Made with hearty grains and light spring greens, this Asparagus and Arugula Farro Salad is an excellent side dish, but it’s also substantial enough to be a meal on its own. Forgotten farro I’ve had half a package of Trader Joe’s quick cooking farro in my pantry for about six months now. I had forgotten…
Recipe
Quinoa and Tofu Burrito Bowl
Loaded with baked tofu, savory quinoa, and fresh veggies, this Quinoa and Tofu Burrito Bowl is the perfect meal for busy weeknights. In addition to being a health and lifestyle coach and a vegan food blogger, I also work as a coaching circle coach for The Institute of Integrative Nutrition. What’s a coaching circle coach,…
Boot Kickin’ BBQ Cauliflower Tacos
Celebrate Taco Tuesday with easy-to-make Boot Kickin’ BBQ Cauliflower Tacos from Vegan BBQ Without a Grill by Linda & Alex Meyer! Barbecue Growing up in New Jersey, the word barbecue meant the grill or a party that involved cooking things on the grill (as in a backyard barbecue). In my family, we often barbecued burgers,…
Vegan Ranch Dressing
Pour this Vegan Ranch Dressing over salads, slather it on sandwiches, drizzle it on your avocado toast, or serve is as a snack with cut vegetables. Salad Weather It’s finally starting to warm up here on the East Coast, and I’ve found myself craving salads. Yes, I do crave salads. I love crisp and crunchy…
Asparagus and Feta Vegan Omelet
Full of asparagus and tofu feta, this Vegan Omelet is a terrific dish to serve at a spring brunch. It’s great for days when you’re craving breakfast for dinner, too! Signs of Spring Spring is finally starting to show itself here in New Jersey. The snow is starting to melt and I’m seeing green buds…
Vegan Lemon-Poppy Zucchini Muffins
Packed with zingy lemon flavor, these vegan Lemon Poppy Zucchini Muffins are perfect for a springtime brunch. They’re a terrific addition to the Easter dinner table, and they’re great for Mother’s Day, too. Baking Muffins Cold, blustery days always conjure up images of baking muffins in a warm kitchen while sipping a mug of hot…
Vegan Broccoli Quiche Cups
Made with tofu, broccoli, and Pepperidge Farm® Puff Pastry, these vegan Broccoli Quiche Cups are the perfect appetizer to serve at your next spring party! Pepperidge Farm® Puff Pastry If you’ve been reading my blog for a while, you probably already know that I’m not a big fan of making my own dough. I love…
Vegan Irish Stew
Cozy up to a bowl of vegan Irish Stew. Loaded with vegetables and easy to make, this dish is perfect for dinner on chilly evenings. It’s a great dish for St. Patrick’s Day, too! St. Patrick’s Day The weather is warming up and spring is almost here! I thought I’d sneak one last comfort food…
Cheesy Tofu Vegan Breakfast Sandwiches
You’re guaranteed to have a great day when you start it with these Vegan Breakfast Sandwiches. They’re loaded with lettuce, tomatoes, avocado, and “cheesy” baked tofu, and they’re great option for lunch, too! Vegan Breakfast Sandwiches I do best when I have a hearty, savory breakfast in the morning. I’ve love tofu scrambles, loaded avocado…
Curried Mango Chickpea Wrap from The Plant-Based Diet Meal Plan
Sweet mango is paired with creamy tahini and flavorful curry in this easy-to-make Curried Mango Chickpea Wrap from The Plant-Based Diet Meal Plan by Heather Nicholds. These are hearty enough for dinner, but they’re also perfect for lunch on-the-go! Switching to a vegan diet can be difficult. I made the transition over 16 years ago,…
