When Cinco de Mayo falls on a Sunday - you brunch, Mexi style!

Sure, maybe it's a fancy word for spread, but this pate tastes like a million bucks, and takes hardly any time to make. Perfect for that swanky party or, just Tuesday night.

Thickened by oats, this creamy Italian dressing offers fiber, not fat, to your next big bed of greens!  

No way baby, this is NOT last night's dinner! This is your new breakfast: Breakfast Pizza. This plant-based, oil-free, guilt-free pizza does not require a hangover needed to nosh a pie in the a.m. You're starting off the day right with a kale and basil pesto, topped with creamy and cheesy organic t...

I have been eating onion rings ever since I can remember and I was determined to create a recipe that is easy and something I would crave again. Done and done! I'm addicted to these!  

A little hot, a little smoky, a little sweet - everything you want for all of your Mexican dishes!

Because it's not enough to simply make spinach artichoke dip - we've got to wrap it up into a crispy, crunchy egg roll wrapper. This is perfection!This recipe was shown on the Plant-based Quarantine Cooking Show during the COVID-19 outbreak and during this time, I wanted all recipes to be simple and...

This is my favorite salad! If you have ever been in one of my cooking classes, there is no doubt you have made this, or a version of it. Everyone should have this in their recipe arsenal!

Craving Mexican tonight? This tamale bowl is perfect! The creamy, cheesy polenta is a surprise at the bottom, topped with roasted corn, sweet bell peppers, a back bean and green chile mixture, fresh baby kale and topped with a spicy, smoky chipotle tomato sauce!