A delicious vegetarian Caramelized Onion Tart with mushrooms, kale, oven-roasted tomatoes and red wine

Vegan Stuffed Peppers stuffed with rice, beans, corn and onion makes a quick and delicious lunch!

Easy and healthy vegan appetizer: Georgian Eggplant Rolls with Walnut Filling. You only need three ingredients and a few spices to make it!

Don’t discard those broccoli stems. Combine them with carrots for a healthy, gluten free, veggie chip.

Pumpkin cream & drops of amaretto cookies: a comfort food before Halloween. (In Italian)

10-minute balsamic shredded Brussels sprouts make a great go-to veggie side!

Vegan and extremely easy to make burgers with only 3 ingredients and seasoning. Pair it with a good bun, vegan mayo and vegetables.

Studio Ghibli’s Yubaba from Spirited Away is ready for this Halloween! All ingredients are natural and organic. Vegetarian!

Charred Brussels Sprouts with Balsamic Cranberries and Gorgonzola.

Persian Roasted Veggies with Coconut Quinoa and Pomegranates!

A fun way to use the end pieces of potatoes, or other veggies, left after spiralizing.

Healthy roasted asparagus soup is not only delicious and creamy…. but has NO cream! Made under thirty minutes! Great for cool weather.

Tender wedges of fiery winter squash make a delicious side for a holiday dinner.

This stewed red cabbage is a typical German side dish, perfect alongside goulash, roasted meat, goose or duck.

This toasty broccoli rabe sandwich is stuffed with spicy, garlicky greens and topped with smoky vegan tahini sauce.

Spicy Thai Noodles with Tofu

A Vegan’s delight right here! Lentils & Brussels Sprouts is homey, comforting, and filling with deep flavors. Perfect fall side.

Roasted Acorn Squash Bowls filled with yogurt. A high fiber, high protein and vitamin rich fall breakfast.

This Mediterranean tofu and vegetable quinoa is great for quick weeknight dinners and even makes great leftovers!

Simple Asparagus & Eggs on Toast Breakfast

Capellini with Asparagus Tips and Arugula Pesto

This Portobello Veggie Sandwich is so darn good, you’ll be making it once a week.