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.
🍆 roasted ratatouille casserole
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Hi Reader, This roasted chickpea ratatouille casserole is basically the best of summer 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.
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, Meet my current favorite 15-minute, no cook meal. A California-meets-Mediterranean mashup, Greek chickpea salad swaps out the feta for creamy cubes of avocado. In addition, it's loaded with juicy tomatoes, crisp cucumbers, and briny Kalamata olives, tossed together in a simple vinaigrette seasoned with dried oregano. I hope you enjoy it as much as I do Reader! Get the recipe for Greek Chickpea Salad with Avocado Love and Veggies, Amy Veggies Save The Day Membership Join for ad-free...
Hi Reader, Today I’m sharing something a little different: silken tofu salad with avocado. It’s a Japanese-inspired salad made with soft tofu, cherry tomatoes, cucumber, avocado, and a simple sesame plum dressing. If you haven’t used silken tofu before, it has a soft, custard-like texture and works beautifully in chilled dishes like this one. And if ume plum vinegar is new to you, don’t worry. I included tips and an easy substitution in the post. The whole salad comes together in about 15...
Hi Reader, Taco night just got a little herby. These vegan mushroom tacos are filled with garlicky sauteed mushrooms and topped with homemade chimichurri sauce. They’re simple, saucy, and ready in about 25 minutes. I love how the mushrooms make a savory filling, while the chimichurri adds a bright, tangy finish with parsley, oregano, garlic, red wine vinegar, and olive oil. Add sliced avocado or your favorite taco toppings, and dinner is done. Get the recipe for Vegan Mushroom Tacos Love and...