This is my go-to stir fry recipe that gets me through the week! I love how simple and easy it is to cook, and how delicious it tastes.

This is a delicious Basic Stir Fry Sauce that can be used with a variety of vegetables; broccoli, carrots, celery, snap peas, zucchini, mushrooms, red peppers, red onion.

My plant-based Bolognese Sauce is oil-free and loaded with lentils, mushrooms, carrots, celery, onions and garlic in a creamy tomato sauce. This savory pasta is an Italian dish your whole family will love.

Shakshuka is a saucy dish of tomatoes, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The traditional version with poached eggs has existed in Mediterranean cultures for centuries, but I have modernized it by substituting tofu for eggs.

This dish has several layers of flavor; earthy mushrooms, pearl onions for a sweet note, and artichoke hearts, carrots, and celery bringing additional flavor and texture.

Learn how to can tomatoes without a canner! This is the easiest and fastest way to can tomatoes that you can enjoy throughout the year!

Loads of grilled vegetables layered between cashew cream cheese gives this terrine a savory sweetness, while the chimichurri adds an unexpected brightness to the overall flavor, along with making this a stunning side dish.

One pan cooking makes this Vegetable Paella a favorite dish with my crew. It’s loaded with smokey flavor and versatile enough to use what ever vegetables are in season or what you have on hand.

I had contemplated making African Peanut Stew for years, but it wasn’t until a friend served it at her home, that I actually tasted it. Shame on me. I was too quick to judge when I considered the combination of tomatoes and peanut butter. Oh my goodness, now that is a match made in heaven along with a combination of spices that will have you begging for a second helping.

A quality vegetable stock will elevate the base flavor of your plant-based soups and stews.

Delicious, nutritious and full of flavor. Plus it’s so easy to make!

Whether served in a sandwich, on top of a salad or as an appetizer, this un-tuna salad will sure to please both non-meaters and meat-eaters alike! Every time I take this to a party everyone ask for the recipe. It’s versatile and can be prepared in 10 minutes!

This simple, dairy-free Un-Tuna Casserole serves all the comfort of the old classic, without the dairy and high sodium canned cream of mushroom soup. It calls for garbanzo beans instead of tuna. Plus it’s versatile based on the vegetables you have on hand.

These hearty, plant-based patties are crafted with black beans, bold spices, and just the right kick of heat.

Everyone needs an easy go-to meal when life gets busy and you’re short on time. I don’t mind taking shortcuts when the end result is big on flavor. This recipe does just that!

These are the baguette sandwiches sold in boulangeries, food stands, and cafés throughout France, each wrapped snugly in brown paper — pointy bread ends peeking out — stacked high for customers to grab and go. The only difference is that I’ve created a plant-based version.

Stretchy, gooey, cheezy, yummy…this is a great non-dairy option for pizza, lasagna, sandwiches, caprese salad…the possibilities are endless!

This is such a versatile mixture of olives. Use as an appetizer with crackers, on ciabatta with plant-based mozzarella as a pan bagnat or with sliced tomatoes, fresh basil along with plant-based mozzarella.

Between homemade, restaurant options, or store-bought, black bean burgers are tricky. I like mine with a crispy exterior and a firm interior...if it's even just a little bit mushy, I won't eat it. These are perfect!

Lentil Sloppy Joes or Sloppy Lentils, whatever you like to call them, they’re always a big hit at any gathering!