Okay, friends...are you ready for your new favorite side dish? This Cheesy Quinoa, Mushroom and Broccoli Bake is my vegan take on a recipe from an all time favorite chef of mine Alton Brown! Part Mac n' Cheese, part, Broccoli Casserole...hopefully this updated plant based version does his original recipe justice...I'm not gonna lie, it's one of the best things that I have eaten in a long time! Yum!
Read MoreI grew up eating this dish once a week. Well, maybe that’s n exaggeration, but for sure, twice a month, at least! My Momma always called it burrito pie but someone informed me on my Instagram this week that it’s also deep dish Mexican Pizza! Either way, it's one of the most simple dishes you can imagine and it's good every single time! Dare I say, it will stand up to ALL the pickiest eaters, and this vegan version with homemade refried beans is the perfect thing to serve to a crowd of “mixed eaters”!
Read MoreTraditionally made with fresh basil, oil, and toasted pine nuts, this recipe swaps out the pine nuts for toasted pistachios, and adds avocado, for a nice, ultra-creamy texture, that is perfect for dressing pasta! Using the avocado means you can use less olive oil, and both the avocado and the pistachios are packed full with all kinds of “good fats” - no guilt required! Make a little extra because you’ll want to have some stashed in the fridge to top everything from your morning bagels to your vegetable soup!
Read MoreThese 100% Vegan Patty Melts, made with ground from Impossible Foods look a lot fancier than they really are…and actually make a great week night dinner…plus this happens to be THE dish if you’re looking to fool your meat-eating friends and family with your plant-based magic!
Read MoreLet’s face it, the traditional candied topping or old-fashioned marshmallow crust just doesn’t seem appropriate in the middle of June…but with under 10 ingredients, you’ll love this quick and easy recipe for Cashew Sweet Potato Medallions with Fried Sage Leaves and Sweet Ginger Sauce.
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