Pretzel cinnamon rolls with maple whiskey glaze – a soft and fluffy cinnamon roll with a salty pretzel topping.

Persian spiced lentils with roasted potatoes and purple cauliflower.

Shortcut Baharat Spice Blend – It takes just one measuring spoon and a few minutes to make this flavorful Middle Eastern spice blend.

This pizza stuffed spaghetti squash is gone vegan with homemade cashew mozzarella. Gluten-free and paleo, too.

Vegan pumpkin bread pudding: decadent, delicious, and subtly spiced.

These vegetarian potstickers are stuffed with edamame, avocado and bok choy for a delicious, rich dumpling

Vegan chocolate fudge pop tarts with raspberry glaze (and a secret ingredient).

Garlic habanero white bean dip, with garlic two ways and a little kick.

Skip the frying and folding, and turn potatoes into samosa soup.

Grain-free and vegan chickpea almond pancakes.

Tamarind soba noodle salad with summer vegetables.

This kale falafel is baked, not fried, and packed with nutrition. Vegan + gluten-free.

Ratatouille garlic bread – simple summer vegetable stew served over vegan garlic bread!

It takes just 5 ingredients to make this delicious Vietnamese-inspired watermelon salad.

Chickpea vindaloo – spicy and tangy chickpea and tomato curry.

Nothing goes to waste in this Swiss chard hummus topped with pickled chard stems.

Easy, wholesome, vegan nectarine upside-down cake.

Grilled amaranth flatbread with fig, sweet corn, and shallot cream sauce. A decadent but healthy vegan summer meal!

Red quinoa potato salad with cashew curry dressing (v+gf).

Copycat Chipotle sofritas – the same spicy, delicious adobo braised tofu, right in your own kitchen. V + GF

Date caramel mocha bars – a decadent, but healthy and vegan frozen treat.

Warm caramelized onion & kale dip. Vegan & gf.