Veggies & Salads

Inspired by Isa Chandra Moskowitz, this Vegan Hoppin’ John with pico de gallo and hot tahini sauce is vegan, vegetarian, and gluten-free.

With only five ingredients, this fresh pico de gallo is the perfect companion to countless appetizers and meals.

With veggies, beans, gnocchi, and Beyond Meat Sausage, this Vegan Wedding Minestrone combines elements of Italian Wedding Soup & Minestrone.

It’s the champagne vinaigrette that sets this salad apart. Top with homemade croutons, Parmesan, toasted cashews, and chickpeas.

This crisp Greek Salad is full of flavor.
Cucumber, bell peppers, red onion, tomatoes, and olives add texture and color.

This vegan Kale Salad with Cilantro Dressing is quick, easy, & filling. Make it for a light, healthy lunch, or to complete any dinner.

Tossed in olive oil and seasoned with garlic powder and onion salt, these Roasted Brussels sprouts are easy to prepare and full of flavor.

My Holiday Cranberry Compote comes together in minutes, and can make even the toughest of cranberry sauce critics a fan.

Roasted cauliflower, chickpeas, herbs, and my creamy tahini sauce make these cauliflower flatbreads the perfect appetizer or light meal.

Cucumber parsley, dill, cilantro, and garlic make this homemade tzatziki a refreshing dip or perfect sandwich wrap condiment.

Lentils, Israeli couscous, cannellini beans, veggies, and creamy red wine vinegar dressing make this filling salad a delicious one bowl meal.

My vegan frittata is eggless and full of flavor. Roasted veggies and fresh herbs stud this gorgeous, delicious, and easy dish.