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.
🧄 Mediterranean penne
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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. 😉 |
Simple Vegan Recipes for Every Kind of Eater
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, 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...