These vibrantly colored collard green rolls are easy to make and delicious to eat. Add your favorite fillings to enjoy them all week long!
A bright red, delicious sauce made with sweet, roasted red peppers and tangy, ripe tomatoes. Make as a sauce or a soup!
This yummy vegan frittata is a great way to use fresh chard greens and stems, and makes a lovely brunch or dinner menu item.
Stuffed bell peppers are easy to make and are lovely to look at on the dinner table. The foundation of this recipe is my classic quinoa pilaf, which makes a great main dish and makes a ton of awesome leftovers.
This is a totally new way to do tacos! I wanted a recipe that was light and colorful, using a fresh rainbow of veggies in partnership with the rich squash. This is the perfect meal for these in-between Summer and Fall months!
Pineapple fried rice is nourishing, colorful, and easy to make. It’s a perfect weeknight recipe, and can be made with leftover rice (or other grains) along with ALL the veggies in your refrigerator.
This week’s simple recipe features beautiful and sweet bell peppers. Use whatever color peppers you like to bring a rainbow of color to this summer pasta dish.
A fancy and yummy way to enjoy zucchini RAW! These little ‘manicotti’ won’t fool anyone into thinking it’s pasta, but it’s a great alternative and makes for a super light meal.
Can a vegan diet fight depression and anxiety? No doubt, plants are powerful tools to help us fight both depression and anxiety. Learn more about the science behind why eating a plant-based diet can help you feel your best.
Simple and delicious Homemade Mushroom Burgers are made with fresh local mushrooms, whole grains, beans, and just a few spices for a yummy staple recipe. Make a big batch so you’ll always have fresh veggie burgers on hand!
Get ready for summer with this super fresh Bok Choy salad recipe, featuring a mix of colorful veggies and a nutrient-dense dressing to bring it all together. Coleslaw has never been this delicious!