Summertime comes with days when you can be too hot to function, much less cook. This cool, flavorful, and refreshing dense bean salad is satiating and quick to make, no stove needed. For the pita, I use whole wheat ones from Trader Joe’s, which you can toast, lightly heat on a grill, or eat cold, which is what I did on the roasting hot day I made this bean salad. With an assortment of summer veggies, a can of rinsed black beans, and some seasoning, you’ll have a nutritionally balanced meal in minutes, and you can continue your summer festivities in peace.

In the summer heat, I always require meals packed with veggies, preferably partially in a cold salad form, and this meal does that. With a healthy dose of protein and fiber from the slightly crunchy roasted chickpeas, and additional flavor and texture from the crispy-edged, tender-centered zucchini, this grain bowl is off to an excellent start, but for additional veggies, I paired it with a robust cucumber salad and an umami-packed, creamy sundried tomato yogurt-based sauce.

On my Greece Trip this year, I was able to enjoy many delicious flavors, some that were quintessential Greek flavors, some were plant-based twists, and some were unfamiliar but eye-opening. For this trip, unlike my first one, I stayed in the Athens area. Then on the last couple of days, I travelled about 30 minutes outside of the city to stay at a beach resort. There was a little restaurant on the beach with excellent views, and I spent that sunny afternoon writing, reading, taking photos, and snacking. One of those snacks was an eggplant dip, packed with a twangy flavor and garlic.

Sometimes you need a quick dinner that feeds a group without too much work. This dish, and variations of this dish, are that for me. Bursting with summery flavors like aromatic fresh tomatoes and addictive garlic, umami from the mushrooms, and bright lemon, this dish cannot miss. For additional fiber and nutrients, I always pair a pasta with veggies, and in this case it was a crisp, flavorful lemon-garlic asparagus, gently sautéed until perfectly tender.

One day, I was craving a meatball sub sandwich, but I don’t make a habit of keeping veggie meat on hand. I focus on eating mostly whole foods, and I make many of my favorite foods from scratch. In this case, I decided to so a quick and saucy meatball recipe from scratch in my instant pot pressure cooker. This recipe is sweet and savory, and perfect to eat on a sub sandwich, on mashed potatoes, or even with pasta noodles.

A thin, crispy outside and soft and airy insides bread perfect for toast, sauce dipping, or sandwich bread. That is this whole wheat sourdough ciabatta recipe. This is full of complex flavors, and is a satisfying wet dough to play with. Give it a try!

Many times, when that time of month comes around, I lose all interest in movement, food, and anything that requires too much effort. If you are feeling that way, or are just feeling sick overall, this is light thin broth packed with nutrients and veggies. You can toss all of these veggies into your pressure cooker in the morning and sip on this soup all day. It has ginger, and is warming and comforting, perfect for settling your stomach. It has plenty of veggies cooked until soft so you barely have to do any work even to eat it. Set and forget it until its ready!

I’ve seen and tasted many vegan mac and cheese recipes that gives vegans a bad rep. I have unwillingly participated in this trend myself experimenting with healthy “cheese” sauces for a punchy cheesy comforting and familiar mac and cheese that is plant-based. This one is my favorite recipe by far, smooth and rich, with umami and creaminess.

Tofu is a plant-based protein source that can be daunting to prepare if you aren’t sure how to. It is pretty much blank flavor-wise. In all the many ways you can enjoy this high protein food, I love eating it as a breakfast ingredient. If you are struggling to find tasty ways to eat tofu for breakfast, I have three delicious and savory recipes that could inspire your breakfasts for this week.

I have a large amount of affection for whole wheat and whole grain baked goods. That’s why the majority of my sourdough baking series are vegan whole grain recipes, and these whole wheat bagels are no exception! As part of my sourdough routine, I make these bagels with sourdough discard and active dry yeast. They are chewy and slightly sweet, packed with delicious complex flavors.

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.