Hi Reader, My butternut squash spinach salad features roasted (or air-fried) butternut squash, earthy lentils, crunchy pumpkin seeds, and a tangy Dijon vinaigrette. It makes a hearty main dish salad, and you can prep the components ahead of time, then assemble when you’re ready to eat. It’s perfect for those days when you want lunch or dinner to feel special without a lot of effort. Get the recipe for Butternut Squash Spinach Salad Love and Veggies, Amy

Hi Reader, When it comes to holiday finger foods, stuffed mushrooms always top the list. Since they often rely on lots of cheese or even meat, I created a vegan version with a Mediterranean flair. You don't even need breadcrumbs. The filling is grain free and features tangy sun-dried tomatoes, meaty walnuts, and garlic. And while they make a crowd-pleasing appetizer, I also love them as an entree alongside mashed potatoes or rice and vegetables. Reader Emilie said, “We brought these to a...

Hi Reader, While I’m not much of a baker, I do love easy no-bake treats this time of year. They’re perfect for holiday gatherings and cookie parties. One of my favorites is 2-ingredient vegan fudge. It’s just as rich and creamy as the classic version. And you don’t need a double boiler or any special equipment. Whip up a batch in 5 minutes, let it chill, and enjoy! Get the recipe for Vegan Fudge Love and Veggies, Amy P.S. Besides vegan-friendly chocolate chips, you’ll need sweetened condensed...