Mushroom Pea Risotto with Vegan “Scallops.” The perfect fresh and cozy dinner for spring – mushroom pea risotto with realistic vegan “scallops.” This recipe requires minimal fresh ingredients and lasts up to a week in the fridge. If you’re looking…
Spanish Rice with Vegan “Scallops” and Spring Vegetables
Spanish Rice with Vegan “Scallops” and Spring Vegetables. Just in time for spring! This vegan Spanish rice is made from long grain brown rice which contains tons of vitamins and minerals. Plus, brown rice is a starchy slow burning carb…
Quinoa Risotto with Veggies & Basil Arugula Pesto – Vegan and Healthy
Quinoa Risotto with Veggies & Basil Arugula Pesto. This healthy vegan lunch or dinner is the definition of whole foods plant-based eating. This risotto dish is packed with fresh veggies and grains and can be made in under 30 minutes….
Vegan Melon Caprese Summer Salad with Mozzarella and Prosciutto
Vegan Melon Caprese Summer Salad. This vegan melon caprese summer salad is refreshing, nostalgic, delicious, and surprisingly 100% vegan. For this salad you will need cantaloupe, honeydew, fresh mint, olive oil, Mia’s Prosciutto Style Deli Slices, and Miyoko’s Creamery Vegan…
Kabocha Squash Baked Mac and Cheese – GF, V, Low FODMAP
Kabocha Squash Baked Mac and Cheese. This vegan baked mac and cheese is made from plant-based whole foods, all of which are 100% low FODMAP. If you struggle with your digestion and are looking for vegan recipes that won’t exacerbate…
Kabocha Squash Bowl with Carrot Miso Ginger Dressing – GF, V, Low FODMAP
Kabocha Squash Bowl with Carrot Miso Ginger Dressing. This kabocha squash bowl is one of my top rated recipes for a reason. It’s packed with delicious and diverse flavors, but is so popular because of the health benefits. If you’re…
