plant-based/vegan lunches and dinners
Plant-based cooking can be super challenging with recipes that call for a long list of ingredients and have many steps. It doesn’t have to be though. As long as you are willing to take a few simple short cuts and use a few canned/boxed ingredients, your life can still be […]
Do you crave the bruschetta taste but don’t want the oil and refined carbs? If so, then this Potatoes Bruschetta recipe is for you! It is a meal – not a snack. The bruschetta sauce is made without oil. Instead of carby white bread, you layer the bruschetta onto seasoned […]
This Vegan Pumpkin Black Bean Soup is rich and smooth with pumpkin-y goodness. It is oil-free and so is plant-based. You can whip it up in a matter of minutes because almost all of the ingredients are canned – which you just open, pour, and mix -except for the onions […]
This vegan chili is the bomb! It is oil-free and uses diced walnuts – not as a meat replacement – but for texture…and a little protein (because “where do we get our protein?” haha) It’s super easy because it uses canned beans and tomatoes. It also has a few secret […]
This pasta salad with dijon vinaigrette is tossed together with bite-sized pasta, chickpeas, cherry tomatoes, baby spinach, and fresh basil. Unite these delicious bites with a dijon vinaigrette and you’ve got a tasty main course meal that is vegan and plant-based. This pasta salad with dijon vinaigrette is also perfect […]
By the end of summer, my garden-loving friends are usually begging me to take “just a few” zucchini off their hands. In fact, August 8th is National Zucchini Day, probably in an effort to get cooks thinking about ways to use the overwhelming amount of zucchini that comes with the […]
This Roasted Cauliflower and Chickpea Salad with Dijon Vinaigrette has a tangy sweet dressing to tickle your tastebuds. Even though is it a “salad”, it’s really a main course meal and works well for dinner or lunch. Pair it with a crusty bread or soup for a heartier meal. The […]
Something about pairing the naturally sweet goodness of the sweet potato with the tangy tartness of lime and slightly bitter spiciness of chili powder makes for a delightful cacophony of flavors. This Chili Lime Sweet Potatoes with Black Beans and Lentils recipe is vegan, plant-based, and gluten and oil free. […]
When I first started eating plant-based, I thought I was going to have to say good-bye to some of my favorites… like “cheesy” pastas. This couldn’t be further from the truth! Tofu, eggplant, and nutritional yeast make for a convincing creamy ricotta “cheese”. These Stuffed Shells with (Vegan) Ricotta Cheese […]
These Italian Potatoes definitely belong in the quick and easy category. They were a natural extension of my Little Potato Meal Hack but I decided to make them a little fancier. They are plant-based, oil free, gluten-free, and of course vegan. My original meal hack with The Little Potato Company […]
Plant-based cooking doesn’t have to be a challenge! Try this vegan meal hack using The Little Potato Company Potatoes. It’s quick, easy, and delicious! Sometimes you just need quick and easy. Meal planning and meal prep – especially for plant eaters is most often the opposite of quick and easy. […]
These plant-based Loaded Nacho Potatoes are great for when you want a hearty nacho plate but don’t want to deal with the oily processed chips. They use my Oven Baked Crispy Potato Wedges as the base. You’ll want to grab that recipe here. You’ll also want to grab my Vegan […]