Whole-food, plant-based recipes

Back In the Kitchen - Weekly Prep and A Soup Recipe

Spicy Sesame Bok Choy

Sweet Corn and Green Chili Slaw

Slow Cooker Black Bean and Barley Burritos

Roasted Beet & Carrot Salad

Easy Chickpea & Olive Pasta

BBQ Tofu Sliders

Roasted Chickpea Potato Bowls

Instant Pot Italian Minestrone

Oatmeal Molasses Cookies

Cream of Garlic Soup {Vegan}

Oven-Roasted Maple Glazed Carrots

Classic Green Mint Chutney

How to cook dried chickpeas from scratch

Weeknight food: Slow-cooker burritos

Weeknight Food: Sloppy Zoes (a Vegwich)

Grilled Vegetables and Fried Quinoa and Chickpeas

Roasted Tomato and White Bean Crostini

Slow-Cooker Chipotle Black Bean Soup

School food: A not so fishy, no tuna salad sandwich

Spelt granola with orange and dates

Family Day Breakfast: Chocolate Oats with Pecans

Wilted Sprout Salad with Wheat Berries and Apples

Curried Chickpea Wraps

Vegan Mousse {vegan, gluten-free}

Blueberry and Kiwi Smoothie

Quinoa and Avocado Salad

Chocolate Peanut Butter Smoothie

Chocolate Chip Cookie Dough Protein Balls

Kale Salad, a how-to

Vegan Chocolate Banana Pudding

Vanilla Mint Smoothie with #VegaOneStart

Miso Glazed Brussels Sprouts

Curry Spiced Toasted Chickpeas

Oven Roasted Potato Fries with Dijon Dipping Sauce

Winter Vegetable Soup

Tropical Steel Cut Oats

Mediterranean Broccoli and Barley Salad

Pecan Granola

Cranberry-Pear Baked Oatmeal