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.💙
🌞 beat the heat
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Hi Reader, When the weather is sizzling, there’s nothing better than a bowl of icy cold gazpacho. This authentic Spanish tomato soup is silky, refreshing, and made with simple ingredients like ripe tomatoes, cucumber, olive oil, and bread. It’s one of my favorite no-cook recipes for summer. I hope you’ll give it a try and let me know what you think by leaving a comment on the post!
Love and Veggies, Amy P.S. Could you use some more easy recipes? Grab a copy of the free eBook: 5 Ingredients or Less: 25 Plant-Based Recipes. I've got my eye on the Zucchini Roll-Ups with Creamy Red Pepper Filling and the Miso Lime Glazed Corn on the Cob. |
Veggies Save The Day - Plant-Forward Vegan Recipes
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, Going to the supermarket this week? Put these top 20 foods on your grocery list and eat your way to a happier, sharper, and more energized version of yourself. Top 20 Foods to Help Prevent & Reverse Autoimmune Disease Love and Veggies, Amy P.S. When you download your free guide, you'll also get access to the 8-part series, The Gut-Autoimmune Solution. Normally $297, you can watch it all for free (for a limited time) starting October 27.
Hi Reader, If you missed the Plant-Based Bootcamp, good news. You can binge the cooking demos and classes for free this weekend only. Watch the free Bootcamp replays Now break out your Instant Pot for the side dish that steals the show. Meet the easiest, creamiest WFPB mashed potatoes you will ever make. No boiling water, no draining, just three simple ingredients and about 20 minutes. You may never go back to the stove again. “These were by far the best (and easiest to make) non dairy mashed...
Hi Reader, Today I've got a weeknight favorite for you...vegan cabbage curry with coconut milk and chickpeas! It’s a one-pot wonder that’s creamy, cozy, and ready in 30 minutes. Cabbage, carrots, and chickpeas simmer in spiced coconut milk for a dish that’s simple but so satisfying. Perfect with rice, naan, or just a spoon. Reader Jenn made it and said, "I had some cabbage to use up from my CSA box, I’m so glad you just posted this recipe and inspired me. It was quick and easy to make, enough...