I love making healthy dinners that take less than 30 minutes but don’t skimp on flavor. This fresh mango tofu bowl is very easy to make, especially because I use Plantspired TofuBaked which is made using Nasoya’s signature Super Firm…

Red lentils are unique in that they cook a bit faster than regular brown or green lentils and offer up a creamier texture. Lentils are one of my favorite legumes as they are low in calories, rich in iron and…

What do you do with all of those extra sweet potatoes from Thanksgiving?  Make this amazing vegan sweet potato black bean chili with Big Mountain Foods Cauli Cumble Veggie Grounds. (Gluten free, soy free, nut free & free if common…

Are you looking to switch to a more plant-based diet? Check out this scrambled eggs substitute recipe using tofu. The key for making a tofu scramble is to season it more than you need to! Tofu doesn’t have much of…

Is it possible to make cheese-free scalloped potatoes? That’s what I set out to discover! Full disclosure: I like cheese, but my daughter is not doing well with lactose lately, so I’m modifying recipes to see what I can cut…

If you’re looking for a vegan salad that is gluten-free to bring to a potluck or party, this one is just the ticket! You can make the quinoa the day before and keep in the fridge until you’re ready to…

Switching to a vegan diet isn’t easy—especially when you’ve been used to the taste of protein-rich and flavorful meats. Not to worry; you can have your meat substitute and eat it too. Try these vegan protein trades to quell meat,…