Bright, zingy and flavorful, today we’re making Mexican jackfruit and crispy tofu in a pipián verde sauce, starring pepitas (pumpkin seeds)

Cranberries, lima beans, bell pepper, corn. Add to that a bright cranberry vinaigrette, you’ve got a light & vibrant for Thanksgiving salad.

This soft, caramelized, fragrantly spiced carrot recipe is topped with a crispy, zippy, punch-you-in-the-mouth-with-flavor bread crumb.

With the option for “loaded chips” with sunflower seed cheese and fakon, these sunchoke chips are better than sweet potato chips!

Rich and smooth, this hummus has the added sweetness of squash, and a little smokey, spicy flavor.

Sweet, crunchy, vegan meringue cookies with chocolate, shaped like little woodland mushrooms! Cute!

Thick, rich, and creamy, this vegan artichoke soup is made with white beans, canned artichokes, and given flavor from some sage.

This simple, bright, and vibrant dressing is sour and creamy, perfect to add that lively zing to any of your favorite greens!

This is a spicy, delicious twist on a ginger cookie- but using galangal instead! Topped with lime glaze and coconut flakes. Yum!

This super simple recipe makes a rich, dark, sweet, and creamy vegan fudge in just a couple minutes time!

These vegan lasagna rolls ups have a creamy almond filling, along with kale and mushrooms, topped with a squash sauce.

Like a lemon bar, but more festive- these cranberry shortbread bars have a cookie base, and a tart, sweet, and creamy cranberry top!

These cookies are simple, crispy shortbread cookie with sweet, nutty almonds and pops of tart, fruity, winter rosehips

With layers of mushrooms, creamy herb sauce, & wild rice, this vegan hot water crust pie is the perfect centerpiece to any festive occasion!

With a filling of daikon, carrot, silken tofu, spinach, and more, these amazing bites are filled with so much flavor!