Celebrate in-season produce with this summery Vegan Tomato Zucchini Tart with Creamy Cashew Cheese. Made with fresh basil, zucchini, summer squash, cherry tomatoes and my Vegan Parmesan Cheese, its light, flaky crust with subtle hints of hazelnut will have you returning for another slice before you’re finished with the last.
A simple Vegan Parmesan that uses only 4 ingredients and takes less than 5 minutes to make. The result yields golden sprinkles of delight that you can toss on practically anything.
Are they a main dish or a snack? I say these Rockin’ Vegan Spring Rolls are both! Filled with a mélange of julienne’d vegetables, rolled in plant-based rice paper and then dipped in a Chili Ginger Peanut Sauce, you better make a lot of them because a few are just not enough!
Choc-full of plant-based goodness and flavor, this Mouthwatering Roasted Beet Hummus Recipe is so versatile; it can be paired with a wholesome platter of seasonal vegetables, some whole wheat pita chips or even slathered on toast – the sky’s the limit. The color alone will persuade you to try it!
This Chilled Asparagus Salad is mixed with a medley of seasonal vegetables and then bathed in a garlicy, Orange Miso Dressing for a fun spring or summer salad that will surpass all the others! Vegan, gluten-free and whole-food-plant-based.
Nothing says quintessential comfort like this Savory Vegan Lentil Loaf with Maple Balsamic Glaze. Made with sauteed vegetables, lentils and a medley of spices, this best vegan loaf recipe is also whole food plant based (WFPB) and gluten-free. Perfect for holidays or any day you’re looking for a simple, wholesome meal.
It’s time to Spring forward with these Blood Orange Overnight Oats. Topped with beautiful, in season, blood oranges, sweet strawberries, crushed almonds, coconut flakes and a drizzle of pure maple syrup, these tasty oats are not only vegan, but whole food plant based (WFPB), as well. A naturally sweet treat for those on the go to start the morning off right.
This One Pot Chickpea Coconut Curry is perfumed with a fragrant blend of Indian spices and then bathed in a rich coconut milk curry sauce for exotic, yet super easy meal that takes less than 30 minutes to prepare.
A delightful Spring Salad made with fresh kale, quinoa, roasted vegetables and chickpeas, then topped with strawberries, candied pecans and a tangy, creamy Sun-Dried Tomato Vinaigrette.
This Vegan Cauliflower Colcannon puts a fun and healthy spin on a traditional Irish favorite. The pairing of steamed cauliflower with fresh kale and green onions makes this dish explode with flavor for an ideal side dish for any occasion.
An Irish pub classic, this Vegan Guinness Irish Stew pairs an incredible, robust flavor with the simplicity of an easy stew recipe for a perfect St. Patrick Day’s feast!
A little salty with a hint of sweet, these Rich Tea Biscuits are the perfect snack to serve with afternoon tea or as an afternoon treat for a group of hungry kids. Not quite crunchy and not quite soft, their consistency and subtle flavor make for the perfect dunking biscuit that refuses to crumble, even after being dunked for 20 seconds!
If you like Vegan Carrot Cake, you’re going to love this! Can you say moist? Forkable? Is that even a word? Creamy? Trust me! There aren’t enough adjectives in the world to describe this Cake.