The recipes listed here are vegan, or easily made vegan (with a minor tweak or two). I only list them here if I've actually mentioned how to make the recipe vegan in the recipe or in the head notes of the recipe.
See my recommended Vegan Cookbooks
See my recommended Wellness Cookbooks
A quick video demonstrating how to slice avocado to fan out on grain bowls, salads, and open-faced sandwiches.
Imagine a Shepherd's Pie with the flavors of an Indian samosa - that's what's going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.
One-pot meals are the savior of weeknight cooking, and this pasta is a go-to. It's pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
Imagine guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. It's great with chips, toasted naan, or toasted pita.
If you already make your own nut milks at home, you have to try this. I mean - walk to your kitchen, turn the oven dial, and get some coconut in there.
Highlighting a few skin-friendly superstars in this Luminizing Breakfast Beauty Bowl - a mixed berry and chia smoothie base topped with a rainbow of seasonal ingredients.
A favorite Buddha bowl made with seven ingredients on green overdrive. You double up on broccoli through a coconut green curry pesto and florets, then toss with a quinoa base.
Ten ingredients in a blender and you've got a potent, alkalizing green soup - spinach, herbs, garlic, with silky coconut cream, and some green split peas for staying power.
A summery chia breakfast bowl - soak the chia seeds in your favorite nut milk, top with smashed berries, fresh passionfruit juice, pepitas, and big flakes of toasted coconut. A bit of bee pollen adds a boost and some pretty.
The simplest of carrot soups. One I love, in part, because it's an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients. Carrots and onion form the base, which is spiked with dollop of red curry paste, and then pureed into silky oblivion.