This low fat, delicious, whole food crust is loaded with chia seeds—and it tastes like an oatmeal cookie. The sweet potatoes with a touch of nutmeg really shine through in this plant-based pie recipe.

Sweet, aromatic and full of pumpkin plant-based goodness, this french toast recipe makes for a perfect autumnal breakfast.

These are nutrient-dense pancakes. They’re not light and fluffy. But they’re not pasty, dry or hard either. They’re yummy!

What’s a “Johnnycake”? Historians think that “janiken,” a Native American word that means “corn cake,” could be the origin of the word.

Enjoy this light and fresh chilled soup for a refreshing spring or summer meal.

This is a really fun dish to put together and even more fun to eat. Each person gets their own delicious stack of eggplant with vegan cheese.

These adorable muffins are so moist, soft, and stuffed full of sweet blueberries.

Do you love chia seeds? If you do then this simple crust will knock your socks off! Nutty, grain-free buckwheat combined with the A+ nutrient profile of chia seeds makes this crust a winner. Top it with whatever your pizza-loving heart desires. I used baby kale, beets, caramelized onion, black olives, and macadamia “cheese.”

Want a wonderfully different, healthy and tasty appetizer to please a vegan crowd? Try these! They have a great texture and are super easy to make.