Do you have a sweet-tooth craving that strikes once or twice a day? Now you can give in to those cravings guilt-free with this Banana Wrap. Go from pantry to mouth in less than five minutes!

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

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

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!

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!

Serve the Black Bean Salsa as an appetizer with crunchy tortilla chips, or serve on top of tacos, salad, or burrito and Buddha bowls. It’s full of flavor, any way you serve it!

Discover what tools you’ll need to make plant-based cooking easier.

Have you ever wondered which onion to use when a recipe calls for a chopped onion? If the recipe doesn’t specify an onion type, it’s hard to know which one to go for. Let’s explore the differences today to see which one pairs best with the dish you’re preparing.

Dairy-free spicy nacho cheese, in 10 minutes. This is by far THE BEST plant-based nacho cheese sauce on the internet! Believe me, I’ve tried them all.

These Cocoa Bliss Balls are super easy to make, and require a handful of ingredients. They don’t contain any refined sugars and can be enjoyed as a dessert, a quick energy snack, tossed in a lunch box or to satisfy your evening sweet craving.

If you’re eating plant-based and want a few good salad dressing recipes, you’ve come to the right place. You’ll make these time and time again because of their versatility. Once you get hooked on homemade salad dressing you won’t be tempted to fall back on store-bought dressing ever again, no matter how convenient they are.

Date Paste is a versatile alternative for refined sugar in desserts, breads, condiments, marinades or simply just stirred into a plain bowl of oatmeal. It has a neutral yet caramel flavor that bring richness to any recipe.

It’s been a cold and snowy April, here in MN, so I’ve been digging through cookbooks looking for what I would typically consider fall and winter recipes. Move over traditional stuffing, there’s a new dish in town that’s loaded with traditional flavor and combines two holiday favorites into one.

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.

Fusilli Alla Puttanesca is an Italian pasta dish invented in Naples. I reinvented a whole-food, plant-based version with no oil or added salt which makes it a healthier version of an old world favorite. It’s delicious, or as I like to say, “restaurant worthy”, and comes together with just a few pantry items.

The questions I get the most since going plant-based is where do I get my protein, and how do you saute since you don’t cook with oil? Do you miss eating ice cream? How do you make cream-based soups?

This rich and tasty parfait can be served as a dessert, or as a hearty breakfast. If you don’t have a kabocha squash on hand, you could substitute butternut squash or sweet potatoes.

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

Check out this healthy and hearty 13 bean soup recipe with a delicious mix of fresh vegetables, for a spoonful of color in every bite. The perfect soup for any vegetable lover; full of nutrients, protein, and fiber. Plus it’s incredibly easy to prepare!

To make dairy-free sour cream you basically just start with a creamy, non-dairy neutral base then add some lemon juice to give it that classic "sour" taste. When you go plant-based, dairy is usually the hardest thing to let go of, but not at all when you have a substitute that tastes just like the real deal. Oh, and did I mention? This recipe only requires 4 ingredients!