Cilantro Lime Cauliflower with Avocado & Cheese – Say hello to spring & your abs.

Buffalo Cauliflower “Wings”: A healthier, vegetarian option for game days that is both delicious and nutritious!

Sautéed Beet Greens with Roasted Beets

Perfect use for leftover vegetables — hearty and delicious soup.

Empowered Noodle Bowl with Thai Peanut Sauce from The Oh She Glows Cookbook.

Vegan stuffed shells with spinach, mushrooms, and tofu ricotta.

Tex Mex Spaghetti Squash Boats – Low carb, vegetarian and gluten free dinner that is so easy and scrumptious!

Roasted Butternut & Kale Breakfast Wraps with caramelized onion, sliced avocado, and aged cheddar!

Healthy all-natural cornbread muffins tie-dyed with fresh strawberries.

An easy lentil and gourd mash flavored with roasted garlic and lemon that goes very well with steamed rice.

Eggplant Parmesan with Fresh Mozzarella – no slicing, salting, breading or frying required!

This Coconut-Curried Sweet Potato & Chickpea stew is a comforting blend of sweet and savory.

A delicious South Indian curry made with roasted plantain / raw banana and spices. Goes well with rice and Indian flat breads.

Simple to make delicious roasted red potatoes tossed with parmesan cheese, garlic, and fresh thyme.

A revamped vegan bouillabaisse: saffron, beets, parsnips, green beans, and carrots.

Vegetarian risotto with peas and spinach. (in Polish with translator)

An easy Olive Garden Minestrone copycat recipe loaded with vegetables, pasta, and beans.

A meatless version of Kung Pao Chicken–who needs takeout?!

Broccoli-Cheddar Soup with Garlic Brown Butter Croutons -tastes just like Panera Bread…but with a crouton twist!

Celery Root (Celeriac) Rémoulade — kinda sorta like French coleslaw.

These French de Puy lentils hold their shape when cooking & make a great foundation for a gluten-free tabbouleh.

Mediterranean Garden Lasagna is a vegetarian dish which uses low-fat cheese and is filled with a variety of vegetables.