Use store-bought or homemade hummus in this fast, healthy vegan wrap, and add even more flavor by using your favorite veggie flavored wrap or tortilla.

This is a vegan remake of the “Eating Well” recipe from October 2019 edition.  I love this recipe and love the leftovers.  I often make two batches, just to have more for lunch the second day.

Today we’re going full-on vegetarian. My Sweet Potato and Black Bean Burrito is easily adaptable to whatever you have in your fridge that day, and with a busy schedule and kids to feed, that’s key for me.

This Buddha Bowl is topped with roasted sweet potatoes, peppers and chickpeas. It’s a healthy dinner or lunch. 

Incredible vegetarian fried rice made with low carb forbidden rice, gorgeous veggies like red bell pepper, carrots & red cabbage, and a hint of sweetness from pineapple. This healthy vegetarian dinner packs plenty of protein from eggs and edamame, too!

Cashew Cheese Veggie Sandwich! This is the ultimate plant based sandwich! Layered with cashew cheese, avocado, cucumber, tomato. SO good, you’ll never believe it’s dairy-free!

This easy green lentil soup recipe can be made thick and chunky like a stew or more brothy like a soup depending on how much liquid you use.

These vegan black bean burgers are hearty, delicious, and packed with plant-based protein! 

This herbed cashew cheese is SO amazing, you’d never believe it was dairy-free! Packed with probiotics, healthy and creamy! Amazing as a dip, on sandwiches or tossed with pasta.