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Veggies Save The Day - Plant-Forward Vegan Recipes

By Amy Katz

Discover plant-forward vegan recipes with California roots and a splash of Mediterranean sunshine. Simple ingredients, seasonal favorites, and a place where ALL eaters are welcome.💙

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New 10-Part Docuseries Cancer Unraveled.
Featured Post

💔 thinking of my cousin

Hi Reader, A few weeks ago I was heartbroken to learn my cousin passed away from cancer. I don't have the perfect words for something like that, but I do want to share a free docuseries starting February 9 that felt worth passing along. It’s called Cancer Unraveled, and it features 43 oncology and functional medicine experts, plus real stories from people who have been through it. A big theme is the “terrain,” meaning internal factors that can affect how your body holds up during prevention,...

about 17 hours ago • 1 min read
Bowl of Mediterranean millet salad with orange, carrots, and basil.

Hi Reader, If you’ve never tried whole grain millet, you’re in for a treat. My Mediterranean orange millet salad is citrusy and herby with orange segments, shredded carrots, and fresh basil, all tossed in a sweet-tangy maple Dijon vinaigrette. Cook the millet in your Instant Pot or on the stove, let it cool, then stir everything together and dig in. It’s perfect as a light meal or a colorful side dish any time of year. Get the recipe for Orange Millet Salad Love and Veggies, Amy

3 days ago • 1 min read
Cubes of maple Dijon tofu on a plate.

Hi Reader, If you’re in the mood for tofu with big flavor and very little effort, this skillet maple Dijon tofu is for you. It’s sweet, tangy, and ready in about 30 minutes with just 4 ingredients. The trick is browning the tofu cubes first so they get lightly crisp, then pouring in the maple Dijon sauce and cooking for a minute or two until it turns into a glossy glaze that coats the tofu. No marinating required. Get the recipe for Maple Dijon Tofu Love and Veggies, Amy

6 days ago • 1 min read
Bowl of Moroccan shredded carrot and orange salad with fresh cilantro and mint.

Hi Reader, Want an easy side dish that makes dinner feel a little more special? This Moroccan carrot and orange salad is bursting with citrusy, herby flavor with a touch of warm spice. It comes together in about 15 minutes with shredded carrots, juicy orange segments, fresh cilantro and mint, and a quick orange-spiced dressing. It’s perfect alongside soups, stews, or simple weeknight mains, and it travels well for potlucks too. Get the recipe for Moroccan Carrot and Orange Salad Love and...

8 days ago • 1 min read
Bowl of vegan taco pasta made with rotini and soy chorizo and topped with green onions.

Hi Reader, If you enjoy a hearty bowl of pasta and love the flavors of Mexican food, this vegan taco pasta is for you. It’s cheesy and meaty, thanks to vegan cheese shreds and soy chorizo. Load it up with your favorite toppings like avocado, green onions, or cilantro for an easy vegan meal that’s omnivore-approved. Get the recipe for Vegan Taco Pasta Love and Veggies, Amy

10 days ago • 1 min read
Bowl of creamy chickpea orzo soup with lemon slice on the side.

Hi Reader, If you’re craving a cozy bowl of soup with a little Mediterranean sunshine, this one’s for you. Creamy vegan lemon chickpea orzo soup is an avgolemono-inspired stovetop soup made with chickpeas, tender orzo, and fresh lemon juice and zest. Blended cashews make it ultra creamy, and it’s ready in about 30 minutes. "This was delicious! I wouldn't change a thing, except to double it next time. 🙂" -- MaryEllen G. Get the recipe for Creamy Lemon Chickpea Orzo Soup Love and Veggies, Amy

13 days ago • 1 min read
Spinach salad with oranges, pomegranate arils, and pumpkin seeds.

Hi Reader, Need a fresh salad that feels a little special without any extra effort? This colorful Pomegranate Spinach Salad comes together in about 15 minutes with tender baby spinach, sweet orange segments, crunchy pumpkin seeds, and juicy pomegranate arils, all tossed in a tangy pomegranate vinaigrette. Get the recipe for Pomegranate Spinach Salad And if you could use a few more easy salad ideas, my friend Brian Vaszily over at The Art of Anti-Aging has a new free eBook with 20 plant-based...

15 days ago • 1 min read
Bowl of roasted Brussels sprouts topped with sun-dried tomato pesto.

Hi Reader, If Brussels sprouts have ever felt a little… meh, this recipe is here to change that. These Brussels sprouts with sun-dried tomatoes get roasted until browned and crispy, then finished with my quick sun-dried tomato pesto (it takes just a few minutes in the food processor). It’s bold, tangy, and ridiculously easy, which is basically my favorite kind of side dish. Get the recipe for Crispy Brussels Sprouts with Sun-Dried Tomatoes Love and Veggies, Amy

17 days ago • 1 min read
Calendar with the 21st circled and text overlay" The World's Best Longevity Summit.

Hi Reader, I came across a free online event you might enjoy if you like practical, evidence-focused health info (with a side of “please stop the fluff”). It’s called The World’s Best Longevity Summit, hosted by Brian Vaszily. It runs January 21–27, and you can pop in for the sessions that sound most useful. The format is simple: short interviews with a lineup of doctors and researchers, plus a “top steps” style breakdown you can take notes from. If you want to check it out, here’s the free...

20 days ago • 1 min read
Bowl of creamy vegan lemon pasta garnished with fresh parsley.

Hi Reader, If you’re craving something bright and creamy, you’ll love this vegan lemon pasta. It’s tossed with a quick cashew cream sauce blended with plenty of fresh lemon, and it’s ready in about 15 minutes. Perfect for busy weeknights, but it still feels a little special. Get the recipe for Vegan Lemon Pasta Love and Veggies, Amy

22 days ago • 1 min read