Simple Summer Pasta for hot summer days! This vegan pasta dish is tossed with crushed tomatoes, herbs, and olives, with a drizzle of olive oil and some vinegar to brighten things up. It couldn’t be easier to make or more delicious to eat.
Fresh and vibrant Summer Salad Rolls made with baked tofu, summer vegetables, and black bean or rice noodles. These hand-held salads are great for picnics, packed lunches, road tripping.
Springtime Fried Wild Rice! Loaded with spring vegetables, tofu, edamame, and wild rice, this is a quick and easy dinner the whole family will love. Made with wild rice cooked at least a day in advance, this is a great recipe for batch cooking.
Spring Living Lentil Bowls – a light yet substantial gluten-free and easily vegan meal bowl featuring beluga lentils, spring asparagus, pan-fried halloumi cheese, avocado, pea shoots, and seeds. All of the components can be prepared in advance for a quick and easy meal.
This quick, easy, impressive beluga lentil salad is made with salty, chewy halloumi croutons to take it to the next level.
Tomato Fennel Quinoa Soup – quick, easy, delicious, and filling enough to be a meal in of itself. Plus it’s made with ingredients you probably have mostly on hand already – a perfect recipe to bridge the seasons from winter to spring.
Olive Oil Braised Chickpeas are an incredibly simple, elegant, and delicious appetizer. Easily vegan, or fancied up with a bit of cheese over the top.
Roasted Cauliflower Hummus Bowls are perfect for lunch, a snack, or a party platter! Protein-packed hummus is spooned into bowls and topped with roasted cauliflower and toasted pumpkin seeds for a deliciously different meal.
Everything you need to know about Vitamin D: what it is, how much you need, and special considerations for those on a vegetarian or vegan diet.