Bring in the Fall with Vegan Pumpkin Lentil Tacos!
#LosCabosTaco

Open faced eggplant sandwiches; I don’t think I’ve ever been so enamored with the eggplant! When cooked right, it is tender & meaty.

Meatless Monday: Roasted Squash with Thai Curry Squash and Spinach Filling

Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme is perfect for Meatless Monday!

Lentil & Carrot Pasta Bake served with Green Peas

Spicy Mushroom & Kidney Bean Chilli served with Wholewheat Noodles.

Quinoa Corn Salad is the perfect vegetarian dish, tossed with cherry tomatoes and creamy avocado dressing it’s full of flavor and nutrition!

You won’t believe how easy it is to make this crock pot baked ziti with three cheeses.

These Enfrijoladas are quick, easy, and perfect for using up leftover tortillas and beans!

Use up the last of your zucchini and marinate it with peppers for a delightfully healthy side dish!

Crispy fried gnocchi with the best (and easiest) tomato sauce

Looks like tuna, tastes like tuna, but it’s not tuna… Finally, a vegan alternative to fish!

This Three Cheese Zucchini Frittata with Mozzarella, Feta, and Parmesan is a perfect Meatless Monday dish!

Tricolor Pasta with Fresh Coriander Pesto, Sun Dried Tomatoes & Basil Sauteed Mushrooms.

Roasted Maple Dijon Brussels Sprouts. Don’t be a (brussels sprouts) hater!

Chili Chickpea Couscous with Roasted Sweet Potato Bites and a Cherry Tomato & Mint Dressing

Kale, broccoli, feta saute

Celebrate the last days of summer with squash and corn tacos.

Eggplant and sweet potato korma pizza

Use those giant zucchinis that show up in the fall for these Grilled Zucchini Mini Tostadas with Refried Beans.

Pasta with gold tomatoes, squash and thyme-Parmesan breadcrumbs

Tater Tot Burger with Sriracha Sour Cream. Tater Tot patties will change your life.