This vegetarian Eggplant BLT is one of my favorite sandwiches to make for a quick and easy lunch or dinner. Harissa mayo adds a little extra spicy kick! I love a good sandwich. Don’t you? Most people think of the traditional meat and cheese combination, but vegetarian sandwiches happen to be my favorite. Whether it’s…
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Roasted Pumpkin with Curried Tahini Sauce
Brighten up your autumn table with roasted pumpkin wedges drizzled with curry-spiced tahini sauce and topped with pomegranate, toasted pecans, and fresh herbs. You’ve probably tried pumpkin in something sweet—whether it’s the classic Thanksgiving pie or something less common like smoothies, overnight oats, and pancakes—but have you tried using this quintessentially fall squash in something…
Fall Produce Guide
Apples, sweet potatoes, pumpkins, and pears—there is so much to love about this time of year. If you’re trying to eat more seasonal fruits and vegetables, bookmark this collection of recipes and tips for selecting, storing, and cooking with fall produce. Fall Produce Guide Here are some of the fruits and vegetables that hit peak…
7-Ingredient BBQ Tempeh Loaded Sweet Potatoes
Dinner has never been easier than these 7-ingredient Loaded Sweet Potatoes with sweet and spicy BBQ tempeh and vegetables. I’ve been having a little love affair with sweet potatoes lately. Everything from breakfast to dinner and snacks. There’s no bad time of day to eat them, especially during the fall and winter months. My all-time…
Roasted Apple and Pear Overnight Oats
Who doesn’t love a good make-ahead breakfast? These grab-and-go overnight oats are topped with crunchy pecans and spiced apples and pears. This breakfast is for those mornings when you’re craving all the warm, cozy flavors of fall, but also need something quick and easy to grab on your way out the door. Overnight oats are…
Brown Butter Miso Roasted Eggplant
Brown Butter Miso Roasted Eggplant is the ideal savory side dish for Asian-inspired meals. This vegetarian recipe is quick, easy, and full of flavor from savory miso paste and nutty brown butter. Have you ever tried brown butter? I finally got around to making it on my own for the first time last week. Just…
Creamy Roasted Red Pepper Lentil Dip
Everyone loves a good dip. Share this allergy-friendly red lentil dip with creamy, coconut-based yogurt alternative and smoky spices at your next gathering. (This post is sponsored by So Delicious® but the thoughts and opinions expressed are my own.) Parties are more fun when everyone can eat together, which is why I love the idea…
5 Things You Can Do Right Now to Eat More Sustainably
Eating sustainably is all about taking everyday actions to help protect the planet and promote human health. It’s important because it allows us to eat well without compromising the next generations’ ability to do so. Think sustainable living is too complicated or time-consuming? Here are five practical changes you can make today to eat more…
Whole Grain Jalapeño Chive Cornbread
This easy whole-grain cornbread loaf is flavored with spicy jalapeños and herbaceous fresh chives. (This post is sponsored by Horizon Organic® but the thoughts and opinions expressed are my own.) Is there anything better than the combination of corn and chile peppers right now? I’ve been turning to this flavor marriage a lot lately. The…
Heirloom Tomato Greek Salad with Tofu Feta
This vegan take on Greek salad is made with juicy heirloom tomatoes, nutty toasted farro, and crumbled tofu feta. Peak-season heirloom tomatoes don’t last long, so I’m feeling the urge to make the most of it. Sometimes I take the simple route and slice tomatoes into wedges and sprinkle with a little salt. I also…
Vegan Corn Chowder
Creamy oatmilk is blended with sweet corn and three types of peppers in this vegan corn chowder soup. (This post is sponsored by Silk® but the thoughts and opinions expressed are my own.) It’s no secret I love oat milk in savory vegan dishes that traditionally call for milk or cream. Lately, I’ve been using…
Plant-Based Snack Ideas
These plant-based snack ideas will help you feel energized, satisfied, and hanger-free. Are you a snacker? Me too! Snacking sometimes gets a bad rap, but eating in between meals can be a smart way to reenergize and curb hunger while you’re on the go. Eating snacks also gives you another opportunity to fill up on…
Black Bean Stuffed Poblano Peppers
These vegan stuffed Poblano peppers are filled with black beans and corn, baked in the oven, and topped off with a tangy cilantro-lime avocado sauce. What’s your favorite easy dinner to cook lately? For me, it’s stuffed poblano peppers with creamy avocado sauce. These peppers are spicy and comforting. Plus, you can use the same…
How to Make Quick Pickles 3 Ways
Love pickled vegetables? Here are three delicious quick pickles you can make (and eat!) today. What are Quick Pickles? Quick pickles (also known as vinegar pickles or refrigerator pickles) are vegetables that have been stored in a pickling brine made up of water, vinegar, and salt. They’re often also flavored with sugar, herbs, and spices. …