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.
A savory blend of maple syrup, white miso and grainy dijon mustard is tossed with brussels sprouts and then roasted to crispy perfection.
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.
A quick and easy crispy teriyaki tofu recipe that’s perfect in a bowl or stuffed into tacos, with quick pickled cucumber and red onion.
Using Trader Joe’s holiday hash, Everything But The Leftovers seasoning, white beans, oats and toppings like cranberry sauce and brussels sprouts, this is honestly the next best thing to Thanksgiving dinner IMO.
All the fall flavors in one bowl, with butternut squash, apple, cauliflower, quick fried crispy sage and cinnamon toasted pumpkin seeds.
This quick and easy butternut squash coconut curry is full of fresh veggies, greens, a creamy curry sauce made with coconut milk and chickpeas, for a comforting and filling dairy free, gluten free meal.
A vegan twist on the classic banh mi made with jackfruit, gut healthy kimchi, quick pickled veggies, creamy avocado and a drizzle of sriracha. Make a big batch of everything to enjoy all week as part of your meal prep for an easy delicious anytime you need it.
Banh Mi tacos made vegan with spicy lentils, with quick pickled vegetables, creamy avocado, crunchy scallions and a total wild card, tomatillo salsa.
This cold salad is perfect for the hot summer months, with crunchy apples, carrots, peppers and celery, sweet cranberries and creamy chickpeas with a delicious honey and mint dressing.
A cold salad that can be made ahead of time for an easy and quick meal or side dish. There’s absolutely no cooking at all, which makes this the perfect hot-weather recipe!
The California Quinoa Salad is so refreshing, with sweet mango and red bell pepper, cilantro, golden raisins, crunchy hemp seeds and a light lime dressing. It’s a great make-ahead meal prep dish too!
A crave-worthy, super creamy and incredibly flavorful tahini sauce that uses just a handful of ingredients and is the perfect drizzle over roasted veggies, grains and greens.
These delicious homemade BBQ baked beans are the perfect summer side dish, and they take almost no time or effort at all! With just a few simple ingredients you probably already have, you can make BBQ baked beans that are way better than the store-bought canned kind.
Tomatoes, garlic, herbs and creamy white beans are all that’s in this simple yet delicious soup that’s perfect for a rainy summer night. Roasted Tomato Basil Soup is the only acceptable reason to turn on your oven this summer!
This baked broccoli and artichoke dish is a quick and easy meal or side. Tossed in a buttery caper sauce and topped with crispy panko, fresh dill and lemon.
‘Tis the season for dinner salads! You choose which vegetables you love the most, then roast them up and toss them in with peppery arugula, heart-healthy olives, crunchy cucumbers and of course, homemade croutons. The spicy dairy free dijon dressing kicks it all up a notch and brings this from a boring, plain salad to
If you’ve never experienced ramen noodle cabbage salad…it’s about time you do. Guaranteed this will become a new regular at summer BBQ’s and potlucks! It’s a great make-ahead meal prep salad that only gets better with time.
This dairy free baby potato salad is made with a light dijon dressing, loaded with herbs, crunchy celery and red onion, to make the perfect vegan BBQ side dish alternative.
A creamy, sweet, tangy and crunchy broccoli salad that’s dairy free, so you can enjoy as much as you want of this delicious and healthy salad without any of the guilt! The Creamy Maple Dressing is what makes this salad really pop, and you’ll never guess it’s dairy free!
If you love the fresh flavors of parsley and mint, this salad is for you. Tabbouleh combines herbs, bulger wheat, finely chopped vegetables and fresh lemon juice to create a healthy snack, side dish or meal.
A dairy free version of the Panera favorite! This Broccoli Cheddar Soup is made with a rich, thick, creamy broth of cauliflower and potatoes, with sauteed onions and garlic to give it tons of flavor.
A creamy cauliflower based Alfredo sauce that is nut free and dairy free, baked with spaghetti squash, sundried tomatoes, broccoli, spinach or whatever else you love.
Whether you love meat or you’re a 100% vegan, I think everyone can agree that buffalo cauliflower is the best, especially when the breading gets super crispy and the cauliflower in the middle stays perfectly tender. In this recipe post, I’ll show you how to make your own buffalo cauliflower at home, with a simple
A hearty mix of cauliflower, walnuts, chiles in adobo and taco seasoning that tastes and satisfies just like the real deal, all loaded into a burrito bowl for a delicious and quick meal.
Lentils, vegetables, vegan butter, vegetable broth, GF flour, fresh thyme, onions and garlic tucked in under a mashed Japanese sweet potato and cauliflower crust. The perfect combination of comfort food and clean eating, because we all need a little comfort right about now.
Whether you’re looking for a meat substitute or just want to add more vegetables to your diet, jackfruit is a great option. This beginners guide to jackfruit explains what it is, the best cooking method and an easy recipe.
Whether you’re looking to make more meatless meals or you’re in search of more meatless meals to add to your arsenal, this is a game changer. All the satisfying flavors of traditional chicken parmesan but without the meat. Made with creamy white beans, they’re full of protein, fiber and tons of flavor. The best part?
This is what vegan nacho dreams are made of! This super easy and creamy vegan chipotle queso takes just a few minutes to make and only uses 5 ingredients. Drizzle it over these insanely delicious jackfruit nachos or serve it straight up as a nacho sauce with chips.
A creamy and tangy soy free almond butter and coconut aminos based sauce, tossed with GF rice noodles, roasted Japanese sweet potatoes and broccoli. You can sprinkle hemp or sesame seeds on top like I did for extra crunch and protein too!
A comforting casserole that’s dairy free, gluten free, corn free and vegan, made with jackfruit, black beans, salsa verde and other goodies, all baked to bubbling perfection.
Creamy Vegan Tuscan Portobellos are simmered in a mouthwatering coconut milk based sauce that tastes just like the original, but without all the heaviness. And even better? This can all be made in about 20 minutes!
A dairy free version of one of my favorite comfort foods, this creamy cashew based Cajun sauce is tossed with zucchini noodles and crisp tender vegetables, then sprinkled with a miracle seed – Hemp Hearts, for a totally delicious and comforting meal thats vegan and gluten free.
Similar to my Korean Beef Bowl recipe, this soy free, gluten free, vegan version is just as good, if not better! The sauce perfectly soaks into the brown jasmine rice, with crisp tender asparagus and sauteed mushrooms. It’s a quick dinner you can put together in minutes and tastes even better as leftovers.
This is a quick and easy dinner idea that requires very little prep and cook time. I am featuring one of newest Trader Joes obsessions, the Onion Chili Crunch Sauce. Oh boy is it good, and I’ve put it on basically everything from pasta dishes like this, tossed with steamed green beans, roasted with fish
Vegan, gluten-free, corn-free and totally satisfying – they even got the animated nod of approval from Ryan! Light yet filling and super easy to put together, these bean, green chile and jackfruit enchiladas are the perfect meatless-Monday meal or perfect for any day of the week!
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 is a great meal prep idea! Fresh blanched green beans are tossed with sliced red onion, herbs and a simple vinaigrette. Learn what blanching is and how to do it, as well as what to look for when purchasing green beans and preparing them.
In the heat of summer or whenever I am traveling and we have our own kitchen, pico de gallo is always in the fridge. Freshly prepared and easy to store in the fridge for a few days, this pico de gallo can be used in so many different ways.
This low-carb lunch or dinner option is great for meal prepping for the week ahead, or just whip it up quickly after work for a no-fuss dinner. It’s packed with flavor, nutrients, healthy fats and healthy carbs, and brings in over 15 grams of protein!
Fried rice is one of my go-to dinner ideas when I really have no energy to cook but want something satisfying and healthy. Someone once asked me after a cooking class, “So what will you be making for dinner tonight?” and since I had just done a three hour cooking class, I knew my answer
Crispy, sweet, savory roasted root vegetables that are absolutely perfect for a weeknight meal, holiday side dish or for meal prep to have healthy, delicious lunches all week long.
Whether I am going close to home or 1000’s of miles away, I always scope out the food scene. It’s in my blood. My parents know what they will order from a restaurant days before they even go. We talk about this together all the time. We are foodies at heart. I love to read
Paella is one of those comforting dishes I like to make when I want something with a little more kick. Very similar to a risotto, paella is a Spanish dish that uses spices such as saffron and paprika. It is a slow cooking process, usually taking about 30 minutes total, but the finishing product is
Here in New England, October means freezing your tootsies off in the morning, sweating all your makeup off during the day then freezing your tootsies off again at night. Clearly it doesn’t make any sense, but that’s New England for you. This morning, I was FREEZING. Like, couldn’t get out of bed so I dragged
A few years ago, I would order out for lunch every day, leading to a terrible looking bank account and a terrible feeling all over my body. I quickly realized that something had to change, so I overhauled my whole routine and started devoting time each weekend to preparing for the week ahead. I taught
I love this soup for so many reasons. It was adapted from a recipe out of an Ina Garten cookbook I just received, and I can’t stop making it! I put my own spin on it with extra garlic and hearty kale. I’ve also used broccoli rabe in this as well which gives it a
Winter is slowly creeping up on us in New England. When you start waking up and seeing your neighbors roofs dusted in white, you know it’s beginning. The smell of a wood burning fire wafting through crisp air, with the crunch of leaves under your boots and the grey skies looming up above, makes me
What if I told you that the bowl you see pictured above contained sweet, spicy, savory and crunchy flavors, all wrapped into one? What if I told you that everything in that bowl is made from scratch, and that this took under 20 minutes to throw together? Full of protein, fresh vegetables, healthy fats, antioxidant
When it comes to having a BBQ when you’re trying to be a vegetarian, things can get tricky – especially if you’re like me and hate tofu… We love veggies and black bean burgers, but that get’s old after a while. So instead, we opt for grilled vegetable fajitas. I made a quick tomato-avocado salsa,
I love miso soup! Especially when served with fresh spicy tuna rolls, am I right?? Miso soup is one of those meals that goes unnoticed a lot of the time. Unless you’re at a Japanese restaurant, you’re more than likely not going to eat it – but you should.
Growing up, there were always a few recipes my Mom kept on hand to cook week after week. They were simple, no-brainer recipes that tasted delicious and gave all the comforts of home. Nowadays, I’m on my own path, and still in need of those same kind of recipes, only more plant-based. Grain bowls are
Every summer we are all faced with the same question – you are heading to a friend or families house for a BBQ and ask if you should bring something. They almost always say no, just bring yourself! But you know better, and I am here to help.
With temperatures reaching to 0 degrees combined with a wind chill of -31, it was time I made some chili.
Growing up, we always had some sort of Mexican dish every week. My Mom grew up in California and learned very early on about a proper tortilla and the fact that chopped green chiles are what happy lives are made of. So that was passed on to me, and I can never go too long
A classic, hearty tomato soup with lots of garlic and basil, served with homemade quick croutons.
When you say the word “lentil” to people, many just pass it by and never bother to try them. Most think they are boring and tasteless. What people forget is that when made the right way, lentils become rich and buttery little wonders that are full of protein and fiber and will warm your heart
All of the flavors of fall that you need in a hearty, flavorful vegetarian stew.
I have fallen in love with this dish! Everything gets done in one pan, so there’s little clean up involved and huge flavor. When you cook everything together it allows the flavors to meld together which makes for a creative and delicious meal.
Vegetables are the new pasta, haven’t you heard? The spiralizer has transformed our meals into healthy, nutritious dishes that we just can’t get enough of. It started with zucchini as most other people have had, but carrots might just be my new favorite. The sweetness and crunch of the carrot noodles pair deliciously with a tangy,
As we strolled through the farmers market yesterday looking at all of the fresh produce picked just hours ago, I stumbled upon some beautiful beets with their lush green leafy stems. After talking with the shop keeper, I learned that beet greens can easily be cooked down like a spinach to create the perfect addition
We decided this week to cut down our grocery budget and went meatless for the week. That of course meant some serious creativity on my part. This little gem will be making the rounds on our menu again and again with it’s simplicity and deliciousness.
Plant-based has never tasted so good! Going meatless is a healthy dinner option, and you won’t miss out with these flavorful, filling and nutritious pinto bean and brown rice burgers.
Zucchini is spiralized into strands of pasta for a delicious and satisfying gluten-free bowl of “pasta”. Tossed with pesto and shrimp, this is a hearty, filling meal that everyone will rave about.
Fresh striped bass is the star in these fresh tacos. Just roast up some quick vegetables, whip up some guacamole and dinner is ready in minutes.
Buddha bowls are popular in the yoga world and always vary depending on who is making them. Buddha bowls provide a complete and nourishing meal all in one, containing ingredients that make you feel good. So here is my version!
A delicious medley of thick-cut bacon, sweet corn, fresh asparagus and silky shallots. Because really, who doesn’t love bacon?!
A salad to enjoy any day of the week, with minimal effort. You’ll think you just ordered this from a cafe, not made in your kitchen! Fresh ingredients and a zippy vinaigrette make this a new lunchtime staple.
A great addition to salads or just by the spoonful and loaded with tons of healthy veggies and fiber and protein rich chickpeas.
Savory roasted portobello’s are topped with sauteed until crispy kale, onion and garlic. Even a carnivore will like this and feel just as satisfied.
Sometimes you come across a true gem, and this is definitely one of them. Wonderfully comforting with a creamy sauce and hearty sauteed mushrooms and onions, served over wild rice. I’m starting to question why the beef part was ever put in?!
Full of vegetables and loaded with ooey gooey melted cheese, this quick crock pot lasagna is sure to please just about anyone.
Crunchy, sweet, fresh and full of flavor – this salad has it all and more. With it’s wonderful detoxifying qualities, it’s a great way to use normally boring and tasteless (in my opinion) cabbage.
A wonderful combination of roasted sweet potatoes, nutritional quinoa, vibrant curly kale with a sweet and tangy apple & honey vinaigrette to knock your taste bud socks off. It’s a perfect addition to any fall meal.