Harissa is the flavoring base found in Tunisian cuisine. It’s extremely versatile, much like siracha or sambal oelek where you can do everything and anything with them. This North African and Middle Eastern Sauce is delicious drizzled over anything and can be served hot or cold.

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.

This is an old southern favorite that I’ve adapted for those following a whole food plant-based lifestyle. No oil, no salt, no sugar! This truly is a classic, hearty breakfast that takes me back to some of my favorite vacations in the south, every time I make it. It’s quick and easy, but you will need to have some of my Plant-Based Breakfast Sausage on hand to whip up this glorious stuff.

There may be shelves full of vegan breakfast patties in the freezer section of your favorite grocer, but remember, these are also packed with unhealthy fats and preservatives! Just because they’re labeled plant-based doesn’t mean they’re good for you. The best plant-based entrees you can fuel your body with is the food you make from scratch at home.

Do you have a party or special event coming up? Impress your guests with this savory Mushroom Bruschetta. Mushrooms, thyme, garlic, and a crusty baguette is all you need to whip up this quick and easy appetizer!

I have one word to describe this salad dressing. ADDICITIVE. No need to say more except make this soon!

Veggie wraps make an easy and delicious quick grab and go meal or nutritious snack any time of the day! This is more like a tutorial rather than an actual recipe to teach you how to build a healthy and satisfying veggie wrap.

It’s quite similar to neighboring Italy’s minestrone soup but with French lentils instead of pasta. Made with crisp summer vegetables and just the right amount of herbs de Provence to infuse the flavor of southeastern France, along with French lentils to make this a hearty main course. Best of all, it’s an Instant Pot friendly recipe!

This was my first experience with sunchokes, also known as Jerusalem artichokes.  First of all let’s establish that these aren’t anything like artichokes as they’re not part of the artichoke family and they’re not from Jerusalem.  Sunchokes are actually the tuberous roots of a sunflower plant.  Interesting, huh?  Sunchokes come in all shapes and sizes, and look very similar to fresh ginger root.

Over this past year my Instant Pot has become my favorite cooking vessel. Why? Because all I have to do is slice, dice, dump, and stir. It doesn’t get any easier and I don’t sacrifice one bit of flavor. You’ll see for yourself when you try a warm bowl of this comfy goodness.

This plant-based ricotta requires just a few ingredients, use it in lasagna, as a base for pizza, stuffed in shells or in zucchini boats. Best of all, it’s ready to use in 5 minutes!

When you grab for this Chocolate Bark you’ll get the best of both worlds. A sweet treat with some crunch, along with healthy seeds to give you a boost of energy when you need it. In my book I call that guilt-free chocolate!

I had you at bacon, didn’t I. Like all plant-based versions of what our former life remembers, knock-offs aren’t always what they’re hyped up to be, so I always try to keep my expectations in check.

A delicious, traditional, cream-based chowder that calls for all the traditional veggie ingredients along with plant-based substitutes that makes this chowder the ultimate comfort food. If you don’t want the clam flavor, leave out the nori and you have Cream of Potato Soup!

This is a spin-off from my Best Black Bean Burgers recipe with beets added to give it a more traditional burger appearance. These burgers are crispy on the outside, yet tender and moist on the interior. The added bonus besides the beets, is that these Black Bean Beet Burgers are quick and easy to make.

Cashew cream is really quite simple, just two ingredients. Cashew cream is essentially the ultimate dairy-free substitute that can be used for all sorts of plant-based recipes calling for a milk or cream base such as stroganoff, cream based soups or anywhere you’d use heavy cream or half and half.

Let me start by saying you HAVE to make this plant-based version of Beef Daube. I’ve put a healthy spin on this wonderful French braised stew using lentils, without sacrificing the delicious flavor found in the traditional version. It stands above all other stew recipes I’ve tried, offering that homey comfort, yet it’s versatile and sophisticated enough for your next dinner party. Bon appetit!

This restaurant quality puree is comforting and makes the perfect side dish to any rich stew like the Non-Boeuf Daube Provencal served here.

Sweet potato waffles are a delicious and hearty way to get your chilly fall and winter mornings started. The sweet potatoes give the waffles a rich earthy color, while the cinnamon enhances the flavor of the sweet potatoes and make the waffles taste like comfort on your plate. Get creative with your toppings to make them a real treat!

These whole grain quinoa crackers are super easy to make, not to mention a delicious alternative to store bought crackers laden with oil, sugar and salt. Quinoa is high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids along with fiber, B vitamins, magnesium, and iron.