Say goodbye to dry or shriveled sweet batches of air fryer sweet potatoes! This recipe offers a method of par-cooking your sweet potatoes before cutting them into cubes and air frying them. The resulting sweet potatoes are perfectly tender and moist, yet crispy and gently browning at the edges. For a long time, I said…
This vegan Wellington is filled with braised lentils, finely chopped walnuts, and a beautiful orange center of tender, oven-roasted carrots. It’s a show-stopping centerpiece for holiday meals, gatherings, and special occasions—and it’s incredibly wholesome, also. The vegan Wellington that I’m sharing today is a true centerpiece for your celebratory table. Yes, we all have festive…
This apple cider vinaigrette is a perfect option for those who prefer their dressings to be tangy and zesty. It features a lower-than-usual ratio of oil to vinegar, plus a kick of garlic and mustard, so it’s pleasantly assertive. Use it to dress bitter greens, such as raw kale, or chicories. The dressing is also…
This wheat berry salad is festive, textured, and wonderfully hearty, which makes it perfect for the winter months. It features kale, radicchio, warm Medjool dates, candied walnuts, and a tangy apple cider vinaigrette. This is a wholesome dish for holiday gatherings, and it’s also a salad that you can make ahead and store for a…
The addition of miso to simple sautéed butter beans and greens with garlic and shallot creates a dish that’s so savory and flavorful! This mixture can be paired with a whole grain or served over toasted bread for an easy and nutritious meal. There’s really no easier or more nourishing meal starter than some mixture…
These vegan blended baked oats with dark chocolate chips are based off of a viral recipe, yet I promise that they deserve an enduring place in your breakfast routine! Freshly made, the oats have a tender, soufflé-like texture that’s irresistable. Featuring rolled oats, nut or seed butter, banana, plant milk, and dark chocolate chips, the…
These air fryer mushrooms are ready in less than fifteen minutes and are so easy to prepare! Made with cremini or baby bella mushrooms, they’re simple, savory, and versatile. You have the option to give them additional seasoning with herbs or balsamic vinegar, and you can add them to many types of dishes. One of…
This meaty vegan Bolognese sauce uses TVP, rather than lentils or mushrooms, for authentic texture and a big boost of plant protein! The sauce is also made with onion, carrot, celery, strained tomatoes, and a touch of cashew cream. This Bolognese is less tomato-driven than many others, so it’s not overly acidic, and you’ll truly…
This savory vegan risotto gets taste, texture, and nutrient density from the addition of sautéed, mixed mushrooms. It’s an elegant, impressive dish that’s surprisingly easy to make. Risotto is one of those dishes that feels simultaneously elevated and comforting. It’s enough of a “special occasion” dish to make when friends come over, yet it’s also…
These baked curried tofu cubes are seasoned with a marinade of garlic powder, curry powder, and a generous amount of freshly squeezed lemon juice. They’re nicely spiced and surprisingly tangy! I like to use super firm tofu for its density and substance. There’s truly no more useful recipe to meal prep than a good, versatile…