Pisto, sometimes called Spanish ratatouille, is a simple vegetarian stew that’s perfect for using up your summer vegetables.

This salad makes a light, healthy lunch or crowd-pleasing appetizer when served with chips! It’s full of fiber & plant-based protein.

New potato salad with green and yellow beans.

Easy vegan fried rice with crispy tofu. Healthy, delicious, and filling! Add any vegetables and protein.

These crispy roasted potatoes and carrots with creamy miso-tahini dressing makes for a delicious side dish!

If you want something really delicious and Mexican then make this simple tortilla with quinoa and vegetables! (in Polish)

A crispy crust and a lush topping of eggplant, tofu feta and fine herbs.

Pillowy soft home-made Italian style potato foccacia bread topped with potato, olives and rosemary.

A creamy, vegan sweet potato pie smoothie with banana, zucchini and protein.

This Healthy Quinoa Salad is packed with colorful vegetables and tossed in an easy peasy whisk-and-pour Mediterranean dressing!

Think okra is slimy? Think again, with this spicy grilled okra – crunchy, creamy, and totally delicious.

Learn the secrets of how to make amazing Refrigerator Dilly Beans. These easy pickled beans involves zero canning.

Beat the heat, get dinner on the table in minutes + enjoy a serving of veggies, all without turning on the oven!

Vegan Tofu Katsu Curry: tender, crispy breaded tofu smothered in a rich, spicy curry sauce. Gluten-free and refined sugar free.

A delicious South Indian Style kurma with vegetables and fresh ground coconut masala with the flavors fennel seeds made in Instant Pot.

Tender smoky butternut squash with roasted sprouts and radishes, topped creamy maple-mustard dressing. Perfect GF and vegan bowl.

Paleo Ginger Garlic Zoodles are a delicious blend of herbs, spices, and veggies! Vegan-friendly!

Winter Vegetable Meal Prep Bowls with quick-pickled red cabbage, roasted sweet potato, broccoli, smoked tofu, and magic tahini sauce.

This Korean BBQ Tofu recipe is perfect for meal prep – each component can be made in advance and lasts in the fridge for days!

A creamy strawberry raspberry smoothie with almond butter and spinach. Vegan.

Make a small batch of roasted broccoli for two using your toaster oven!

These tacos are served with crispy tofu strips marinated in tamari, miso, ginger, Dijon mustard and sesame oil.