Soyrizo Potato Hash Quesadillas
Packed with crispy potatoes, soyrizo, and cheddar, these flavorful Soyrizo Potato Hash Quesadillas can be made vegan, vegetarian, or gluten-free.
Easy Homemade Tzatziki
Cucumber parsley, dill, cilantro, and garlic make this homemade tzatziki a refreshing dip or perfect sandwich wrap condiment.
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.
Weeknight Almond Poppy Seed Cake
This Almond Poppy Seed Cake is quick and easy for any night of the week. Lemon juice, lemon zest, and almond meal complement the classic poppy seed flavor.
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!
Honey Mascarpone and Tomato Bruschetta
With caramelized tomato, honey mascarpone, and crisp bruschetta, this is one classy appetizer perfect for spring and summer.
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.