Super hearty, delicious, and healthy noodle soup that requires just five ingredients and 10 minutes to make.

Cauliflower Gnocchi with Creamy (Vegan!) Butternut Squash Sauce and Sage. A healthy, easy dinner that’s perfect for fall.

Roasted Brussels Sprouts with Sherry Vinaigrette

This Lemon Rosemary Hummus is bursting with fresh flavor!

Stirfried Brussels Sprouts with Beluga Lentils and Sundried Tomatoes

This Sheet Pan Hoisin Tofu recipe is kind of like a stir fry, without the stirring! It’s great for weeknight dinners or meal prep.

Fall Quinoa and Arugula Salad with Apples and Figs – hearty plant-powered fall salad is sure to make you feel more balanced.

Roasted Butternut Squash is toasty and caramelized with a cinnamon-spiced maple glaze.

Green Beans with Lemon Dill Vinaigrette!

This tasty Vegetarian Stuffed Pepper Soup has both stove top and slow cooker instructions! V + GF

This fall-inspired Vegetable Paella with Shiitake “Bacon” is loaded with color and flavor. See my tips for a great paella every time.

Made with za’atar roasted vegetables and chickpeas, parsley tahini sauce, and pomegranate seeds, these bowls are a celebration of fall.

Simple yet satisfying, these vegan Roasted Maple Rosemary Carrots are the side dish that looks beautiful but is a cinch to make!

Filled with vegetables, this vegan spaghetti bolognese is rich, healthy and of course, tasty!

Hearty potatoes, cabbage, and beans simmer together in a light and flavorful broth for a deeply satisfying soup. Vegan, GF & oil free!

This vegan and gluten-free layered dip is quick to make, requires no cooking and tastes delicious!

This simple oven-baked ratatouille is a low calorie vegan side dish from the French cuisine. Made with vegetables, tomato sauce and thyme.

Meal prep and soup season are in full swing over in the midwest foodie test kitchen!

Vegetarian steam cooked sandwich style yeasted Chinese buns filled with vegetables and sprouts stir-fried in Teriyaki sauce.

These Oven-Roasted Brussels Sprouts are tossed with Apple Cider Vinegar for an easy, vegan, low-carb side dish!

This dish is super easy to assemble. I choose to prepare it on the grill side of my cast iron plank.

This Autumnal Soup recipe is filled with seasonal butternut squash, celeriac, apple and spices. It is creamy, comforting and vegan too!