This vegan pesto pasta recipe with roasted fall vegetables is an easy and comforting weeknight dinner. Use any seasonal vegetable you like, but this combination of carrots, delicata squash and brussels sprouts is especially tasty for cold weather months!
Read MoreEnjoy produce in cold weather months with this make-ahead fall freekeh salad! Toss nutty whole grain freekeh with roasted grapes and brussels sprouts, protein-rich edamame, and goat cheese, and toss with a white balsamic vinaigrette.
Read MoreThese easy maple miso brussels sprouts are exactly what your Thanksgiving Day menu needs! With only 6 ingredients, the sweetness from the maple syrup combined with the savory miso paste, makes these maple miso brussels sprouts the perfect side dish for any meal!
Read MoreThis crunchy Asian coleslaw recipe is perfect for batch cooking! Top with baked tofu steaks, seared salmon, or marinated tempeh for protein to round it out and make a meal!
Read MoreThis mashed bean bowl with roasted fall vegetables is one of my favorite cold weather weeknight meals! It's perfect for batch cooking - just whip up a batch of mashed beans and roasted vegetables and you've got lunch all week. It's easy to change with the seasons by swapping different vegetables. Add a fried egg for extra protein!
Read MoreThis baked egg and sweet potato hash recipe is such a versatile dish that can be eaten for breakfast or for dinner! Who doesn’t love a recipe that only requires a little chopping then throwing all the ingredients into one pan? Sweet potatoes, eggs, brussel sprouts, blue cheese, and onions are all you need. Five ingredients, very little prep time, and a delicious dish that everyone will enjoy!
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