This salad combines arugula, roasted asparagus, buttery pine nuts, and creamy goat cheese with a grapefruit vinaigrette!

This caprese ciabatta pizza starts with a ciabatta flatbread topped with yellow tomato sauce, spinach, mozzarella, tomatoes, and basil.

This vegan dish combines green tea soba noodles, toasted sesame seeds, and umami baked tofu stir fried in sauce!

Leafy kale, cucumbers, olives, tomatoes, onions, and herbs are topped with a tangy tahini and turmeric dressing in this Greek kale salad!

Creamy, spicy, sweet, and totally decadent without the guilt, these vegan no-bake biscoff tartlets are a perfect dessert!

This miso soba noodle soup is made with a homemade broth, soba noodles, jalapeño, shallots, basil, and baked tofu!

These maple peanut butter blondies are extremely moist and fudgy and packed with maple and peanut butter flavors- perfect for the holidays!

This vegan white pizza combines creamy bechamel sauce, tofu ricotta, and a sprinkling of vegan mozzarella with fresh spinach and basil!

These flourless vegan and gluten-free pumpkin chocolate chip muffins can be made using one-bowl and in half an hour!

This hearty pumpkin ravioli is packed with portobello mushroom filling and topped with a chunky sage and walnut pesto!

These vegan pumpkin pecan chip blondies are packed full of pumpkin flavor and studded with pecans and chocolate chips!