My smoky sauce transforms eggplant slices to crispy and tasty plant-based “bacon”! You can use it to make BLT’s, as the perfect side dish to your scrambled tofu, or as a delicious pizza topping.

Ever since being introduced to the world of overnight oats with pumpkin and spices this recipe has been a favorite! These oats will sustain you for hours and make a delicious snack or dessert.

This ginger miso dressing packs a ton of flavor and nutrition. It is the ideal dressing for a power sushi bowl.

You don’t need to use sugar to add sweetness to your cooking. Learn how to add sweetness using fruits and vegetables.

This chocolate banana ice cream is delicious, healthy, and the perfect way to satisfy a sweet tooth. It is dairy-free, vegan and free from refined sugar! You don’t even need an ice cream maker to prepare it.

This refreshing fruit salad with mint and lime tastes just like a sweet mojito without the alcohol.

Granola can be eaten for breakfast or as a snack. As commercial varieties are loaded with sugar and oil, I created my own version that is guilt-free and delicious.

When I lived near Philly, I got hooked on Philly Cheesesteaks. I was so excited to create these plant-based “steak” hoagies using mushrooms, peppers, and onions with all the original flavor but without any fake meat or cheese. Even the most skeptical meat eaters will fall in love with them!

Tofu scramble is a popular scrambled egg substitute. It is simple and easy to make at home with many variations of spices and toppings.