Fall Recipes
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Green Warrior Protein Smoothie
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Smoky & Spicy Nut, Sesame, and Coconut ‘Bacon’ Bar Nuts
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My Favourite Vegan Chili with Homemade Sour Cream
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Cauli-power Fettuccine “Alfredo” (Vegan)
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The Big Vegan Bowl
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Turtle Oatmeal Cookies with Pecans, Chocolate, and Medjool Dates
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Pumpkin Gingerbread Snack Bars
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3-Course Vegan and Gluten-Free Holiday Menu – Step-by-step!
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Lentil Mushroom Walnut Balls with Cranberry-Pear Sauce
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Vegan Pumpkin Pie Squares with Gluten-Free Graham Cracker Crust
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Gluten-Free and Vegan Graham Crackers
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3-Layer Almond Coconut Chocolate Bars
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Mini Crunch Bars with Peanut Butter Shell Drizzle
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Velvety Butternut Cinnamon Date Smoothie for Two
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Tex Mex Spaghetti Squash with Black Bean Guacamole
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Giveaway Winners + Shepherd’s Stew, Mashed Potatoes, and Sticky Toffee Pudding
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Spiced Red Lentil, Tomato, and Kale Soup
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3-Ingredient Halloween Apple Bites
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Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic
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Roasted Butternut Squash with Kale and Almond Pecan Parmesan
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How To Roast A Sugar Pumpkin & Make Fresh Pumpkin Purée – A Step-by-step Photo Tutorial
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Cozy Millet Bowl with Mushroom Gravy and Kale
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Whole Foods Inspired Layered Salad with Orange Ginger Dressing
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“Battered” Fried Chickpeas & Chickpea Basil Pesto
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Top 10 Soup Recipes of 2011
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Top 12 Vegan Entrées of 2011
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Nutcracker Cookies
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Easy Holiday Gift: Vegan Chocolate Macaroon Truffles
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Red Lentil and Squash Curry Stew
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Slow Cooker Apple Butter 911
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Vegan Tortilla Soup
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Mom’s Request: Mushroom Barley ‘Risotto’
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Refreshing Cucumber Salad with Creamy Mint Dressing
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Asparagus and Potato Salad
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Gazpacho
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Taco Chili with Nacho Cheeze Sauce
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Vegan Lentil Walnut Loaf with Sweet Potato
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Spelt Berry Porridge with Granola, Dates, and Raspberries
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Butternut Squash Mac ‘n Cheeze: Two Ways
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Apple Pie Oatmeal