This Loaf is the first recipe that I tried to make, experimenting with hydration and the proportions of bread flour and rye flour. It has a crusty and crunchy crust, sturdy and soft texture inside, flavored with a beloved sour twang and a light rye flavor. It is perfect with vegan butter and cream cheese spreads, avocado toasts, tomato toasts, and even peanut butter.

Pizza is easily one of America’s favorite foods, but as a plant-based eater about 80% of the time, pizza is not something I can always enjoy. However, every now and then, I spend some time making pizza at home. This is a savory pizza with a tofu “cheesy” cream sauce, fresh heirloom tomato, rosemary, peas, red onions, and olive oil drizzle. It is herbal and rich with a traditional-style crust.

Recently, there has been a trend about “Eating your Skincare,” which has sparked a love for a good carrot salad and juices for its retinol content. I love this trend because it supports what we do know, but sometimes don’t acknowledge: food is nutrition. Food is medicine. Right now, carrot is getting her 15 minutes of fame, which suits me perfectly, because I have always loved crunching on slightly sweet carrots in multiple summer, fall, and winter recipes. For a quick hot weather treat to use up that bag in the fridge, here is a great gingery, salty and sweet recipe that pairs well with a grain bowl, veggie dumplings, or on its own for a light snack.

I admit, sometimes I am just craving a delicious breakfast burrito, and I don’t have tortillas at home. To prevent myself from ordering something at the cost of my life savings, I made this quick, flavorful, vegan, high-veggie recipe that can be ready in 30 minutes. If you want, you can meal prep this and freeze it, or eat it on the spot. My breakfast burrito is stuffed with sauteéd spinach and tofu, seasoned well. This recipe is endlessly customizable and can satisfy a good breakfast burrito craving.

Summertime brings summer heat, and this year I am living through an unbearable heat wave. When this happens, a quick soba noodle salad is the way to go. It is refreshing, and you can add as many or as few veggies as you want. In my video, I made this from scratch, but I am still workshopping my recipe, so I would recommend you try this salad with pre-made buckwheat noodles. This vegan cold noodle salad is cooling, only requires a few minutes of stove time, and comes together quickly and deliciously. With notes of ginger, agave (or honey if you don’t mind, I use raw local honey), soy sauce, and green onion, it’s savory and sweet.

At the start of summer, I love eating hearty, with lots of fresh veggies and sweet and savory flavors. This dish is the culmination of this craving. This easy sweet potato gnocchi is slightly salty, and slightly sweet with a great bite. Accompanied with plenty of a high quality olive oil, and quick sauteéd veggies, this meal is fresh and flavorful. To make your own, keep reading.

If you have recently started a vegan lifestyle, or are just looking for some low-calorie, healthy, whole food snack options, here are some ideas for you to try.

*Note: Some of these recipes include the use of an air fryer. 

If you are looking for a healthy, plant-based, low-glycemic, no-sugar pancake recipe, so was I! The recipe I am sharing with you is one I experimented with to satisfy a craving without compromising my health.

Although not traditional, this fresh homemade noodle recipe is easy, delicious, and infinitely customizable. It was forged through many trials and errors, but with each attempt, it gets a little better. Give it a try, you won’t regret it! This Vegan Pasta dough lasts about a week in the fridge, and is freezer-friendly for future meals. Today I am sharing a basic plain pasta dough, a whole wheat option, and a spinach option. From-scratch pasta doesn’t have to be difficult, and comes together very quickly. The foundation of my vegan pasta recipe is flour, salt, and water, no eggs. I don’t use semolina flour for these, but you can for a more traditional “pasta” feel. These noodles can be hand-cut, or made in a pasta machine. I have done both.

Cucumber had her 15 minutes of fame last year, but it has always been an honored guest in my meal lineup. It is cooling, hydrating, and refreshing, with a low-glycemic impact on your body. That makes it perfect for summer snacking and drink making. I will be sharing three different salad variations, along with a refreshing summer drink that's perfect for the season. Sometimes you just want an easy no-cook snack or meal, and these easy cucumber salads can satisfy that craving.

Spring has sprung, and these are a few recipes that I have been enjoying for refreshing, nourishing, and flavorful palates from these meals. To try my current favorite arugula salad, my go-to easy breakfast, a rich, satisfying spinach curry, or a luxurious whole wheat vegan ravioli with a fresh arugula sauce, take a look at this blog post for recipes!

Something I hear often when it comes to sharing that I eat plant-based, or that I eat a lot of vegetables, are statements like “You don’t find your food to be bland?” or “I don’t know how to cook or flavor vegetables.” Let me tell you, as a lifetime plant-based eater from an island mother, I know how to season and flavor my food, and I never miss any meals. Keep reading to learn my favorite methods, ingredients, tips, and tricks for flavor-boosted meals, so that you can happily eat your veggies.

Spinach, like many dark leafy greens, is an excellent source of Iron and provides a host of other benefits as well. Spinach is life-preserving, anti-inflammatory, and protects the eyes, because of a phytonutrient called Lutein. It can help brain function and strength building. 

Juicing is a helpful and powerful tool to get extra servings of fruits in your day, save extra produce from the trash before it gets overripe, and give yourself an immune boost.

If you are like me, sometimes you get in a rut when cooking during the week and realize you ate all your favorite veggies but none of the others. There are multiple ways of managing this situation. A random veggie oven roast bowl with a compatible sauce, an everything but the kitchen sink veggie soup, a smoothie, or prepping and freezing what you can’t get to. I love to juice produce approaching overripeness. Don’t lose your hard-earned cash through rotting produce.

Eating healthy can be difficult, especially when you don’t have the ingredients to work with. Maybe you want to eat healthy, but there is nothing in your fridge you know what to do with. Or maybe there is nothing in your fridge at all. I want to preface this by saying that I am not a nutritionist or health professional but a lifelong plant-based eater and a passionate cook. So, with my years of experience, I will share some tips and inspiration for healthy plant-based eaters who may be new to the lifestyle. In this post, we will discuss the building blocks to a healthy meal, ingredient considerations based on your goals, and finally, planning a grocery trip without a strict meal plan in mind.

Eggplant is a diverse vegetable that can be cooked into sauces and dips, eaten as a main course as a fritter, and disguised into other food items like falafel. Today, I will show you two easy recipes for eating eggplant. Eggplant’s deep blue-purple hue indicates that it provides a source of Vitamins K and C along with a host of other healthy minerals like choline, folate, potassium, manganese, and more.

Broccoli is from the cruciferous family. Its dark green color doesn't lie; it is chock full of nutrients, making it a nutrient powerhouse. Filled with glucosinolates and antioxidants, it boosts our immune system. Additionally, it is a fun texture.

You may consider food a significant contributor when taking preventative measures for your health. For a small step in the right direction, learn more about staple ingredients like cooking oils, and see if you should make the switch.

The kind of content you consume can directly impact your ability to stay focused on your goals, improve your life, and improve your brain function. That is why twice a year, I do a cleanse. It’s not a diet; it’s not a huge lifestyle shift; it's a time of abstaining from the “not the best” things so you can have a better quality of life.

As I mentioned before, many greens and crucifers are considered superfoods, foods nutrient dense and considered extremely beneficial for the body’s overall health and wellbeing. Many of these contain unique combinations of vitamins and minerals that aid the body in different ways. For example, many of these greens (and crucifers) contain a substantial amount of vitamin K, and other Vitamins like A. Some of these greens contain Vitamin B9, E, and C, and all of them contain a boatload of antioxidants and minerals that aid everything from brain and heart health to thyroid function and digestion.