Crispy Brussels Sprouts that Even Veggie-Haters Love!
Brussels sprouts have become very popular and trendy in recent years. As more and more chefs begin to pick up on the trend, the...
Give Celery a Second Chance
Do you hate celery? You’re not alone. Celery just may be the most disliked vegetable of all time, according to a recent survey. Many...
These Chocolate Cherry Truffles Are So Good, You Won’t Want to Share!
Everyone has a favorite holiday treat. And while peppermint and gingerbread tend to steal the limelight, we think the real star of the season...
These Cookies Will Brighten Your Day—And They’re Good for You!
Decadent Plant-Based Mexican Hot Chocolate Cookies
If grey weather outside is getting you down, make a batch of these cookies to infuse your day...
How to Make a Masterpiece Vegetarian Paella Fit for a King!
A few years ago, my husband and I threw a party at our home with a South of Spain theme. We had Flamenco guitarists...
A Simple Trick to Make Strawberry Season Last Forever
Strawberry season is synonymous with summer. While imported strawberries can be found in many grocery stores all year long, they simply can’t compete with...
Caramelized Onion and Fig Nests … An Amazing Plant-Based Appetizer for Your Next Party
Caramelized onions lend their unmistakable flavor to many dishes. In this delicious appetizer, they play the lead, with figs, balsamic vinegar, and rosemary in...
Quick & Comforting, These Veggie-Loaded Muffins Make a Perfect Breakfast
If you’re trying to eat more vegetables, it’s important to incorporate them into as many meals (and snacks!) as possible. Many of us miss...
How to Make a Masterpiece Vegetarian Paella Fit for a King!
Adobo is a type of cuisine that originated in Spain and Portugal. It typically involves marinating raw meat in a stock (or sauce) composed...
Mini Deep Dish Pizzas with Vegan Vodka Sauce
Vodka sauce just may be the most decadent sauces out there, and our plant-based version lives up to that claim. For a truly indulgent...