This is a super speedy and delicious vegetable dish for nights when you want to get dinner on the table as quick as possible. It's paleo, and vegan and works with most dietary restrictions.
This vegan Taiwanese sausage "xiang-chang" (香腸) or Chinese sausage "lap-chong" (臘腸) is easy to make and tastes very similar to the real thing. Spooned over noodles or a steaming bowl of rice, it's happiness in a bowl.
I love this creamy dressing. The dressing takes just minutes to put together and you can make it ahead of time as well and dress the cabbage and carrots when you're ready to eat.
I love tuna salad, and this is a slightly fancier version but is still super simple to make. It's perfect for a quick dinner, and you can use up your leftover brown rice or salmon to make this tasty dish.
A simple, healthy, and delicious way to use up leftover quinoa. Great to make ahead for easy lunches.
A nice easy dip to have on hand for Superbowl Sunday - this dip is bright and creamy, and takes just minutes to make.
These baked oat and brown rice tortilla chips are just as satisfying as any chips fresh from the fryer. Perfect with any dip or salsa. Can also be made in tostada sizes.
One ingredient that I use almost everyday is olive oil. Inevitably, at some point, the bottle runs empty save for a few teaspoons of that beautiful green oil that you can never seem to shake out of the bottle. If you too can't stand the thought of letting any food go to waste, this is my solution for getting every last drop of precious oil from the bottle.
These spring rolls are a bright and colorful way to get your veggies in for the day, and the Thai Peanut Satay Sauce is vegan, and is great on just about anything. Pan fried tofu + this peanut sauce = pure heaven.
A simple and easy recipe to always have vegetable stock on hand. This recipe is soy free, thrifty and easy to customize.