Herby Farro Salad with Grilled Vegetables and Hummus

Herby Farro Salad with Grilled Vegetables and Hummus

This farro salad eats like a full meal. Al dente whole grain farro tossed with your favorite herbs and a simple lemony dressing. Add in some diced grilled veggies, fresh baby greens and serve over creamy hummus for an easy, crave-worthy and nutritious meal.

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Vegan Caramelized Onion, Sausage and Kale Pizza with Almond Ricotta

Vegan Caramelized Onion, Sausage and Kale Pizza with Almond Ricotta

“Vegan pizza is boring”, said no one ever who had this pizza. It has a rich flavor profile and is incredibly tasty, despite it’s simple ingredients. Topped with smoky, sweet barbecue sauce, caramelized sweet onions, vegan sausage crumbles, crispy kale and creamy almond cheese, this pizza is sure to be a favorite at your next pizza night!

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Asparagus and Pesto Cashew Cheese Tart with Lemon Arugula

Asparagus and Pesto Cashew Cheese Tart with Lemon Arugula

This effortless yet pretty and delicious savory tart takes 10 minutes to put together and less 20 minutes to bake. Flaky puff pastry is layered with pesto, an easy cashew cheese and fresh asparagus. Some Everything bagel seasoning adds some extra brunch appeal to the crust. Serve with a 3 ingredient lemon arugula salad on top for a delicious meal that comes together with minimal work in the kitchen. Plus, it will have everyone at your table swooning for more!

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One-Skillet Baked Greek Lemon Chickpeas and Rice

One-Skillet Baked Greek Lemon Chickpeas and Rice

Greek inspired flavors marry in this easy to make (and easy to clean up after) plant-based meal. And who knew that the most perfectly cooked rice is done in the oven? It’s deeply infused with roasted lemon, garlic, oregano, dill, and sun dried tomatoes. Chickpeas, spinach, cherry tomatoes and olives add extra nutrition and bursts of color.

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15 Minute Garlicky Breadcrumb Pasta with Shredded Brussels Sprouts

15 Minute Garlicky Breadcrumb Pasta with Shredded Brussels Sprouts

A few pantry staples and just 15 minutes are all you need get this really tasty, comforting dinner on the table. Toasty breadcrumbs are infused with garlic and olive oil then tossed with quick sautéed Brussels sprouts and al dente pasta.  This dish is possibly even better the next day, so bring this to work or school for leftovers you can look forward to!

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Creamy Curried Carrot, Ginger and Red Lentil Soup

Creamy Curried Carrot, Ginger and Red Lentil Soup

A lightly curried, silky soup brimming with nutrition and is ready in less than 20 minutes! This is a great way to sneak in some iron rich lentils – be sure to use red ones which soften during cooking and create a creamy texture once blended.

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Vegan Butternut Squash & Sage Ricotta Stuffed Shells

Vegan Butternut Squash & Sage Ricotta Stuffed Shells

Looking for a super delicious, hearty and healthy meal? This pasta dish should do the trick! Jumbo pasta shells are stuffed with apple sage vegan sausage crumbles, garlic, fresh spinach, a simple tofu sage ricotta and tender roasted butternut squash. They’re all baked in a silky roasted butternut squash sauce that’s so creamy and delicious! If you’re lucky enough to have leftovers, this is even better then next day! Continue reading “Vegan Butternut Squash & Sage Ricotta Stuffed Shells”

Pan-Fried Gnocchi and Seared Mushrooms with Cashew Butter Pesto Sauce

Pan-Fried Gnocchi and Seared Mushrooms with Cashew Butter Pesto Sauce

Pan-fried gnocchi are served under a blanket of seared mushrooms in a creamy, garlicky, cashew butter pesto sauce. Make the sauce while the water comes to a boil for the gnocchi to get this flavorful and comforting dinner ready in under 20 minutes! Continue reading “Pan-Fried Gnocchi and Seared Mushrooms with Cashew Butter Pesto Sauce”