Whole-food, plant-based recipes

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 garbanzo beans in the slow cooker

Weeknight food: Slow-cooker burritos

Slow-Cooker Chipotle Black Bean Soup

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

Weeknight Food: Sloppy Zoes (a Vegwich)

Grilled Vegetables and Fried Quinoa and Chickpeas

Roasted Tomato and White Bean Crostini

Spelt granola with orange and dates

Family Day Breakfast: Chocolate Oats with Pecans

Wilted Sprout Salad with Wheat Berries and Apples

Curried Chickpea Wraps

Quinoa and Avocado Salad

Vegan Mousse {vegan, gluten-free}

Chocolate Chip Cookie Dough Protein Balls

Kale Salad, a how-to

Chocolate Peanut Butter Smoothie

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

Tropical Steel Cut Oats

Winter Vegetable Soup

Mediterranean Broccoli and Barley Salad

Pecan Granola

Chickpea Cacciatore

Cranberry-Pear Baked Oatmeal

Lemon and Herb Bean Salad

Best Ever All Purpose, BBQ Spice Mix

Fall Root Vegetable Mash

Butternut Squash Vegetarian Chili {Slow Cooker Recipe}

Favorite Peanut Tomato Soup