Who says a side of mashed potatoes always has to taste the same? Mix it up a little! Case in point: Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil. This completely plant-based (vegan), gluten-free recipe is inspired by heirloom carrots, which come in shades of white and yellow that can suit a …
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This Matcha Green Tea Smoothie Bowl features a plant-based, vegan, gluten-free blended smoothie of matcha tea, plant-based milk, chia seeds, and oranges, topped with cocoa nibs, berries, hemp seeds, and coconut. It’s super nutritious, plus packed with protein, healthy carbs and fats, and vitamins, minerals, and phytochemicals. I love smoothie bowls, as they are a …
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Fall is upon us—the leaves are turning golden, the days are shorter and cooler, and winter squashes are in season! One of my favorite winter squashes is Delicata, because unlike many winter squashes, the outer skin is a little more tender and easier to deal with. Just like the name says, Delicata is delicate in …
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I love a green smoothie, don’t you? This vegan Green Pistachio Smoothie owes its gorgeous green shade to pistachios, kale, and avocados, providing a good kick of protein, healthy fats, slow-digesting carbs, vitamins, minerals, and antioxidant compounds. With only 5 ingredients, you can whip up this smoothie in no time. Plus, it’s free of added …
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This crunchy Jade Pear Pistachio Salad, featuring peppery arugula, crisp pear slices, and nutty pistachios—with a simple splash of fresh lemon juice and EVOO—looks rich and elegant, yet can be whipped up in minutes with only 4 ingredients—plus a few pantry staples. It’s the perfect accompaniment for any meal, any night of the week. Packed …
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I don’t know about you, but I LOVE mushrooms. That umami, earthy quality is just something I crave, and it’s even more satisfying when you’re eating a plant-based diet, as I do. One of my favorite ways to enjoy mushrooms is in a simple pasta dish, like this Mushroom Bomb Lentil Pasta. In this dish, …
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I love a good German-style potato salad, which is simple, tossed with a mustard vinaigrette, and served warm. I added a pop of brightness with the addition of another root vegetable—beets. You can use whatever type of beet your prefer, deep red beets, golden beets, or candy striped Chioggia beets (pictured above). Just cook up …
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Let fig season inspire a simple, fruit-forward dessert you can whip up in moments: Sautéed Figs with Cinnamon and Almonds. Figs grow plentifully in Mediterranean climates, such as California, which is why I have a Mission fig tree growing in my back yard. If I’m not careful, the deer will harvest those ripe figs before …
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This Basil Arugula Cashew Cream is a classic plant-based addition to your favorite meals, from veggie burgers and veggie patties to sandwiches, pasta dishes, tacos, and pizza. I love to serve this cashew cream with my lentil patties, but it’s also really delicious in lasagna recipes that call for sour cream or cashew cream. It’s …
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Get a bit more creative with your bruschetta by changing up the colors and flavors! This Purple Basil Heirloom Tomato Bruschetta is inspired by heirloom tomatoes and purple basil, which you can easily grow in your garden or find at many farmers markets. Heirloom tomatoes come in myriad colors, from green and purple to orange, …
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