• Easy Oil-Free Spiced Tahini Dressing

    Easy |  Servings: 4  |  Ready In: 5 minutes |  Yield: about 1/2 cup Tahini is made from ground sesame seeds.  If offers a creamy base for this simple oil-free dressing.  Spiced with bold flavors from cumin, chili powder, and cayenne, this easy plant-based recipe will become your go-to for quick sauces.  Use it on

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  • Quinoa Kale Buddha Bowl with Crunchy Chickpeas and Spiced Tahini Dressing

    Medium  |  Servings: 4  |  Ready In: 70 minutes |  Yield: 4 big bowls This Buddha Bowl is loaded with all of your favorite plant-based superfoods.  Quinoa, kale, and roasted sweet potatoes set the stage for Crunchy Chickpeas and an oil-free Spiced Tahini Dressing.  A delicious blend of flavors and interesting textures, this gluten-free vegan

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  • “Tartas Pastores”: Mexican Shepherd’s Pies with Smoky Sweet Potato Crust

    Medium |  Servings: 4  |  Ready In: 60 minutes |  Yield: 4 individual pans (or one 8-inch full-sized pan) The traditional Shepherds Pie gets a Mexican twist with this spicy vegan recipe. An oil-free filling of black beans and corn is topped with a smoky plant-based sweet potato crust for a comfort food dinner your

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  • Pickled Red Onions in Apricot Brine

    Easy |  Servings: 5 |  Ready In: 15 minutes |  Yield: 3-4 cups Tangy pickled red onions provide a healthy, fat-free kick for topping Lentil Tacos, Black Bean Burgers, or Red Quinoa Enchiladas.  This easy, healthy recipe is naturally vegan and gluten-free.  You can use different onion varieties like Vidalia, Tropea, and Walla Walla for

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  • 10-Minute Roman Chickpea “Tu-No” Salad

    Easy |  Servings: 6 |  Ready In: 10 minutes |  Yield: 4 cups Healthy chickpeas replace tuna in this easy vegan recipe.  A quick, oil-free dressing is made from tahini, Dijon mustard, and capers.  Mediterranean “Roman” flavor comes from a colorful mix of sun-dried tomatoes, bell pepper, olives, and more.  This plant-based, gluten-free, salad is

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  • Farro Butternut Squash Salad

      Medium |  Servings: 6  |  Ready In: 25  minutes |  Yield: 6 cups Farro is an heirloom grain, a member of the wheat family that is organically grown in Italy.  It pairs with roasted butternut squash, toasted pumpkin seeds, and golden raisins in this hearty Fall-inspired vegan salad. Ingredients 1/4 cup pepitas (hulled pumpkin seeds)

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  • Easy Vegan Lentil Tacos

    Medium |  Servings: 4  |  Ready In: 30 minutes |  Yield: 12 tacos Hearty lentils are cooked with flavorful Mexican spices for these easy, oil-free vegan tacos.  Serve these on a busy weeknight with salsa and diced avocado. Or create a plant-based Taco Bar with Guacamole, Watermelon Salsa, Jicama Salad, and Mexican Chocolate Sauce for

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  • Big ‘Ole Italian Chickpea Salad

    Easy  |  Servings: 6  |  Ready In: 10minutes |  Yield: 10 Cups Salad Chickpeas, olives, capers, and summer’s garden-fresh vegetables come together in this easy, flavorful salad. This vegan, oil-free, gluten-free recipe is a snap to make, and it gets even better the next day.  Enjoy with Cavolo Nero soup for a healthy dinner or

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