Tempeh Wild Rice Stuffed Peppers- Inspired by Italian Stuffed Peppers, this plant-based version uses tempeh and mushrooms for a hearty, protein-packed alternative to sausage....
Baked Lentil Zucchini Tacos- these veggie packed tacos have crispy edges that are perfect for dipping in zesty avocado crema! (vegan, gluten-free, grain-free) I...
Summer Vegetable Baked Gnocchi with Herbed Tofu ‘Ricotta’- Easy to prepare and loaded with flavor, each serving packs 22 grams of protein! (vegan + gluten-free...
Mediterranean Lentil Salad- Made with mostly pantry ingredients, all you need is 15-minutes to whip up this nutritious lentil salad! (vegan, gluten-free) Do you...
Mini Banana Oatmeal Muffins- Made with fiber-packed rolled oats and naturally sweetened, these muffins make the perfect healthy lunchbox treat! (gluten-free, dairy-free, oil-free) School...
One-Pot Summer Vegetable Skillet Lasagna- Featuring summer’s best produce, this vegetable lasagna comes together in less than 30-minutes and clean up is a breeze....
No-Bake Twix Bars- Made with an almond flaxseed shortbread crust and naturally sweetened, each bar packs 7 grams of protein! (vegan, gluten-free, grain-free) We’re...
This plant-based take on the classic Niçoise Salad features chickpea ‘tuna’ and a simple dijon vinaigrette. Packed with briny flavor, you’ll be craving this...
I’m Sarah and this is where I share my journey creating simple and seasonal plant-based recipes. I love cooking with whole foods that give me the energy to keep up with an active lifestyle.