Imagine this: golden, crunchy coconut-crusted tofu bites sitting proudly on a bed of silky, vibrant mango curry that’s sweet from fresh fruit, warmly spiced, and just the right amount of heat. Every bite...
Jayashee
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WFPB Vegetable Teriyaki
Teriyaki always hits the spot, but whenever I order it while out, it’s always loaded with sugar and oil. It doesn’t have to be! It’s so quick and easy to make your own whole food plant based version, and we’ve sweetened...
Deviled “Egg” Potato Salad
Deviled eggs were not really a big Easter food in my house, but I’ve seen them show up more and more on Easter tables. Since Easter is so late this year, I thought it would be fun to do a variation on potato salad! This...
Split Pea and Avocado Soup
Just because it’s Fall doesn’t mean I won’t be using avocado in everything I make! I loved all of the feedback from the asparagus soup this week, so I thought we’d keep it green and go with a split pea soup this time...
Plant Based Cookout Guide
Looking for some Whole Food Plant Based dishes to bring to your Memorial Day cookout or to a picnic to woo a new vegan date? We’ve got you covered! All of these recipes are vegan, gluten free, oil free, and...
