Savory Chickpea and Onion Pancakes

Since adopting a plant-based diet, I have found it difficult to make “healthy” pancakes (my definition of “healthy” is no ultra-processed flours) that actually hold together and become fluffy. I recently made a new friend who introduced me to chickpea pancakes, and I fell in love with them. This pancake recipe is so simple and…

Fava Bean and Pesto Toast

Spring is here, which means fava beans are too! I am obsessed with fava beans – I’m not sure whether it’s their almost buttery texture, their abnormally large size, their shocking green color or a little bit of everything that draws me to them, but when I see fava beans at the farmers market, I…

Easy Sweet Corn & Maitake Soup

Spring is great, but let’s be honest, we’re all ready for summer and those consistently-warm days. This Sweet Corn and Maitake Soup will give you a tase of summer while still keeping your warm on those unpredictable, rainy spring days. This soup is sweet, filling and will pair perfectly with your favorite loaf of sourdough…

Vegan Scalloped Sweet Potatoes

One of my favorite comfort foods growing up was scalloped potatoes. It was a rich, creamy, filling and comforting dish that my dad would whip up like a pro. With help from my Plant-based Cheese Sauce recipe, I was able to transform sweet potatoes into a vegan, slightly-adultified version of this childhood favorite. Crispy, garlicky,…

Apple-Quinoa “Tuna” Salad with Toasted Macadamia Nuts & Lime-Avocado Dressing

I am beyond thrilled with the amount of plant-based meat alternatives available in the market today. Recently, two of my favorite vegan food chefs, Chad and Derek Sarno (co-founding brothers of Wicked Healthy), launched the sustainable, plant-based seafood company Good Catch Foods. While many people believe consuming seafood is part of a healthy lifestyle, fish…

Lentil-Mushroom Veggie Burgers

These veggie burgers are ultra-satisfying and packed with nutrients. They’re crispy on the outside with just the perfect amount of moisture inside. Top with your favorite hot sauce (mine’s Yellowbird), herbs and avocado and your taste buds will be begging for seconds! Make them Sunday night to have healthy, yummy lunches all week long!

Mushroom, Leek and Sweet Potato Soup

Yummy soup recipes are a necessity for fall. This plant-based Mushroom, Leek and Sweet Potato Soup is one of my favorites. It’s slightly sweet, salty and tangy – the perfect combination to make your tastebuds beg for more. Pair it with a loaf of crusty sourdough and you’ll be going back for thirds. Print Mushroom,…

Grainless Minestrone Soup with Pesto

If you haven’t tried putting pesto in soup, prepare to have your mind blown. When serving this dish to family and friends, I’ve seen it be eaten two ways: some people mix the dollop of pesto completely into the rest of the soup, and some people leave the pesto dollop whole and take a small…

Homemade Vegan Farfalle Pasta with Pesto

Pre-pasta pondering: I’ve been thinking a lot about the sense of fulfillment. I think that happiness and the sense of fulfillment run parallel to each other, but they are not one in the same. I can be happy but still feel the need to do something more – to be in touch with something bigger…

Spaghetti Squash Pad Thai

This is one of my absolute favorite dishes to make and eat. It fully satisfies all of the flavor receptors and will definitely have you going back for seconds (or thirds). The best part is, it’s mostly squash, so you’re packing in the nutrients with every bite. Should I rename this the Not-Guilty Pleasure noodle?…