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!

This is one of my favorite recipes because it’s not only easy to prepare, it’s always a hit with both plant-based and non-plant-based eaters.

Since adopting a whole food, plant-based diet I have fallen in love with Buddha bowls. These colorful bowls of vegetables, protein, and whatever else you want to toss in, are super easy to throw together. In these 5 easy steps you’ll soon be fueling your body with a quick meal that delivers tons of healthy and energy packed ingredients!

There’s a lot of buzz these days around the term whole food plant-based, so what exactly is it? To be honest, it means different things to different people depending on where you’re at in the continuum of a whole food plant-based lifestyle.

Following a plant-based diet can be challenging when you’re off on an adventure whether it be camping, backpacking, bikepacking, or simply a road trip.