Spicy Zucchini Saute with Parmesan and Pecans
Think it's meat on top of this spicy chicken taco salad? Think again...
Ratatouille Risotto. zucchini, tomato, green peppers and purple cauliflower over a goat cheese and lima bean barley risotto, delicious way to prepare the fresh bounty of the summer!
the naughtiest vegan nanaimo bars in town
Spring Onion and Mushroom Rustic Tart with Freshly Grated Black Truffles
Chilled Tomatillo Avocado Soup - a flavorful, healthy summer meal
linguine tossed with a bounty of summer vegetables and melty goat cheese
Eggplant Burgers. The perfect veggie burger period. Vegan, vegetarian, gluten-free and 100% delicious!
pan-fried tofu with soy dipping sauce. Vegetarian, vegan, and delicious.
Roasted garlic, zucchini, and yellow summer squash combine with Israeli couscous for a unique summer salad. Watercress is an unexpected addition and adds a peppery bite.
The Brilliant Vegan Fish Sauce with just 3 ingredients
Vegan Linguine Carbonara with Peas and Toasted Garlic Slices
Grilled Portobello Mushroom Wrap
Vegan + Raw Watermelon Gazpacho with Finger Limes
Meatless Southwestern Quinoa Freezer Burritos (Gluten Free)
Bold Mexican flavors, loaded with veggies, simple to make...Mexican Lasagna!
Clean Eating Snack: Mango-Red Currant Salsa.
Grilled Veggie Portabella Mushroom Pizzas - a delicious option for vegetarian grilling or Meatless Mondays.
Easy Vegetarian Enchiladas. Make this Tex-Mex treat tonight!
Summer Pasta with Zucchini and Squash
no bread needed for these eggplant sandwiches!
Zucchini corn cakes are a delicious vegetarian substitute for crab cakes, top with Tarragon Remoulade for a scrumptious, meatless dinner!
Heirloom Tomato & Fontina Grilled Cheese Sandwiches with Dijon Green Beans
A healthier & tastier version of my favorite lunch spots fried potato tacos. These white bean, potato tacos are gluten free, vegan, and bursting with flavor!
Fresh Fig, Walnut & Mushroom Salad with a Carob & Balsamic Dressing
Lentil Lettuce Tacos for your vegan lunch!
Slow-roasted tomatoes take this caprese salad to a new level.
Vegan Stuffed Portobello Mushrooms, roasted with garlic, rosemary and balsamic vinegar and stuffed with quinoa and kale that were simmered in wine.
I took one of my favorite Russian breakfast and made a grown up version: Polenta with Feta & Sun Dried Tomato Pesto
Orzo with Roasted Garbanzo Beans
Grilled Tempeh Skewers
Summer Squash Tartines with rosemary and goat cheese
Delicious meatless brown rice salad with peppers, olives, peas, and basil vinaigrette.
Meatless Monday! Mediterranean Pasta with Garbanzo Beans.