Easy Vegan Crab Cakes with Tangy Green Olive and Garlic Tarter Sauce

This dish is one of my favorites for a lazy summer afternoon, great to take to potluck or cookout, but comes together quick enough that it also makes a great week-night meal option. However, by far, one of my favorite things about this recipe is that these little cakes make the perfect base for seafood or fish tacos!

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Thai Inspired Spicy Lime Peanut Sauce (Only SIX Ingredients!)

Perfect for everything from stir-fry and noodles to veggie wraps, or even as a dressing for a Asian inspired summer salad, this sauce is something you’ll want to have in your refrigerator this summer. I love this recipe because it looks and tastes fancy but it comes together with six simple pantry ingredients in just about 10 minutes.

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Noodles with Garlic Mushrooms and Peppers topped with Thai Inspired Spicy Lime Peanut Sauce

Raise your hand if you buy mushrooms, when they are on sale, and then spend the next week watching them turn to goo in your fridge because you’re uninspired as to what to do with them!? I’ve got you covered! The Thai inspired spicy lime peanut sauce is all you need to turn ramen and mushrooms into an amazing dinner! Make a little extra, because you’re going to want to put it on everything!

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Vegan Fish Tacos with Spicy Lime Aioli

If you’re like me…you can’t seem to get enough tacos… and Fish Taco are one of my absolute favorites, especially in the Summer time! The fishless fillets from Gardein make them so quick and easy to whip up and taste amazing! Maybe a little nontraditional...topped with a spicy lime and garlic aioli but these are the perfect vegan tacos to add to your weekly Taco Tuesday lineup.

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Easy Vegan Olive and Roasted Red Pepper Muffuletta

This easy Muffuletta is a plant-based twist on a popular and traditional New Orleans sandwich! If you’ve got a pallet that craves salty, briny, and vinegary flavors you are sure to love these olive infused sandwiches. Admittedly, they can be a little messy to eat, but I promise they are worth every sloppy bite!

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Slow Roasted Hasselback Butternut Squash

As we begin to fall into Autumn it’s the perfect time to start collecting all of your harvest and squash recipes for the season and this Slow Roasted Hasselback Butternut Squash with a Sweet and Spicy Ginger Maple Glaze should absolutely be added to the list! With a little patience, this dish will reward you and your guests with an amazing tasting side dish that looks five-star, for sure!

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Mediterranean Kabobs with Fresh Pesto and Fluffy Couscous (Just 10 Ingredients)

Need a dish that cooks up quick, tastes amazing, and looks super impressive on the plate? These mediterranean inspired kabobs with fresh pesto, served over fluffy couscous are it! And, no...you don’t need a grill to make a great kabob! These cooked up, quick and easy, in the oven on 400 for about 15 minutes...the whole meal is on the table in less than 30 minutes!

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Southern Style, Mushroom, Pulled Pork Sandwiches with Vegan Slaw

Remember 20 years ago before vegan food got cool? Before we had fake burgers and pea protein, and seitan at our fingertips in our local grocery stores? Back then, we ate, um…mushrooms, and we ate a lot of them! These Mushroom Pulled Pork Sandwiches are the perfect summer cook-out or picnic food…made with love and just a little sprinkle of nostalgia for the simple plant-based recipes that got me into this lifestyle to begin with!

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Impossible Vegan Big Mac with Homemade Special Sauce

There isn’t too much to this recipe to be honest. Fry up a couple of vegan burgers, make some special sauce, chop some veg and assemble! I only have a couple of tricks! If you want to actually do that whole double stack, like a traditional big mac…make your patties really thin! (But, honestly…they would be just as good as just a single regular burger.) Sometimes vegan cheese can take a little longer to melt so make sure to put in onto the top of your burgers as soon as you flip them! Just a little splash of liquid smoke and some minced garlic in the pan when you fry your burgers will make all the difference in the flavor profile!

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Mom's Burrito Pie (Deep Dish Mexican Pizza!)

I 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”!

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Creamy Hummus Pasta with Roasted Red Tomatoes (Lucky Left Overs Series)

When you live alone and cook for guests mostly on the weekends, your mid-week fridge can often end up filled with the odds and end s from dishes gone-by! This pasta dish is not only great because it uses up your leftover hummus but also because it really does take less than 15 minutes to throw together…and bonus, you can always use a tub of store-bought hummus if you have to!

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Crispy Smashed Potatoes and Roasted Artichokes with a Spicy Pistachio Berry Chutney

The variety of flavors and textures come together to create the perfect side dish for summer entertaining and BONUS: it ends up looking way, way, more fancy than it actually is, and so do you, by association. The goal is for the exterior to get good and crispy while the inside maintains a soft and creamy texture. This recipe does have a couple steps, but nothing about it is difficult. Start to finish you’re still looking at about 30-35 minutes.

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Impossible Cheeseburger Soup with Homemade Dairy Free Cheese Sauce

Another recipe that I probably would never have been exposed to had I not lived up in Ohio’s Amish Country for a decade or so is Cheese Burger Soup! I have re-worked the traditional “meat and potatoes” version into a glorious bowl of plant-based goodness. Part soup, part stew, part casserole, to be honest, this easy dish is a great way to clean out that crisper drawer at the end of the week and will totally become a family favorite, I promise!

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Crispy Vegan "Carrot-Bacon" Wrapped Dates Stuffed with Feta

Want to try a recipe that seems like it should be bad for you…but really isn’t? These little Crispy Vegan "Carrot-Bacon" Wrapped Dates Stuffed with Feta are sweet, salty, creamy and decadent without much of the guilt of the traditional appetizer. Perfect for a party or as a tapas plate to enjoy with your pre-dinner drinks, even your non-veggie friends will love them!

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Homemade Minestrone Soup

The weekends see a lot of soup-making at my house! Not only is it easy but it’s the perfect way to use up al of the odds and ends veg that is having around the fridge and countertops left over from the rest of the week…and this homemade minestrone soup is no exception! The best part? You can put the leftovers in a glass jar and it will keep in the fridge for up to a couple weeks, or freeze, for months!

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