Vegan strawberry sweet rolls with lemon glaze.

Red white and blue mixed berry yogurt tart for 4th of July/Independence Day.

One pot pasta with zucchini, leeks, and garlic scapes – and a white wine lemon sauce. Everything cooks in one pot!

Tofu bulgogi – classic Korean flavors, gone vegan.

Southwestern quinoa and black bean salad with a cilantro-lime dressing (v,gf).

Vegan sweet potato mac and cheese with BBQ pulled jackfruit.

Baked beer-marinated sweet potato fries. Easy and flavorful.

Chewy vegan coconut cookies w/ macadamia nuts and candied ginger. With a secret ingredient, they have no butter.

Baked Jamaican jerk sweet potato samosas with a tangy grapefruit chutney. Made with whole wheat.

Vegan chipotle black bean soup with a sweet and tangy pineapple salsa verde.

Creamy vegan roasted garlic and meyer lemon pasta.

Baked tequila lime tofu tacos with chipotle crema – a vegan Cinco de Mayo treat.

Gluten-free chocolate chip blondies, plus a cookbook giveaway.

Arugula, hummus, and olive tapenade flatbread, plus a special pizza dough.

All of the flavors of an everything bagel, in hummus form

Spring vegetable barley salad with green beans, Brussels sprouts, bok choy, and mango-red pepper relish.

Vegan banana cashew cheesecakes with chocolate-hazelnut crust.

Grain-free vegan chickpea pancakes stuffed with an assortment of Greek-inspired veggies and herbs.

So much goodness in one bowl! Mango curry hummus, tangy cilantro carrot slaw, quinoa, and roasted veggies.

Vegan bananas foster pop tarts with a rum glaze. Refined sugar-free and margarine-free.

The perfect green smoothie for beginners…light green monsters.