With spice-rubbed sweet potatoes, rice flecked with lime zest and cilantro, and tangy jalapeño-infused black beans, this herbaceous bowl—from Gena Hamshaw’s Power Plates—makes for a perfect meal any time of year. What you need: For the…
This dish from the Katie’s Healing Kitchen cookbook will convert anyone into a cauliflower lover. Coconut oil gives the cruciferous vegetable a deliciously buttery crisp, while cooling cilantro and mint mingle with the fiery chili…
Imagine a petite, perfectly crisp pizza crust, lovingly topped with roasted pumpkin slices, caramelized red onion, and aromatic sage leaves. Each bite is a harmonious symphony of textures and tastes, blending the natural sweetness of…
For the risotto:1 large onion, minced3 tablespoons coconut oil1 cup arborio rice½ cup dry white wine4 cups vegetable stock3 cloves garlic, minced¼ teaspoon salt1 cup puréed pumpkin 1 tablespoon thyme, chopped For the roasted pepitas:½ cup…
Serve this delicious and hearty breakfast skillet from the Plant Based Cooking Made Easy cookbook with seedy toast, buttery avocado, and your favorite hot sauce for a complete plant-based start to the day. What you…
No cheese? No problem. Thinly-sliced roasted potatoes and zucchini with fresh, peppery arugula on a warm, crispy pizza dough is all we need on our dinner menu this week. What you need: 3 to 4…