White Pepper Cacio e Pepe with Lemon
White pepper, lemon, basil, and garbanzo beans make my White Pepper Cacio e Pepe with Lemon an untraditional take on this Roman classic.
Tahini Cauliflower Flatbreads
Roasted cauliflower, chickpeas, herbs, and my creamy tahini sauce make these cauliflower flatbreads the perfect appetizer or light meal.
Easy Vegan Gyros Wraps
My Vegan Gyros is delicious and incredibly easy to make. Enjoy as a flatbread wrap for a plant-based spin on this Greek classic.
Lentil & Israeli Couscous Salad
Lentils, Israeli couscous, cannellini beans, veggies, and creamy red wine vinegar dressing make this filling salad a delicious one bowl meal.
Vegan Pasta Primavera
Sweet peppers and a creamy cashew sauce, filled with cilantro, dill, scallions, & parsley, make my Vegan Pasta Primavera perfect for spring!
Plant-Based Chickpea Scampi
With Panko Breadcrumbs, fresh herbs, & lemon, my Plant-Based Chickpea scampi is a vegan, vegetarian, or gluten-free spin on this classic Italian dish!
Beyond Meat Grilled Potato Spinach Quesadillas
A spin on my viral Grilled Potato Spinach Quesadillas, these Beyond Meat quesadillas are loaded with flavor.
Vegan Curried Split Pea Soup
With a hint of curry, fresh cilantro, mint, and lime, my twist on traditional split pea soup is delicious, vegan, vegetarian, and gluten-free.
Vegan Gnocchi with Basil Vinaigrette and Artichoke
You'd never guess this vegan gnocchi dish, with basil vinaigrette and roasted artichoke, comes together in under 30 minutes!
Beyond Meat Sausage Burgers
Filled with Beyond Meat Sausage and Caramelized Bell Peppers, this sandwich is an untraditional spin on the classic burger!