This green bean salad is the best! Perfectly cooked green beans are tossed in a lemony dressing with toasted almonds, feta and basil. Recipe yields 4 side servings.
Read moreThis kale pesto pizza recipe is a perfect weeknight meal! Kale lovers will appreciate the crispy kale on top, too. You can change up the toppings if you’d prefer, though! Recipe yields one large, 12-inch pizza or two smaller, 9-inch pizzas.
Read moreA colorful chopped kale salad bursting with Asian flavors, including ginger, cilantro, Thai basil and soy. This salad is vegan and gluten free, so it would make a great potluck dish.
Read moreThis Basque cheesecake is rich, creamy and utterly foolproof. It’s also very easy to make, as far as cheesecakes go! Recipe yields 12 slices.
Read moreSoba noodles tossed with cucumber, scallions and a light yet creamy sesame-ginger-tahini sauce. This would be a great vegan potluck dish, but note that it is best when served promptly, as the salt will draw out the water from the cucumbers and dilute the flavors. Recipe yields 6 side servings.
Read moreThis vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.
Read moreThis simple spinach quinoa salad is full of fresh Mediterranean flavors, including lemon, sun-dried tomatoes and toasted almonds! It’s vegan and gluten free, too, so it’s a great potluck option. Recipe yields 4 side servings or 2 main dish-sized servings.
Read moreMake a classic martini at home with this foolproof recipe. Whether you like your martini with a twist of lemon or dirty with olives, this recipe is for you. Yields 1 cocktail as written; you can mix several at once if you’d like.
Read moreSpring rolls stuffed with summer vegetables, arugula and sesame seed-sprinkled tofu. Served with spicy peanut sauce, these are a fun appetizer or light main course!
Read moreHomemade basil pesto is so easy to make! Learn how to make basil pesto with this recipe, plus learn how to properly toss it with pasta, and freeze leftovers. Recipe yields 1 cup pesto, which is enough to toss with about 12 ounces of pasta.
Read moreColorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal. Vegetarian, vegan and gluten free.
Read moreThese healthy zucchini muffins are naturally sweetened and made with whole wheat flour! They’re fluffy, moist and absolutely delicious, too. Recipe yields 1 dozen muffins.
Read moreBeautiful Asian inspired, healthy green salad tossed in a simple ginger vinaigrette. Edamame and forbidden rice make it a great side dish or light main course.
Read moreBalsamic vinaigrette is the perfect dressing for almost every salad. This balsamic vinaigrette recipe is easy to make and strikes the perfect balance between tangy and sweet. Recipe yields just over ¾ cup.
Read moreThis creamy golden milk recipe features turmeric and other warming spices blended with cashews, so it’s dairy free and easily vegan. Enjoy hot or cold! Recipe yields 5 cups, enough for 5 drinks.
Read moreFollow this simple recipe, and your roasted delicata squash will turn out tender on the inside and caramelized on the outside. Recipe yields 4 servings.
Read moreThis vegan, Asian-inspired soba noodle bowl recipe is a quick, easy meal. Filled with vegetables, whole grains and protein, it's nutritious and satisfying.
Read moreCreamy strawberry crepes are stuffed with a citrusy, fruity cream cheese filling and garnished with fresh berries.
Read moreWith this simple recipe, your roasted butternut squash will turn out perfectly tender on the inside and caramelized on the outside. Recipe yields 4 servings.
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