If you open up my fridge right now, there is a 100% chance that there is homemade hummus front and center. Hummus is great because it’s easy to make, you don’t need wild ingredients, it’s inexpensive, and you can flavor it however you please!
Vegan Three Bean Pumpkin Chili
This Vegan Three Bean Pumpkin Chili is a hearty, filling recipe that’s perfect for fall. The best part? It’s ready in under an hour and under 500 calories! Grab your favorite toppings and make this easy weeknight dinner tonight!
You Have to Make My Smoky Pepita Salsa This Fall!
Pepita Salsa has a smoky, subtle fall flavor to it. Roasting the Pepitas allows us to get a nice smoky flavor. In addition, we also roast the tomatoes, onion, and bell pepper in this recipe, broiling them on high to get a char. Lastly, we add chipotles in adobo (plus some of the delicious sauce) which rounds out the smokiness to this dish.
My California Panzanella is the Salad of Summer 2021
Who doesn’t love big, crunchy croutons? Panzanella is truly a dish made of big, toasty, crusty bread, chopped veggies, and a simple vinaigrette. It’s oh so easy and extra delicious! Plus, there’s something about panzanella that comes across so rustically elegant. Make a big batch of my California Panzanella for your next summer party — guests will beg you for the recipe!
An Easy, Fiber-Packed Vegan Lunch That’s Perfect for Meal Prep: Sweet Potato and Kale Bowls
These Sweet Potato Kale Bowls are an easy, inexpensive lunch option that’s perfect for meal prep! This recipe is designed for two servings, but honestly, 99% of the time that I make these bowls, I make them for 6 servings and stick them in the fridge. You can either assemble the bowls ahead of time, or prepare the ingredients and put them separately in the fridge, making your bowl fresh each day. Either way, these are the perfect solution for the busy work-at-homer!
