Hi, I'm Amy! I share simple, delicious vegan recipes made with everyday ingredients for every kind of eater. Subscribe for seasonal favorites, easy meal ideas, and new recipes in your inbox.
Hi Reader, Here’s a savory way to put a can of pumpkin to work. Mixed with crushed tomatoes, garlic, and Italian seasoning, it makes a creamy pumpkin marinara sauce without any dairy. Toss it with your favorite pasta, and you’ve got a cozy fall dinner in about 30 minutes. Get the recipe for Tomato Pumpkin Marinara Pasta Love and Veggies, Amy
Hi Reader, Not interested in this free challenge? CLICK HERE to opt out. You will continue to receive emails from me with recipes. I love joining challenges when I'm craving motivation to get back into healthy habits. My friend Kim Murphy (certified plant-based health coach and founder of Simply Plant Based Kitchen), hosts a FREE 4-day challenge called the Plant-Based Beginner's Bootcamp that I really enjoyed the last time she offered it. While she calls it a "beginner's bootcamp" it's really...
Hi Reader, Butternut squash and Brussels sprouts roast together beautifully for an easy seasonal side dish. The squash turns tender and sweet while the sprouts become browned and crisp around the edges, all with just a few simple ingredients. It's perfect for weeknights as well as holiday dinners. Get the recipe for Roasted Butternut Squash and Brussels Sprouts Love and Veggies, Amy
Hi Reader, I have a secret to tell you. Even though I've been vegan for over a decade, a few years ago at my annual physical, I was diagnosed as pre-diabetic. Now keep in mind Reader I've always been a healthy weight with a BMI in the low end of the normal range. I exercise regularly, and type 2 diabetes does not run in my family. I was shocked and scared by the news. Thankfully I discovered what I was doing wrong when it came to my food choices thanks to experts like Brenda Davis, RD, and my...
Hi Reader, I came down with a cold recently, and nothing hit the spot like a steamy bowl of my vegetable rice soup. It's brothy, gentle, and exactly what I want when I’m not at 100 percent. The best part is the rice cooks right in the pot with the veggies, so it’s truly minimal effort. I made a double batch and froze the extra so future me is ready when someone in the house is under the weather. Get the recipe for Vegetable Rice Soup Love and Veggies, Amy
Hi Reader, The HobbyScool Festive Fall Workshop Series starts Tuesday, so I wanted to send you a quick reminder in case you haven’t signed up yet. It’s a free 3-day online event with 26 workshops covering fall cooking, Halloween treats, seasonal decorating, paper crafts, fiber projects, and more. I’ll be teaching Canned Pumpkin Three Ways: Dip, Dinner, and Dessert, where I’ll show you how to turn canned pumpkin into pumpkin hummus, pumpkin marinara pasta, and no-bake pumpkin balls. Each day’s...
Hi Reader, This is one of those dinners that practically makes itself. My Instant Pot lentil soup with potatoes is made with brown or green lentils, potatoes, carrots, celery, and spinach, all in one pot. And if you don’t have an Instant Pot, no problem. I’ve included stovetop instructions, too. Get the recipe for Instant Pot Lentil Soup with Potatoes Love and Veggies, Amy
Hi Reader, Vegan black bean chili comes together in about 30 minutes with simple pantry staples and a few veggies. Keep it classic or dress it up with your favorite toppings like diced avocado, vegan sour cream, pickled jalapeños, and tortilla chips. I like to set out a little toppings bar and let everyone build their own bowl. Reader love: “Quick, easy, and delicious. Everyone enjoyed it. I can’t wait for the leftovers tonight.” -- Lisa B. Get the recipe for Vegan Black Bean Chili Love and...
Hi Reader, Butternut squash quinoa bowls combine black beans, apples, arugula, and pumpkin seeds with a creamy tahini lime dressing for an easy fall meal. You can prepare the components in advance, then assemble the bowls when you're ready to eat. Get the recipe for Butternut Squash Quinoa Bowls And speaking of fall, if you haven't already, grab your free ticket for the HobbyScool Festive Fall Workshop Series. I'm teaching a cooking class on day 3! Love and Veggies, Amy
Hi Reader, This jackfruit taco soup is one of those easy dinners my whole family loves, and I make it all the time. It’s especially comforting when I have a cold or my allergies are acting up and my nose is stuffed up. A hot bowl with plenty of taco seasoning just hits the spot. It’s made in one pot with black beans, corn, fire-roasted tomatoes, and jackfruit, and it’s ready in about 30 minutes. Get the recipe for Jackfruit Taco Soup Love and Veggies, Amy