Introducing an easy and flavorful frittata recipe made with vibrant spring produce! Inspired in part by our Egg-Free Frittata, this 9-ingredient, dairy-free recipe is made with our crowd-pleasing macadamia nut cheese. For fresh produce, we chose asparagus, sweet potato, ... Read more →
Vegan Cornbread Stuffing
Stuffing: You either love it or you hate it. Unless, that is, we're talking cornbread stuffing. Who doesn't like cornbread? That's why this hearty, flavorful, 10-ingredient stuffing is the perfect side for your Thanksgiving spread. ... Read more →
Mushroom and Leek Risotto (Vegan + GF)
You. This. Creamy. Cheesy. Sexiness in a bowl. Sweatpants on. Lights dimmed. Ya dig? ... Read more →
Kale, Lentil, & Roasted Beet Salad
When we got back from Mexico last week I decided to swear off coffee, alcohol, dessert and fried foods for a week in the name of health. Well, that backfired in the way of a massive caffeine headache, minor flu, and my body being all like "why you think you can take away ... Read more →
Simple Tofu Quiche
The first time I tried tofu my friend baked a block for me, slathered in BBQ sauce and called it dinner. I'm a champ so I stomached it, but I pretty much vowed to never eat the stuff again. Obviously, my opinions have since changed. ... Read more →
Mediterranean Wheat Berry Salad
John and I eat Mediterranean food at least once a week, often in the form of a hummus snack plate for lunch. It's so simple, healthy and satisfying, and it's something we always agree on. Beyond whipping up hummus and falafel, my Mediterranean/Greek food skills were lacking. ... Read more →