Nothing is less inspiring than a plain, boring salad for lunch. Between the crispy lettuce, zesty sauce, and crunchy capers, this butter lettuce salad is anything but boring. It’s sophisticated enough for your next dinner party but simple enough to throw together for a quick, nutritious lunch.Continue reading “Beat the heat with this butter lettuce salad”
Cauliflower is one of the most versatile vegetables out there: it can be eaten raw, roasted, sautéed, baked, mashed, or even turned into “rice” or gluten-free pizza crust. Cauliflower can be anything, including an amazing lunch or dinner option, like this roasted cauliflower salad.Continue reading “Roasted cauliflower salad for your summer menu”
Artichokes make a satisfying and nutritious appetizer or side dish. We’ve amped up the flavor by making these stuffed artichokes with olives, herbs, garlic, and lemon. Stuffed, then roasted, the result is a rich, melt-in-your-mouth dish that’s a real crowd-pleaser.Continue reading “Vegan stuffed artichokes are our summer pick”
Mac and cheese is one of those comfort foods we all grew up on. Whether it came from a box or your parents whipped it up from scratch, there’s no denying the pleasure that comes from a forkful of cheesy, fatty, salty goodness. But it turns out vegan mac and cheese packs tons of flavor too (and tons of veggies)!Continue reading “This vegan mac and cheese has all the flavor”
This white bean salad features gorgeous root vegetables that make it perfect for the transition to fall. We love a hearty salad, and the sweetness of carrots balances well with the heartiness of the white beans. Add some fresh dill and it’s a winning combination!Continue reading “Grilled vegetable white bean salad with dill”
It’s hard to resist a warm bowl of broccoli cheddar soup. While there’s a lot to love about the creamy texture and savory flavor of broccoli cheddar soup, that’s where the positives end. Though some of us can eat dairy without a problem, cheese and milk may cause stomach upset in those with lactose intolerance. Luckily, we can still satisfy our cravings for a creamy, savory broccoli soup without the cheddar.Continue reading “Roasted greens and moringa soup”
Kabocha squash, also known as the Japanese pumpkin, is a beautiful squash that comes into its prime during fall and winter months. It has a similar texture and taste to butternut squash but is lower in calories and carbohydrates. We love this buttery, comforting (and easy-to-digest) dish especially in the colder months.
Bundling up with a warm cup of broth is one of the most comforting and healing things you can do for your body. While bone broth has gained mainstream popularity in recent years, don’t doubt the healing powers of a plant-based vegetable broth. This broth uses roasted vegetables as the base, which amplifies the flavor tremendously. You can also make large batches that stay fresh in the freezer for months.