Plant-Based Eating Made Simple
Rosemary Cranberry Breakfast Cookies, made with oats, sunflower butter, bananas, sunflower seeds, and rosemary maple infused cranberries. Simple, clean, nutrient dense ingredients. Oil free, refined sugar free, and gluten free! VEGAN BREAKFAST These Rosemary Cranberry Breakfast Cookies are a true game changer! They are tart, …
Vegan seafood salad, made with shiitake mushrooms and heart of palm, layered with lemon and herb marinated watermelon, cucumber, spinach, and arugula. This recipe is crisp, refreshing, packed with flavor, and absolutely perfect for your Labor Day Party! VEGAN SUMMER SALAD RECIPE There is nothing …
Rosemary Maple & Blackberry Silver Dollar Sweet Potatoes! Made with roasted sweet potatoes, blackberries, sunflower seeds, and rosemary maple syrup. Topped off with vegan brown sugar Ice Cream! Like pancakes…but better! VEGAN BREAKFAST Love sweets in the morning? I know I do! But starting your …
Vegan burrito, loaded with roasted sweet potatoes, toasted almonds, seasoned black beans, quinoa, kale, vegan cheese and topped with cilantro tomato salad, vegan sour cream, and avocado. Packed with protein and flavor! ROASTED SWEET POTATOES AND ALMONDS Sweet potatoes are so healthy AND so delicious. …
Vegan Waffle Sliders with Rosemary Maple. Vegan breakfast sausage and sliced apple, sandwiched between mini waffles and dipped in rosemary maple syrup. Perfect combination of sweet and savory! These vegan waffle sliders with rosemary maple are an excellent way to start your day! They are …
Tofu Almond Quinoa Salad made with grapes, kale, cabbage, carrots, cucumbers, and a savory Asian dressing. Summer is on its waaay!!! And healthy meals that can be made in bulk, stored for days, and are picnic friendly are an absolute must! Quinoa salads are always …
Vegan Air Fryer Bulgogi Egg Rolls, loaded with plant-based Bulgogi “beef”, rice, kimchi, and cabbage. Air-fried to perfection! VEGAN SNACK Bulgogi is an amazing dish. It’s salty, spicy, sweet, and full of that oh so satisfying umami flavor. I find it incredibly versatile as well. …
Vegan taco stuffed with spicy five spice tofu crumble, Asian red pepper slaw, fresh sliced avocado, and green onion. It is rare that a week will pass without some type of taco hitting the dinner table. Some weeks, especially during those hot summer months, tacos …
Toasted macadamia nut and kale salad, served with seasoned quinoa, topped with sauerkraut and smoky tempeh. This Tempeh Quinoa Kale Bowl is soooo satisfying and so versatile! It’s an excellent way to start your day. You can serve it as a breakfast bowl, which is …
