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Hi Reader, Now that zucchini is season here in California, I've been experimenting with different ways to enjoy it. One of my favorites is Mediterranean Penne. It features tender summer squash, sweet cherry tomatoes, and buttery pine nuts, along with garlic and balsamic for seasoning. And it's easy to make in 30 minutes!
Love and Veggies, Amy P.S. If you're a fan of my vegan Mediterranean diet recipes and want to learn more about the lifestyle, I have something special coming later this summer. 😉 |
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, 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