Chewy, delicious chocolate chip cookies with no butter, oil or margarine – find out how.

Tropical raw mango tarts with no grains and no added sugar

Spaghetti alla puttanesca with chickpeas and artichoke hearts, all in one pot.

Green goddess quinoa-stuffed sweet potatoes with watercress. Winter meets spring.

Dark chocolate mango macadamia nut butter cups – like Reese’s with a tropical twist!

This 20-minute polenta puttanesca is the perfect weeknight meal!

Baked pretzel empanadas are a cross between a classic empanada and a soft pretzel.

Miss the discontinued Trader Joe’s soyrizo? Learn how to make your own soy chorizo at home.

This hot spinach artichoke chip is so cheesy and delicious, people won’t believe it’s vegan!

Salted caramel monkey bread. Refined sugar-free.

A sorghum risotto made creamy and sweet with pureed parsnip and cauliflower, plus a jalapeno basil pesto to serve. Vegan/gluten-free.

Peanut butter banana soft pretzels from scratch – it’s pretzels for dessert, in a heart shape!

Easy vegetarian entree – chili stuffed acorn squash.

Hearty vegan stew with white beans, caramelized shallots, roasted garlic, and purple potatoes.

People might not believe that this pull-apart pizza bread is whole grain and vegan.

Phyllo rolls with a spicy tempeh filling.

A decadent butternut risotto with avocado basil cream. Showstopping vegetarian entree.

Fluffy Hawaiian rolls – made healthier and without eggs or dairy.

These fluffy chocolate cookies are vegan & lightened up from the original.

Use your leftover pumpkin puree to make these gluten-free, vegan pumpkin blueberry muffins.

This cranberry sauce is spiked with rum and jerk spice for a twist on tradition.

A seitan roast stuffed with delicata squash, tomatoes, capers, olives, and fresh basil.