Wanna carb load without the carb? Read on, my friend.

Sooo much better than the restaurants. Cheaper, too!

With a couple of easy swaps, I have taken out the saturated fat, added in a new star player (which is optional) to up the nutrient density, and of course kept that authentic oooey-gooey goodness flavor!

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...

A wholesome and flavorful dal featuring yellow split lentils, fresh spinach, aromatic spices, and a medley of vegetables, garnished with cilantro and served with lemon for extra brightness!

Nope, not a new concept, but clearly a popular one! By substituting in a dairy free (vegan) cream cheese and adding in extra greens, we've made this old party fav actually sort of (gasp!) healthy!

This spring time salad combines earthy sweetness of fresh peas and multi-colored potatoes with the crispness of cucumber and radishes, all brought to life with a vibrant mint-infused dressing, creating a refreshing celebration of spring's bounty.

You love ranch. You love hot sauce. Mash 'em up! I'm a little bit in love with locally made green sriracha, Sriracha Granada, and thought it would be the perfect ingredient to heat up a tofu ranch. I was right; hope you love it, too.

Sriracha Tofu is great to have in the fridge to top on salads, as a pizza topping, mix with vegetables, whatever you can dream up!