The veg-gasmic salad of all salads!  It's sweet, no, it's salty, no, it's creamy, no, it's crunchy.....   I've been making this salad for years and offering it up to my classes, clients, family members, etc...  The myriad of flavors is really pretty good, but the truly awesome thing about this salad...

That velvety creaminess you expect without the big of punch of fat and calories. I've swapped out some of the cashews with white beans and added a little more miso for the depth you expect.

Using whole wheat cute little elbow macaroni, some steamed vegetables and an ooey gooey "cheese" sauce, this oil free, plant-based old school comfort food makes a re-appearance to the dinner table.  It's a quick and easy dinner fix, but, shoot so was that box of Velveeta - which I'm sure if you made...

This vegan Mexican Street Corn is everything you love about grilled Mexican street corn without the dairy! Fresh, sweet corn on the cob (elotes), or sliced off the cob (esquites), is slathered with my delicious mayo, cilantro, lime, and a dash of spice! An easy summer side dish recipe!

You know they say real men eat quiche, now we plant-based peeps can too.  Show these little darlings off at your next brunch and watch them disappear before your very eyes!  They are perfect for a gathering or make a couple of batches on a Sunday night and viola! you my dear, have a quick and hearty...

Adding in a new bean and sprinkling in a little turmeric takes this hummus to the next level.

These homemade mung bean based vegan eggs will trick your taste buds into thinking you are eating the real deal - thankfully your arteries will know the difference. Enjoy the fluffy delight!

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

Breakfast.  On Crack.