A cozy blend of nutty quinoa, earthy greens, and tart cranberries, tucked into golden roasted squash and finished with a zing of red wine vinaigrette. Plant-based comfort with serious flavor and show power.

An even healthier version of my Breakfast Protein Cookies, with no sugars added! Use a whole banana to lightly sweeten these chewy energy bites.

Thick and creamy Roasted Root Vegetable Bisque is perfect for cold weather and the holiday season with its sweet caramelized flavors and earthy notes. Wonderful meal starter!

When you're craving classic lasagna but want to get more veggies in your life, this is the lasagna for you! Roasted veggies combined with vegan sausage, tofu ricotta, and optionally gluten-free noodles pack this lasagna with flavor and nutrition.

No-oil dressing that's creamy, a bit tangy from lime juice, and accentuated with cilantro and a hint of jalapeño, and won't brown!

Roasted red peppers from a jar make this soup a cinch, while a touch of vermouth adds flavor complexity. Omit the alcohol, if you're not into it, and it will still be very tasty!

Who says pumpkin is just for desserts? This savory Pumpkin Turmeric Hummus gets a delightful twist with pumpkin, a hint of turmeric, and a dash of red pepper flakes, creating a wonderful Fall fusion of the classic recipe. Great for Holiday parties!

The BEST vegan cheese sauce you can make! Seriously. Cashew-free, nut-free, soy-free, low-fat and of course dairy-free.

Flavorful and slightly sweet, Spicy Japchae is made from sweet potato noodles tossed with veggies and a Korean sauce with added Gochujang.