This is a delicately crunchy, deliciously tangy salad with Japanese-inspired flavors. I’m normally not a fan of cucumbers, but when they’re so thinly sliced and lovingly dressed, I will happily eat them anytime!
The bright green of this creamy spinach potato soup makes me very happy. I can eat a big bowl of this for dinner on its own, but you could also have it as a side dish for something else.
This balsamic maple glazed tempeh recipe is a slow marinating, slow cooking feast, with balsamic vinegar, maple syrup, garlic, soy sauce, and olive oil blending to delight the senses.
I eat this superfood salad for lunch most days. It’s easy to throw together, tastes great, and I know it has a lot of the nutrients my body needs.
I found a spinach artichoke dip recipe that was plant-based and gluten-free, so I gave it my own spin. Happily, everyone scooped it up.
When we made this potato leek soup, we nicknamed it “hug soup” because eating it feels like melting into a warm hug. The creaminess of the coconut milk marries beautifully with healing herbs and lovely leeks.
A different plate of raw greens! With grapes!! Shocking. Actually, this kale caesar salad turned out to be pretty fantastic. Why not give it a spin?
This dairy-free caesar salad has a lovely, garlicky, lemony dressing without the animal products you might find in a traditional version.
We’ve tried a number of twister bagel recipes now, and this one is by far the best! Just like a bakery in Toronto I used to go to.
If you love a good chicken salad sandwich but want to eat a more plant-based diet, here’s an idea: make chickpea salad sandwiches instead!