It’s that time again, folks! This week’s meal plan features Balsamic Dijon Tempeh Bowls, Avocado Egg Salad, Creamy Lemon Pasta, Amaranth-Crusted Tofu and Artichoke...
Vegan Banana Carrot Bread with Cashew Cream Cheese Icing- banana replaces egg in this recipe for a lighter take on carrot cake with irresistible flavor. Whole...
4 cups | about 6 servings
Spring Potato Salad- a combination of spring’s best produce tossed in a simple vinegar dill dressing. (vegan, grain-free + gluten-free) Growing up in Florida,...
Happy Saturday, friends! I hope the first week of April treated you well. We’ve got some more delicious veggie-filled meals for you this week:...
Soft and Chewy Lemon Coconut Cookies- made with fresh lemon zest and naturally sweetened with coconut sugar. You won’t be able to eat just...
Roasted Mushroom Vegetable Bowls with Avocado Pistachio Pesto-Â portobello mushrooms and spring vegetables are roasted in one-pan and topped with a creamy avocado pistachio pesto....
