soup mix uses dehydrated beans, carrots, onions, spices, coconut powder and more for a quick, instant, just-add-water meal.

This vegan take on an eggplant parm sub is filled with a cheesy sauce, roasted tomatoes and eggplant, and crispy onions and noodles.

What do you do when you have a bunch of edible, invasive knotweed? Make pop-tarts! Filled with strawberries and topped with a cardamom glaze

This simple seitan recipe is simmered, for the perfect mock-meat to use in stir-fries, fajitas, and more.

With cucumbers, green peas, and scallions, this sesame flavored millet is like a gluten-free, whole grain couscous!

This stew is inspired by the Brazilian dish, moqueca baiana, and has a coconut and tomato broth, vegan fish, bell peppers, and more!

These soft, crumbly, flaky scones are peppered with pistachios and dates, and drizzled with a rose glaze.

These crispy falafel are made from freshly foraged stinging nettle, chickpeas and quinoa. Top with an herbed nettle sauce and put in a pita.

This quick saag is done in less than half an hour, leaving you with a delicious, nutritious, and vibrantly green dinner.

Fried vegan fish fillets with purple cabbage, and juicy mango salsa in corn tortillas. The perfect summer meal!