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.💙
🍋🟩 cauliflower ceviche
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Hi Reader, Ceviche was one of my favorite dishes back when I ate fish and seafood. These days, I still crave those bright, citrusy flavors, so I make plant-based versions instead. This vegan cauliflower ceviche is light, refreshing, and surprisingly satisfying. Lightly cooked cauliflower is tossed with lime juice, tomatoes, red onion, jalapeno, and cilantro for a dish that’s full of fresh flavor. It comes together in under 30 minutes and is perfect served with tortilla chips or tucked into warm tortillas.
Love and Veggies, Amy P.S. If you’re making it for a gathering, I recommend preparing it a little ahead of time. The flavors get even better as it sits. |
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, This lemon pepper chickpea skillet with cashew cream is the kind of easy dinner I love making on a busy night. It’s bright, creamy, and full of lemony pepper flavor, and it comes together in about 20 minutes with mostly pantry ingredients. Spoon it over rice or pasta, or serve it with crusty bread for dipping into that irresistible sauce. Get the recipe for Lemon Pepper Chickpeas Love and Veggies, Amy
Not interested in this free challenge? CLICK HERE to opt out. You will continue to receive emails from me with recipes. Hi Reader, I get a lot of questions about weight loss. While I’m a certified health coach, weight loss isn’t my area of expertise. So when someone asks for focused weight-loss guidance, I point them to people who specialize in it, like my friend Kim Murphy. She’s hosting a free 4-day Plant Based Beginners Bootcamp starting March 24. It’s a practical, food-first approach, and...
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