This spicy miso ramen soup is a comforting vegan ramen recipe made with shiitake mushrooms, kombu, garlic, and chili oil. A flavorful homemade ramen ready in 30 minutes.

These fresh spring roll wraps are a healthy vegan recipe made with crisp vegetables, herbs, and rice paper wrappers. Perfect for a light lunch with peanut dipping sauce.

These whipped ricotta crostini with roasted tomatoes are an easy appetizer made with creamy ricotta, garlic roasted tomatoes, and toasted bread. Perfect for parties or summer entertaining.

Sharing my Blackened Fish Tacos, with white fish, encrusted with Cajun seasoning, and drizzled with a Peruvian Aji Amarillo Sauce. This taco recipe can be remixed with your favorite flaky fish.

My homemade pita chips are great for dipping your favorite dip. Pita chips with chopped veggies and hummus can be a great snack to munch on throughout the day. I hope you enjoy this easy method to making your own pita chips.

This Homemade Mediterranean Hummus Dip is just like the store brands, but fresher! It has a great balance of flavor between savory and nuttiness, with notes of lemon, garlic, and tahini.

You need to try my Vegan Chocolate Banana Bread. I used to be a Banana Bread hater, and now I’ve found the truth!

This Southwest Quinoa Salad with Lime Dressing is an easy, vegan, protein-packed salad. Full of quinoa, black beans, corn, and fresh vegetables for a healthy meal.

Tostones: Puerto Rican Styled Fried Plantains, are made by lightly, double frying a green plantain in oil. Try this recipe out today!

I love making these fluffy, vegan spelt pancakes. Their high in protein, whole grain, and make a delicious breakfast.

This Mixed Berry Compote is juicy, sweet, and is a great topping on baked goods. My favorite way to eat this, is with my Fluffy, Vegan Spelt Pancakes. All you need to make this Mixed Berry Compote are 5 ingredients, and a saucepan.

Healthy vegan tofu scramble made with firm tofu, vegetables, and spices. A quick, high-protein breakfast ready in 10 minutes.

If you enjoy a hearty brunch on the weekends, then this Strawberry Cheesecake French Toast needs to be on your menu.

A simple, cozy vegan French toast made with Just Egg, soy milk, warm spices, and brown sugar — crisp on the outside, soft on the inside, and perfect for weekend brunch.

This Kale Mango Peach Green Smoothie is tart, sweet, and satisfying. It’s a great way to get some extra veggies and fruit in your day.

This frozen, no churn yogurt (two ways) has become my favorite frozen dessert during hot days. I’ve always been a fro-yo girl, so it brings me joy to create my own frozen yogurt.

Easy vegan peanut sauce made with peanut butter, soy sauce, and garlic. A creamy, healthy sauce perfect for noodles, spring rolls, or roasted veggies.