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Hi Reader, Give green peppers the spotlight with my Mediterranean-inspired green pepper salad. It’s a delightful mix of crisp peppers, juicy tomatoes, briny green olives, and fresh parsley. Reader Jenna said, "Absolutely FANTASTIC! Added some chopped green onions, eliminated the oil since we are WFPBNO, and it is simply one of the best salads of the Summer!"
Love and Veggies, Amy |
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, Got zucchini? This simple pasta is the perfect way to use it. With just a few ingredients, you can have a fresh, flavorful dinner on the table in about 20 minutes. Thinly sliced zucchini is sauteed until tender, then tossed with spaghetti and a splash of pasta water for a silky finish. It’s light, satisfying, and naturally vegan. And it's super versatile. Several readers have shared how they made this recipe their own in the comments. Get the recipe for Spaghetti with Zucchini Love...
Hi Reader, I absolutely love cherry tomatoes. And while I use them in A LOT of recipes, one of my favorites is a simple, no-cook cherry tomato salsa. But it's not just for eating with tortilla chips and tacos. I love it on tofu scramble, roasted potatoes, rice pilaf, salad, and more. Get the recipe for Fresh Cherry Tomato Salsa Love and Veggies, Amy
Hi Reader, If you enjoy the fresh flavors of lemon and mint, today's recipe is for you. Lemon cucumber orzo salad is a light and refreshing pasta salad that's really easy to make. I think it tastes best as soon as it's prepared, which is nice because it means there's no waiting time before you can enjoy it. Get the recipe for Lemon Cucumber Orzo Salad Love and Veggies, Amy