After a big holiday meal, dessert should feel special, not overwhelming. These single-serving vegan pecan pies are the perfect solution. Made with whole food plant-based ingredients and sweetened mostly with dates, they deliver all the rich, nutty flavor of classic pecan pie in a beautifully portion...

If you've made the Mini Pecan Pies from my last recipe and like me, you have some unused pie crust dough left over after you cut your 12 circles, 12 acorns, and 12 leaves, the rest of the dough does NOT have to go to waste!

You can use it to make some tiny cookies that go great with a cup of tea....

Make a show-stopping plant-based holiday main course with this rustic free-form savory pie filled with wild rice, French lentils, butternut squash, sautéed mushrooms, caramelized shallots, cranberries, and walnuts.

Below I'll walk you through how to create the hearty fall-inspired filling, prepare ...

This healthy Pumpkin Quinoa Chili brings all the cozy fall vibes!

It's a DELICIOUS, satisfying meal, that's high in plant-based protein. The flavor is off the charts -- absolutely devour-worthy -- but the recipe is pretty simple and straightforward.

As always, it's made entirely of whole food plan...

When plums are in season, there’s no better way to enjoy them than in this healthy Plum Crumble.

You'll find the full recipe with step-by-step photos below 👇

Juicy, naturally sweet plums are baked in single-serving ramekins until bubbling under a golden topping spiced with warming cinnamon and clo...

If you’re looking for a fast, healthy, satisfying meal that’s perfect for busy weeknights, my Red Lentil Pasta Primavera is about to become your new go-to.

Made with whole food, plant-based ingredients and packed with vibrant vegetables, this colorful dish comes together in just 15 minutes — no adv...

I celebrate strawberry season wholeheartedly. Not only are strawberries *the* symbol of early summer, but they are also just so sweet, juicy, fragrant, and delicious this time of year.

AND they are a harbinger of so many more delicious summer fruits on their way in the coming weeks and months. My h...

Grilled asparagus, zucchini, leeks, and peas, with arugula, parsley, and brown basmati rice, in a homemade oil-free Pistachio Arugula Lemon Pesto sauce. So delicious! 😋

This is an excellent way to make the most of spring vegetables while they're in season and TRULY at their most delicious: asparagu...

Brunch me right in the face with these! 😋 They are so good.

Yes, YOU CAN make these whole food, plant-based cinnamon rolls with a cashew-based sweet vanilla icing.

Do not be daunted by the project.

Granted, there are several steps to the process, but none of them are difficult.

I'll walk you thr...

The perfect party food!

This recipe is a whole food plant-based riff on the traditional 7 Layer Bean Dip we all know and love.

My super-yummy, healthier version features roasted shredded sweet potatoes, taco-spiced quinoa, cumin and garlic black beans, salsa, guacamole, minced red onions, and a ho...