The perfect dish to serve to friends and family for brunches and warm weather gatherings.  Your guests will think you spent hours on it but in reality it's only about 15 minutes of hands-on work!

A creamy vegan Tuscan sauce made with coconut milk, nutritional yeast and herbs, tossed with sun dried tomatoes, chopped steamed broccoli and seasoned mushrooms.  

Using pantry and freezer staples, shelf stable spaghetti squash and a few fresh ingredients, you have an easy, creamy, delicious dinner that makes for excellent leftovers.

Turn ordinary canned tuna into a zippy, spicy salad that's perfect over greens, in a sandwich, with crackers or stuffed into endive leaves. 

Crispy chickpeas tossed with garlic, capers, lemon and sauteed shredded Brussels sprouts served as is or with linguine for an easy dinner or side dish that is so so delicious.

This sauce is a game changer for my dairy free life.  It's a zippy sauce that works perfectly from everything from veggie burgers, fries and *especially* Trader Joe's shrimp burgers.

Sweet and spicy seasoned jackfruit, sauteed peppers and onions and black beans are baked into flour tortillas and topped with a spicy dairy free jalapeno cheddar sauce. 

This soup uses mostly pantry staples and is incredibly easy to throw together.  Keep these ingredients on hand and you'll have delicious, dairy free creamy tomato soup any time.

Plant based deliciousness has arrived to my kitchen and I couldn't be more excited about it!  This vegan alfredo spaghetti squash is the answer to my comfort food prayers, and for someone who has been eating dairy and cheese her whole life, I never would have guessed this was vegan.

Root vegetables don't have to taste earthy and bitter!  This sweet, savory and spicy blend of maple syrup, grainy mustard and seasonings roasted to caramelized perfection will turn regular root vegetables into something magical.