Mushroom Fajita Bowls

Think Portabella Fajitas, but somehow easier INGREDIENTS: 8 oz. of mushrooms, sliced 3 bell peppers (I would use 3 different colors), sliced 1 red onion, sliced 2 tablespoons of olive oil 1 tablespoon of minced garlic 3 tablespoons of taco seasoning of choice* 1 can of black beans, rinsed and drained cooked rice, for serving […]

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Sweet Chili Tofu Bowls

A great meal prep recipe (if that’s what you’re into) INGREDIENTS: 16 oz. of firm or extra firm tofu 1 tablespoon of corn starch 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder salt and pepper to taste 1/2 cup of sweet chili sauce INSTRUCTIONS: Preheat oven to 400 degrees Fahrenheit. Press tofu using […]

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Peanut Noodles

The peanut butter noodles you’ve always dreamed of INGREDIENTS For Noodles: 1 16 oz. package of spaghetti 2 tablespoons of neutral oil (I love using peanut oil) 3 green onions, chopped 1/2 red onion, chopped 1 head of broccoli, chopped into florets For Peanut Sauce: 1/2 cup of smooth peanut butter 1/3 cup of soy […]

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The ultimate summer produce soup INGREDIENTS: 2 tablespoons of olive oil 2 carrots, chopped 2 celery stalks, chopped 1 yellow onion, chopped 3 cloves of minced garlic 1 large zucchini, diced 1 large russet potato, diced 4 oz. of sliced radishes 1 8 oz. can of green beans, drained 1 28 oz. can of plum […]

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Springtime Risotto

The fanciest way to use up your springtime seasonal produce. INGREDIENTS 4 cups of vegetable broth 1/2 cup of dry white wine 2 tablespoons of olive oil 1 small yellow onion, chopped 1 leek chopped, white and light green parts only 3 cloves of minced garlic 1 teaspoon of poultry seasoning 2 cups of arborio […]

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Hummus Alfredo

A vegan alfredo sauce that will make you question everything INGREDIENTS 16 oz. of rigatoni pasta (you can use any noodle really, I just love the texture it adds here) 1 cup of reserved cooking water from pasta 2 tablespoons of vegan butter 10 oz. of plain hummus (I tend to opt for Sabra’s Classic […]

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Broccoli with Brown Sauce

a.k.a. Chinese takeout styled perfection INGREDIENTS 1 16 oz. bag of frozen broccoli (chopped or florets) 2 cups of vegan chicken broth (I use Better than Bouillon’s No Chicken Base found here) 3 cloves of garlic, minced 3 tablespoons of vegetarian oyster mushroom sauce 4 teaspoons of soy sauce 1 teaspoon of brown sugar 2-3 […]

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Vegan Pizza Bagels

Is it breakfast, lunch, or dinner? I’d argue that pizza is all-the-time food. INGREDIENTS Pizza Sauce 2 tablespoons of olive oil 1 small yellow onion, chopped 3 cloves of garlic, minced 1 28 oz. can of crushed tomatoes 1/4 cup of fresh basil, chopped Salt and pepper to taste Pizza Bagels 3 bagels, sliced in […]

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Greek Chickpea Stew

The most allergy-friendly stew known to humankind INGREDIENTS 2 tablespoons of olive oil 1 red onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 teaspoon of poultry seasoning 1/2 teaspoon of dried dill 1/4 teaspoons red pepper flakes 2 15 oz. cans of chickpeas, drained and rinsed zest and juice of 1 lemon (about […]

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Mason Jar Mac + Cheese

A bulk bin friendly vegan recipe for making friends INGREDIENTS Mason Jar Cheese Powder Mix nutritional yeast (about 2/3 of the mason jar—pint sized or 16 oz.) 2-3 tablespoons of corn starch (depending on how thick you want the cheese sauce) 2 teaspoons of garlic powder 2 teaspoons of onion powder 2 teaspoons of ground […]

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