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.

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.

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.

This plant based holiday menu has you covered with everything from the appetizers, sides and main to even dessert, so you can feel good knowing you've got the feast covered.

This vegan cajun BBQ veggie saute is made with cajun seasonings, BBQ rub, red beans, okra, cabbages and kale in a light and creamy sauce.

This flavorful and filling vegan cauliflower and mushroom bolognese is an easy way to sneak in more veggies at dinner. 

Made with plant based ingredients for a vegan side that's perfect with sauteed veggies or even used to top a shepherds pie.