This vegan lemon ricotta pasta is ultra creamy and flavourful, with a tofu base and lots of lemon, garlic, nutritional yeast, and herbs.

Savour the last weeks of summer with these bean and quinoa stuffed peppers topped with cilantro lime avocado sauce!

Borek is usually made with phyllo, but this inspired version uses yeasted dough for a slightly less fussy version that’s filled with tofu!

Make use of your bountiful summer vegetables with this healthy and easy Mediterranean vegetable and white bean stew!

If basil pesto and cashew Alfredo had a love child, this would be it! This is a healthy, undetectably vegan pasta dish that’s so summery.

Vegetable Semia Upma is an easy breakfast that looks and tastes amazing. Very nutritious, it is also a great tiffin box idea.

This Thai-inspired peanut tempeh noodle salad is comprised of tempeh baked in peanut sauce, mango, peppers, cucumber, and rice noodles.

This recipe is fun, rich and a delectable treat. A vegan ‘fish’ that is easy and quick to make. The texture is remarkably similar to fish.

Radishes change from sharp peppery things into slightly sweet, caramelized, melt-in-your mouth, turnip-like juicy jewels. Yum! Who knew?

Sweet potato oven fries are topped with za’atar spiced chickpeas, vegetables, and lemon herb tahini sauce.

These are THE BEST sloppy joes you will ever eat! I’ve made some healthy tweaks so they are, not only delicious, but they’re better for you!

Slow cooker pork chops and rice with cheese is a great dinner, is budget-friendly, and is one of the easiest meals to make.

Tender, fall-apart pan-fried salmon in rich, creamy, white wine and garlic sauce.

Chicken, cauliflower and rice bowl with macadamia nut dukkah

These vegan Korean loaded sweet potato fries are topped with maple tamari tempeh, kimchi, gochujang cashew cream, and cilantro.

Gourmet, Turned-Up, & Delish! This ain’t your grandma’s beef ramen. Or should I say, this ain’t the ramen you ate as a poor college student!

Vegan buffalo chickpea burgers that hold together perfectly, are high in protein, and pair perfectly with cool cashew dill ranch!

Healthy vegan casserole made with quinoa, broccoli, and white beans tossed in a sweet potato tahini “cheese” sauce!

Vegan tacos made with high protein bbq tempeh, mango salsa, pickled radishes, and avocado.

Spiced black beans and sweet potatoes, walnut cauliflower taco meat, and avocado salsa are the main fillings in these satisfying burritos.

Vegan bowls with Moroccan-spiced chickpeas, quinoa, kale, roasted cauliflower, olives, and lemon herb tahini sauce.

Baked Eggplant Parmesan is filling and flavorful, Italian comfort food; and leftovers reheat very well in the microwave!