Fresh, flavorful vegan recipes with California roots, Mediterranean sunshine, and simple ingredients every kind of eater can enjoy. Subscribe for seasonal favorites, easy meal ideas, and new recipes in your inbox.
🍂 I've been keeping a secret
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Hi Reader, I have something fun to share. I'm one of the presenters at the HobbyScool Festive Fall Workshop Series, a free, 3-day virtual event happening October 13-15, 2026. I'll be teaching Canned Pumpkin Three Ways: Dip, Dinner, and Dessert. You'll also find workshops on fall decor and upcycling, fiber and stitch projects, cozy treats, Halloween ideas, and more, with 26 makers sharing projects over 3 days. Each day's sessions are available free for 24 hours, so you can watch at your own pace.
Love and Veggies, Amy |
Fresh Vegan Recipes for Every Kind of Eater
Fresh, flavorful vegan recipes with California roots, Mediterranean sunshine, and simple ingredients every kind of eater can enjoy. Subscribe for seasonal favorites, easy meal ideas, and new recipes in your inbox.
Hi Reader, Fall officially starts tomorrow, and I’m ready for all the seasonal vegetables and fruits. I’ve been thinking about what I want to make first with ingredients like butternut squash, cauliflower, Brussels sprouts, and, of course, pumpkin. So I put together a collection of my favorite fall recipes for you to browse for inspiration. You’ll find hearty chili, cozy soups, roasted vegetables, seasonal salads, and more. Check out the Vegan Fall Recipes Love and Veggies, Amy
Hi Reader, I love seeing so many people making my no bake pumpkin balls, even though fall hasn't officially started yet. They come together in about 15 minutes with oats, peanut butter, pumpkin puree, pure maple syrup, pumpkin pie spice, and mini chocolate chips. Get the recipe for No Bake Pumpkin Balls Love and Veggies, Amy P.S. I added a quick video to the recipe card so you can see how I make them. Let me know what you think!
Hi Reader, This roasted chickpea ratatouille casserole is basically the best of late summer/early fall produce, all in one dish. It’s made with zucchini, eggplant, red bell pepper, fresh tomatoes, garlic, and canned chickpeas, then baked together in one casserole dish. Serve it warm or at room temperature with crusty bread for mopping up the juices. Get the recipe for Roasted Chickpea Ratatouille Love and Veggies, Amy