Grilling Feast!

For Memorial Day this year we decided to grill out at the beach with family and came up with a menu. We made burgers, regular and beyond meat, BBQ tofu, Dilly Tofu Potato Salad, BBQ veggie kabobs, and leftover bean salad. It was so much food and we still have loads leftover, but it was…

BBQ Tempeh Pizza

I never get tired of pizza! We usually make regular Italian style pizza with marinara, but I thought it was time to spice it up. I thought about making this pizza last week and thought it would be a great way to use tempeh. Tempeh is fermented soybeans so some people think it’s easier to…

Our Very Vegan Thanksgiving

It’s our 2nd vegan Thanksgiving so this year I have full confidence that we’ll get to enjoy the holiday with some delicious and traditional food, minus the bird. I just spent about 5 hours cooking a feast that we’ll get to enjoy tomorrow, and let’s be real, I just had a pretty hearty sample as…

Summer Veggie Linguine with Pink Sauce

Yum! I was planning on making a fettuccine Alfredo with summer veggies from my McDougall recipe app, but I changed it up to fit my taste for what I was wanting tonight. I wanted to cut back on the fat from the cup of nuts it called for (since I ate another brownie today) so…

Maple Dijon Buddha Bowl

Want to get all of your veggies in? This is the meal for you! I was in the mood for roasted Brussel sprouts because we haven’t had them in a while, so I wanted to fit them in a meal this week. A buddha bowl is a great way to fit in any veggies you…

Red Lentil and Roasted Veggie Pasta

If spaghetti is part of a “diet”, then I’m in! This has a mix of roasted eggplant, zucchini, and baby bella mushrooms mixed with split red lentils in an oil free marinara sauce topping brown rice spaghetti. It was filling and a spin on one of those staple meals that you miss if you don’t…