Are you purchasing costly oat flour when you already have old-fashioned rolled oats at home?

I love to explore flavors from around the world. Pack your bags, we’re heading to Chile.

Yup, it tastes and crumbles just like feta cheese, plus it’s packed with protein. Best of all, NO OIL!!!

This super easy plant-based cream cheese is a heavenly spread of creamy goodness that tastes great on a baguette, whole grain crackers, stuffed in grilled mushrooms or on top of a grilled veggie burger.

This refreshing Baja bowl fills you up, and satisfies that craving for a Chipotle Burrito Bowl.

Pack your bags, we’re heading to Chile. Chile is quite a large country and I would imagine the cuisine varies by region. But in my Google search, Porotos Granados consistently appeared as a popular dish to try when visiting Chile. Here’s my version of this thick and deliciously smoky bean stew. I was surprised to learn that this popular stew is actually served on hot summer days. I can see why because it would be such a shame to reserve this delicious stew for winter months only.

This version of wild rice soup is loaded with nutritious veggies making this a satisfying meal during these chilly spring days.

This quick and easy Black Bean Hummus is sure to be a hit at your Cinco de Mayo celebration!

Whatever you would have sprinkled parmesan cheese on in the past, swap it out for this Plant-Based Parmesan Cheese. Shake it on baked potatoes, steamed broccoli, as a topping on air-popped popcorn and garlic bread or stirred into risotto. Shake, shake, shake!

Your next dinner has arrived! This Edamame Stir Fry is made with loads of veggies and a light tamari-ginger sauce. This takes thirty minutes to throw together and tastes great over a bed of brown rice or quinoa. It’s packed with so much goodness, and if you’re looking for some extra punch, drizzle sriracha on top.