Discover plant-forward vegan recipes with California roots and a splash of Mediterranean sunshine. Simple ingredients, seasonal favorites, and a place where ALL eaters are welcome.💙
🥔 the easiest vegan mashed potatoes
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Hi Reader, If you missed the Plant-Based Bootcamp, good news. You can binge the cooking demos and classes for free this weekend only.
Now break out your Instant Pot for the side dish that steals the show. Meet the easiest, creamiest WFPB mashed potatoes you will ever make. No boiling water, no draining, just three simple ingredients and about 20 minutes. You may never go back to the stove again. “These were by far the best (and easiest to make) non dairy mashed potatoes I’ve made to date! Very creamy tasting!! Even the dairy eaters in the family loved this one. Thanks!!” — Julie They keep beautifully on Warm while you finish the rest of dinner, which makes them perfect for Thanksgiving practice runs and everyday cozy meals.
Love and Veggies, Amy |
Veggies Save The Day - Plant-Forward Vegan Recipes
Discover plant-forward vegan recipes with California roots and a splash of Mediterranean sunshine. Simple ingredients, seasonal favorites, and a place where ALL eaters are welcome.💙
Hi Reader, Going to the supermarket this week? Put these top 20 foods on your grocery list and eat your way to a happier, sharper, and more energized version of yourself. Top 20 Foods to Help Prevent & Reverse Autoimmune Disease Love and Veggies, Amy P.S. When you download your free guide, you'll also get access to the 8-part series, The Gut-Autoimmune Solution. Normally $297, you can watch it all for free (for a limited time) starting October 27.
Hi Reader, Today I've got a weeknight favorite for you...vegan cabbage curry with coconut milk and chickpeas! It’s a one-pot wonder that’s creamy, cozy, and ready in 30 minutes. Cabbage, carrots, and chickpeas simmer in spiced coconut milk for a dish that’s simple but so satisfying. Perfect with rice, naan, or just a spoon. Reader Jenn made it and said, "I had some cabbage to use up from my CSA box, I’m so glad you just posted this recipe and inspired me. It was quick and easy to make, enough...
Hi Reader, My local farm stand is still piling up zucchini like it’s July, so I turned the surplus into something cozy and simple. Meet my stewed zucchini and tomatoes with chickpeas, garlic, and smoked paprika. Big flavor for minimal effort, and delicious served hot or cold. Get the recipe for Stewed Zucchini and Tomatoes with Chickpeas Love and Veggies, Amy