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.💙
Hi Reader, Need a quick meal idea? This Mediterranean Spinach and Chickpea Salad is ready in about 15 minutes with chickpeas, carrots, Kalamata olives, and a lemony olive oil dressing. Simple and satisfying. Get the recipe for Mediterranean Spinach and Chickpea Salad Love and Veggies, Amy
Hi Reader, Crispy tofu, bright lemon, and zero oven time. This Skillet Lemon Pepper Tofu is my kind of weeknight win: tofu squares get coated in lemon pepper seasoned cornstarch, pan-fried until golden and crisp, then finished with a squeeze of lemon juice and a sprinkle of parsley. It’s ready in about 30 minutes and goes with basically anything you’ve got on hand, like rice, potatoes, or a simple veggie side. Get the recipe for Lemon Pepper Tofu Love and Veggies, Amy P.S. Please help my...
Hi Reader, I used to love the tomato basil soup at Panera. But now that I'm vegan, I make a copycat version that, dare I say, tastes even better than the original. This homemade creamy vegan tomato soup is made on the stove with two kinds of canned tomatoes, cashews, and fresh basil. It's ready in about 30 minutes and pairs perfectly with grilled cheese or your favorite vegan sandwich. Get the recipe for Creamy Vegan Tomato Soup Love and Veggies, Amy P.S. And don't forget the free docuseries,...
Hi Reader, Before I get to today’s recipe, some good news: if you missed the free screening of Cancer Unraveled, you have one more chance to binge all the episodes this weekend through Monday night. Register for Cancer Unraveled + 5 free guides This curried chickpea salad is my vegan twist on my mom’s chicken curry salad, and it has the best little surprise: green grapes. It’s creamy, sweet and savory, and super easy to make with mashed chickpeas, vegan mayo, celery, red onion, and curry...
Hi Reader, I love a recipe with flexibility, like this vegan cauliflower chickpea curry. I've made it both with coconut milk and without, and it's delicious either way. It's a warming, hearty one-pot meal that's perfect for cool evenings. And the leftovers taste even better the next day for lunch. Get the recipe for Vegan Cauliflower Chickpea Curry Love and Veggies, Amy
Hi Reader, Meet my Mediterranean white bean soup, fresh and comforting, made with everyday ingredients. White beans + vegetables + lemon = the coziest bowl. Great for lunch or dinner all week. Get the recipe for Mediterranean White Bean Soup And speaking of beans... Did you know one of the earliest symptoms of Parkinson's can be constipation? 😖 I just learned this from a neurologist who's one of 45 experts featured in the upcoming free docuseries, The Gut-Brain Solution: New Frontiers, which...
Hi Reader, If you’re craving a simple dinner with big fajita flavor, these Sheet Pan Tofu Fajitas are for you. Torn tofu, bell peppers, and red onion get tossed with a quick homemade spice blend (no packet needed), then roasted until the tofu is browned and the veggies are sweet and tender. I love serving them taco-style in warm corn tortillas, and a dollop ogf guacamole is basically required. 😉 Get the recipe for Sheet Pan Tofu Fajitas Love and Veggies, Amy
Hi Reader, If you’re craving a cozy pasta dinner that feels a little fancy, this one’s for you. My Creamy Vegan Sun-Dried Tomato Pasta features a quick blender sauce made with cashews, jarred sun-dried tomatoes, garlic, and a squeeze of lemon. Toss it with spaghetti or penne, top with fresh basil, and dinner is ready in about 20 minutes. Get the recipe for Vegan Sun-Dried Tomato Pasta Love and Veggies, Amy
Hi Reader, Got leftover hummus in the fridge? Turn it into a creamy, zesty salad dressing! This Hummus Salad Dressing comes together in minutes with hummus, olive oil, lemon juice, and whatever fresh herbs you have on hand (optional, but highly recommended). Get the recipe for Creamy Hummus Salad Dressing Love and Veggies, Amy
Hi Reader, Before I get to the recipe, a quick reminder that the docuseries Cancer Unraveled starts Monday. Register for the free docuseries + bonus If you’ve got broccoli and a can of white beans, dinner is basically handled. Lemony Roasted Broccoli and White Beans comes together in about 30 minutes. The broccoli gets nicely charred, the beans turn extra flavorful with bright lemon and garlic. Serve it with mashed potatoes, scoop it up with toasted baguette, or toss it onto a green salad....