Stuffed mushrooms are a staple at cocktail parties. They’re perfectly bite-sized so you can grab one off a tray and pop it in your mouth politely, without barely pausing a conversation. Our version of the …
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Veggie chili should definitely be one of your go-to cold-weather recipes. It’s an incredible way to get a ton of tender vegetables in one meal, and it’s filled with plant-based protein, thanks to all of …
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Butternut squash in your soup, butternut squash in your salads, butternut squash on pizza. During fall, we basically want to eat it every which way, and that includes throwing it in a smoothie with plant …
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Who knows where the idea came from to put cucumber and pineapple in the same bowl. It’s sort of a strange combination, but we’re really glad we discovered it. Both ingredients are light and hydrating, …
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Making homemade sauerkraut may sound intimidating, but it’s actually incredibly easy. You don’t need any canning experience, and the process is as simple as leaving the cabbage in a jar to ferment on its own. …
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Let us introduce you to fabulous farro. Farro is an ancient grain that’s an excellent source of protein, vitamins, and minerals. It’s also higher in fiber than brown rice or quinoa. Farro has a nuttier, …
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Meet the vegan BLT of your dreams. Miranda Hammer, NLC, is a genius when it comes to making plant-based meals exciting, so we’re not surprised she came up with this smart bacon substitute. Think maple-cured …
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Brussels sprouts, how do we love thee? Let’s count the many, many ways. Like broccoli and cabbage, the little green gems are cruciferous vegetables. And veggies in this family are known for their association with …
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It may seem unlikely, but Pilgrim Salad is the dish your holiday table is going to need. Alongside roasted root vegetables, mashed sweet potatoes, meats, and other heavy, warming dishes, you’ve got to have at …
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