This Shredded Brussel Sprouts & Plant Based Chick’n Salad is a tasty combination of fresh Brussel sprouts and spicy plant based chicken. It’s drizzled with a creamy tahini dressing.
Nondairy Chocolate Peanut Butter Oat Cups are a moist and delicious dessert. Whether you want a protein boost or a healthy snack, this delicious and flavorful choice will make you want more.
You only need three ingredients to make these Nondairy Chocolate Peppermint Cups. They are a combination of nondairy chocolate, coconut butter, and coconut oil. This is a great dessert to serve following your holiday meals.
This Nondairy White Chocolate Cranberry Fudge is fast becoming a favorite, go to holiday dessert. It’s simple to make using nondairy white chocolate, chopped almonds, and dried cranberries. You dinner guests will enjoy this tasty dessert treat!
My Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies are crispy and delicious. They are fun to make with the kids for the holidays.
Vegan Pecan Brownies are decadent and delicious – a great holiday dessert. The brownies are chewy and moist, and the top is made from nondairy caramel and chopped pecans.
My Vegan Falafel Dish is great for lunch or for dinner. It’s a delicious Greek dish that is full of flavor, with roasted cherry tomatoes, Mediterranean falafel patties, quinoa, sliced cucumber and a sprinkle of pomegranate seeds. It was drizzled with vegan blue cheese dressing. This is a great fall salad.
For dessert, try making these delightful Vegan Mini Pumpkin Cups. They are the perfect fall dessert, flaky and delicious. Your family will really enjoy these.
This Holiday Charcuterie Board is perfect for entertaining your guests. It’s made using a delicious nondairy feta cheese dip, gluten free crackers, concord grapes, strawberries, marinated olives, and almonds.
Chocolate Peppermint Mousse is a decadent and delicious dessert for the holidays. It’s a quick and easy dessert that uses less than five ingredients, including peppermint and nondairy chocolate, and it’s topped off with a scoop of nondairy whipped topping.
These Nondairy Chocolate Almond Clusters are a chocolate-ty and decadent dessert for the holiday season. They are really quick and easy to make, only needing two key ingredients. Your family will enjoy them!
Creamy Roasted Red Pepper Feta Dip is spicy and bursting with flavor. This is a smooth and creamy dip that was served with pita chips, but it also goes well with vegetable slices or tortilla chips.
For a decadent and delicious dessert, try making this Vegan Chocolate Chip Oatmeal Cookie Skillet. It’s topped off with nondairy ice cream and drizzled with nondairy chocolate and peanut butter. This dessert would be great to serve during the Thanksgiving holiday.
This Vegan Apple Cider Cake is great to serve for the Thanksgiving holiday. It’s moist and delicious and it’s topped off with a creamy maple glaze.
Baked Cauliflower Parmesan Steak is a great comfort dish. The cauliflower steaks are coated with a spicy sauce and then baked to perfection. They were covered in a delicious Marinara Sauce and topped with plant based mozzarella cheese.
Creamy Sun-dried Tomato Gnocchi is a bold and hearty dish that is full of flavor. This is a great comfort food that has a nick kick to it.
This Vegan Pumpkin Bread is moist and delicious, and it’s great to serve during the fall season. It’s also quick and easy to make – your family will love it.
Curry Cauliflower Soup is creamy and delicious, a wonderful comfort food for this time of year. The cauliflower is loaded with vitamin C, and the curry adds a nice kick.
For breakfast, try this Vegan Apple Pancake In A Skillet. It’s quick and easy to make, and it’s topped with a warm and tasty apple compote. Absolutely delicious!
Chocolate Peanut Butter Pretzel Bark is a delicious treat that’s really easy to make. In addition to the gluten free pretzels and nondairy chocolate, I added some cubed pears, chopped walnuts and drizzled chocolate and peanut butter. This is the ultimate blend of salty and sweet! You can also prepare this as a Halloween treat for the kids.
White Bean, Tomato & Artichoke Soup is a delicious comfort food that is bursting with flavor. Ingredients like cannellini beans, diced tomatoes, chopped artichoke and black olives combine for a rich and creamy, classic soup.
My Vegan Cinnamon Bars with Plant Based Orange Cream Cheese Frosting is a great dessert to serve during the holiday season. The bars are moist and delicious, and they were topped with a tasty vegan cream cheese frosting.
My Curry Chickpea Salad Sandwich is full of flavor and it packs a nice kick. Some key ingredients include chickpeas, red and green peppers, celery, onion, and a delicious vegan mayo dressing.
Vegan Chocolate Bars are made with brown rice crisps, dried cranberries, nondairy chocolate and peanut butter. These bars are packed with protein and they are crunchy, chocolate-ty and delicious.
These Vegan Chocolate Cookie Bars are crunchy and chocolate-ty – a perfect dessert treat. The crust is a delicious, homemade vegan cookie; the creamy, caramel filling is made from almond butter and sugar free maple syrup; and it’s topped off with nondairy chocolate.
This creamy Vegan Lentil Sweet Potato Curry is smooth and delicious. Simply toss everything into one pot and you will have a bold and tasty dinner. The perfect comfort food soup!
This Roasted Eggplant and Sun-dried Tomatoes Salad is absolutely bursting with flavor. The eggplant is roasted to perfection, and it’s served on a bed of arugula and green lentils. This dish has a spicy kick to it.
Try making these delicious Vegan Pumpkin Chocolate Chip Muffins for dessert. They are moist and tasty as well as quick and easy to make.
My Vegan Chocolate Cake with Vanilla & Chocolate Glaze is rich and decadent – a chocolate lover’s delight. I topped it off with drizzled vanilla and dark nondairy chocolate. This cake is moist and full of flavor.
Roasted Cauliflower Dip is a delicious appetizer that has a slight kick to it. It’s creamy with a bold flavor. I served mine with a delicious, grainy cracker.
Try these Almond Butter Pear Yogurt Cups for a healthy and delicious breakfast. It only used four ingredients – nondairy yogurt, creamy peanut butter, fresh pears and nondairy chocolate.
This Chickpea Pasta with Sun-dried Tomatoes is delicious and full of flavor. Some key ingredients include chickpea pasta, plant based sausage, sun-dried tomatoes and marinara sauce.
My Chocolate Pumpkin Fudge is a decadent and chocolate-ty dessert that your family will really enjoy. This delicious dessert is also quick and easy to make and is a great treat for the kids.
Carrot Cake Overnight Oats is a hearty and healthy breakfast. It’s quick and easy to make, with key ingredients like rolled oats, shredded carrots, and chia seeds.
My Crispy Plant Based Parmesan Potatoes are delicious and easy to make. They were made using baby yellow potatoes, vegan parmesan cheese and fresh basil. I served mine with plant based chicken and fresh roasted string beans.
These delicious Black Bean Tacos are great to serve when desiring Mexican food. They are bold and full of flavor, with a slight kick to them.
For a mouth-watering dinner, try making these Vegan Mushroom Meatballs. They are spicy and full of flavor. Some key ingredients that provide fiber and protein are roasted walnuts, cremini mushrooms, and nutritional yeast. Absolutely delicious!
My Banana Chocolate Chip Cookie Skillet is a decadent and a chocolate-ty dessert that will melt in your mouth. This delicious dessert is quick and easy to make.
For your next dessert, try making these Vegan Peanut Chocolate Cookies. They were chewy and delicious, and dipped in a delicious nondairy chocolate.
This Unstuffed Peppers Dish is a great meal prep dish. The main ingredients are plant based ground meat and red and green peppers. This is a delicious dish to serve during the big game or when entertaining friends.
Peanut Butter Chocolate Mini Donut Holes are a healthy dessert that is quick and easy to make. They are dipped in a dark, nondairy chocolate.
This is a great salad for the fall. Sweet Potato Arugula Salad with Tahini Dressing is great for lunch or for dinner. Some key ingredients were chickpeas, dried cranberries, sweet potatoes and chopped walnuts. It was topped with a creamy tahini dressing.
Try making this Vegetable Pizza Tart for lunch. Some key ingredients include red and green peppers, black olives, red onions and zucchini. The crust was topped with everything bagel seasoning.
Vegan Baked Oats is a perfect healthy breakfast that’s delicious and easy to make. It’s also a great source of fiber and protein. I added nondairy caramel chocolate chips to the top.
These Pumpkin Truffles are decadent and delicious, and made from creamy nondairy chocolate, sugar free maple syrup and pumpkin puree. They are bursting with flavor, and they are a perfect seasonal treat that’s easy to make.
Gnocchi with Cannellini Beans and Sun-dried Tomatoes is bold and full of flavor. This is an easy recipe dish that is made in a skillet.
My Peanut Butter Apple Yogurt Cup is a healthy and delicious breakfast treat. And it’s a great source of protein, only using four ingredients: nondairy yogurt, creamy peanut butter, juicy red apple and nondairy chocolate.
Try making this Roasted Cauliflower and Sweet Potato Meal Prep Dish for dinner. It’s a healthy dish that is full of flavor with a subtle kick to it.
My Apple Cinnamon Overnight Oats is great for breakfast. It’s a nutritious breakfast meal that’s full of healthy fiber, and it can jump start your day.
Try this delicious Chipotle Black Bean Dip while watching the big game or your favorite movie. It’s full of flavor and packs a spicy kick. Serve it with tortilla chips or fresh vegetable slices.
Sheet Pan Potatoes & Plant Based Sausage are a delicious comfort food that is pretty easy to make. Ingredients include red onions, carrots, string beans, baby red bliss potatoes and plant based Italian sausage.
These Vegan Chocolate Chip & Almond Cookies are decadent and chewy. They are great for dessert – two key ingredients are nondairy chocolate chips and chopped almonds.
My Vegan No Bake Strawberry Oat Bites are decadent and delicious – the perfect breakfast treat. Some key ingredients are rolled oats, strawberries and nondairy chocolate. These oat bites are also quick and easy to make.
This Oven Crispy Eggplant Salad is delicious and fun to make. The eggplant is baked crispy and added to fresh arugula, roma tomatoes, and plant based feta cheese. I drizzled a tasty vegan thousand island dressing on top.
These Peanut Butter Brownies are decadent with a creamy peanut butter center. They are full of protein.
Vegan Ginger Cookies with White Chocolate is a tasty dessert that everyone will enjoy. They are crunchy and delicious. Some key ingredients included molasses, almond milk and non-dairy white chocolate.
Vegetable and Plant Based Steak Fajitas is a delicious Mexican dish that is full of flavor. It’s made using plant based steak, roasted red and green peppers, and white onion. This is a great dish to serve with baked beans and pico de gallo.
This Chocolate Almond Bark only needs two key ingredients: nondairy chocolate and roasted almonds. It’s crunchy, and quick and easy to make.
Jalapeno Salsa is a mouth-watering salsa that delivers a spicy kick. It uses less than five ingredients, it’s absolutely delicious, and it’s quick and easy to make. It’s a great appetizer to serve for the upcoming Labor Day holiday.
Chocolate Peanut Butter Pretzel Cups are made with three key ingredients – pretzels, nondairy chocolate and creamy peanut butter. They are crunchy and delicious as well as quick and easy to make. Your family will really enjoy this tasty dessert treat.
Sun Dried Tomato and Arugula Lentil Salad is a great salad that is bursting with flavor. I topped it off with vegan feta cheese and an Italian vinaigrette dressing
Try making this delicious Mediterranean Falafel Dish for your next dinner. The key ingredients are grape tomatoes, cucumbers, hummus, tri color quinoa, and homemade falafels. This is a great meal prep deal that is smoky and full of flavor.
You should try this delicious Plant Based Caramelized Onion Burger for lunch! A big and juicy veggie burger was topped with caramelized onions, vegan cheese and a tasty chipotle sauce.
This classic Roasted Ratatouille Vegetable Dish is absolutely delicious. The key ingredients included zucchini, red onions, eggplant, artichoke hearts, green olives and green pepper. This dish was full of flavor.
This Strawberry Crisp In A Skillet is full of flavor, with a delicious crumb topping. This dessert has a smooth and creamy filling and it was also quick and easy to make. I served mine with nondairy, vanilla ice cream.
Nondairy Strawberry Blueberry Yogurt Popsicles are the perfect, healthy summer dessert. Made from crushed strawberries, blueberries and nondairy yogurt, these popsicles are flavorful and delicious. Best of all, they are quick and easy to make.
These Buffalo Cauliflower Pockets are spicy and delicious, and they’re great to serve for lunch or dinner. The two main ingredients are cauliflower florets and chickpeas, along with a special, homemade buffalo sauce. And they are quick and easy to make!
This Cajun Roasted Chickpea Salad is a bold and delicious salad. The Cajun seasoning really delivered the heat, and this salad was full of flavor with ingredients like fresh arugula and baby spinach, cherry tomatoes, roasted chickpeas and zucchini. The salad was topped with a creamy tahini dressing.
This Pesto Gnocchi is a quick and easy dish that is bursting with flavor. The key ingredients are slivered almonds, roasted cherry tomatoes, vegan parmesan cheese, homemade pesto sauce and gnocchi. Absolutely delicious!
For a light and tasty dessert, try making this Strawberry Blackberry Nondairy Yogurt Parfait. This is a simple dessert that combines delicious fresh fruit, almond granola, and nondairy yogurt. A tasty and refreshing parfait!
Plant Based Steak & Vegetable Stir Fry is an easy to make stir fry dish that is simply delicious. It’s made using some tasty plant based steak, broccoli florets, onions, red and green peppers and a spicy, homemade stir fry sauce.
Roasted Red Pepper Hummus is tasty and really quick and easy to make, only needing five ingredients. It’s made from charred red pepper, tahini, red onion, chickpeas and spices. I served mine with some pita chips.
For your next dessert try making these No Bake Strawberry Nondairy Cheesecake Cups. They have a delicious graham cracker crust and a flavorful filling of fresh strawberries and coconut cream. This dessert is creamy and full of flavor.
Banana Cake with Chocolate Frosting is a moist and decadent dessert. This cake is full of potassium, and it has a delicious, nondairy chocolate frosting.
My Fruit Puff Pastry Tart is healthy and delicious, and made from fresh blueberries, blackberries and raspberries. It’s has a vegan cream cheese filling with a flaky, golden brown crust. This tart is bursting with flavor!
Plant Based Steak Burrito Salad is bold and full of flavor. Ingredients include plant based steak tips, roasted red, green and yellow peppers, pico de gallo, and plant based sour cream. The flavor is authentically tex mex.
This is my plant based version of a Chicago Style Plant Based Hot Dog. It’s loaded with the best tasty toppings, including chopped pepperoncini, tomatoes, and white onions. The plant based hot dogs have smoked apple and sage. This recipe would be perfect for your cookouts and other summer family gatherings.
Coleslaw Salad with Plant Based Chick’n is a delicious, quick and easy to make salad. It delivers the heat from the spicy, plant based chick’n fillets cut into strips, and it was topped with a creamy tahini dressing.
Chopped Roasted Vegetable Salad with Cilantro Dressing is a healthy meal that’s full of flavor. The ingredients included red onions, green peppers, zucchini and grape tomatoes. The roasted vegetables were served over a bed of artisan romaine lettuce, and a fresh cilantro dressing was drizzled over the salad.
Ramen Noodle Salad with Peanut Dressing is spicy and delicious. It’s made with plant based ramen noodles, green onions and cole slaw for some key ingredients. I topped it off with a tasty peanut dressing. It’s a great recipe to make for lunch or for dinner.
Plant Based Meatballs with Tomato Sauce is robust and full of flavor – great for lunch or for dinner. This dish is quick and easy to make. Plant based parmesan cheese was sprinkled over the top to enhance the flavor.
Raspberry White Chocolate Chip Cookies are moist and chewy, and a great summertime dessert. The raspberries deliver a sweet and tart flavor and the nondairy white chocolate chips make this a decadent dessert that your family will really enjoy.
For a delicious salad try my Mediterranean Bean Salad. Kidney beans, chickpeas and cannellini beans are the 3 key ingredients, along with vegan feta cheese, chopped pepperoncini, celery and Roma tomatoes. This salad is colorful and bursting with flavor. It was topped off with some fresh croutons.
These Non Dairy Strawberry Cheesecake Popsicles are great for dessert. They are quick and easy to make using vegan cream cheese, nondairy yogurt and coconut milk. This is a healthy dessert that your kids will love to eat.
This Caprese Brown Rice Pasta Salad is full of flavor and a great salad to take to a cookout. It’s made from plant based pasta, vegan pepperoni, grape tomatoes, green peppers and vegan feta cheese to name a few ingredients. I topped the salad with a fresh and delicious vinaigrette dressing and then drizzled it with some balsamic glaze.
This refreshing Banana Tahini Smoothie takes just a handful of ingredients: frozen bananas, tahini, almond milk, protein powder and oats. It’s creamy and delicious.
Try making this Mediterranean Chickpea Salad Sandwich for your next lunch. It’s quick and easy to make with chickpeas, onions, sun-dried tomatoes, plant based feta cheese, fresh basil and vegan mayo. I served it on some crusty, sourdough bread and topped it with romaine lettuce and sliced tomatoes. Absolutely delicious!
My Plant Based Big Mac Smash Burger Taco is bursting with flavor. It’s made with plant based ground beef, and it’s big and juicy. I topped it off with some vegan Thousand Island dressing.
Tuscan Sun-Dried Tomato & Spinach Orzo is a favorite go to dish that is so full of flavor. The sun dried tomatoes, green olives, and fresh spinach really accentuate the flavor. This is a quick and easy dish to make.
My Vegan Sugar Cookie Bars are a great dessert. These bars are chewy and delicious, and they are topped off with a smooth and creamy, vegan cream cheese icing and then sprinkled with jimmies.
Try this viral Peanut Butter Yogurt Cup. I made mine vegan using plant based coconut yogurt, creamy peanut butter, and fresh blueberries. I topped it off with nondairy chocolate, which created a hard shell. The peanut butter is a great source of protein and this yogurt cup was absolutely delicious! It’s great for breakfast.
Nondairy Cheese Tomato Tart is a healthy yet delicious lunch or dinner item. I used some large beefsteak tomatoes, and also added some everything bagel seasoning to enhance the flavor.
This Plant Based Chik’n Strawberry Salad with Cajun Ranch Dressing is bursting with flavor. Some of the key ingredients include baked plant based chik’n fillets, sliced strawberries and cucumbers. I made a spicy Cajun ranch dressing to top off the salad.
These Plant Based Kabobs are juicy and full of flavor. Some key ingredients were plant based sausage, red and green peppers, grape tomatoes and zucchini. They were coated with a spicy sriracha sauce. Try making these to serve at your next cookout.
These Chocolate Crunch Cups are made with nondairy chocolate, brown rice krispies and coconut oil. They are decadent and delicious, a great dessert that’s quick and easy to make.
Crunchy Barbeque Cauliflower Wings are a delicious appetizer that is full of flavor. They were coated with crushed tortilla chips and then dipped in a tasty barbeque sauce.
You have to try this Tomato & Spinach Cheese Melt. It has non-dairy Gouda cheese, sautéed mushrooms and spinach. I served this sandwich on some crusty, sourdough bread.
Feta Dip with Marinated Vegetables is a tasty dip that’s easy to make. Key ingredients like marinated grape tomatoes and cucumbers, combined with the vegan feta cheese, made for an absolutely delicious dip! I served mine with some warm and crusty, sliced baguette bread.
The next time you want a great salad, try this Mediterranean Lentil Salad. It’s hearty and delicious, and full of protein. Some key ingredients are fresh cooked lentils, grape tomatoes, non-dairy blue cheese crumbles and cucumber. It was topped with a tasty vinaigrette dressing.
Nondairy Blueberry Cheesecake Popsicles are a refreshing dessert that is quick and easy to make. They are made from a handful of ingredients including non-dairy yogurt, blueberry puree and coconut milk. These popsicles are creamy and delicious, just right for the warm weather.
Sheet Pan Cauliflower Fajitas are full of flavor, and they pack a spicy kick to them. Roasted cauliflower florets, red and green peppers, white onions and taco seasoning are the key ingredients. I spread some Taqueria salsa and vegan sour cream on the fajitas right before serving.
You should try this Strawberry and Blueberry Tart for breakfast. In addition to the fresh strawberries and blueberries, some other ingredients include a puffed pastry, non -dairy yogurt, and sugar free maple syrup. No more than six ingredients!
This Plant Based Korean BBQ Chik’n Salad with Hummus Dressing was made using plant based Korean BBQ chik’n, chickpeas, Kalamata olives, red pepper, grape tomatoes and green onions. I added some hummus to serve as the salad dressing, along with Italian seasoning. This salad was bursting with flavor!
Plant Based Tex Mex Be’f Chopped Salad is a favorite Mexican dish that is packed with authentic, Southwest flavor. It’s a great lunch or dinner dish that has a spicy kick to it.
This Tomato Cucumber Salad is the perfect summer salad. It’s full of flavor from the tomato cucumber combination, and it’s quick and easy to make. I made a tasty vinaigrette dressing to top it off.
Peach Cobbler is a delicious, spring dessert that is full of flavor. This cobbler has a flaky, crumb topping and a tasty, peach filling.
My Vegan Lemon Pound Cake is a tart and delicious dessert that tastes amazing. Some key ingredients are non-dairy Greek yogurt, vegan butter, almond milk and of course, lemon extract. I poured a creamy lemon glaze over the cake that really heightened the lemony flavor.
This is a savory and delicious Oven Roasted Corn, which was topped off with a harissa sauce that added a spicy, flavorful kick. By roasting it in the husk, the corn came out tender and moist.
I made these awesome Vegan Veggie Burgers recently. Black beans are a key ingredient because they are so hearty. I added a slice of vegan Gouda cheese, along with onion, lettuce and tomato. I also added a chipotle mayo sauce over the burger. Delicious!
Vegan Onion Dip is quick and easy to make, with a flavor that is sure to please. It uses less than five ingredients and goes well with your favorite chips or vegetable slices.
Tofu Vegetable Stir Fry with Peanut Sauce has an authentic Thai flavor. It’s made with vegan Udon noodles, Bok choy, tofu and red and green peppers. I added a delicious peanut dressing that added a nice kick to this dish!
Veggie Burger with Blue Cheese Crumbles is juicy and delicious. It’s made with vegan veggie burgers, sautéed white onions, blue cheese sauce, and some tasty blue cheese crumbles. The burgers are served on brioche buns – a great burger for your next barbeque.
This Vegan Chocolate Cake With Peanut Butter & Chocolate Glaze is rich and decadent – a chocolate lover’s delight. I melted some creamy peanut butter and nondairy chocolate for a glaze. This cake is full of flavor and it has a moist texture
Mediterranean Falafel Dish is a delicious Greek dish that can be enjoyed for lunch or for dinner. This is a really simple salad that includes falafels, tomatoes, vegan feta cheese and Kalamata olives. I served it with some lightly toasted flatbread and hummus. Delicious!
Vegan Strawberry Crumble Bars have a delicious cookie crust, fresh strawberry filling, and a crumb topping. It’s a healthy, triple layer treat that your family will really enjoy.
This is a hearty Cannellini Beans With Tomato & Gnocchi dish. Some key ingredients included vegan gnocchi, cannellini beans, grape tomatoes and spinach. The nutritional yeast gave the dish a smooth and creamy texture.
This Chopped Salad Pizza is a delicious twist to a pizza. It has a chickpea crust and melted vegan cheese and it’s topped off with a chopped salad.
Spicy Plant Based Chick’n Salad is unbelievably delicious, with a spicy kick to it. Some key ingredients include spicy plant based chick’n filets, romaine lettuce, red onion, grape tomatoes, vegan bacon, and vegan blue cheese crumbles. I topped it off with a delicious homemade ranch dressing.
This Chocolate Chip Pretzel Cookie Skillet is a delicious dessert that is also quick & easy to make. It has a crunchy texture to it. I topped it off with nondairy ice cream and drizzled it with melted chocolate.
Spicy Roasted Chickpea & Eggplant Salad is an excellent choice for lunch or dinner. The chickpeas and eggplant are roasted first before adding them to romaine lettuce, red onion, grape tomatoes, and vegan feta cheese. I drizzled a creamy honey mustard dressing over the salad before serving.
Greek Spaghetti Salad is a favorite Mediterranean dish made from vegan feta cheese, brown rice pasta, Kalamata olives, green pepper, and sun dried tomatoes. This authentic Greek Salad is topped with a delicious vinaigrette dressing.
Vegan Chocolate Chip Cheesecake Cups are a decadent and creamy dessert that your family will really enjoy. The crust is a gooey cookie dough and the filling is made from vegan cream cheese and coconut cream. Delicious!
Edamame Salad is a healthy and delicious salad that tastes great and is quick and easy to make. You will not believe how good it is with ingredients like edamame, red pepper, red onion, vegan feta cheese, and artisan romaine lettuce. I drizzled a tasty vinaigrette dressing over the salad.
This Vegan Peanut Butter Cookie Skillet is a special treat for chocolate lovers. This cookie is decadent and chocolate-ty. Some key ingredients include all natural creamy peanut butter and my favorite non-dairy chocolate caramel chips.
This Black Bean Veggie Burger On A Tortilla is delicious and full of protein. Some key ingredients were vegan feta cheese, black beans, sautéed onions, pepper and garlic, and panko bread crumbs. The tostada shell and creamy cilantro dressing added a nice, Tex-Mex flavor to this veggie burger.
This classic Cobb Salad is made from romaine lettuce, plant based chick’n, zucchini, grape tomatoes, red onions and non dairy, blue cheese crumbles. The salad was topped off with a delicious ranch dressing. Each and every bite brings a symphony of fresh flavors and textures.
These No Bake Carrot Cake Bars are delicious and healthy. Some key ingredients include walnuts and grated carrots. They were topped off with a tasty vegan cream cheese frosting.
You should try these light and delicious Lemon Bars for your next dessert. They have a buttery shortbread crust and a tangy lemon curd filling. And they’re quick and easy to make.
Roasted Vegetables With Plant Based Sausage is a hearty and delicious sheet pan meal. Some key ingredients include Italian plant based sausage, russet potatoes, red and green pepper strips, carrots and grape tomatoes.
You have got to try making these Vegan Chocolate Chip Cookie Dough Cups. They are made with a vegan chocolate chip cookie in the center and covered with melted, nondairy chocolate chips. Very decadent and a great dessert.
Vegetable and Plant Based Chick’n Stir Fry is made using plant based chick’n, broccoli florets, sliced carrots and white onions. I made a bold and tasty sauce using sesame oil and soy sauce, which really accentuated the flavor of this oriental dish.
My Burrito Bowl is made using quinoa, roasted tomatoes and onions corn, and plant based crumbles. It was topped with dairy free shredded cheese and a dollop of salsa to give it a bold, Tex-Mex flavor.
Lemon Bundt Cake is a light and delicious dessert that your family will really enjoy. It’s topped with a bold and zesty lemony glaze.
I made this Italian Chopped Salad for a delicious spring lunch. I used ingredients like grape tomatoes, artichoke hearts, romaine lettuce, green olives and red onions. I made a creamy avocado dressing that really heightened the flavor!
This Tomato and Zucchini Salad was quick and easy to make, as well as absolutely delicious. I topped it off with a light and tasty vinaigrette dressing and homemade croutons.
This Plant Based Chick’n Sandwich was made using plant based Chick’n fillets, red onions, and tomatoes. It was topped with a creamy, homemade tahini sauce that was served on some crusty, sourdough bread.
My Vegan Peach Cheesecake Cups are made using vegan cream cheese, creamy coconut milk, and topped with peach preserves with a delicious graham cracker crust.
For dinner try making this delicious Hummus Brown Rice Pasta. I used brown rice pasta, sun dried tomatoes, sautéed spinach, and a tasty hummus sauce that really accentuated the flavor.
You have got to make this Vegan Buffalo Chick’n Salad. I used some plant based chick’n filets dipped in homemade buffalo sauce, and added romaine lettuce, red onion, and vegan feta cheese. I drizzled a creamy tahini dressing over the salad.
Baked Tortilla Chips are a great snack that is also quick and easy to make. They are light and crunchy, and go well with salsa or vegan cream cheese.
Chocolate Peanut Butter Oatmeal Bars are chocolate-ty and decadent, and full of protein. I made them using non-dairy chocolate chips and creamy peanut butter. They are great for breakfast.
You have got to try these Vegan Barbeque Meatballs. The meatballs were made with plant based meat and topped off with a delicious barbeque sauce.
This three ingredient, Chocolate Almond Bark is a chocolate lover’s delight. It’s decadent and delicious, and each crunchy bite has roasted chopped almonds. Made with dark, non-dairy chocolate, this dessert is quick and easy to make.
My Vegan Chickpea Salad is quick and easy to make using ingredients like mashed chickpeas, chopped celery and onions, Dijon mustard, and vegan mayo. It is full of flavor and packed with protein.
Try these Vegan Blueberry Cheesecake Cups. They are made from creamy coconut milk, blueberry jam, and graham crackers to name a few ingredients.
Try these Vegan Chocolate Brownies for dessert. They were made using my favorite chopped non dairy chocolate chunks and vegan non dairy chocolate chips, and topped off with a dollop of whipped cream.
These Vegan Chocolate Peanut Butter Brownies are moist and decadent, a chocolate lover’s delight. Some key ingredients included nondairy chocolate chips and drizzled with melted peanut butter; this dessert was quick and easy to make.
My Vegan White Chocolate Almond Nut Cookies are great for dessert. They were moist and chewy, as well as pretty easy to make.
My Delicious & Creamy Cannellini Soup is smooth and tasty. Some of the key ingredients were russet potatoes, fresh basil, nutritional yeast and cannellini beans.
Vegan Peanut Butter and Banana Muffins are a delicious breakfast dish that is full of flavor. The muffins have a moist texture and a rich and decadent taste that your family will truly enjoy.
This Cinnamon Coffee Cake is perfect for breakfast – it’s moist and delicious. It has a wonderful crumb filling, a nice texture, and a delicious cinnamon flavor.
This Mediterranean Spaghetti Dish was made using my favorite gluten free spaghetti. Some other key ingredients were plant based chicken, green olives, grape tomatoes, sautéed spinach and minced garlic. It’s topped off with a creamy vegan feta cheese sauce.
For breakfast, try making this tasty Tropical Green Smoothie. It’s made from frozen bananas, fresh spinach, coconut milk, and granny smith apple. It provides a delicious energy boost.
I used some brown rice crisps and nondairy chocolate chips to make these delicious Vegan Chocolate Bars. They are a crunchy dessert treat that your family is sure to enjoy.
These Loaded Vegan Nachos are quick and easy to make. They are made with crisp tortilla chips, plant based crumbles, cooked potatoes and carrots, sautéed onions, and some delicious spices.
These Buffalo Cauliflower Wings are perfect to serve for the big game. The key ingredients are cauliflower florets, hot sauce, some great spices, and a delicious crumb mixture. The cauliflower wings are dipped in a tasty batter, rolled in panko bread crumbs, and then coated with a tangy buffalo sauce before baking.
Chocolate Caramel Peanut Butter Hearts are chocolate-ty and delicious, and a great Valentine’s Day treat. They are quick and easy to make and I topped these off with jimmies. You can also use chopped nuts.
This delicious Mediterranean Pizza is made using a thin cauliflower crust, sautéed spinach, artichoke hearts and Roma tomatoes. It’s great to serve for the Super Bowl.
For the big game try serving this tasty Vegan Spinach Artichoke Dip With Sun Dried Tomatoes. It’s creamy and delicious, and can be served with tortilla chips, baguette bread or sliced vegetables.
Tortilla Soup with Plant Based Meatballs is delicious and hearty – a great soup to eat during the winter. Some key ingredients are fire roasted tomatoes, low sodium vegetable broth and plant based meatballs sautéed in olive oil and minced garlic.
This Chipotle Hummus has a spicy kick and is full of flavor. It’s quick and easy to make, and tastes great with baked flatbread, tortilla chips or vegetables.
Vegan Chickpea Salad with Sun Dried Tomatoes and Feta Cheese is the perfect lunch. The mixture of chickpeas, sun dried tomatoes, onion, romaine lettuce and vegan feta cheese is quite delicious.
This Burrito Bowl with Roasted Vegetables is tasty and full of flavor. I used some delicious plant based meatballs, roasted red and green peppers, corn and onion. I topped it off with avocado and served it on a bed of orzo.
Vegan Chocolate Chunk Cookie In A Skillet is quick and easy to make. Some of the ingredients are non-dairy chocolate chunks, rolled oats, and coconut sugar. The cookie was gooey and chocolate-ty. It was topped off with nondairy vanilla ice cream and drizzled with caramel.
This is a delicious Sheet Pan Cauliflower Fajitas dish. They are made using roasted cauliflower, grape tomatoes, green and red peppers, plant based grilling cheese and sun dried tomatoes.
Blueberry Coconut Chia Pudding is great for breakfast or dessert. It’s made using almond milk, chia seeds, granola, fresh blueberries and a delicious whipped topping.
Buffalo Ranch Trail Mix is a delicious snack to have on game day. Some key ingredients include rice chex, gluten free pretzels, pumpkin seeds and crackers.
Delicious Sticky Sriracha Cauliflower with Quinoa is great for lunch or dinner. They are made with cauliflower florets, spicy sriracha sauce, panko bread crumbs and almond milk to name a few ingredients.
This is a delicious Plant Based Caesar Salad. Some key ingredients include romaine lettuce, plant based chick’n filets, and a creamy tahini dressing. I made some crunchy, homemade croutons for the salad.
I made these Vegan Snickerdoodle Cookies with Non-dairy Chocolate. They were crispy and delicious, and drizzled in non-dairy white and dark chocolate.
Chocolate Trail Mix Bites are made using non-dairy chocolate, pumpkin seeds, dried cranberries, dried apricots and coconut flakes. This is a healthy and delicious dessert treat that your whole family will enjoy.
Try making this decadent Chocolate Peanut Butter Mousse for your next dessert. It’s quick and easy to make using non-dairy chocolate, creamy peanut butter and coconut milk.
I love potato soup. This Baked Potato & Nondairy Cheese Soup is creamy and delicious, the perfect soup to serve on a cold day. This soup is also easy to make.
This Vegan Taco Salad with Tahini Dressing was a delicious and spicy Mexican dish made from plant based meat, plum tomatoes, black beans, onions and vegan cheese. I topped the tacos with a creamy tahini dressing.
My Vegan Stew is a great comfort food. Some of the ingredients are green lentils, potatoes, green pepper and onion. This is a hearty dish that was garnished with mashed potatoes.
Sweet Potato Pie is a great holiday dessert that your family will really enjoy. In addition to sweet potatoes, it’s made using sugar free maple syrup, coconut milk, and a tasty assortment of spices like nutmeg, ground cloves and cinnamon.
Vegan Chocolate Truffles are a holiday dessert made from non-dairy dark and white chocolate. They are decadent and delicious.
Red Velvet Cookies are a great holiday dessert – they are light and delicious. They are made with cocoa powder, gluten free flour, vegan butter and unsweetened almond milk, to name a few ingredients.
These Falafel Burgers are made from chickpeas, fresh basil, onion, smoked paprika and some other spices. I topped my falafel burgers off with a delicious tahini sauce.
Spaghetti & Plant Based Meatballs is a delicious and flavorful dinner that’s made with brown rice pasta, plant based meat, and a tasty blend of spices. It’s a great fall food.
These Enchiladas in a Skillet can be enjoyed for lunch or dinner. They are made using plant based meat, white onion, corn, green pepper, serrano peppers and a delicious enchilada sauce.
My decadent Whipped Feta Cheese Board is another delicious appetizer! The ingredients include vegan feta cheese, vegan cream cheese, and a splash of lemon juice. I sprinkled in roasted walnuts and a chopped apple, and drizzled it with agave nectar.
White Chocolate Peppermint Pretzels are a delicious dessert made from white chocolate and pretzels and sprinkled with crumbled candy cane. They are great for this time of year.
My Chocolate Caramel Bark is made from non-dairy chocolate, walnuts and caramel. It’s quick and easy to make, and is a decadent and delicious chocolate treat for the holiday season.
This Chocolate Peanut Butter Fudge is truly for the chocolate lovers; it was moist and delicious. The key ingredients were non-dairy chocolate chips and creamy peanut butter. It was quick and easy to make.
My Lentil Sloppy Joes are made with green lentils, a delicious tomato sauce, white onions, garlic and a tasty blend of spices. They are great for lunch or for dinner.
This is a Sheet Pan Grilled Cheese Pizza Sandwich. You can make it using gluten free bread, vegan cheese, plant based pepperoni and a tasty pizza sauce.
Butternut Squash Mac and Cheese is a delicious side dish for a holiday dinner. I made mine using brown rice pasta, vegan cheeses, butternut squash and non-dairy milk. It was creamy and delicious with a delectable breadcrumb topping.
This Vegan Wellington would be a great dish to have for an upcoming holiday dinner. Some of the ingredients are plant based meat, sautéed vegetables, and vegan parmesan cheese. It’s wrapped in a flakey, puffed pastry dough.
For dessert, try making my Apple Crumble Loaf Cake. Some key ingredients included tart Granny Smith apples, chopped walnuts, and coconut sugar. The loaf was drizzled with a lite maple glaze.
These Vegan Baked Falafel Pockets are an authentic Greek dish made from chickpeas, garlic, basil, white onion, and oat flour. I served the falafels in a pita pocket, with romaine lettuce, grape tomatoes and a delicious tahini dressing.
Vegan Glazed Doughnuts are great for breakfast. They are moist and delicious, and topped off will a smooth and creamy glaze.
I made a batch of chewy and delicious Vegan Oatmeal Cookies. The ingredients included non dairy chocolate chips, dried cranberries, and of course, organic oatmeal.
This is my hearty Vegan Chili with Plant Based Meat, and it’s made using some delicious plant based meat crumbles, black beans, green pepper, tomatoes, and a fiery spice assortment. A really great fall dish!
For a really cool appetizer, try making this Hummus Board. The ingredients include fresh hummus, green olives, sun dried tomatoes, roasted chickpeas, green peppers and cherry tomatoes! You can serve it with warm, crusty bread.
This Vegan Burrito Dish is authentically Mexican and made with yellow and green peppers, grape tomatoes, vegan crumbles, white onion and quinoa.
Fall is a perfect time of year for Vegan Apple Cider Doughnuts. These were dipped in a delicious, creamy glaze.
My Vegan Pumpkin Feta Cheese Dip is a great fall appetizer made from vegan feta cheese, pumpkin puree, chopped walnuts and a light drizzle of agave syrup.
Cauliflower Soup is quick and easy to make using cauliflower florets, coconut milk, vegan parmesan cheese, low sodium vegetable broth and served with crusty baguette bread.
I made this Apple Pie In A Skillet by using tart Granny Smith apples, a flaky and delicious pie crust, and topped it with non dairy ice cream and drizzled caramel.
Buffalo Cauliflower Tacos are made with cauliflower florets baked in buffalo sauce, cabbage, white onion, soft taco shells, and a creamy avocado sauce. They are delicious!
Try this Vegan Pumpkin Parfait for dessert. It’s made using pumpkin puree, vegan cream cheese, sugar free maple syrup, cinnamon, caramel and a dollop of whipped topping.
Vegetable Pasta Salad with Plant Based Pepperoni has some delicious ingredients like plant based pepperoni, red and green peppers, zucchini, brown rice pasta, green olives, grape tomatoes and vegan feta cheese.
My Lentil Meatballs are made with green lentils, Panko bread crumbs, yellow onion, minced garlic, fresh basil and a delicious sauce made from fire roasted tomatoes, minced garlic and select spices.
Greek Sheet Pan Vegetables with Plant Based Chicken is a hearty dinner made from roasted artichoke hearts, Kalamata olives, red and green peppers, onions, and delicious plant based chicken.
Vegan Chocolate Covered Apple Lollipops are made with non dairy chocolate, chopped walnuts and crisp apple slices, a perfect fall treat.
Fall Panzanella Salad is made from dried cranberries, walnuts, spinach, chick peas and roasted butternut squash and grape tomatoes.
Eggplant Potato Gnocchi in a Zesty Marinara Sauce is great for lunch or dinner. This dish is made using potato gnocchi, sautéed eggplant, onion and garlic, green olives and marinara sauce.
My Vegan Chocolate S’mores Bars are chocolate-ty and delicious. The ingredients include vegan marshmallows, crushed graham crackers, non dairy chocolate chips, and coconut sugar to name a few.
This Peanut Butter & Jelly Smoothie is made from six simple ingredients: frozen bananas, frozen blueberries, peanut butter, chia seeds, coconut water and non dairy yogurt.
For lunch, try making this Roasted Tomato Basil Soup. It’s made from roasted Roma tomatoes and white onions, vegetable broth, fresh basil and nutritional yeast to give it a cheesy flavor.
Ranch Trail Mix is a healthy and delicious snack made from gluten free pretzels, rice chex, peanuts and vegan cheese crackers.
Try this Chocolate Caramel Peanut Butter Tart for dessert. It has a base made from crushed pretzels, and sugar free maple syrup, a peanut butter filling, and a non-dairy caramel chocolate topping. Delicious!
Try this Vegetable Stir Fry with Plant Based Chik’n for an Asian inspired dinner. It’s made using broccoli, sliced mushrooms, red and green peppers, plant based chik’n, and onion.
Chocolate Pretzel Bark is quick and easy to make using non-dairy chocolate, pretzels, and creamy peanut butter.
Smoky Guacamole with Roasted Vegetables is delicious and full of flavor. It’s made with serrano peppers, red onions, grape tomatoes, minced garlic and, of course, avocado, just to name a few ingredients.
Vegan S’mores Chocolate Chip Cookies
1/2 Cup of vegan butter, softened slightly
1 Cup of coconut sugar
1/4 Cup of unsweetened almond milk
2 Teaspoons of vanilla extract
1 1/2 Cups of all-purpose gluten free flour
1/2 Cup of crushed graham crackers
2 Teaspoons of vanilla extract
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
1/4 Teaspoon of cinnamon
1 Cup of nondairy Carmel chocolate chips
3/4 Cup of vegan mini marshmallows
-Add the vegan butter and coconut sugar to a large bowl. Then use a handheld mixer then cream the butter and coconut sugar until combined about 2 minutes. Add the plant based milk and vanilla extract then combine ingredient’s.
-Add the gluten-free all purpose flour, crushed graham crackers, baking soda, Himalayan salt and cinnamon to the bowl. Combine the dry the ingredients with the wet until combined.
Fold in the nondairy Carmel chocolate chips and mini marshmallows. Combine Ingredients again.
-Cover the cookie dough with plastic wrap and place in the refrigerator to chill for at least 20 minutes.
-Preheat the oven to 350F degrees and line a baking sheet with parchment paper. Use a cookie scooper and place the dough into balls and transfer to a baking sheet. Bake the cookies for 13- 15 minutes on the middle rack of the oven. Remove the cookies form the oven then cool for 5 minutes on the baking sheet. Enjoy!
My Roasted Vegetables with Vegan Mediterranean Cheese is made with yellow and green peppers, grape tomatoes, zucchini, roasted garlic and a delicious, vegan grilled Mediterranean cheese.
Vegan Blueberry Chocolate Chip Cookies are moist and chewy and quick and easy to make. This delicious dessert will quickly become a family favorite if you make it.
This Vegan Greek Salad has Kalamata Olives, White Onion, Grape Tomatoes, Romaine Lettuce, and Vegan Feta Cheese. It’s absolutely delicious!
My Peach Breakfast Smoothie is refreshing and delicious. It has frozen peaches, oats, chia seeds, and ground cinnamon. This is great for breakfast, especially after an early morning workout.
My Plant Based Mexican Sausages have a melted vegan cheese topping, sautéed pico de gallo and spicy plant based sausages.
Trail Mix Cookies are made from almonds, dried cranberries, and non-dairy chocolate chips. They are a delicious dessert that is quick and easy to make.
Gluten Free Pizza Pasta is spicy and delicious, and made using brown rice penne pasta, pizza sauce, onion, and nutritional yeast to give it a cheesy taste.
Vegan Key Lime Cheesecake Cups taste great. I used Graham cracker crumbs and vegan butter for the crust, and fresh squeezed lime juice, coconut cream, and nondairy yogurt for the filling.
These Vegan Breakfast Tostadas are made from vegan breakfast sausage, russet potatoes, sautéed onions and red pepper, and served on warm tortilla shells.
This Roasted Tomato Salsa is made with beefsteak tomatoes, serrano peppers, red onions, and some great spices. It is flavorful and spicy.
Try this delicious Vegan Chickpea Melt for lunch. It’s a delicious, quick and easy chickpea salad and melted vegan cheese sandwich.
Chocolate Crunch Bars are made with brown rice crisps, non-dairy chocolate, creamy peanut butter, dried cranberries and sugar free maple syrup.
These Barbeque Cauliflower Tacos are quick and easy to make using barbequed cauliflower florets, chopped basil and a tasty chipotle dipping sauce.
My Vegan Blueberry Bars are made from a creamy coconut butter filing, and an awesome shortbread cookie base. I added fresh chopped blueberries to the tops of the bars.
Ramen Vegetable Stir Fry is a delicious dinner made from ramen noodles, stir fry vegetables, sun dried tomatoes, and a spicy garlic and ginger sauce.
Plant Based Buffalo Chick’n Pizza is made with plant based buffalo wings, vegan cheese, onion, tomatoes and a pizza crust made from chickpeas.
Vegan Cheeseburger Salad in a Jar is a quick and easy meal prep made with plant based meat, lettuce, tomatoes, onion, vegan feta cheese and a tasty dressing.
This Strawberry Lime Slushie is quick and easy to make, and it’s great for the summer. It only has four ingredients.
Non-Dairy Vanilla Blueberry Swirl Ice Cream is made with sugar free blueberry jam, along with all natural ingredients to make this cool and delicious dessert.
My Barbeque Tostados are layered with plant based barbequed crumbles, sautéed onions and jalapeno peppers, and topped with fresh cole slaw.
These cool and Delicious Chocolate Popsicles are made with non-dairy chocolate, cacao powder and frozen bananas.
My Roasted Cauliflower Hummus is made with creamy hummus and roasted cauliflower that has a spicy kick to it.
This BLT Salad was made from plant based bacon, romaine lettuce, and grape tomatoes and topped with a homemade dressing, croutons and blue cheese crumbles.
This Vegan Cowboy Caviar Dip has the corn, black beans, red onions, and jalapeno peppers that gives it a great kick.
These are my classic Vegan Blueberry Muffins and they are delicious. These muffins are moist and full of fresh blueberries, with a flavor that bursts in your mouth. They are especially delicious when warm and you eat one with a melting slice of vegan butter on top.
These Chocolate Nut Bites are a flavorful combination of almonds, peanuts, peanut butter and non-dairy chocolate chips.
This is my Fruit Salsa with Cinnamon Tortilla Chips. It is refreshing and delicious – the perfect snack for a hot summer day. It’s also quick and easy to make using peaches, strawberries, nectarines and kiwi. The cinnamon tortilla chips are light and crunchy, and they go well with the salsa.
My Vegan Cobb Salad is hearty and full of all the flavors that I enjoy in a cobb salad. Barbequed chickpeas, grape tomatoes, red onion and vegan bacon are just a few ingredients. This salad is great for lunch or for dinner.
This Black Bean Veggie Burger was the perfect lunch. It had a delicious texture and a spicy kick to it. It was thick, hearty and full of flavor. I topped it with a chili barbeque sauce, vegan cheese and other toppings, and served it on a bun. This veggie burger was the BEST!
Lemon Orzo with Spinach and Cherry Tomatoes is a great recipe with a rich, Mediterranean flavor. The orzo, spinach, vegan parmesan cheese and tomatoes are some key ingredients. It can be served by itself or as a side dish for cookouts or dinner with friends.
My Watermelon and Pineapple Popsicle into a cool and delicious treat for the summer. It was refreshing and full of flavor, and I only used two ingredients.
This Strawberry Tart was mildly sweet, flaky and delicious. And it was quick and easy to make, using fresh strawberries and non-dairy cream cheese.
These are my cool and refreshing Fruit Popsicles. I made them using fresh lemonade and fresh, chopped fruit. These popsicles were quick and easy to make and you only need four ingredients. They are filled with blueberries, strawberries and pineapple.
This Hot Caprese Dip is quick and easy to make. I used some vegan mozzarella and parmesan cheeses, fresh grape tomatoes and basil. This dip was delicious and the cheese was nice and melty. It was made in a cast iron skillet and is great to serve to family and friends.
Try baking these Vegan Double Chocolate Chip Cookies for your next dessert. They are decadent, moist and delicious and I made them using my favorite non-dairy chocolate chips and coconut sugar. These cookies are the BEST, and they literally melt in your mouth!
Stuffed Peppers With Plant Based Meat are made using fresh red and green bell peppers, vegan mozzarella cheese, and some very tasty plant based meat as key ingredients. The peppers were slightly spicy and totally delicious!
This Artichoke Spinach Tart is delicious. It’s made using tasty, marinated artichoke hearts, fresh baby spinach, vegan mozzarella cheese and a delicious puffed pastry. I enhanced the flavor by sprinkling some flavorful everything bagel seasoning around the tart border. This tart is flaky and delicious.
Panzanella Salad is great for a light summertime dinner. This salad is delicious, and has tomatoes and spinach as two key ingredients. I added some crunchy homemade croutons made from sourdough bread and poured a homemade Italian vinaigrette dressing over it just before serving. The vegan feta cheese gave the salad a tart, Mediterranean taste.
My Blackberry Cheesecake is decadent and delicious. The cheesecake texture is smooth and creamy. The blackberry topping is the BEST, its silky smooth and full of flavor. And I made a delicious graham cracker crust.
This Vegan Parmesan Corn was juicy and delicious, and loaded with flavor! I brushed a tasty vegan parmesan garlic butter on the corn. It had a spicy, yet mild kick to it. This is a great item to serve at your next cookout.
I recently made this Mexican Salad with Roasted Tomato Vinaigrette Dressing. It was full of flavor and it had ingredients that included black beans, corn, avocado, red onion, green pepper and romaine lettuce. I also added some vegan feta cheese crumbles to top it off. My homemade roasted tomato vinaigrette dressing had a nice kick to it from blending some fire roasted tomatoes with olive oil along with some tasty spices.
My Roasted Garlic Hummus is creamy and delicious and it only uses seven ingredients. And it’s quick and easy to make. Enjoy!
This Vegan Chickpea Salad Sandwich is a tasty lunch that is really quick and easy to make. I made the salad sandwich by mixing some crushed chickpeas, celery, red onion and vegan mayo. I spread it on some crusty sour dough bread and added lettuce, tomatoes, and vegan cheddar cheese to complete this delicious sandwich.
Blueberry Tart is a delicious dessert that is quick and easy to make. I only used a handful of ingredients, topped off with fresh blueberries on a layer of vegan cream cheese. The tart was bursting with flavor and it was creamy and delicious.
Barbeque Fries are a great side dish for dinner or a cookout. They were quite tasty and delicious, and they had a nice kick to them. I made a succulent barbeque dipping sauce to serve them.
Peach Blueberry Cobbler is a great dessert to serve for the summer months. It’s has peaches and blueberries, and a delicious cookie crumb topping. It was also quick and easy to make. I served mine with a scoop of non-dairy ice cream.
I made this absolutely delicious Tomato and Avocado Salad with Grilled Halloumi for lunch. The grilled vegan halloumi cheese was full of flavor, which really accented this healthy salad. I made a tasty lemon feta cheese dressing and drizzled it over my salad.
These Chocolate Crunch Bars are great for dessert. I made them using non-dairy chocolate, creamy peanut butter, brown rice crisps, dried cranberries and sugar free maple syrup as some key ingredients. They are chewy and crunchy – your kids will really enjoy them.
This is a refreshing and delicious Blackberry Strawberry Smoothie Bowl. It was quick and easy to make and it only needed six ingredients. I served mine with sliced bananas, sliced strawberries and granola.
I just made this Greek Pasta Salad. I used some key ingredients like grape tomatoes, Kalamata olives, vegan feta cheese, and zucchini, along with my favorite brown rice pasta. I also made a tasty vinaigrette dressing that really elevated the flavor of this delicious salad. It was zesty and quite tasty!
This Strawberry Rhubarb Crumble is absolutely delicious. The rhubarb is tart and the strawberries mellow out the flavor. I used some rolled oats and sugar free maple syrup to make a tasty crumble topping. I topped it off with some delicious, non-dairy ice cream. What a great dessert it turned out to be.
These Plant Based Vegetable Kabobs are great when grilled and they are bursting with flavor. In addition to using some zesty plant based sausage, I also used sliced corn on the cob, red onion, red and green pepper, and sliced zucchini. I brushed the kabobs with a spicy and delicious Indian chili sauce that delivered an awesome, flavorful kick.
Peanut Butter Non Dairy Ice Cream Cups are a delicious dessert that is perfect for serving in warm months. It’s made using a mixture of non-dairy whipped topping and vegan ice cream. I drizzled some non-dairy chocolate and creamy peanut butter over the cups before serving them frozen.
These Grilled Caprese Sandwiches are great to have for lunch. I used basil, tomatoes, pesto and some delicious vegan mozzarella cheese. The vegan butter on the outside gave it a nice, crusty taste. And the pesto gave it a nice kick.
Today I made these delicious Barbeque Cauliflower Wings. I coated the wings with Panko bread crumbs and the baked them with a tasty barbeque sauce. The sauce made the wings tangy and full of flavor. You can try these with your favorite dipping sauce.
Roasted Sweet Potato and Chickpea Salad is great for lunch or for dinner. The roasted sweet potato medallions and chickpeas were coated with a delicious spice combination that packed a nice kick. I served it with chopped onions on a bed of fresh kale, and spread a creamy tahini dressing on top.
These Peanut Butter and Jelly Yogurt Bowls are great for breakfast. It’s a quick and easy recipe to make, and it only uses four ingredients – non dairy yogurt, sugar free jelly, creamy peanut butter and chopped peanuts. This breakfast is full of protein and it tastes delicious!
My Mexican Bean Salad is quick and easy to make, and it’s full of flavor. The key ingredients were black beans, corn, avocado, white onion, roma tomatoes and green pepper. I made a tasty dressing to pour on the salad as well as a crunchy, fresh baked taco shell. The flavor was authentically Mexican.
This Spinach, Tomato and Feta Cheese Pizza is delicious and full of flavor. I used some tasty vegan feta cheese, sautéed spinach and roasted grape tomatoes, along with marinara sauce and minced garlic as some key ingredients. I also used a crispy, chickpea pizza crust. This pizza was quick and easy to make.
I made these delicious Vegan Vegetable Spring Rolls. They were tasty and crispy. I filled the rolls with shredded carrots, cabbage, bell peppers and onion, and then rolled them in a light spring roll wrap.
My Plant Based Sausage with Chipotle Cheese Sauce and Corn Relish is a great meal for grilling season. I used some delicious, hot Italian plant based sausage, sautéed corn and chopped white onion. The sauce was made using melted vegan cheese, chipotle peppers, and green chili’s and it had a spicy kick to it!
I just made an awesome Cajun Potato Salad. I used some vegan mayo, russet potatoes, and a wonderful combination of Cajun spices, which gave the salad a nice kick. This potato salad is full of flavor and it’s an excellent side dish for your cookouts
As we kick off the summer, I made this smooth and delicious Pizza Hummus. I used chickpeas, nutritional yeast flakes, red pepper flakes, and tomato paste to name a few ingredients. The hummus dip was creamy and smooth, and it had a nice kick to it. This is great to serve around the holidays with family and friends.
These Strawberry Smoothie Bowls with Chocolate Topping are an excellent breakfast that is cool and refreshing. The key ingredients are fresh strawberries and frozen bananas, and some nondairy chocolate that was used as a topping. The smoothie bowl was creamy and delicious. I then melted the chocolate on the top and chilled everything. It’s great to have this time of year.
I just made these Vegan Cheesecake Brownies for dessert. The brownies are moist and delicious, as well as chocolatey and decadent. I prepared a creamy vegan cream cheese topping that really enhanced the flavor. Try making these for dessert over the holiday. Your family will enjoy every bite.
Greek Plant Based Chik’n Salad is a dish that can be an entire meal or a side salad. Other than the plant based chik’n, some other key ingredients included artisan romaine lettuce, vegan feta cheese and grape tomatoes. This is a classic salad that is full of an authentic Greek flavor. I drizzled the salad with a delicious, home-made tahini dressing.
This Plant Based Chicken Tenders with Quinoa and Edamame dinner is full of flavor and easy to prepare. It only required a handful of ingredients. I topped it off with a spicy Kimchi sauce.
For a bold and tasty snack try this Chipotle Hummus. It’s creamy and delicious and has a spicy kick from the chipotle peppers. This hummus has an irresistible flavor. I served mine with some crispy, gluten free crackers.
These Almond Butter Cookie Dough Bars are chewy and delicious. The bars have a firm and moist texture to them. And best of all, they are a no-bake dessert that is quick and easy to make.
Brown Rice Spaghetti with Sun Dried Tomatoes is a bold and delicious dinner that is also easy to make. This dish also included fresh spinach and vegan parmesan cheese as part of a creamy sauce. It was tasty and full of flavor and an excellent dinner that your family is sure to enjoy.
I love Mexican foods so I decided to make some Vegan Taquitos. They were crunchy and full of flavor. I made mine using a delicious plant based chicken and then garnished them with melted vegan Mexican cheese, diced tomatoes and green onion. They were incredibly delicious.
Vegan Baked Falafels are a tasty Greek dish that is packed with flavor. The falafels have a moist texture, and I served them on pita bread with kale and grape tomato slices. I made a creamy, tahini dressing that enhanced the flavor of this delicious dish.
This Vegan Chocolate Fudge with Tahini is truly for the chocolate lovers. Some key ingredients were cacao, organic tahini, and peanut butter. The fudge was moist and delicious, and easy to prepare.
This delicious Artichoke and Chickpea Salad can be made for lunch or dinner. It’s a hearty salad that delivers the flavor with ingredients like artichoke hearts, chickpeas, onion, grape tomatoes, and garnished with fresh basil. I topped it off with a delicious vinaigrette dressing
Chocolate and Peanut Butter Covered Frozen Bananas are frozen bananas dipped in non-dairy chocolate and drizzled with creamy peanut butter. They are quick and easy to make, and you only need three ingredients. They are something the kids will love – it’s a great treat for this time of year!
I made a Kale Salad with Plant Based Nuggets. I added grape tomatoes, chopped onion, and zucchini as some other key ingredients, and topped the salad with some delicious plant based nuggets and a creamy tahini dressing. This is great to have for lunch or dinner.
My Vegan Strawberry Bars are a dessert that you will really enjoy. I made a creamy coconut butter filing, and an awesome shortbread cookie base. I added fresh chopped strawberries to the tops of the bars. It’s crunchy on the bottom, with a creamy coconut filing.
I made a delicious Lemon Pasta dish for dinner recently. It was quick and easy to make as I used some brown rice pasta, sautéed spinach, fresh squeezed lemon juice and a light and creamy homemade white sauce. The pasta was full of flavor!
Vegan S’mores Cookies with Vanilla Icing are moist and delicious. I used some non-dairy chocolate chips and I topped the cookies off with a creamy vegan vanilla frosting.
My Mexican Corn Salad is a great salad to serve for lunch or dinner. It’s full of the freshest of vegetables and it delivers the heat without overpowering your palate. The salad has a bold and delicious taste. I topped it off with a creamy tahini dressing.
This Vegan Club Sandwich is a great lunch alternative. It has some delicious vegan bacon, plant based cheese, vegan mayo and Dijon mustard. The taste is full of flavor and has a nice kick to it.
Vegan Italian Meatloaf Muffins are a unique and delicious variation on traditional meatballs. They are plant based and full of flavor. My ingredients included chickpeas, fresh basil, panko bread crumbs, garlic, white onions and tomato paste to name a few. After baking the meatloaf muffins, I topped them off with a tasty tomato sauce and baked them about 5 to 10 minutes to seal in that delicious, mouth-watering flavor.
This Vegan Key Lime Pie is creamy and delicious, with a flavorful sweet and sour taste. I used some healthy ingredients like non-dairy yogurt, sugar free maple syrup and fresh squeezed lime juice. The crust is made from unsweetened coconut flakes and sugar free maple syrup.
I made this delicious Vegan Tomato Salad with Avocado and Mozzarella for lunch recently. I used some tasty plant based mozzarella cheese, yellow and red grape tomatoes, avocado, fresh basil and onions as some of the ingredients. I spread a light and tasty dressing on the salad before serving.
No Bake Chocolate Tart is truly a chocolate lover’s dessert. It’s decadent and delicious, as well as smooth and creamy. Some key ingredients included avocado, almond milk, unsweetened cocoa powder and sugar free maple syrup. The delicious crust is a blend of almonds, coconut flake and cocoa powder.
My Roasted Tomato Avocado Toast is a quick and easy breakfast or lunch that only uses a handful of ingredients. The roasted tomato and avocado spread was delicious. I spread it on some lightly toasted, sourdough bread, and sprinkled some vegan feta cheese on top.
These Chocolate Eggs are especially for the chocolate lovers. They are quick and easy to make, and only require two ingredients, non-dairy chocolate and coconut oil! This treat is budget friendly and it’s something you can make for the kids.
Roasted Potatoes and Onions are a great side dish for Easter dinner. I used some petite red potatoes, roasted onions and spices to make this delicious dish. This recipe was quick and easy to make.
My Vegan Lemon Pound Cake is a tart and delicious dessert that tastes amazing. The cake was very moist. I also poured a creamy and tasty, lemon glaze over the cake that really heightened the lemony flavor. This is a great cake for the Easter Holiday.
These Chocolate Donuts are truly a chocolate lovers’ delight. They are decadent and delicious, with a flaky texture. They are quick and easy to make and I used my favorite non-dairy chocolate. Donuts are great for breakfast, but this chocolatey donut can also make for a great dessert.
My Sheet Pan Greek Plant Based Sausage is a delicious meal that is full of flavor. It is incredibly tasty and includes key ingredients like spicy, plant based sausage, roasted red and green peppers, white onions, Kalamata olives, and vegan feta cheese, to name a few. Your family will really enjoy this recipe because the entire meal is served on a sheet pan.
This Vegan Veggie Burger Without The Bun is a delicious lunchtime treat that only needed a handful of ingredients. The texture of the veggie burger was delicious, and it included succulent sautéed onions, black beans, oats, and quinoa. It’s quick and easy to make and it’s budget friendly. I served it with romaine lettuce, tomatoes, and baked fries, then topped it off with hummus.
These Vegan Chocolate Almond Bites are a chocolate lover’s delight. They are decadent and delicious. Made with dark, non-dairy chocolate and almonds, they are quick and easy to make. They only require three ingredients.
This Tomato Curry Soup is flavorful, smooth and delicious. The curry paste delivers a spicy kick to this soup and the coconut milk adds a rich and creamy texture. I hope you try making it for lunch.
These decadent and sweet Ginger Cookie Bars are perfect for dessert. They have a firm texture, and they literally melt in your mouth. I topped them with a creamy and delicious icing. The bars were also dusted with some light cinnamon. You should make this dessert for your family and friends.
Frozen Strawberry and Blueberry Yogurt Bark is a delicious breakfast, but it can also be enjoyed as a refreshing snack. The fresh strawberries and blueberries are bursting with flavor, and every bite tastes amazing. This breakfast only uses six ingredients, and it’s a budget friendly recipe.
For a tasty treat, try these Vegan Chocolate Chip Cookies. They are moist and chewy, and they were made with delicious non-dairy chocolate chips and coconut sugar. These cookies are perfect for dessert, or for breakfast with a glass of rice milk.
This weekend I made these most delicious Vegan Zucchini Fries. They were made with fresh sliced zucchini that I dipped in a batter made from nutritional yeast flakes, cayenne pepper, and onion powder, to name a few ingredients. They are budget friendly and very easy to make!
I just love Mexican food because of the bold flavor. This past weekend I made these bold and delicious Baked Chipotle Plant Based Tacos. They were spicy and full of flavor. Some of my key ingredients included plant based meat crumbles, white onion, jalapeno peppers, vegan cheese and red bell peppers. I topped off my tacos with a cilantro ranch dressing that really enhanced the flavor of this Mexican dish.
This Thai Salad with Peanut Dressing is a zesty and delicious Asian inspired salad that is great for lunch or for dinner. Some of the fresh ingredients I added are purple cabbage, red pepper, romaine lettuce, shredded carrots, and green onions. I topped it off with a spicy and flavorful peanut dressing that really made the salad pop.
For a tasty appetizer, why not make this delicious Roasted Cauliflower Hummus. It’s made with an awesome combination of roasted garlic, roasted cauliflower florets, tahini, avocado oil, smoked paprika and fresh squeezed lemon juice. The hummus was smooth and delicious, and it was quick and easy to make. I topped off my hummus with some Kalamata olives, vegan feta cheese and chopped grape tomatoes.
My Delicious Lasagna in a Skillet is a quick and easy way to make a delicious dinner. Some of my key ingredients included plant based meat, gluten free lasagna, vegan shredded cheese, and a tasty marinara sauce. In addition to a great spice combination, I also added in some sautéed fresh spinach. This dish was bold and full of flavor.
Hummus Toast with Tomato and Spinach is a healthy and delicious lunch that’s quick and easy to make. I enhanced the flavor by adding some minced garlic and vegan feta cheese to the sautéed tomato and spinach. This was a great way to spruce up your lunch or brunch with hummus on toasted, sour dough bread.
These are my classic Vegan Blueberry Muffins and they are delicious. These muffins are moist and full of fresh blueberries, with a flavor that bursts in your mouth. They are especially delicious when warm and you eat one with a melting slice of vegan butter on top.
This is a Vegan Greek Pasta that can be served for either lunch or dinner. I used some tasty brown rice spaghetti pasta, grape tomatoes, green olives and artichoke hearts to name a few ingredients. I made a smooth and flavorful, creamy vegan cheese white sauce that was combined with my tasty pasta mixture. This dish tasted like I was having dinner at my favorite Italian restaurant.
This Greek Pizza is absolutely delicious and it’s easy to make. Some key ingredients included sautéed spinach, onions and minced garlic, along with artichoke hearts, Kalamata olives, grape tomatoes and vegan feta cheese. I made a delicious Tahini dressing to drizzle on top. It was full of flavor and incredibly tasty.
My Lentil Hummus is tangy, creamy, and delicious, and it has a spicy kick to it. It was also quick and easy to make. I used some green lentils instead of chickpeas, which really heightened the flavor along with some roasted garlic and tahini. You have got to try this recipe.
Toscana Potato Soup is one of those comfort foods that is so full of flavor you will want to serve it again and again. Three key ingredients are russet potatoes, fresh kale and some really tasty vegan sausage. The soup is creamy and hearty, and it has a slight kick to it. It is perfect for lunch or dinner.
Sweet Potato Cake Patties are a great way to enjoy sweet potatoes. These patties are lite and delicious, and easy to make. They are made with quinoa, nutritional yeast, and sweet potatoes, along with a delightful amount of spices. I also made a lemony tahini based dressing, and served these over a bed of artisan romaine lettuce.
If you would like to try a great breakfast muffin, you have to make these Vegan Peanut Butter Chocolate Muffins. A layer of the muffins is chocolate and the other layer is peanut butter. The muffins are moist and full of flavor.
For dessert, why not try this Vegan Bundt Cake With Raspberry Filling. The cake is light and moist, with a delicious raspberry filling that’s full of flavor. I lightly dusted the cake with some organic confectioner’s sugar. Drop a comment below if you make it.
Here is an Eggplant BLT Sandwich, with some tasty and smoky eggplant bacon instead of traditional bacon. The combination of lettuce and juicy tomatoes, vegan mayonnaise, and sour dough bread resulted in a classic and delicious sandwich. This sandwich was smoky and full of flavor!
This Apple Cinnamon Oatmeal is a simple, yet delicious breakfast. I added some sautéed chopped red apples and a hint of cinnamon and coconut sugar to a hot and hearty bowl of oatmeal. The taste was delicious and I only used four main ingredients.
I made these delicious Sweet Potato Wedges to go with my dinner. The combination of spices I used added a flavorful kick to these wedges. Baking them in the oven made them slightly crunchy. I dipped them in a special dipping sauce, which took the flavor to another level.
If you love Mexican food like I do, then you will love this Cauliflower Taco Salad. I roasted my cauliflower florets in some tasty Mexican seasoning, and added them to my sautéed onions and peppers. I served mine on a bed of quinoa and romaine lettuce. This dish was full of flavor, and it had a nice kick to it. I topped the salad off with a tasty, basil dressing. Share this with your fellow foodies.
Happy Valentine’s Day! Chocolate lovers are going to enjoy these two Vegan Chocolate Treats. Each one is decadent and each one has only two ingredients! One is a vegan chocolate fudge heart, and the other is a vegan chocolate bark. Leave a comment below and share this recipe with a friend. Enjoy!
This weekend I decided to make these Vegan Lemon Poppy Seed Muffins. They had a lemony tart and sweet taste, and they were moist and delicious. The poppy seeds added some additional flavor, and the muffins were pretty easy to make.
One of my favorite Mexican dishes is this Roasted Vegetable Fajitas. I roasted some red and green peppers, white onions, and vegan Halloumi cheese to name a few ingredients. The sliced jalapenos and taco seasoning gave the fajitas a great kick, and each one was full of flavor! These would be great to serve during a Super Bowl gathering.
These delectable Peanut Butter Chocolate Hearts are perfect for Valentine’s Day. The hearts were bite sized, creamy and delicious – a perfect treat. And the nondairy chocolate is healthy and fun to work with.
These Vegan Cheese Nachos are just in time for the Super Bowl! In addition to unsalted nachos, I used some shredded vegan cheese, white onion, green pepper, jalapenos, and black beans. They made for the perfect pan food, and each bite was crunchy and full of flavor. I topped mine with some salsa and chunks of avocado.
This Chocolate Cake with Butterscotch and Chocolate Glaze is rich and decadent, with a nice firm texture. The cake is a deep dark chocolate, and I drizzled it with some satiny smooth butterscotch and nondairy chocolate. The cakes bold, rich flavor makes it a perfect recipe for the chocolate lovers!
My Grilled Cheese Pizza Sandwiches are the perfect lunchtime comfort food. They only required four ingredients and they were quick and easy to make. I used a tasty vegan cheese and pizza sauce combination, as well as some sour dough bread and vegan butter. These are best eaten right out of the oven and they are delicious.
There’s almost nothing better on a chilly, wintry day than a warm and tasty bowl of Vegan Broccoli Cheddar Soup. It has a rich and creamy flavor and I made it with a savory blend of russet potatoes, carrots, spices and, of course, broccoli. I added nutritional yeast to give the soup its cheesy texture.
This moist and delicious Vegan Pecan Bundt Cake goes well with dessert after any meal. The cake has a firm texture and I topped it off with pecans, and then I drizzled it with a tasty glaze. I hope you get to try it.
My Red Velvet Cookies are soft and chewy with a delicious vegan cream cheese frosting. They are an amazing cookie that’s full of flavor and easy to make. You should try making these for your family.
These Vegan Cheeseburger Pockets are not only delicious, they are also pretty easy to make. After sautéing some tasty plant based meat and white onions, I melted some vegan mozzarella cheese, and stuffed it all inside of a pita pocket, along with lettuce and tomatoes. The taste was savory and cheesy. This is a comfort food that your family will enjoy on a chilly night.
I made this Vegan Brownie Cookie Skillet using my favorite cast iron skillet. It was decadent and delicious, chewy and chocolatey. I served my cookie skillet warm, right out of the oven with a scoop of nondairy ice cream. It was a great dessert.
My Buffalo Cauliflower Salad is tasty and nutritious, and it’s a great salad to have for lunch or for dinner. The cauliflower is spicy, yet crunchy and the salad also included artisan romaine lettuce, tomatoes on the vine, and yellow onion. I made a tangy dipping sauce that was creamy and delicious.
This is a great savory dish that’s also easy to make. It’s a Vegan Potato Kale Salad, and it’s full of flavor. Roasted potatoes, fresh kale, onions, and red peppers are some of the key ingredients. In fact, this particular salad was bursting with flavor!
Avocado Hummus is something you can serve while watching a good movie or even a football game. Chickpeas, avocado, tahini, lime juice, and spinach are some of the key ingredients. This hummus is tasty and full of flavor, and it goes well with delicious crackers, sliced vegetables or corn chips.
This Roasted Red Pepper and Butternut Squash Soup is creamy and delicious, the perfect soup for a chilly wintry day. The blended taste of the roasted red peppers and the butternut squash is full of flavor, and this soup has a slight kick because of the roasted garlic.
If you like chocolate and vanilla, you can get both in these Vegan Black and White Cookies. I made them using my favorite non-dairy chocolate, and served them for dessert recently. The cookies were soft and crunchy.
This is a delicious Almond and Walnut Chocolate Bark. It’s chocolatey and crunchy because I used some tasty, nondairy chocolate chips, and then added some crunchy, roasted almonds and walnuts. This treat is truly a chocolate lover’s delight, and it is quick and easy to make.
These Vegan Pot Stickers are full of flavorful. They have a tasty vegetable filling that includes mushrooms, green onions, carrots and cabbage to name a few. You can have them for dinner or as an appetizer. I like to serve mine with a tasty dipping sauce.
These Stuffed Peppers with Black Beans and Quinoa were a delicious meal that was quick and easy to make. I placed the peppers on a baking sheet and sprinkled them with olive oil, black pepper and Himalayan salt. The peppers were stuffed with rainbow quinoa, black beans and chopped tomatoes. I used some harissa paste, which added a kick to them. The peppers were full of flavor!
My Vegan Chocolate Chip Cookies are a chocolate lover’s delight! They are chocolatey and gooey, and they have a great texture to them. And they are loaded with my favorite, nondairy chocolate chips. They were really delicious.
I made these delicious Vegan Nuggets with Quinoa and Roasted Peppers recently. The nuggets were crispy and delicious, and were made from chickpeas, rolled oats, onion and nutritional yeast, along with a blend of spices. I served them over a bed of quinoa and roasted red peppers. This dish was nutritious and delicious.
These Vegan Chocolate Cupcakes with Strawberry Icing are decadent and easy to make. The double chocolate cupcake was delicious, and the strawberry icing was smooth and creamy. They are topped with tiny, mini nondairy chocolate chips.
This Vegan Pot Pie is one of my favorite family recipes. It has delicious vegetables like sautéed onions, carrots and celery, which I made with a creamy sauce that really delivered the flavor. I placed a layer of flaky biscuits on top and baked it all in a cast iron pan. The result was a succulent and juicy pan baked pot pie that was perfect for a chilly winter day.
This delicious Corn and Black Bean Salsa is a great appetizer to serve. The corn and black beans are full of fiber, and the other ingredients include tomatoes, fresh basil, and a sprinkle of lime juice. It was pretty easy to make with only five ingredients, and it had a fresh, Mexican flavor to it.
This holiday season I made a delicious Vegan Cherry Pie. It has a tart and sweet flavor, with a nice, golden pie crust. I only used a handful of ingredients in making this classic pie!
I just love Mexican food because of the bold flavor. So this past weekend I made these wonderful Avocado Quesadillas. Some of my key ingredients included zucchini, red onion, jalapeno peppers, black beans and red bell peppers. I added a tangy sauce made from chipotle chili seasoning. This dish was absolutely delicious.
These Vegan Cinnamon Rolls are great to have for breakfast. They are bite sized and they taste great. The rolls are super soft and delicious, and you can top them with a creamy icing.
I made these absolutely delicious Mexican Pinwheels as an appetizer. They are quick and easy to make, slightly spicy and so yummy. Some ingredients include spinach, corn, refried beans and guacamole. This is a nice appetizer to serve before a holiday meal.
Lentil and Mushroom Stew is an absolutely delicious comfort food that will satisfy the fiercest appetite on a chilly day. It is full of flavor from an ingredient combination that includes sautéed vegetables like mushrooms, green pepper and white onions, along with some green lentils. Soy sauce along with some key spices added a distinctive flavor to the stew.
The next time you want to try a different appetizer, you may want to make this Vegan Artichoke Dip. It’s delicious and cheesy, and full of flavor. I used some vegan cheese, fresh spinach, sun-dried tomatoes and chopped white onions as a few key ingredients. Its best served warm with your favorite tortilla chips.
I made this delicious Roasted Tomato and Garlic Bruschetta for the holidays. I made it by roasting some ripe cherry tomatoes and garlic, vegan feta cheese, chopped onions, and fresh basil. It has a bold and delicious flavor, and it was drizzled with some balsamic vinegar. It was on sliced baguette bread and is something you can serve for your family during the holidays.
This week I made some mouthwatering Vegan Meatballs. I added them to a savory marinara sauce, and then served it over quinoa. I made the meatballs with cremini mushrooms, brown rice and onions to name a few ingredients. The meatballs were delicious and they had a nice texture to them.
This soup season, I made a tasty Mushroom Soup. This soup is hearty, creamy, and delicious. Besides the mushrooms, I also added some carrots, celery and red onion. There is nothing like a bowl of hot soup on a cold, wintry day. Try making this one for your family.
My Plant Based Chili With Cheese is a delicious comfort food that is full of flavor. I used some plant based meat, kidney beans, onions and peppers as some key ingredients. My favorite nutritional yeast flakes helped to make this chili cheesy. This dish had an excellent southwest flavor to it! It was served over quinoa.
This Vegan Pecan Bundt cake is a delicious cake to serve for the holiday season. I topped it off with pecans, and then I drizzled it with a delicious glaze. The cake’s texture is moist and delicious. I hope you try it.
I just love Mexican food. It’s spicy and has a great kick to it. It also packs a huge punch of flavor. So I decided to make this wonderful Vegan Mexican Rice by using diced onions, jalapeno pepper, garlic, and diced organic tomatoes to name a few ingredients.
Sheet Pan Vegetables With Plant Based Sausage is another delicious comfort food recipe. It was a tasty and nutritious meal all together on one pan. It included ingredients like Brussel sprouts, chunks of sweet potato, plant based sausage and white onion.
These Oatmeal Cookie Bars are deliciously moist and delightfully tasty. They are decadent and they are a great source of fiber since oatmeal is a key ingredient. They make for a good breakfast.
This Olive Tapenade is fast becoming a favorite appetizer of mine, but it can also be enjoyed as a snack. It has a great texture, and a rich bold flavor. You can serve it with delicious, hot crusty bread and it’s really easy to make.
It’s the holiday weekend, and I decided to make these delicious Yogurt Dipped Pretzels. They were tasty and crunchy, with a lightly sweet and salty flavor. And they were also quick and easy to make. Happy Holidays everyone!
Peppermint Bark is a delicious treat that is perfect for the holidays. It only requires five ingredients – gluten free pretzels, nondairy chocolate chips and coconut oil. The bark was chocolatey and crunchy, as well as quick and easy to make. This is a treat that your kids will enjoy helping you to make.
As you prepare your Thanksgiving dinner, you may want to try this Vegan Stuffing. It was made from scratch using toasted sour dough bread, celery, onion, vegetable broth, and a great combination of herbs and spices. The stuffing had a moist, yet firm texture, and it was very flavorful. You will enjoy this stuffing!
This Vegan Macaroni and Cheese recipe is one of my favorite comfort foods for this time of year. I used some delicious chickpea elbow macaroni, along with nutritional yeast, and coconut milk to name a few ingredients. I coated the top with a tasty bread crumb mixture that added a delicious, crunchy topping. The Mac and Cheese was warm, cheesy and full of flavor. It’s a great recipe for your holiday dinner.
This Skillet Cornbread With Jalapeno Pepper is a delicious comfort food that goes well with just about any meal. It was quick and easy to make using a cast iron skillet. The chopped jalapeno peppers were baked in and they provided a nice kick to the cornbread. This would be great to serve for Thanksgiving dinner.
Apple Turnovers are great for breakfast. I used some tart Granny Smith apples along with gluten free puff pastry in making this recipe. They were crispy, sweet and delicious. And they are best eaten warm, not long after taking them out of the oven.
Baked Pears With Agave Syrup are something fresh and new that you can serve for breakfast. The pears are a great source of fiber. I added a touch of agave syrup to sweeten them. I also sprinkled them with cinnamon and then baked them. Then they were served with a scoop of dairy free vanilla bean ice cream. This was a sweet and flavorful dessert that was quick and easy to make.
These Vegan Cajun Nuggets were crunchy and delicious, and they had a nice kick to them. They also had a nice texture and they were really flavorful. When you bite into them you taste a mild, Cajun flavor that makes it difficult to just eat one of two. And they are perfect to have with your favorite dipping sauce.
These are my chewy, no bake Peanut Butter Chocolate Bars. They are vegan, and they are a delicious dessert. And they are simple and easy to make, only needing four ingredients. If you are a chocolate lover, and if you love peanut butter, then you will really enjoy these bars! They taste as good as they look.
This is my Vegan Caramel Chocolate Popcorn. I made it using some delicious caramel flavored, nondairy chocolate chips on the popcorn, which made this snack both sweet and slightly salty, with a light and delicious taste.
This delicious Vegan Jambalaya is the ultimate comfort food for a chilly day. Made with plant based sausage, black beans, chopped tomatoes, brown rice and white onions, it’s super tasty, flavorful, and very nutritious. The spice combination helps to deliver a kick. This could very easily become a favorite main dish.
This flavorful Baked Potato Soup is a comfort food that will truly warm you up. It’s rich and creamy, and an excellent hearty and healthy food. With ingredients like russet potatoes, vegetable stock, garlic, almond milk, and caramelized onions this soup can easily be a main dish as well as a great lunch.
These Vegan Chocolate Peanut Butter Brownies were moist, chocolatey and delicious. They were made using nondairy chocolate chips and some organic, creamy peanut butter. You have to try these to see how really good they are.
You have got to try these moist and delicious Vegan Chocolate Chip Muffins. They are bite size and they melt in your mouth. So chocolatey and easy to make too.
My Vegan Walnut and Raisin Cookies were chewy and delicious. They were also easy to make. This is a great recipe to get the kids involved in baking.
You have to try these Swedish Meatballs. They were easy to make, and some of the ingredients included brown rice, mushrooms, and white onions to name a few. They were made using a creamy sauce that really accentuated the flavor. This is another comfort food that I have found to be perfect for a fall day.
This is my delicious Eggplant Parmigiana. It has a great texture, and the dish was full of flavor. I started preparing the dish by breading the eggplant with Panko bread crumbs. Then I added some tomato sauce and vegan shredded cheese. The resulting dish was flavorful and hearty – a perfect comfort food.
This is a hearty and delicious Vegan Lentil Tortilla Soup. It’s a perfect soup for a fall day. It’s packed with flavor, it’s spicy, and it’s filling. This soup can be enjoyed as something to eat with a sandwich, or even by itself. You can garnish it with tortilla strips and chopped basil. You can also use vegan sour cream.
This is a Vegan Chocolate Tart that I decided to make for the upcoming holiday season. I used some slivered almonds, vegan chocolate, and a baked sweet potato as some of my special ingredients. This is truly a chocolate lover’s dessert, and it was easy to ma
Skillet Enchiladas was a unique way to prepare enchiladas. Instead of wrapping my ingredients in tortilla shells, I cut the shells into strips, and cooked them in my skillet with the rest of the zesty ingredients. The result was a spicy and delicious Mexican dish that exploded with flavor.
I made this absolutely delicious Stuffed Butternut Squash With Quinoa for dinner. After removing the butternut squash seeds, I stuffed each one with cooked quinoa and lentils. This dish was hearty and tasty, the perfect comfort food.
Coffee Cake Banana Muffins were tasty and delicious when served for breakfast. I made a crunchy, crumb topping that really added to the flavor. These were great with a cup of decaffeinated green tea, and a slice of vegan butter.
Vegan Corn Chowder was a great soup to have this past weekend. It was warm and hearty, with a slight kick to it. The taste of fresh corn and blended russet potatoes was irresistible.
My Vegan Chocolate Chip Cheesecake Bars were decadent and creamy. Some key ingredients included coconut milk, coconut butter, sugar free maple syrup, and peanut butter, to name a few. They had a delicious, crunchy peanut butter base and a rich and creamy cheesecake topping. I drizzled some nondairy chocolate on the bars to top them off.
These Vegan Cauliflower Nuggets are the perfect healthy appetizer for dinner. Cauliflower is high in fiber and its nutrient rich, and these nuggets were crunchy and delicious. They are bite sized and you can top them off with my delicious, homemade dipping sauce.
I love a great Vegetable Stir Fry. In making this stir fry, I used some snow peas, red pepper, white mushrooms, carrots, broccoli and white onion. I used some grated fresh ginger and minced garlic when I made my sauce. It had a nice kick to it. Everything was quick and easy to make, and I served the stir fry on a bed of quinoa.
This Kale & Apple Salad was made using some tender fresh kale, along with sweet and delicious red apples. This autumn salad is so tasty, and it’s simple and easy to make. Besides the main two ingredients, it has dried cranberries, vegan feta cheese, and a delicious poppy seed dressing.
These Vegan Chocolate Peanut Butter Bars are a special treat for chocolate lovers. They have a moist texture, and a deliciously chewy taste. Some key ingredients include a creamy peanut butter, sugar free maple syrup, and my favorite non-dairy chocolate chips.
This tasty Everything Trail Mix was perfect for a Saturday afternoon snack. It was crunchy and spicy, yet light and delicious. I used Everything Bagel seasoning, which delivered a slightly salty and savory flavor that made this snack simply irresistible. I also added some melted vegan butter. This is the perfect snack for movie night! If you decide to make it, please let me know what you think.
This Vegan Blueberry Apple Cobbler makes great use of fresh blueberries and tart and delicious Granny Smith apples. I made a wonderful crunchy crumb topping using rolled oats, superfine almond flour, coconut oil, and a few other key ingredients. This simple recipe would be great for a hearty breakfast, or as an after dinner dessert.
Tomato, Red Pepper and White Bean Casserole is truly a comfort food. It has a mildly spicy taste that is bold and delicious. I prepared it as a pan dish by roasting the tomatoes and red pepper together, and I caramelized some white onions in a pan. They helped deliver a juicy flavor that really complimented the spicy taste.
This Lemon Glazed Bundt Cake is one of my favorites. It’s moist and rich, with a tangy lemony glaze. It’s smooth and velvety taste makes it a perfect dessert. Your family will love this cake, especially since it’s also pretty easy to make. I hope you try it.
It’s the weekend, and I decided to make Vegan Vegetable Pizza for dinner. I started with my favorite pizza shell, made from chickpeas by @eatBanza! They sent me these delicious pizza shells to try out.
Some other key ingredients included yellow onions, sliced zucchini, red pepper, and artichoke hearts. The taste was absolutely delicious, and each slice was cheesy. I used some vegan mozzarella cheese. Vegetable Pizza is delicious to serve for lunch or dinner.
I made Cajun Roasted Cauliflower Steaks for dinner tonight. They were delicious and spicy. They were also crunchy and healthy. Two key ingredients included bread crumbs and cauliflower sliced to look like steak. This is a new recipe that I tested a few times, and it came out great.
This is a delicious Almond and Walnut Chocolate Bark. It’s chocolatey and crunchy because I used some tasty, nondairy chocolate chips, and then added some crunchy, roasted almonds and walnuts. This treat is truly a chocolate lover’s delight, and it is quick and easy...
I made this quick and easy Tomato and Zucchini Salad for lunch. I used some fresh ingredients like grape tomatoes, zucchini, basil, and green onions, to make this classic salad. And I made some crunchy and delicious, homemade croutons to go on top. They added some additional flavor to this simple yet delicious salad. This salad was delicious and tasty, the perfect salad for an early fall lunch or dinner.
These Vegan Peanut Butter Cookie Bars are chewy and delicious. I used a smooth and creamy peanut butter, some non-dairy white chocolate chips, and a few other key ingredients. They are so good and they practically melt in your mouth. This is a dessert that your family will thank you for.
This Vegan Coffee Cake is perfect for breakfast – it’s moist and delicious. It has a tasty crumb topping and a moist texture. This cake tastes really good and it’s made with wholesome non dairy and plant based ingredients. Best of all – it’s ready to eat fresh out of the oven.
Today’s breakfast was this tasty Vegan Strawberry Pancake in a Skillet. Since strawberries are still in season, I used them as a main ingredient in this unique pancake breakfast. I used spelt flour, which is a good source of fiber and protein. It provided a light and nutty flavor to the pancake skillet. And I topped mine with some delicious sugar free maple syrup.
My Vegan Parmesan & Garlic Potato Wedges are flavorful and crispy. They make a great appetizer or part of almost any dinner menu. You can also serve them during your favorite football game. The vegan parmesan cheese, Italian seasoning, and minced garlic are nicely baked into some fresh russet potatoes.
These Vegan Chocolate Cups are quick and easy to make, and they taste amazing! They are smooth and chocolate-ty, with a nice crunch. They are bite sized and only require a few ingredients. The chocolate lovers will find these to be simply irresistible!
As summer winds down, the fall is winding up. This tasty Tomato Soup is a great lunchtime item for this time of year. It has a rich, yet smooth taste, and the fresh Roma tomatoes, onions and garlic really add to the flavor.
I absolutely love Mexican Food, and these delicious Roasted Fajitas are a favorite recipe of mine. I filled tortilla wraps with roasted red and green peppers, red onion, and strips of vegan halloumi cheese. I also added my favorite spices, which included taco seasoning. The vegan halloumi took on the flavor from the seasoning, much like tofu. These fajitas were tasty and delicious, with a nice kick to them.
This Vegan Chocolate Cake is truly for the chocolate lovers. It’s moist and delicious, and of course, it’s very chocolate-ty. It’s a double chocolate with a chocolate glaze. This is the perfect dessert after a great meal. Do you have a favorite cake?
I prepared these Roasted Breakfast Potatoes for breakfast recently. This is an excellent sheet pan dish that can be easily served right out of the oven. Some key ingredients included russet potatoes, red and green peppers, and red onions. I also added some delicious plant based sausage, which really enhanced the flavor of the dish.
This Tomato and Avocado Salad is full of tasty ingredients like artichoke hearts, grape tomatoes, black beans, fresh avocado, vegan feta cheese and red onion to name a few. It’s a great salad to have for lunch or dinner because it’s full of flavor, it’s healthy, and it’s quick and easy to make. It’s topped off with a light vinaigrette dressing.
In making this Vegan Chocolate Chip Cookie Skillet I used a cast iron pan. This cookie was gooey and moist. And the non-dairy chocolate chips tasted great. I drizzled some melted peanut butter across the cookie skillet, and I added some tasty non-dairy ice cream.
These Strawberry Blueberry Yogurt Pops are a great way to cool off with on a hot summer day. The fruit combined with the plain Greek yogurt has a deliciously refreshing taste. And making these is pretty easy as it only takes less than six ingredients. So you’ll really enjoy making these as much as you’ll enjoy eating them!
I recently made this delicious Vegan Plant Based Sausage With Toppings. The sausage was lightly cooked in olive oil using a cast iron frying pan that you can pick up on my Shop Page. It was served on a tasty gluten free bun, with toppings like chopped white onion, diced pepperoncini, and chopped tomatoes. Lastly, I topped the sausage with a tasty yellow mustard. This lunch had a very flavorful kick to it.
This Feta and Roasted Tomato Dip has an authentic Greek flavor that is creamy and delicious. The roasted tomatoes were bursting with flavor, and the spices added a nice kick to the dip. It can be enjoyed with your favorite toasted gluten free baguette bread, as I did here, or with slices of vegetables and with corn chips.
I made this Tomato & Peach Mozzarella Salad for lunch recently. This is a salad that only used five ingredients, including the most delicious plant based mozzarella, juicy peaches and vine ripe tomatoes, fresh basil and balsamic vinegar. This simple combination produced a refreshing and tasty salad that was perfect for a summer day.
This Vegan Lemon Bundt Cake is a great dessert because it tastes delicious and it’s easy to make. The sweet and sour taste will delight your taste buds with every bite. It’s a great cake to have following dinner.
I can find all of my baking ingredients from Whole Foods Market, Wegmans and Sprouts Farmers Market. They have an excellent assortment.
These Pizza Veggie Burgers were made using some delicious plant based meat, sautéed vegetables, and a flavorful pizza sauce. The pizza and burger combination was a perfect combination and so full of flavor. I served mine with sliced pickles, some shaved vegan parmesan cheese and a side of baked steak potato fries. These burgers would taste as good for dinner or for lunch.
These Lime & Cherry Popsicles are a cool and refreshing treat that you can serve right after dinner. The lime and cherry combination had a sweet and sour taste, and the sliced cherries were chewy and delicious. Cherries are in season and there are many reasons to enjoy them – they are a good source of potassium, and they added a nice flavor to these popsicles.
If you like chocolate and vanilla, then you have to try this Vegan Chocolate & Vanilla Glazed Cake. When preparing the two icings, I made the vanilla icing first, drizzled it on the cake and refrigerated it for about an hour. Then I added the chocolate icing using my favorite non-dairy chocolate. This cake was moist and delicious. Most of all, it’s simple and easy to make.
Summers are the best time for salads because most vegetables are in season and at their freshest point. My Couscous Vegetable Salad uses some great vegetables like cucumber, cherry tomatoes, green olives and fresh basil. I added a few pepperoncini peppers and vegan feta cheese crumbles, which added an authentic Greek flavor to the salad. This is a salad you can enjoy for lunch or for dinner.
Vegan Grilled Kabobs have become a favorite of mine this summer. I like to make mine with plant based meat, along with some healthy vegetables like green pepper, grape tomatoes, zucchini and red onion. Before grilling the kabobs, I coated them with a red chili sauce, which added a nice kick to that char grilled barbeque flavor.
This Vegan Bagel Dip is quick and easy to make, and it tastes so, so good. I used a creamy vegan non-dairy cream cheese, plain Greek yogurt, and some everything bagel seasoning. I chose to serve mine with some crisp gluten free pretzels, but you can also serve this dip with tortilla chips, or with an assortment of vegetables.
If you like chocolate and vanilla, you can get both in these Vegan Black and White Cookies. I made them using my favorite non-dairy chocolate, and served them for lunch recently. The cookies had a crunchy and delicious flavor.
These Vegan Buffalo Cauliflower Wings are the perfect healthy appetizer for lunch or dinner. They are tasty and crunchy, with a slight kick to them. The cauliflower is high in fiber and its nutrient rich. I coated mine in a tasty buffalo wing sauce and served them with a ranch dip.
Today I made this healthy and delicious Vegan BLT Salad for lunch. The vegan bacon was crunchy and delicious, and it made for a classic salad when combined with romaine lettuce, grape tomatoes, red onion, and an awesome vegan feta cheese. This salad tastes great all by itself, and you can add the dressing of your choice.
These light and delicious Vegan Chocolate Brownie Bites are full of chocolaty flavor. They have a moist texture and they are dipped in non-dairy chocolate. Best of all – they are bite sized, which makes them easy to enjoy. They are a great dessert.
I made a quick and easy Stuffed Avocado Salad. In addition to the avocado, I used chickpeas, celery and red onion as some of my ingredients. The celery and chickpeas added a very flavorful taste, and the avocado is full of potassium. This salad is a good side dish, as well as a great light meal.
I made this delicious Vegan Falafel Salad for lunch recently. I crushed some chickpeas and combined them with cilantro and parsley, along with some other herbs and spices. By lightly sautéing my falafel patties in olive oil they came out with a slightly crunchy texture and a rich and savory flavor. You have to try this recipe!
Vegan Taquitos are another one of my favorite Mexican foods. I made mine using a delicious plant based chicken. They were crunchy and full of flavor, an authentic Mexican flavor.
This past weekend, I made this tasty Vegan Roasted Vegetable Tart. Some of my ingredients included zucchini, red bell pepper, grape tomatoes, red onions and vegan goat cheese. I coated them with Balsamic vinegar and olive oil and roasted them on a light pastry sheet. This tart was juicy and full of flavorful, with a light texture. I hope you enjoy making it.
These Vegan Chocolate Chip Pecan Cookies are a healthy dessert that you will enjoy making as much as you will enjoy eating. I used some tasty, non-dairy chocolate chips and crushed pecans, along with some other key ingredients in making these cookies. The cookies were light, crunchy and delicious!
I baked these wonderfully delicious Vegan Sugar Cookies this weekend. They were tasty and crunchy, and they had a delicious vanilla icing. These cookies were also quick and easy to make. My kitchen smelled like an old fashioned bakery.
In making this quick and easy Vegan Italian Salad, my vegetable assortment included chunky ripe tomatoes, green pepper, scallions, green olives, cucumber and jalapeno pepper bits. Then I added my smooth and tasty oil vinaigrette dressing, and some fresh baked croutons. This was a salad that was full of flavor.
For tonight’s dinner I made Vegan Pan Sausage and Roasted Vegetables, and it became an instant classic. I combined slices of a tasty plant based sausage, chunks of red onion, yellow potato, red and green peppers, and sliced white mushrooms on a roasting pan. Everything was full of flavor and roasted to perfection.
You have got to try this Vegan BLT Pasta Salad! My ingredients included the most delicious vegan bacon, organic quinoa pasta, fresh arugula, ripe cherry tomatoes, avocado and some other key ingredients. The vegan bacon added a tasty crunch, and the salad was accented by a dressing made from vegan mayo, olive oil and chives.
I love a great Vegetable Stir Fry, especially when I can make it at home. In making this stir fry, I used some organic vegan soba noodles, zucchini, white mushrooms, red pepper, carrots and purple cabbage. I also added some sriracha sauce, rice vinegar, sesame oil, and, of course, soy sauce, which really delivered the flavor. This dish was tasty and delicious.
I recently decided to bake these chocolate-ty, quick and easy Vegan Chocolate Chip Cookies. I used my favorite nondairy chocolate chips along with some other healthy ingredients to make a chocolate lover’s cookie that was crunchy and delicious. This is a cookie that you kids will enjoy helping you to bake
I made a simple, yet refreshing Watermelon Salad to enjoy on this hot summer day. I added peaches, vegan feta cheese, and fresh cucumber to chunks of seedless watermelon for a flavorful combination. This salad was cool and refreshing.
Onion Rings are a simple, yet delicious appetizer. I always enjoy eating onion rings because they are light and crunchy, and you can enjoy them by dipping them in your favorite sauce. Also, they are easier to make then you might think.
This morning I made the most delicious Blueberry Smoothie Bowl. It was a refreshing and healthy breakfast on a hot summer day. By adding bananas, my smoothie bowl delivered potassium along with the antioxidants that the blueberries provided. It was quick and easy...
I just love eggplant. So for tonight’s dinner I made a tasty Barbeque Grilled Eggplant. I coated some sliced eggplant with my homemade barbeque sauce, and then broiled it before serving it on a bead of quinoa. The sauce gave the eggplant a nice kick. I love to buy...
In making this Vegan Tomato & Cheese Pan Pizza I started with some gluten free pizza dough. I topped it with fresh tomatoes on the vine, vegan Gouda cheese, fresh basil and a tasty tomato sauce. This pizza could be served for lunch or for dinner. I love to buy...
I made this delicious no bake Strawberry Yogurt Pie for dessert. I used crushed gluten free honey graham crackers for my base, along with strawberry yogurt and vegan heavy cream for the pie filling. The pie was smooth and flavorful, with a thick, creamy texture. I...
This is my favorite Vegan Onion Dip. It’s really tasty and it’s quick and easy to make. Some of my ingredients included caramelized white onions, vegan sour cream, vegan Worcestershire sauce and some really great spices! This dip is a great appetizer.
This weekend I made this light and delicious Zucchini Salad. It had less than five ingredients so I decided to also make a tangy Italian Vinaigrette dressing. I shaved the zucchini using a mandolin slicer.
For a simple and delicious lunch, I made this Chopped Salad with Avocado Dressing. My ingredients included red and green peppers, corn, grape tomatoes, chopped romaine lettuce, black beans and green onions. The avocado dressing was creamy and tasty, and the salad had an authentic, Mexican flavor.
Salsa is always a favorite snack for me because it’s healthy and it packs a kick. My Salsa is easy to make, it tastes great, and you can serve it at a cookout or family gathering.
On this beautiful summer day, I bring you my red, white and blue Vegan Fruit Tart. I made this delicious dessert with less than nine ingredients, most notably fresh blueberries and strawberries, Greek yogurt, and puffed pastry. This tart was tasty and enjoyable and it can be served any time of day – it’s that good.
On this sunny summer day, I made this colorful and delicious Vegan Corn Salad. I used an abundance of healthy ingredients like corn, red and green peppers, red onion, and cherry tomatoes. I made a lite and tasty vinaigrette dressing to pour over my corn salad. This awesome salad is full of fiber and vitamins, and you can serve it during your family cookout.
Broccoli happens to be my favorite vegetable. I have it with lunch and dinner every day – it’s very healthy and it full of fiber. So today I made the most delicious Broccoli Salad. It was quick and easy to make, and it tasted great.
During these hot summer days, I love to make cool and healthy treats like these Kiwi Smoothie Pops. They are quick and easy to make, with ingredients like fresh kiwi, pineapple, banana and ME Moringa Powder. The ME Moringa Powder is a protein powder that is high in antioxidants and blends well with other ingredients. These pops are like eating a delicious, frozen smoothie!
Today I baked these delicious Vegan Peanut Butter Caramel Cookie Bars. They were very moist, and they just melt in your mouth. The peanut butter and chocolate caramel combination was a perfect match. This is a great treat that your entire family will enjoy.
My Vegan Pretzel Bites are tasty, chewy and easy to make. They have that classic soft pretzel flavor, and they are perfect for dipping. This is a great healthy treat to make with the kids, and the pretzel bites are the perfect appetizer or snack.
If you like bold and spicy flavors, then you have to try this Cannellini Beans with Tomatoes and Plant Based Sausage savory dish. The cannellini beans have an earthy flavor and a meaty texture. The tomatoes provide a great source of lycopene, and the plant based sausage was spicy and delicious. I folded in some fresh spinach and roasted garlic to make this savory dish.
I baked these rich and delicious Vegan Cinnamon Rolls for breakfast today. They were tasty and gooey. You have to try this classic recipe for your family.
This morning I baked some mouth-watering Vegan Strawberry Muffins for breakfast. The muffin texture was moist and delicious, and the strawberry flavor literally bursts in your mouth. You have to try and bake these for your family.
This Vegan Pasta Salad is great for the spring and summer, as well as a family cookout. It’s full of fresh vegetables like red and green peppers, red onion, zucchini, cherry tomatoes, and artichoke hearts. I also used vegan quinoa pasta, and a flavorful assortment of spices.
This is a delicious Caramelized Onion Hummus that makes for a great appetizer or snack. In addition to chick peas and caramelized onions, I added some organic tahini, fresh squeezed lemon juice, garlic, and some special seasonings. The hummus was smooth and tasty, with a slight kick to it.
This is my tasty Roasted Tomatoes and Hummus Toast. I made it by roasting some cherry tomatoes that had been covered in a blend of garlic, olive oil and balsamic vinegar. I toasted some crusty sourdough bread and added a generous spread of hummus. It was delicious!
Spring and summer are the perfect seasons for making salads because the vegetables are usually fresher and bursting with flavor. I made this Vegan Bean Salad using vegetables like corn, green peppers, red onions, cucumber, artichoke hearts and green olives, to name a...
Today’s post is how to make a Vegan Chickpea Mediterranean Pocket right from your own kitchen. It’s a quick and easy dish to make.
This dish was made using the most delicious brown rice fusilli pasta. I added organic grape tomatoes, artichoke hearts, black olives, and some other key ingredients. My kitchen smelled like one of my favorite restaurants.
Any time is a great time for soup, especially when it’s cold outside. This hearty Vegan Cauliflower Soup goes great with a salad, or a sandwich. Cauliflower is high in fiber.
Have you ever had a Peanut Butter and Jelly Brownie? You have to try these to see how really good they are. If you have children, then they will really enjoy these right after lunch or dinner.
Sandwiches have always been a lunchtime favorite in my house. How about yours? This Vegan Chickpea Sandwich is made from fresh vegetables, chickpeas and some crusty sourdough bread. And it’s quick and easy to make.
If you really like chocolate, then you will love this cake. It is moist and delicious, and chocolate-ty.
Granny Smith apples are big this time of year. I like to have one every day – they are an excellent source of vitamin C. So this past weekend, I made this mouthwatering Vegan Apple Crisp. It also has a delicious crumble topping, and I served it with sugar- free vanilla bean ice cream.
I made this delicious cereal for breakfast recently. The almonds are packed with antioxidants and vitamins. Besides being great for breakfast, this cereal is really healthy.
One morning I made this Tasty French Toast for breakfast. I used some vegan butter and sugar free maple syrup. I made it using some plant based almond milk!
Growing up, grilled cheese sandwiches were pretty common in the fall and winter. Vegan butter on sourdough bread, along with melted, gooey vegan cheese makes this a classic.
I made some awesome Vegan Chocolate Peanut Butter Cookies! The chocolate and peanut butter combination made this a crunchy and delicious cookie.
I decided to put my black cast iron skillet to work to make this delicious Vegan Almond Butter Cookie Skillet. This cookie was made using almond butter, unsweetened apple sauce, and gluten free flour, along with some awesome non-dairy and sugar free chocolate chunks....
I recently made this delicious Vegan Corn Soup. It was hearty, and it was tasty. Corn provides some really important minerals for your immune system. The recipe is listed below.
I wanted to make a really healthy comfort food, so I made this delicious Butternut Squash Curry. I served it over a bed of quinoa. This curry has a great assortment of plant-based ingredients, along with some really good spices. I added some fire-roasted tomatoes, which really enhanced the flavor. The recipe is listed below.
I really enjoyed making this delicious Vegan Sweet Potato Shepherd’s Pie. Sweet potatoes are full of fiber and minerals, and this dish also included peas and carrots to make this an authentic shepherd’s pie. It’s especially delicious right out of the oven. The...