• Watermelon Heirloom Tomato Salad (Oil-Free, Vegan)

    Sweet juicy watermelon and heirloom tomatoes make the perfect pair. Pops of flavor from Sherry vinegar, toasted pine nuts, and fresh mint complete the dish. This oil-free vegan salad is summer, pure and simple.

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  • Easy Overnight Mixed Berry Oats in Mason Jars

    Easy, overnight berry oat jars make a healthy start to your day! Prep a batch on the weekend for quick, travel-friendly, plant-based vegan breakfasts.

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  • 5-Minute Raw Corn Tomato Basil Salad

    Sweet corn, juicy tomato, and healthy avocado come together in this 5-minute plant-based salad. Great for a quick, raw vegan lunch.

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  • Fresh Sugar Snap Pea Salad with Radish, Corn, and Mint

    Sweet, fresh peas are the star of this easy summer salad! Corn and mint highlight the light flavors in this healthy plant-based recipe. Radish adds a peppery kick. A farmer’s market delight!

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  • Easy, Light Kohlrabi Slaw

    This easy crunchy kohlrabi slaw recipe quickly comes together. A light, oil-free, low-calorie dressing comes from ground flaxseeed. Fresh and healthy!

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  • 5-Minute Raw Walnut Mushroom Vegan Tacos

    Walnuts and mushrooms substitute ground meat for this raw, vegan Mexican taco recipe. Serve in lettuce cups for a healthy, plant-based meal.

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  • 5-Minute Mango Black Bean Salad

    Sweet mango, healthy black beans, and spicy flavor come together in this easy, 5-minute plant-based salad. Great for a quick vegan lunch.

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  • Kumato Tomato Healthy Oil-Free Gazpacho Soup

    This healthy, oil-free gazpacho soup recipe uses fresh heirloom Kumato tomatoes. Enjoy this light, summer dish for an easy, quick plant-based meal.

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  • Spicy Hijiki Seaweed Avocado Salad

    Sea Vegetables Sea Vegetables.  Yes, it’s a thing.  In Japanese cuisine, seaweed has been used for centuries. A sheet of kelp is simmered in water for a flavored broth called dashi.  Nori sheets are the thin, black sheets used for rolling sushi, onigiri and maki.  Seaweed is baked for “crackers” and sprinkled over salads and

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