A quick dinner dish that uses chickpeas, roasted cherry tomatoes with ginger and turmeric spices.
Wild rice and quinoa blend, plus garbanzo, red and black beans are seasoned and chilled for a flavorful cold rice salad.
Smashed pinto beans are layered in this southwest inspired dish with cashew cheese and tostados. Plant based taco dinner!
When March arrives on the calendar, I think I can speak for everyone in Michigan in that we give a silent cheer that spring is on it’s way! While this cheer is often followed by illness or some other type of germ that befalls us, we still seem to […]
Whew. What a week! (or I should say past week!) Do you have those, too? We are back from a whirlwind vacation at Disney World! It was a blast, despite one kid being sick the whole entire time! Spaghetti Squash – Your New Pasta Alternative […]
Spicy tahini garlic sauce uses oil free hummus as it’s base and adds in miso and chili garlic sauce to give it a kick!
Full of cilantro and thai flavor this kale salad uses items you have in your fridge to make this bowl fun and flavorful.
Fresh tomato bruschetta and cashew pesto with basil and parsley make a delicious garden produce bowl. Dairy free and oil free cashew pesto.
This bowl oozes green goodness. Goodness from healthy vegetables, a little creaminess from avocado and extra protein from plant based quinoa. And don’t forget the crunch of roasted chickpeas! A fresh lunch for a spring day (or while you wait for spring to arrive!) The Essentials Roasted AsparagusPeasTri-Color QuinoaAvocadoRoasted […]
I am not sure a veggie bean burger is really that pretty to look at…BUT that is all in the eye of the beholder (I am sure some would say that knowing how good it is for you, makes it beautiful!). This veggie bean burger is loaded with good […]