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Desserts

Welcome to my sweet sanctuary, where every crumb carries a wink of mischief and a dash of nostalgia. From fluffy muffins to bright fruity treats that taste like sunshine on a plate, this corner of the blog is where my sugar-loving heart really comes to life. Pull up a stool, grab your favorite spoon, and let’s dive into treats that turn ordinary days into mini celebrations!

We made these berry roll-ups this summer when fresh fruit wasn’t really around—but the craving for something tangy, chewy, and berry-ish definitely was. I had frozen berries in the freezer and a quiet day at home, so we blended a quick batch and let the oven do its thing for a few hours. This isn’t a grab-and-go kind of recipe. It’s more of a slow project—something you throw together in five minutes, forget about for half the day, and then roll up when it’s finally ready. The result? A homemade snack that actually feels like a treat, and a solid reason to always keep frozen berries on hand.

Homemade Fruit Rollups

Have you ever wondered how to whip up something absolutely delicious from tofu, but also have it be protein-packed and gluten-free? This is it! One bowl to mix, one pan to bake — is all you need to make these glorious addicting tofu bites. They come out golden and crisp on the edges, chewy inside, and loaded with flavor. When I make them, they fit in wraps, over rice bowls, or just straight off the pan. And since there’s no frying or coating mess, they’re perfect for travel days or lunch prep — baked once, they hold up great cold or reheated. Gluten-free, plant-based, and ridiculously easy to customize with whatever sauce or seasoning you like.

Protein-Packed GF Tofu Bites

Warm, golden, and bursting with vibrant raspberries, these plant-based muffins bring together simple ingredients and rich flavor in every bite. Lightly sweetened with maple syrup and apple sauce, and made tender with almond flour and yogurt, they strike the perfect balance between wholesome and indulgent. This recipe is easy to follow and makes a great option for a quick breakfast, a snack on the go, or a cozy treat to share. It freezes really well, so we take a batch with us when we travel, especially when we go places where vegan meals are tricky. The key to success lies in gently folding the fresh raspberries into the batter to keep them intact, creating pockets of tart with juicy fruit throughout. Preheat your oven, line your muffin tin, and let’s get baking!

Raspberry Muffins

Most people don’t think “leek” when they think finger food—but here’s the surprise. I started thinking what to do with these leeks because they were sitting in the fridge giving me guilt every time I opened the drawer. So I roasted them until golden, gave them a quick olive oil/balsamic gloss, and suddenly they’re bite-sized little stars. What really makes it pop is the sauce: chestnuts for creamy sweetness, roasted peppers for smoky depth, and a punch of garlic and sun-dried tomato to tie it all together. It looks way fancier than it is to make.

Roasted Leek Bites in Sauce

I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort. The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad. This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings. It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.

Wonderful Parsley Salad

We started making this iced salted caramel brew on hot days at home when hot coffee just wasn’t cutting it—but we still wanted something bold and a little indulgent. Over time, it made its way into our RV routine, too. It's not the cleanest or fastest thing to make on the road (you’ll need a blender, a bit of space, and definitely a rinse afterward), but it's totally worth it on those slow, sunny mornings when you want something refreshing that still delivers a proper caffeine kick. The idea is simple: espresso whipped into a light cream, then poured over a cold blend of plant-based milk, ice, and salted caramel creamer. Sweet, strong, and ridiculously satisfying—especially when you’re parked somewhere beautiful and not in a rush to go anywhere.

Iced Salted Caramel Brew

I bought red and gold beet at the market and decided to whip this carpaccio dish. It has such a fancy vibe, yet it takes very little time and effort to put together, which is such a win, especially when you need ideas for a fancy dinner. I like slicing the beets thin and raw, and arranging them so the red and golden layers sit next to each other. It’s a small thing, but the way the colors line up gives the plate a vibrant feel, even before I add anything else. Each of the other ingredients add flavor and texture, which come together to this fantastic bite, tied together with a raspberry-balsamic drizzle. It's a 4-season dish, that pairs really well with every meal, and the fact it takes just a few minutes to put together is huge for me, since time is the essence (!) and as a working parent of 4, I appreciate easy and simple (yet elegant) recipes.

Beet Carpaccio

Salted caramel hits that perfect sweet spot between indulgent and irresistible — rich, buttery, with just enough salt to keep things interesting. Whether you drizzle it over pancakes, swirl it into your coffee, or sneak a spoonful straight from the jar (no judgment), it instantly makes anything feel a little more special. This version is simple to make at home, and once you taste the warm, golden magic of freshly made salted caramel, it’s hard to go back to store-bought.

Salted Caramel Syrup

The flavors of this carrot salad are bold, punchy, and bright, thanks to fresh garlic and a few other simple ingredients. It's so simple but somehow manages to be both super healthy and completely crave-worthy. I love making a big batch and tossing it into wraps, grain bowls, or as a refreshing salad with a warm meal. It pairs well with brunch too, and so easy to put together (no knife is needed!) that we often make it when we travel too.

Garlic-Infused Carrot Salad

Among the protein- and nutrient-rich plant-based options out there, lentils are a favorite in our house. Lentils give a good amount of healthy protein, and they adapt well to whatever else I have on hand. Some nights that means cooking them plain for the kids, because that’s how they like them best. Other nights I’ll build a stew like this one, with more flavor layered in for the adults. This particular dish works well for us because it uses pantry staples I usually keep around—coconut milk, tomato paste, classic spices—and just a few fresh ingredients like spinach and onion. I don’t have to plan much in advance, but the end result is still a “complete meal.” It has enough going on that I enjoy it, but not so much that it turns into a separate cooking project just for me. What makes lentils useful in family cooking is their flexibility. They hold up well with spices and vegetables mixed in, but they’re also simple enough to stand alone when that’s all the kids will agree to eat. That gives me room to make one base ingredient stretch in two different directions at the same dinner table, which is pretty much the reality of cooking for a household our size.

Creamy Lentils Stew

Celeriac works incredibly well as a schnitzel because it holds its shape, stays tender inside, wonderfully flavorful, and gets that clean, crisp coating without needing anything complicated. Boiling it first gives you the exact texture you want, and the flax-egg plus breadcrumbs finish it the way a proper cutlet should. It’s straightforward, and fits into both everyday meals and batch-cooking - you can prep it all the way except for frying, and keep it refrigerated until 10 minutes before served, to get it freshly fried. There's really no going wrong with this one!

Celeriac Schnitzel

This recipe started as a way to use up apples, and now it’s something we make both at home and on the road. The batter is quick, the rings fry in minutes, and you don’t need special tools—just a skillet with oil. Battered fried apple rings work in a full kitchen or on a camp stove, which makes them a handy dessert or snack while traveling. The apples turn soft inside, the coating crisps up outside, and they’re best eaten hot, with a little sugar or glaze if you want.

Battered Apple Rings

These gluten-free latkes are built around sweet potato, potato, and onion, with almond and lentil flours giving the mixture enough structure to fry cleanly and hold its shape. Beyond texture, the ingredient mix is what makes this recipe especially solid nutritionally. Sweet potatoes contribute complex carbohydrates, potassium, and beta-carotene, while regular potatoes add bulk and energy without overpowering the flavor. Lentil flour brings plant-based protein and fiber, helping the latkes feel filling and steady rather than snack-like. Almond flour adds fats that improve satiety and mouthfeel, which matters in a pan-fried recipe. The flax egg contributes additional fiber and omega-3 fats while keeping the mixture cohesive without eggs. The result is a latke that’s not just crisp and satisfying, but also balanced enough to work as a proper meal component rather than a side that leaves you hungry an hour later.

GF Latkes

This marinara sauce is all about letting fresh ingredients do the talking. It’s quick to make, beautifully balanced, and far more vibrant than anything from a jar. Whether you’re tossing it with pasta, spooning it over roasted veggies, or using it as a base for pizza, this sauce brings a clean, bright flavor that elevates every dish it touches. No fuss, no extras—just a few fresh ingredients cooked with care. Let’s get started.

Homemade Marinara Sauce

One morning, I was about to make my kids their usual pancakey breakfast, when I realized I don't have chocolate chips. I stormed at my pantry looking for a creative alternative, because we really ran out of a lot of our kitchen staples, so had very few options. Then I stumbled across our dairy-free hazelnut chocolate spread, and figured I can incorporate it in the batter. It was pure experimental whip, which turned out so successful! Plus, I even figured out a really yummy yet healthy way to make the batter without spelt flour, and it all made me feel so very accomplished that morning, with a silver lining of my kids liking it (that's a big thing in this house that is full of picky eaters). So with that said, the plate of pancakes disappeared as quickly as socks in the dryer (ha!) and we could not have been more ready for school.

Hazelnut Chocolate Pancakes

These biscotti came out of a very practical need: something crunchy, not overly sweet, and sturdy enough to hold up over a few days without feeling like dessert-for-dessert’s-sake. Using applesauce instead of eggs keeps them lighter and adds moisture without heaviness, while almonds bring texture and staying power. They’re crisp, lightly sweet, and ideal for pairing with coffee, tea, or packing alongside fruit for a simple snack. This is a straightforward, no-fuss biscotti recipe that fits everyday eating—not just special occasions.

Crisp Almond Biscotti

Fall always brings me back to baking with apples — it’s the easiest way to make the house smell good and keep everyone happy. These vegan apple cinnamon muffins come together in one bowl, with simple ingredients and a tender, spiced crumb that holds up well for a few days. I usually bake them on a weekend, let the kids grab them for snacks, and freeze a few for busy mornings or road trips. I make the batter with cubed apples, and really, any apple goes. I've tried Fuji, Gala, Honeycrisp and maybe others? Not sure, but if you use kinds that lean to the sour end, like Granny Smith, balance it with the amount of sweetener.

Apple Cinnamon Muffins

This plant-based egg salad is a game-changer for anyone craving that nostalgic eggy flavor—minus the eggs. With tofu as the base, Kala Namak adding its signature sulfurous kick, and a touch of turmeric for that familiar golden hue, it’s creamy, savory, and satisfying. Whether you pile it onto toast, tuck it into a sandwich, or scoop it up with crackers, this quick recipe is an easy, delicious staple for any vegan kitchen, and also for the smaller ones, when we're traveling.

Plant-Based Egg Salad

You know those nights when you just need something cozy and delicious, but you also don’t want to spend the whole evening in the kitchen? That’s exactly when I make these potato wedges. They’re crispy on the outside, soft and fluffy inside, and full of flavor without any fussy steps. I love that I can toss everything together, let the oven do the work, and end up with a dish that makes the whole kitchen smell amazing. They’re the kind of potatoes you keep “taste-testing” before they even hit the table.

Roasted Potato Wedges

This hearty vegan bread is easy to make without a mixer and comes in two versions: one with whole grain spelt and one with all-purpose flour. I boost the texture with vital wheat gluten and add chia seeds, flaxseed meal, nutritional yeast, raisins, herbs, and a little olive oil for flavor. The result is a loaf that’s slightly sweet, a bit crunchy, and full of depth—good enough that we’ve skipped buying bakery bread. It freezes well too, which makes it handy for road trips or busy weeks when you want bread ready to go. We use it for breakfast toast, packed lunches, or alongside soups, and you can swap in different nuts or leave them out to fit your family’s taste.

Nutty Herbal Spelt Bread

These vegan zucchini, corn, and tofu fritters are crispy on the outside, soft inside, and full of savory flavor from sautéed onions and spices. They’re quick to mix together in a blender or food processor and make an easy main or side dish that works for both kids and adults. We like them fresh and warm, but they also freeze well, so you can batch-cook and reheat for lunchboxes, weeknight dinners, or road trips.

Pita Pockets

This recipe keeps it simple — just flour, water, yeast, salt, and a generous pour of good olive oil. With minimal ingredients, it lets the natural flavors shine through, creating a dough that's wonderfully soft and full of character. The olive oil is key, infusing the bread with a rich, savory flavor and ensuring that golden crust forms beautifully in the oven. When it bakes, it transforms into something irresistible: crisp on the outside, with a light, airy texture inside that pairs perfectly with your favorite dip. Whether you're serving it at dinner, using it to make the most delicious sandwiches, or simply tearing off chunks to enjoy while it's still warm from the oven - every bite feels like a little celebration of simple, nourishing goodness.

Classic Amazing Focaccia

These cookies are all about simplicity—just a handful of ingredients come together to create something truly special. With no eggs, no dairy, and no flour, they rely on just five pantry staples to deliver a deliciously nutty, naturally sweet treat. The result? A cookie with a gently crisp exterior that gives way to a soft, tender center. Perfect with coffee, tea, or as a light dessert, they’re as easy to make as they are to love.

Pistachio GF Cookies

For a while now I've been craving plum cake, and saw this beautiful upside down plum cake the other day. Alas, in my last visit to the grocery store I couldn't find any plums and settled for these colorful & tasteful nectarines. It turned out just as good if not better.. It's a treat that combines fresh, juicy fruit with a soft, fluffy dough and a subtly sweet, buttery base. The rich flavors of the nectarines are enhanced as they caramelize beautifully in the oven, making each bite a satisfying balance of sweetness and tenderness. With a hint of maple and vanilla, the cake's dough complements the nectarines perfectly, while the addition of flaxseed meal adds a nourishing twist. Perfect for a light dessert or an afternoon snack, this cake is both simple to make and irresistible.

Upside Down Nectarine Cake

There’s something wonderfully whimsical about baking when it starts to feel more like crafting than cooking. You know the kind of recipe—where dough becomes more than dough, where a few simple steps morph into an almost meditative ritual, and by the end, you’re left not just with something delicious, but with something you made with your hands, piece by piece, swirl by satisfying swirl. This one’s got a bit of magic to it. At first glance, it might look like something you’d find in the window of a cozy street-side bakery somewhere in Europe, tucked between flaky pastries and sugar-dusted tarts. But what you’re making here doesn’t require a passport, just a bit of time, a warm kitchen, and a willingness to twist and roll your way into something truly special. There’s a kind of slow, old-world joy to this process—something about watching a simple pillow of dough puff up and come to life, then transforming it into spirals around charming little wooden sticks. It’s tactile and cozy. The scent alone—sweet and spiced—will probably have people wandering into the kitchen, pretending they don’t see you mid-wrap, just “checking in.” And when these come out of the oven, golden and crackling slightly as they cool, you’ll know exactly why they were drawn in.

Crunchy Cinnamon Swirl

My partner's face light up when he realizes that we are having a fruit 'salad' for dessert. He probably prefers this one over any creamy cake, and with our kids, we always encourage to focus on fruits for everyday snack. This vibrant fruit salad is a refreshing, naturally sweet dessert that brings together a variety of seasonal fruits. With the perfect balance of juicy and tart flavors, it's an easy and delicious way to enjoy fresh produce. For the best flavor, let it chill in the fridge and allow the fruits to absorb the juices. Enjoy and stay healthy!

Yummy Fruit Bowl

One of the things I love most about citrus fruits is the burst of fresh, vibrant flavor they bring to any dish. Oranges, in particular, add a natural sweetness and brightness that can elevate both savory and sweet recipes. This cake is a perfect example, showcasing the deep, sweet flavors of oranges in a light and moist loaf. Unlike jam, where the balance of bitterness and sweetness is key, this cake leans into the sweetness of the fruit, making it ideal for breakfast or an afternoon tea with friends. It’s simple to make and pairs beautifully with a hot cup of tea or coffee.

Zesty Orange Cake

This is hands down one of the easiest and most delicious chocolate cakes I've ever made! It’s incredibly simple to whip up, and the result is a fluffy, creamy cake that's light and fun. Plus, the kids absolutely love it! It's perfect for those times when you're baking on a budget, like for birthday parties or family gatherings, and need a kid-friendly dessert. Feel free to get creative with toppings—cream, icing, candies, or anything else you like—everything works with this cake!

Amazing Chocolate Muffins

Perfectly moist, subtly sweet, and packed with nourishing ingredients, these zucchini raisins muffins strike the ideal balance between indulgence and wholesome comfort. With just one bowl and a handful of pantry staples, they come together quickly—no fancy equipment required. Whether you're using up extra zucchini or looking for a smart snack for lunchboxes and afternoon tea, this recipe delivers fluffy muffins with irresistible golden tops and a tender crumb in every bite.

Zucchini Raisins Muffins

Gather ’round for a little bite-sized indulgence: these mushrooms, heaped with savory filling and glazed to a golden sheen, are where comfort meets elegance on a single tray. Each tender cap holds a flavorful surprise that peeks out just enough to promise a juicy, melt-in-your-mouth experience. Whether you’re entertaining friends or simply treating yourself, the moment you brush on that glossy finish and slide them into the oven, you know you’re in for something delightfully irresistible.

Stuffed Champignon Mushrooms

Falafel is an Israeli classic that’s crispy, flavorful, and downright addictive, especially when tucked into a warm pita with fresh salad and a generous drizzle of tahini. It’s the kind of dish that makes you feel like you’re eating both comfort food and something healthy at the same time—so you can totally justify having seconds (or thirds)! Now, here’s the trick to making perfect falafel every time: 1) Use uncooked, soaked garbanzo beans - this ensures there's no skimping on the starch in your mix. It’s the secret to keeping everything together and not falling apart in the fryer. 3) When it comes to frying, make sure the oil is piping hot with just a few little bubbles—this creates that crispy golden exterior while keeping the inside nice and soft. Follow these steps, and you’ll be making falafel like a pro in no time!

Falafel

This pizza brings the bold, bright flavor of a classic marinara to center stage—built on slow-cooked tomatoes, fragrant garlic, and fresh basil layered over a crisp, golden crust. It’s unfussy, deeply satisfying, and easy to make with a handful of familiar ingredients. The sweetness of the tomatoes is perfectly balanced by the sharpness of garlic, while the basil adds a fragrant, herbaceous note that ties everything together. The result is a pizza that delivers maximum flavor without the need for complex toppings or preparation. Whether you’re making dinner in a cozy kitchen or on the road with a hungry crew, this one always disappears fast. This marinara pizza is a crowd-pleaser that never goes out of style.

Pizza Marinara

Eggs are a staple in so many recipes and have long been a popular ingredient in our kitchens. Not using eggs can be a real challenge, as they provide a great source of protein and work as binders in many dishes. As we transition to veganism, we’ve all learned (or are still learning) how to bake and cook without eggs, while also finding plenty of healthy, plant-based protein sources. However, nothing quite replicates the taste of eggs. I wanted to give it a try and make vegan egg, but because at that time, my son had an atypical allergy to soy, so I couldn't use tofu, which is the basis to all vegan egg recipes I've read. I figured this is quite the challenge, but I was ready to experiment and embrace a lot of trial and error. I managed to maintain protein-fat-carbs ratio for the 'white' and the 'yolk'. While no plant-based product can perfectly mimic its animal counterpart, this might be close enough in taste and texture to satisfy that vegan breakfast craving. And it's soy-free :)

Delicious Plant-Based Egg

Soft, golden, and full of rich savory flavor, these baked bites are warm and satisfying, and are made with only 4 ingredients! Their naturally tender texture makes them ideal as an appetizer, a lunchbox snack, or a cozy side. Baking gives them a gentle crispness on the outside while keeping the inside wonderfully soft. They’re made with almond flour, which adds not only a delicate, nutty flavor but also a nutritional boost—naturally gluten-free and rich in healthy fats, vitamin E, and plant-based protein, almond flour helps keep these bites both hearty and wholesome.

Baked GF Leek Bites

What’s so great about this dish is how effortlessly it all comes together. Roast the squash, mash the potatoes, sauté the mushrooms, and you’re basically halfway to heaven. Plus, there's something so satisfying about scooping out that soft, sweet squash and stuffing it with delicious fillings—it’s like a tasty puzzle you get to eat! So, whether you’re making this on a busy weeknight or for a special occasion, it’s guaranteed to hit the spot. And the best part? You get to make it your own! Add herbs, sprinkle on some cheese, or get extra fancy with a drizzle of sauce. This recipe is totally customizable, but one thing’s for sure: it’s going to be ridiculously delicious and warm your soul with every bite.

Stuffed Acorn Squash

This Asian-inspired recipe offers a warm, comforting dish that combines savory sautéed vegetables and noodles in a flavorful, creamy sauce. The process of stir-frying and simmering the ingredients ensures that every bite is packed with rich textures and tastes. Perfect for a hearty meal, it’s an easy yet satisfying option for lunch or dinner. With a touch of curry and a hint of soy sauce, this dish brings a balance of spices and creaminess, making it a dish you’ll want to revisit time and time again.

Savory Stir Fry

This dish leans into contrast. There’s a delicate balance between smoky and savory, tender and textured, warm and cool. The kind of recipe where you break things apart with your fingers, scoop and spoon with instinct rather than precision, and trust that flavor will do most of the work for you. It’s unfussy, but not without intention. There’s care in the preparation—the peeling, the filling, the way everything gets packed just right... This isn’t about flash or flair. It’s about good ingredients given the space to shine, a few thoughtful steps, and that undeniable satisfaction that comes from putting something together that’s both comforting and a little bit unexpected.

Stuffed Chushka Peppers

This forest berries smoothie is a quick blend of frozen berries, dairy-free milk, and a touch of natural sweetness. It’s an easy way to get antioxidants in at breakfast or for an afternoon pick-me-up, and it’s kid-approved in our house. We often pour it into reusable bottles for road trips or freeze it into popsicles for a simple snack.

Forest Berries Smoothie

I put this smoothie together on a day when I wanted something refreshing but not too heavy — just a clean, naturally sweet blend with a little texture and a lot of flavor. The coconut sugar adds a subtle caramel note that plays so well with whatever fruits I have on hand, and the chia seeds give it a gentle boost without making it fussy. Whether I’m making it for myself or splitting it with someone I love (honestly, I rarely get to finish it without sharing!), it feels like a kind gesture in a glass.

Passion Fruit Tropical Shake

This one leans into simplicity, letting the natural body of the peas and the depth developed through slow simmering do all the work. It’s the kind of soup that doesn’t need fanfare: just a warm bowl, a slice of bread nearby, and time to enjoy it. Whether you're making it on a quiet afternoon or preparing a batch to last through the week, this soup offers comfort in its purest, most satisfying form. It thickens naturally as it cooks, transforming from broth to a rich, velvety texture that fills the kitchen with a savory aroma. And as with most soups, it only gets better the next day.

Marvelous Split Pea Soup

This soup has become a regular in our home — one of those quiet staples we return to week after week. It’s not flashy, but by the time everything’s simmering together, the kitchen smells warm and familiar. It’s a go-to on busy evenings when we want something wholesome and filling without too much effort. What I love most is how satisfying it is without needing anything extra — just a bowl of this soup, maybe some bread on the side, and you’re set. The red lentils melt into the broth, giving it body, while the mix of vegetables adds texture and sweetness. And that handful of fresh parsley at the end brings it all to life. It’s comfort food, in the most nourishing sense.

Protein-Rich Vegetable Soup

Making this spread at home was a game-changer for me—on one hand, it means I can enjoy dairy-free hazelnut chocolate spread whenever I like (seriously, why does every store-bought one have dairy?!), and on the other, this simple recipe offers a preservative-free, clean-label product. The chocolate chips have their own list of ingredients, true, but if you use a high-quality brand (such as 'Enjoy Life') it is a great kind, especially compared to most store-bought versions, with the long ingredient lists. For this recipe, you’ll need roasted, skinless hazelnuts. If you can’t find them ready to use, you can easily roast them at home. Just pop them in the oven at 400F/200C for about 10 minutes, then rub them in a towel to remove the skin. And remember—always use fresh, tasty hazelnuts! Trust me, you don’t want to make the mistake of using moldy ones (been there.. yikes!).

Hazelnut Chocolate Spread

This roasted cherry tomato and garlic dish is the perfect, flavorful addition to any meal. The slow roasting brings out the natural sweetness (balanced with sourness) of the tomatoes while softening the garlic into a delicious spreadable treat. It’s simple to make, and the result is a vibrant, savory topping that pairs beautifully with sandwiches or works as a light appetizer for brunch. I must say, I understood what a gem this recipe is only after so many friends asked for it..

Confit Garlici Cherry Tomatoes

When it comes to dairy-free recipes, choosing the right, high-quality ingredients is essential for achieving the best flavors and textures. The key is to focus on fresh, flavorful plant-based options that can bring out the richness and creaminess we love in traditional dairy. These plant-based Mozzarella balls are a perfect example. With their creamy, smooth texture and mild, delicate flavor, they can be used in a variety of dishes, just like fresh mozzarella. Whether you toss them in a salad, layer them in a sandwich, or bake them into a savory quiche, they bring a delicious, dairy-free alternative that doesn’t compromise on taste. And the best part? They’re so versatile, you can use them in any recipe where you’d normally reach for mozzarella!

Plant-Based Creamy Mozzarella

Grilled eggplant is such a versatile and flavorful dish, and this recipe takes it to the next level with a rich, creamy tahini sauce. The smokiness of the eggplant paired with the earthy, nutty tahini creates a perfect harmony of flavors. It's surprisingly simple to make, yet the result is impressive! You can even elevate the dish by adding pomegranate arils for a burst of sweetness and color. Serve it with a refreshing chopped salad and some warm bread, and you’ve got a delicious, satisfying meal.

Fancy Roasted Eggplant

This vegan tuna salad is full of flavor and makes an easy, protein-packed option for brunch, sandwiches, or wraps. It’s also road-trip friendly since many of the ingredients can be canned and stored in the pantry, and the recipe comes together without any special equipment. Whether you’re serving it at the table or packing it for the road, it’s a simple, versatile dish that always hits the spot.

Plant-based "Tuna" Salad

In my effort to focus more on nutrition and incorporate cleaner, more natural products into my diet, I decided to try making my own butter. It always seemed like a complicated process, but to my surprise, it’s actually quite simple and quick! I’ve come across two different versions of homemade butter. While these aren't my original recipes, I wanted to share my discoveries as I explored various options. If you decide to give them a try, I'd love to hear your thoughts!

Homemade Butter

This shawarma-style sub leans on pantry-friendly ingredients that don’t need refrigeration — dried oyster mushrooms and soy chunks. Once rehydrated, they soak up the Middle Eastern spice blend and deliver a rich, savory umami flavor that carries the whole sandwich. Sautéed peppers and onions add sweetness and texture, and the long sub roll ties everything together into a hearty plant-based meal. It’s a recipe that fits everyday cooking and travel alike. The dried ingredients are easy to stash in the pantry or RV bin, and the finished subs wrap neatly to take along for lunch on the go. Filling, flavorful, and travel-ready — exactly the kind of sandwich we repeat often.

Mushroom & Soy Shawarma Sub

This creamy tahini spread is smooth, rich, and totally addictive. Tahini is a key ingredient in many Middle Eastern and Mediterranean dishes, such as hummus and baba ghanoush. It’s also used as a dressing, dip, or even in desserts (and a great egg-replacement in the vegan kitchen!). When mixed with lemon juice and garlic, tahini becomes even more versatile, adding depth and richness to a wide range of dishes. I read a post by someone on social media that was calling for ideas what to do with tahini, so good news to whomever is still looking for those recipes - I’m a lifelong tahini fan and use it everywhere. If you’ve ever wondered what to do with that jar of tahini, you’re in the right place. I add it to hummus spread, as a dressing for salads, as an egg replacement, as an addition to my morning oatmeal and so much more.

Delicious Creamy Tahini Spread

When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.

Fig and Beet Salad

This isn’t your standard picnic slaw. I add lemon juice for zing, vegan mayo for creaminess, a touch of sugar for balance, and dried cranberries for a pop of sweetness and texture. It’s fresh, crunchy, and perfect for pairing with anything from burgers to brunch.

Crisp and Zesty Coleslaw

This is a simple Middle Eastern-style pot of chickpeas and vegetables, built on root vegetables and warm spices that I almost always have on hand. Everything goes into one pot and cooks together, which keeps the process easy and the flavors well balanced without extra steps or planning ahead. It comes together quickly and fills the kitchen with such a tempting smell... I usually spoon it over couscous because it’s fast, absorbs the sauce well, and works especially well in small kitchens and on the road. It keeps well, reheats nicely, and feels filling without being heavy. This is the sort of meal I rely on when I want something nourishing and flavorful, with minimal effort and very little cleanup.

One-Pot Comfort Food

Most days around here are loud and crumb-covered, so when I bake, it has to be worth the mess. These gluten-free chocolate chip cookies are. They’re simple, dependable, and everyone actually eats them. We love how these fit everywhere - they go in our kids' lunchboxes frequently, we grab a couple for an afternoon coffee and we make sure to equip our RV pantry with the needed ingredients, to be able to make them when we travel. Tahini and almond flour make them rich, nourishing and soft, and maple syrup brings the sweetness without the crash. The chocolate chips… well, they don't need introduction or excuses to be in the recipe!

GF Chocolate Chip Cookies

Sometimes pasta just wants to wear a fancier outfit. This one shows up in roasted veggie velvet, with cashews and coconut cream doing their best “we’re totally dairy” impression. The whole thing feels rich, but it’s built on simple tricks: roast a few vegetables you’ve got, let the oven do the heavy lifting, then blitz it all into a sauce so smooth it could pass for Alfredo’s cool vegan cousin. It’s weeknight cooking that looks dressed up for company, but really it’s just you, your blender, and a pot of noodles.

Creamy Roasted Veggie Pasta

You almost can't go wrong with pasta. Such diverse options to pair it with, and as a mom of 4 (and a full-time job), a fun, yet necessary mission I've taken upon is to create super quick and easy recipes that will reduce my time in the kitchen for our everyday meals. I've tweaked this version of sauce and made multiple sub-recipes, all of which revolve around the same idea - roasted vegetable (but then the types change between recipes) paired with either cashews, tofu or cream cheese (or all together!), with pasta water for extra starchy sauce that'll bind to the pasta better. It gets the creamiest texture and is highly nourishing, as its packed with protein, fiber and vitamins. Depends on the pasta you use, it can get that fancier touch (with tagliatelle or fettuccini) and be perfect for when you're hosting. I recently had friends over for dinner, but instead of working in the kitchen all day, I whipped up a couple of sauces (this one and pesto - be sure to check out my recipe in the notes!), and had 2 amazing pasta dishes already. I served it with focaccia (be sure to check out my recipe in the notes!) and a couple of salads, and there you have it! I know hosting can be intimidating, but its all about balancing efforts and good recipes. We are in the mood for pasta a couple of times a week, and recipes like this one are a keeper.

Eggplant Cashew Pasta

This salad mixes roasted vegetables with fresh ones for a balance of flavors and textures. Chickpeas and pumpkin seeds make it filling enough for lunch or dinner, and the tahini yogurt dressing pulls everything together. The mix of warm and cold keeps it interesting, and the dressing adds a nutty, tangy flavor that works with everything. It’s simple to prep ahead and easy to scale for a crowd. We pack it for road trips since it holds up well in containers, but it’s just as good served fresh at home as a main dish or a colorful side.

Mediterranean Chickpea Salad

I always try to keep creativity up and come up with new ideas of how to use legumes in everyday recipes, to keep the food nourishing as it is tasty. Lentils are my go-to—they’re filling, inexpensive, and take on flavor beautifully. In this dish, I paired them with caramelized onion and mushrooms for depth, then tucked everything into baked sweet potatoes and topped it with a garlicky vegan yogurt sauce. It works perfectly for when hosting or for family dinner. It doesn't qualify as a one pot meal, because you do make the ingredients separately, but they all come together into this one dish that serves you with all you need in a meal - protein, carbs, fiber and flavor.

Lentils-Stuffed Sweet Potatoes

Crispy roasted cauliflower and chickpeas over a silky tahini base is a classic Mediterranean combo that’s deeply satisfying and naturally vegan. This version has become a go-to for our family, whether we’re parked under a canopy of trees on an RV trip or throwing dinner together at home with a single sheet pan. It’s simple enough to make outdoors, but flavorful enough to feel like a real meal—not just camp food. The cauliflower and chickpeas are tossed in a bold mix of garlic, sweet chili, and soy, then roasted until crisp and golden. Underneath, the tahini base is lemony and creamy, with just the right amount of kick from fresh garlic and a touch of vegan yogurt or sour cream. It’s the kind of dish that works warm or cold, plated or scooped up straight from the pan, and our kids love it just as much as we do. If you’re looking for an easy plant-based dinner that’s protein-packed, travel-friendly, and full of Eastern Mediterranean flavor, this roasted cauliflower and chickpea bowl delivers—no fancy equipment, no complicated prep, just real food that works wherever you are.

Chickpea & Cauliflower Bowl

This combination delivers crisp, golden potatoes and savory, protein-rich bites in the same pan. It’s hearty, satisfying, nourishing and kids-approved! It also fits perfectly into travel cooking. Potatoes last in the pantry or RV bin for weeks, and seitan packs easily in the cooler. With both on hand, dinner is just a skillet away — which makes it a rare win: filling enough for dinner, flexible enough for travel, and reliable enough to repeat often.

Fried Potatoes with Seitan

The idea for this pastry came to me when we were planning to host a casual summer Friday night dinner. I wanted something that felt a bit fancy but without the hassle. The filling is all about deep, comforting flavors—mushrooms, onions, garlic, and tofu that roast, then slowly cooked and come together perfectly. Rolling the dough takes some care, but the golden, flaky result is worth it.

Savory Filled Pastry

I keep coming back to these tofu bites because they roast evenly and taste better each time. The glaze of soy, sweet chili, and roasted garlic thickens in the oven until it clings to the tofu. The edges firm up, the centers stay soft, and a spoonful of mashed potatoes next to it makes the meal feel complete without any extra effort. When I first tried this, I didn’t expect much — just a way to use up extra tofu and leftover sauce ingredients. But roasting changed everything. The glaze cooks down slowly, wrapping each cube in a salty-sweet layer that almost tastes grilled. I usually toss the tofu halfway through so it browns evenly, then pour the rest of the glaze over while it’s still hot so it absorbs every bit. How to cook it is so flexible, which makes it ideal no matter if you're home or traveling - you can make it in an oven, toaster oven, air-fryer or on a skillet or grill. Its a crowd-pleaser too, so really, this is the perfect dish to fit any meal. The mashed potatoes started as an afterthought, but now they’re part of the routine. The sauce seeps into them, and the mix of soft tofu and creamy potatoes somehow feels like comfort food without being heavy. It’s one of those meals that quietly works its way into the weekly rotation.

Roasted Glazed Tofu Bites

This upside-down vegan onion pie has serious showstopper energy — but secretly, it’s super down to earth. Its rustic and elegant all at once! Slowly caramelized onions melt into a buttery, herb-scented glaze, with golden garlic tucked between their layers — all nestled beneath a tender, creamy dough that turns beautifully crisp in the oven. Once baked and flipped, the result is pure magic: soft, jammy onions on top, flaky crust underneath, and pockets of plant-based ricotta and parmesan peeking through for extra richness. It's the kind of pie that brings everyone to the table — no one asking if it's vegan, just going back for seconds.

Caramelized Onion Pie

This quiche earns its spot because the flavors hit hard without extra work, and is impressive enough to host with. The dried figs give a clear sweetness, the vegan feta cuts through with enough salt, and the caramelized onions do the heavy lifting in the background. Spinach rounds it out so the filling feels complete, and the royal-style cream sets everything into a tartlet that slices cleanly and doesn’t collapse. It’s rich without being heavy and even kid-friendly without being bland.

Fig & Caramelized Onion Quiche

This meal comes together without a ton of fuss but still feels full of flavor and satisfying. Yes, you do need to think ahead if you’re soaking beans, but if you grab canned ones, you’re basically good to go. I like how the curry and garlic salt give the beans and tofu a little kick without being too loud, and the corn adds a nice pop of sweetness. You can keep everything separate and let people build their own bowls, which somehow makes it feel less like cooking and more like a fun hangout. Bonus points if you toss on some avocado at the end.

GF Power Bowl

These mini chocolate muffins started as a practical fix: I wanted a baked treat for lunchboxes that actually contributes something nutritionally, not just “chocolate-shaped sugar.” This version leans on whole and varied flours, fruit for moisture and sweetness, and fats that make the muffins filling rather than spiky. They’re soft, rich, and kid-approved, but they also hold their own as a snack that doesn’t crash energy an hour later. I bake a batch, freeze half, and pull them out as needed—at home or on the road.

Mini Healthy Chocolate Muffins

I grew up in a town with a small quiche place that specialized in the most amazing quiches. The combinations they came up with were so delicious and unique that it was almost addicting... I used to go with a friend there, and they always served it with a freshly squeezed orange juice and a side fresh salad, and I just loved every minute of that meal...Inspired by those flavors, I decided to create my own version, and this tartlet is the result. I’ve veganized the recipe, but kept that same balance of savory flavors with a buttery, crispy crust, caramelized onions, roasted peppers, and a creamy filling. Every bite reminds me of those days, and I’m so happy to share it with you!

Peppers and Pesto Quiche

These savory bites are quick to make, full of flavor, and finished with a satisfying crunch from a sesame–everything bagel coating. With minimal prep and no fancy tools required, they’re a perfect go-to for snack platters, lunchboxes, or casual get-togethers. Soft on the inside and golden on top, they come together in under 30 minutes and look just as good as they taste.

GF Bite-Size Rolls

These savory tofu and broccoli muffins are a game-changer! Packed with plant-based goodness, they make the perfect snack or side dish for any meal. The combination of grated tofu, nutritional yeast, and parmesan gives them a cheesy, satisfying flavor, while the broccoli and sautéed onions bring in a deliciously savory touch. These muffins are super easy to make, and they bake up golden and fluffy, with a slight crisp on top. I love packing those for the kids in their lunch boxes, or as a healthy snack on a hike during the weekend. It really is a hand-held all-in-one meal!

Broccoli Muffins

In our house, these muffins barely make it past the cooling rack—they’re one of the easiest bakes to throw together, since they're made with no blender, no mixer and really only need an oven to come together. They are nourishing and healthy, they pack well for lunchboxes and road trips, and they stay light and fluffy even after freezing. These muffins have a subtle tang that balances the soft, airy texture, and they fit for whether you’re snacking in the afternoon or grabbing one on your way out the door.

Lemon Poppy Blueberry Muffins

Irresistible desserts served in little jars - charming, practical, and endlessly customizable. These mini layered treats are perfect for picnics, parties, or anytime you want to impress without the fuss of baking. Using wholesome, plant-based ingredients like fresh fruit, vegan yogurt, crunchy granola, and a touch of sweetness, these desserts are a breeze to assemble and even easier to love. Whether you're crafting an afternoon snack or a light after-dinner indulgence, this no-bake recipe lets you mix and match textures and flavors into beautifully layered jars of joy.

Mini Personal Desserts

Each Saturday morning, I slip into my favorite spot by the sunlit window, the air already warm with the sweet aroma of sizzling batter on the griddle. My little ones gather around, eyes wide with anticipation, as steam curls up in lazy spirals from each golden layer. I love how the centers poof just right—pillowy and light—while the edges crisp to a delicate lace that catches pools of warm maple syrup. Between the first drizzle of syrup and the soft “mmm”s from around the table, these pancakes have become our happiest morning ritual - one that never fails to fill our kitchen (and our hearts) with cozy joy.

Chocolate-Chip Pancakes

This vegan no-bake cake is creamy, smooth, and has all the flavor and texture you’d expect from a traditional dessert. Every bite is a delightful surprise, and trust me, your guests will be asking, "Are you sure this is vegan?" Just be sure to plan ahead—it needs at least 3-4 hours to set, but it’s totally worth the wait. Once it’s ready, it slices cleanly, serves beautifully, and lets the compliments (and maybe a little curiosity about veganism) roll in!

Velvety Vegan Cheese Cake

This delightful dessert features my amazing shortcrust dough, which guarantees a fantastic treat no matter what you fill it with (or top it). What makes these chocolate-filled "pockets" extra special is that kids absolutely LOVE them. This recipe uses the same delicious shortcrust dough as the roulade, and I just can’t get enough of it! The dough is incredibly smooth and easy to work with, and it always produces such a tempting result—especially for kids! It’s definitely worth making both types of desserts.

Chocolate Shortcrust Pockets

This recipe is a fun and creative way to make delicious, delicate impressive cookies. I love using a cookie press with stainless steel disks from OXO to create the shapes, which makes the process so much more enjoyable (you can have your kids participate too!). Of course, if you don’t have a cookie press, you can always use cookie cutters and still get a wonderful result. The dough comes together quickly in a food processor, resulting in a soft, crumbly mixture that’s easy to work with. Once baked, the cookies are soft and tender, perfect for sandwiching together with jam or chocolate. A dusting of powdered sugar on top adds the finishing touch, making these cookies not just tasty, but also beautiful. Enjoy the process of shaping, baking, and assembling your very own sweet treats!

Cookie Flower Sandwiches

As my logo suggests, I’m a big coffee fan! As a mom of three incredibly energetic young boys, coffee is more of a necessity than a luxury. The main ingredients here are coconut cream and walnuts, which were meant to be the heart of the recipe. But as I was about to pop the cake into the oven, I noticed the brown sugar had turned the batter into this beautiful creamy color. That's when the idea hit me—why not add a shot of espresso to tie everything together and create the perfect mix of coffee, cream, and nuts? And, let's just say, I’m definitely nuts about (vegan) cream in my coffee!

Espresso-Infused Nutty Cake

If you’re in the mood to bake something cozy and a little bit messy (in the best way), these muffins are just the thing. A quick mix of simple ingredients, a little whisking, and before you know it, your kitchen smells like pure happiness. I made these with a balance of great and healthy ingredients, that compliment each other to serve my kids the yummiest chocolate muffin! It can be wrapped as a snack on the go or frozen and used later, when you have unexpected guests you want to impress! These muffins come out golden, gently crisp on top, soft and tender inside — the kind of bake that disappears almost as quickly as it cools. So grab a bowl, get a little flour on your sleeves, and let’s get baking. Warm muffins are only a few good whisks away...

Banana Chocolate Muffins

Mix, bake, and store—this vegan granola takes just a few simple steps and gives you a batch of crunchy, lightly sweet clusters of homemade granola. It’s the perfect combination of crunchy, sweet, and wholesome — and it fills your kitchen with the most amazing aroma while baking! This recipe is one of my favorites because it’s incredibly easy to put together, and you can customize it with your favorite nuts and seeds. Every time I make it, I feel like I'm treating myself to a little bit of comfort and healthy meal. Whether sprinkled on top of yogurt, mixed into smoothies, or just eaten by the handful, it functions as a meal or as a snack, whether you need an easy filling breakfast, or when you're traveling, since the granola holds up perfectly with no refrigeration for days.

Homemade Granola

Spiced with warmth and simmered until the flavors meld into a luxuriously savory sauce, this shakshuka greets you with fragrant paprika aromas and a gentle, lingering heat. Each spoonful delivers tender vegetables bathed in glossy olive oil, punctuated by bright tomato sweetness and the satisfying bite of garlic and onion. Whether you’re gathering around the table at sunrise or settling in for a cozy dinner, this skillet of rich, saucy comfort is sure to become your go-to for any mealtime craving.

Shakshuka

This one is a timeless Middle Eastern classic comfort food that combines the heartiness of lentils with the delicate flavor of rice, all seasoned to perfection. It’s a simple yet satisfying dish, rich in both taste and nutrients. The key to getting this dish just right is in the cooking technique—ensuring the lentils and rice cook together perfectly while absorbing all the delicious flavors. With a little patience and attention to detail, you’ll have a flavorful, tender meal that’s full of warmth. Serve it up with some caramelized onions on top for an extra touch of sweetness and depth. This dish was a staple in my house growing up, and I’ve always loved how it’s both comforting and nourishing. While many people make it with a 1:1 ratio of rice and lentils, I prefer adding a bit more lentils to make it even richer and packed with all the goodness lentils offer.

Rice and Lentils Casserole

This recipe is a little labor of love for me. It's all about slow cooking and deep, rich flavors. There’s something so satisfying about the process—the way the rice absorbs all the spices and the delicate earthy sweetness of the beets and carrots melds together. Scalding the cabbage leaves might take a little extra care, but it's worth it for that soft texture that holds the stuffing so beautifully. The slow simmering of the cabbage rolls in their sauce lets the flavors truly develop, making each bite feel like it’s been cooked with love and time. It’s not a rushed dish—it’s a dish that asks you to take your time and savor the process. And when it all comes together, you get something that feels like home - warm, comfort and depth.

Stuffed Cabbage

These lentil patties are the ultimate combination of crispy and tender, packed with rich, savory flavors. The lentils create a hearty base, while a touch of sautéed onions adds depth and sweetness. As the patties cook, they develop a golden, crunchy exterior that contrasts perfectly with the soft, flavorful inside. Whether you're craving a light meal or a satisfying snack, these patties hit the spot. They're easy to make and versatile enough to pair with a variety of sides.

Hearty, Delicious Lentils Patties

The beauty here is in how something so ordinary gets transformed with just a few intentional steps. Once those shredded ribbons start cooking down with a swirl of richness and warmth, the kitchen fills with that unmistakable scent of comfort in progress. Nothing too fancy, nothing too dramatic—just honest, earthy flavors doing what they do best. You’ll be stirring the pot like some kind of cozy kitchen alchemist, watching the mixture thicken as everything melts together into something far more than the sum of its parts. And then comes the layering—technically pouring, but it feels like layering. There's something a little luxurious about smoothing it all into a dish that's been rubbed down with just the tiniest touch of something aromatic, knowing that, in the oven, the top will turn golden and gently crisp while the inside stays soft and creamy. It’s the kind of dish that makes itself known with bubbling edges and that first irresistible whiff when you crack open the oven door. It doesn’t need much fanfare. No garnish parade, no last-minute scramble. Just a deep baking dish, a hot oven, and a bit of patience while everything turns molten and golden. You’ll want to dive into it the second it comes out, but give it just a moment—it’s worth it. This is kitchen comfort in its coziest form.

Buttery Divine Gratin

This dish can be made with basically any filling that you like. I always try to choose protein-rich options, and this one I made with mashed chickpeas, fried onions (which I add almost to everything) and potato. Like in many other recipes, this one as well requires having cooked chickpeas, so if you haven't already soaked & cooked your beans, go ahead and do that. You can follow the instructions for cooking these chickpeas in my chickpeas salad sandwich recipe.

Middle-Eastern Style Dim Sum

This recipe is one of those happy experiments that turned into a regular favorite in my kitchen. It all started when I was trying to create a lighter, more flavorful version of fritters that my son could enjoy as a main course, since he always loved corn. I ended up with these crispy on the outside, soft on the inside, savory bites that for a long time now have been a go-to in my home. The combination of grated tofu, zucchini, and corn gives them a wonderful texture and nutritional value, while the sautéed onions and spices bring a deep, savory flavor. They’re incredibly easy to make, especially if you have a blender or food processor, and they’re absolutely delicious when served fresh and warm. Perfect for any time you want something comforting yet light!

Corn and Tofu Fritters

There’s nothing quite like a glass of cold, homemade lemonade — tangy, sweet, and incredibly refreshing. This classic version is made with just a few ingredients and comes together in minutes. It’s endlessly adaptable, whether you like it more tart, more sweet, or infused with fresh herbs or fruit. Get your kids to put up a lemonade stand, which will surely get them the lemonade-experts reputation around the neighborhood! Pairs well with brunch or dinner, and you can even pack it in an insulated bottle for any hot day out of the house.

Fresh Lemonade!

Rooted in the flavors of global street food and crafted entirely from plants, this corn soup is a bowlful of comfort with a spirit of adventure. With creamy coconut milk, sweet corn, fragrant ginger, and a hint of heat, it’s a one-pot meal that’s both nourishing and deeply satisfying. Whether you're cooking from a camper kitchen on the road or bringing distant flavors into your home, this plant-based recipe has such depth and richness to it. Serve it with warm, crusty bread and let your tastebuds wander.

Corn Soup

This recipe is inspired by a traditional dish from the Middle East, known for its comforting flavors and hearty textures. Often served during cold weather or special occasions, it brings together the wholesome goodness of semolina dough, savory vegetable fillings, and aromatic beetroot soup. While the exact origin may vary across different regions, dishes like this one are a staple in many Middle Eastern homes, where they are enjoyed as both a satisfying meal and a way to celebrate the bounty of local ingredients. This version, with its healthy twist and rich flavors, brings a piece of that tradition to your table. The process involves making the dough, preparing the filling, and then combining everything into a hearty, soul-warming dish that is perfect for a cozy meal. Whether you're looking to try something new or create a comforting dish from scratch, this recipe is sure to impress!

Kube and Beet Soup

Minestrone is a meal in itself— rich in protein (from the beans), carbs and vitamins, rustic, colorful, and full of heart. This is a rich, vegetable-forward base, slow-cooked white beans for depth, and the option to stir in small pasta for a little extra comfort. It’s the perfect dish for feeding a crowd or for batch-cooking on a quiet weekend, and it only deepens in flavor as it sits. The grated carrots add subtle sweetness, the paprika gives it a warm undertone, and the combination of herbs and garlic brings everything into harmony. Serve it with crusty bread or just as it is—satisfying and soulful.

Hearty Minestrone Soup

Picture a bowl that’s equal parts hearty and fresh—where the nutty bite of whole-wheat bulgur (hello, fiber and plant protein!) meets bursts of ruby-red sweetness and a shower of vibrant herbs. One forkful gives you that satisfying chew, a little zing from lemon and mint, and just enough olive-oil richness to keep things cozy. It’s the kind of salad you’ll throw together in minutes, then happily snack on all day—whether you’re fueling up for work, spicing up a barbecue, or just craving something that feels as good as it tastes.

Nutritious Bulgur Salad

Celery might not win any beauty contests in the vegetable world, always looking a little dry no matter how much dressing you add. But trust me, don't judge this salad by its appearance! It’s packed with crunch, bursting with tangy and sweet flavors and overall freshness that will surprise you. I first tried it at my sister’s party, and though I wasn’t a huge celery fan at the time, I decided to give it a shot—and I’m so glad I did! Since then, I've made this salad countless times for dinner parties, both at my place and others, and it’s always a hit—no matter the crowd's dietary preferences. It’s light, refreshing, and full of flavor.

Zesty Celery Crunch

This crunchy green goddess salad is a vegan riff on the viral TikTok sensation. Finely chopped cabbage, cucumber and scallions are tossed in a vegan green goddess dressing made from avocado, cashews and tofu. It’s a dairy‑free, high‑protein salad that makes a satisfying meal or side and stays crisp for days.

Crunchy Green Goddess Salad

This recipe packs a burst of fresh, vibrant flavors! I use it as a spread for brunch, as an addition to home-baked breads, as a sauce for pasta and lately even for making quiche! It's a great sauce you can prepare ahead, then freeze for later use. The blend of ingredients creates a savory, aromatic sauce that enhances any meal.

Fresh and Nutty Pesto

Chickpeas are a powerhouse of nutrition, packed with protein and vitamins, which is why they’re a staple in my kitchen and the basis for many of my recipes. While they might seem like a hassle to cook, it’s actually super simple—just throw them in water (+ a pinch of baking soda) and come back to it 1/2 a day later to cook the beans. I do this once a week, and then I have a batch ready for "tuna" salad, hummus spreads, casseroles, slow-cooked dishes, or this delicious chickpea salad. The flavor is amazing and pairs with so many meals. A helpful tip for the busy cook - freeze cooked chickpeas in batches, and simply thaw when needed!

Versatile Chickpea Salad

I have a soft spot for colorful, flavor-packed spreads and salads — especially the kind you can mix and match, scoop up with some warm bread, or sneak straight from the fridge with a spoon. This one is genuinely one of my favorites, and I’m excited to share it with you. My grilled eggplant spread - smoky, savory, and just begging to be piled onto toasted bread - is a delightful spread. Eggplants are a magical ingredient that never let me down, and when paired with tahini (and maybe a little hummus), they turn into something seriously special. You can serve this dish individually, or bring it together with other salads and breads for a mezze-style spread that’s colorful, satisfying, and totally plant-based. It is simple enough for everyday meals, but can also boost a meal with ton of flavor without much effort. So grab your favorite chopping board, crank up some good music, and let’s get into it.

Incredible Eggplant Salad

This vegan waffle recipe is designed for repeat use. The texture holds after freezing and reheating, the flavor stays neutral enough for sweet or savory toppings, and the ingredient list focuses on fiber and plant protein rather than refined fillers. It’s a reliable option when you need breakfast to function—at home or packed for travel—without sacrificing taste or nutrition. On RV trips, these waffles double as a practical meal for my kids: easy to pack, no crumbs everywhere, and flexible enough to serve plain, with nut butter, or alongside fruit and yogurt. We also use them for simple dinners—topped with hummus, avocado, or leftover vegetables—when cooking space and energy are limited. One batch covers multiple meals without feeling repetitive, which is exactly what I need on the road and during long travel days.

Healthy Vegan Waffles

Some nights I just want everything to happen in one pan — no juggling pots, no sink full of dishes. This vegan bulgur and bean curry came out of that mood and has become a regular in our rotation. Bulgur gives it that satisfying chew, the beans add protein, and coconut milk ties it all together in a creamy curry sauce that tastes like you worked harder than you did. I throw in whatever vegetables I have — spinach, cauliflower, onion — and season it with curry powder, paprika, turmeric, and soy sauce. Everything simmers together until the flavors blend and the kitchen smells incredible. It’s hearty, simple, and travels well too — exactly the kind of dinner that works for busy weekdays or RV nights on the road.

One-Pan Bulgur & Bean Curry

These vegan burekitas are flaky hand pies filled with a savory eggplant and dairy-free ricotta mix, with a little spice for flavor. They’re practical finger food—easy to pack, share, or reheat. Not all of our kids love the eggplant filling, but the pastry disappears fast, and you can swap the filling for potatoes or mushrooms if that’s what your family prefers. Bake a tray for lunchboxes, snacks, or party platters, and they’ll go quickly. Since these can stay at room temperature for long hours and also freeze so well, you can pack them for a road trip or on any travel day. So on top of flavor, there's practicality here too!

Vegetable-stuffed Burekitas

This is a fresh, balanced Mediterranean salad built around crisp vegetables, creamy avocado, and peppery arugula—simple, clean ingredients that come together in the best way with just olive oil, lemon, and salt. It’s the kind of salad you’ll find on repeat across the region, especially when paired with a bowl of fluffy couscous on the side. The couscous isn’t just a filler—it’s a natural extension of the meal, adding substance without weighing it down. Everything comes together quickly, and it’s easy to scale up for a crowd or pack for a road trip lunch.

Couscous Salad

I like this soup because it turns simple vegetables into something that feels substantial without weighing you down. The cauliflower gives it natural body, the zucchini keeps it smooth, and the silken tofu blends in to thicken everything quietly. Once it’s simmered and blended, the flavors round out into a clean, steady bowl that works for dinner and still tastes good the next day. It earned space in my rotation because it’s practical and easy, genuinely hearty and satisfying, and doesn’t need any extras to stand on its own.

Cauliflower-Zucchini Soup

This recipe focuses on getting clear, sharp seasoning on everything without drowning it in sauce. The seasoning mixture turns into a thin coating that sticks and seasons evenly. I cook the celeriac cubes and the pearl potatoes first so they stay tender, then soak them and the tofu cubes in the sauce before roasting. Fifteen minutes is enough to brown everything and keep the texture tight. So we needed one 3qt pot to pre-cook the potatoes and celery (10 minutes each), a bowl for the sauce, and an oven to give a nice roast to the whole thing. When we travel, something like this is easy to put together in an RV, and it's such a wholesome meal which 2 of our 4 kiddos approve of (our middle 2 boys are too picky for anything beyond bland!) and we loooove every bite too. It is truly a fantastic meal for lunch or dinner, and it reheats well the next day.

Savory Oven Roast

I like this kind of pasta because it delivers real substance without getting heavy and every component pulls its weight. The elbows stay saucy, the vegetables cook down into something genuinely flavorful, and the soy grind gives it that satisfying bite and enough depth to make it a complete meal in one pot! I lean on dishes like this because they solve dinner without creating extra steps. Everything cooks in stages in the same pan, and by the time the pasta folds in, the sauce has already settled into that steady, rounded flavor you only get from a slow-simmered meal — except this one doesn’t take long at all. It holds up well for seconds, it reheats cleanly for lunchboxes, and it doesn’t feel like a compromise meal. Just a straightforward, honest bowl of pasta that actually tastes good and feeds everyone without tons of dishes or too much chaos.

Veggies & Vegan Meat Pasta

Pilaf has been a steady dinner solution in our kitchen because it strikes the balance of hearty and satisfying. The ingredients are simple, the cooking method is straightforward, and it doesn’t require special equipment. That makes it just as doable on a weeknight at home as it is when we are traveling. Everything cooks in one pot, which keeps prep and cleanup minimal. It’s protein-packed, filling, and makes enough for leftovers the next day. That’s always a win for us, since having an extra meal ready to go means less scrambling later in the week. It also works well when we’re traveling. Since it only needs a pot and basic pantry staples, I can cook it in a small kitchen or in an RV without extra effort. It reheats nicely, packs into containers for the road, and saves us from relying on expensive takeout during long drives. Pilaf has become one of those flexible recipes we return to again and again—easy to make, good for feeding a crowd, and dependable whether we’re at home or on the move.

Pilaf - One Pot Dinner

The dish here depends heavily on a couple of contrasting flavors and textures, with the dressing giving its final chord. Beets do the heavy lifting here—they’re filling, naturally sweet, and hold their texture well, which makes this salad practical. The vegan feta cuts through that sweetness with salt and tang, so the whole thing feels balanced instead of sugary, and the walnuts give it a crunch, with healthy fats and a bit of protein. If you choose the precooked beet properly, you're on the right track to success here (store-bought pre-cooked beet come in a variety of flavors such as vinegar and white wine, so make sure to not oversoak your dish with sour ingredients). I make this year-round: sometimes as a quick lunch add-on, sometimes as a dinner side, and often ahead of time when I know the day will get away from me. It travels well, keeps its structure, and doesn’t wilt into sadness after a few hours. You can keep it simple, or layer in herbs, nuts, or grains depending on who’s eating and how much effort you’re willing to invest that day.

Beet & Feta Salad

I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat. Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!

No-Bake Pistachio Ice Cream Cake

This homemade vanilla syrup is made with agave instead of refined sugar, so it has a lower glycemic index and blends smoothly into hot or cold drinks. We use it in lattes, iced tea, and even over pancakes when we’re on the road. It keeps well in the fridge, so making a small bottle ahead saves money and means you always have a simple flavor boost ready to go.

Vanilla Syrup

Looking for a hearty, hands‑off vegan dinner? This one‑pot chickpea and rice stew layers long‑grain rice, chickpeas, kale, rainbow carrots and warm spices in a single dish for a nutrient‑dense meal loaded with plant protein and fiber. It bakes in about an hour, travels well and reheats beautifully, making it ideal for busy weeknights, fall meal prep and road trips.

One-Pot Rice & Chickpeas Stew

Back in my 20s, there was a dish I loved called “bazuka”—a kind of gnocchi with a creamy, cheesy flavor I never forgot. This pasta is my attempt to bring that taste back, using beets, silken tofu, vegan feta, and a bit of nutritional yeast for depth. The texture came out rich and smooth, and the flavor hit close to what I remembered. Next time, I’m making it with gnocchi, just like the original.

Beet and Vegan Feta Pasta

Mushroom Alfredo Pasta

This almond butter and banana toast has been part of our rhythm for a long time. It started as a quick fix for busy mornings when we needed something filling but didn’t want to stand over a stove. Over time, it’s become one of those quiet staples—something we all like, something that works, and something I can throw together while half the house is still waking up. I usually make it with my homemade spelt bread (the one I bake in batches and freeze), but any good slice will do. We use crunchy almond butter because the texture just makes it better, and the bananas are usually chopped small so they stay put and don’t slide off mid-bite. The chia seeds are optional, but they’ve become a bit of a habit too. If they’re on the counter, I’ll sprinkle some on top for a bit of crunch and a little extra nutrition.

Almond Butter & Banana Toast

I make this batter regularly at home because it’s fast, predictable, and doesn’t require planning ahead. These savory lentil flour wraps are made from a simple batter of lentil flour and water, seasoned with herbs and nutritional yeast. Lentil flour provides structure and protein, while nutritional yeast adds depth and savoriness without extra ingredients. The result is a soft, flexible wrap that works for quick lunches, packed meals, or cooking in small kitchens where simplicity matters. They cook quickly in a skillet and can be used as wraps, flatbreads, or a base for easy meals. I usually keep them plain and let the fillings do the work, depending on who’s eating and how rushed the day is.

Savory GF Lentil Flour Wraps

If your usual iced drinks are starting to feel a bit meh, this chilled salted caramel matcha might be just the shake-up you need. It’s creamy, cool, and quietly addictive — a mix of plant-based milk, matcha powder, ice, and a swirl of salted caramel syrup that somehow feels both soothing and indulgent at once. The matcha brings a calm, focused kind of energy (no caffeine jitters here), while the caramel and sea salt add a sweet-savory twist that makes every sip a little extra. Whether you’re powering through a to-do list or just hiding from the afternoon heat, this drink totally gets the job done — and makes it feel like a treat.

Salted Caramel Iced Matcha

In this dish, every vegetable gets the attention it deserves without turning into a mushy side nobody wants. The garlicky mustard–silan sauce gives enough sharpness and sweetness to make the turnip, cabbage, and brussel sprouts taste the best they can, and the cauliflower and zucchini keep it lighter so it works any night of the week. I can slide this one into the oven while dealing with everything else going on at home, and it comes out tasting balanced enough that everyone picks a favorite and actually eats it. Leftovers pack well too, so the work pays off beyond dinner. This looks so impressive before and after roasting, that it works beautifully as a very noticeable side for when hosting too, and its so versatile too - you can swap veggies in this recipe with anything that roasts nicely.

Roasted Rainbow

This vegan white loaf is soft on the inside with a light golden crust, and it’s become a go-to in our kitchen because it works for almost anything. We slice it for quick breakfasts, pack it into lunchboxes, and serve it with soups or spreads on busy weeknights. The recipe uses simple pantry ingredients with a couple of upgrades — flaxseed meal for texture and nutritional yeast for flavor — but it stays easy and approachable. Bake it once, and you’ll probably keep it in your weekly rotation since it freezes well and holds up for travel days too.

Kids-Approved White Bread

This vegan challah is soft, slightly sweet, and topped with a golden crust from a simple plant-based milk wash. The inside is fluffy and tender, and it’s a bread my kids look forward to every week—it usually disappears before dinner is over. Once you get the hang of it, the dough is easy to work with and can be shaped into braids, rolls, or a round loaf, and you can keep it simple with sesame seeds or dress it up with nuts. It freezes well too, so you can make it ahead for holidays, travel days, or to have ready bread during a busy week.

The Perfect Challah

These homemade burekitas are a simple yet delicious treat with a crispy, golden crust and a flavorful potato and olive filling. They’re easy to make and always a crowd-pleaser, especially when you want something hearty and comforting. The dough comes together quickly, and the filling is a satisfying mix. Whether served as a snack, appetizer, or light meal, these burekitas are sure to disappear fast. They’re a great addition to any meal, and the best part is you can customize the filling to suit your tastes. Specifically, this one was made with pureed potato and olives. But you can easily make it with anything solid enough to not leak during baking.

Burekitas

In the world of traditional meringue, egg whites are whipped with sugar to create a thick, creamy mixture. Instead of egg whites, we’ll be using aquafaba—the brine from canned beans or the water you cook beans in. Aquafaba has a similar consistency to egg whites and can be used as a substitute (in its brine-form) in various recipes, including meringues, marshmallows, or even as an egg replacer in baking. When whipped, aquafaba forms a stable foam, making it an excellent vegan alternative to whipped egg whites. With just a few simple ingredients, you'll whip up light, airy cookies—often called "kisses"—that are crisp on the outside and melt-in-your-mouth soft on the inside. This recipe guides you step-by-step to create those perfect, delicate "kisses" that are not only vegan but irresistibly delicious. Let’s get started!

Meringue Kisses

Before diving into this recipe, I have to be honest – it took me a few attempts, a burned finger, and quite a bit of frustration to perfect this treat. But trust me, every bit of effort was absolutely worth it! The game-changer here is the discovery of making vegan meringue from aquafaba (chickpea brine), the magic ingredient first used by chef Joël Roessel in December 2014 for this purpose. This completely transformed how I approach desserts, allowing me to create these irresistible treats, and also use them as rich protein-source for other desserts (I use it for my original baked cheesecake too!). 'Krembo' means "cream inside" in Hebrew, but the concept of soft meringue, biscuit base, and chocolate coating exists in similar forms around the world, such as the Schokokuss in Germany, the Tunnock’s Tea Cakes in the UK, and the Mallomars in the U.S. This is such a popular treat, and a vegan form of it was just a matter of time!

Krembo: A Plant-Based Twist

These chocolate treats have quickly become one of my go-to treats when I’m in the mood for something simple yet decadent. I’ve made them countless times, and every time, I’m reminded of how easy they are to whip up and how satisfying they are to eat. The soft biscuit base mixes so well with the smooth chocolate ganache, and I love playing around with toppings. Sometimes I drizzle peanut butter on top, or if I’m feeling extra, I’ll roll them in cake candies. No matter what, they always disappear fast in my house—my kids can never get enough!

Indulgent Chocolate Treat

Packed with rich cocoa flavor and studded with melty chocolate chips, these plant-based muffins redefine indulgence. A trio of flours—including protein-packed spelt and almond—gives them a satisfyingly tender crumb with the perfect lift and moisture. Whip up a batch for weekend brunch, grab-and-go breakfasts, or whenever a chocolatey pick-me-up calls.

Chocolate Chip Muffins

These carrot and tahini muffins are hands down my favorite treat to make for kids. They’re not only healthy and packed with nutrients, but they also disappear faster than I can bake them! The best part? Even the pickiest little eaters can’t get enough. They’re super easy to whip up and bake in no time – perfect for a quick, delicious snack everyone will enjoy!

Nutrient-Packed Carrot Muffins

There's no other way to put it but call this a decadent indulgent treat! This cake is a combination of a soft buttery dough with layers of hazelnut chocolate, and no one I've met was able to resist it... The dough comes together easily in a mixer, and the chocolate filling creates beautiful layers that swirl together as you roll it up. Once baked, the bread forms a golden, slightly crispy crust with a melt-in-your-mouth chocolate center. So its a rare combination of beauty and deliciousness!

Chocolate Yeast Cake

This recipe holds a special place in my heart... My mom used to make it when I was growing up, and thanks to her inspiration, I’ve made it countless times since. There’s something so comforting and perfect about the buttery dough and that sweet, nutty filling. It all comes together so easily in the food processor, and the moment you roll it up and smell it baking… it’s like magic. I love how flexible it is, too. Whether I’m using hazelnut chocolate or date-walnut spread, it’s always a hit.

Shortcrust Roulade

This cake has excelled beyond my wildest expectations... it brings together the perfect balance of creamy texture and delicate indulgent flavors, resulting in a dessert that's both rich and light. To make sure you ace in making this cake the first time, I strongly advise you to thoroughly read through the recipe before you start working. There are a few important factors that significantly affect the results, such as the gentle mixing, folding in aquafaba, and slow baking. It might take a little patience, but the result is a stunning cheesecake that will surely impress anyone lucky enough to try it.

Wonderful Vegan Cheesecake

If you’ve ever seen Ratatouille, you know it’s not just a movie — it’s a reminder of how food can be an art form. This dish is an absolute showstopper, with its vibrant colors and satisfying combination of tender vegetables, all carefully arranged in a spiral for a stunning presentation. It’s a celebration of simple ingredients coming together in a way that feels both effortless and elegant. The best part? It’s as fun to make as it is to eat. Layering those veggies, watching them cook and shrink into their caramelized glory, feels like a mini victory every time. What’s even better about this ratatouille is how versatile it can be. You can tweak the veggies or how you serve it, and still get the same warmth and rich flavor in this dish.

Ratatouille

These meatless balls are packed with flavor and cooked in a rich, aromatic sauce that brings everything together. The combination of textures and spices makes each bite satisfying and hearty. They're simple to prepare and pair wonderfully with rice or couscous. Switching to Veganism years ago, I was on a dedicated hunt for a winning plant-based meatless balls in red sauce, that will bring that comforting homey joy to our weekend dinners. I've tailored this recipe to my oldest son's taste buds, and it quickly became a staple in our meal rotation!

Vegan Meatballs

This stuffed onion recipe is a celebration of simplicity and heart. Much like the stuffed cabbage, it invites you to slow down and take your time, but it’s all about the delicate sweetness and richness of tender onion layers. As the onions soften and become golden in the oven, they cradle a flavorful rice stuffing that infuses them with savory goodness. The process of peeling each onion layer and carefully filling it feels meditative, and as the onions bake, they transform into a beautiful, golden creation—sweet, soft, and perfectly tender. It’s a reminder that even the simplest ingredients, treated with patience, can turn into something deeply comforting and full of warmth. Every bite is a taste of love and time spent in the kitchen.

Stuffed Savory Onions

I recently went with my family to dinner at our friends house, and I brought these tofu schnitzels with me, knowing my kids will have limited options there. It was such a success, that even omnivore kiddos munched on these!! This recipe takes tofu from bland to absolutely delicious. The secret to this crispy goodness is pressing the tofu to get rid of all the extra water (just like squeezing out the juice from a sponge!). Then, we coat each slice in a yummy crunchy coating, ready to fry up into perfect little bites that’ll have everyone asking for more. It’s a great way to enjoy tofu, and it’s so easy to make that even the little chefs can help out! Plus, you’ll end up with a golden, crispy treat that goes great with all sorts of sides, from mashed potatoes to a fresh salad. It’s the kind of dish that feels like a treat but is healthy enough for any day of the week.

Tofu Schnitzel

Lasagna has a way of bringing everyone together. There’s something incredibly comforting about layers of pasta, rich tomato sauce, creamy béchamel, and savory fillings, all baked together into a melty, flavorful masterpiece. This recipe takes that tradition to the next level with a few thoughtful touches that create the perfect balance of textures and flavors. Maybe that's why my oldest son begs me to make it together with him every week.... it's a lengthy process, but putting it all together, from making the sauce to carefully layering everything, has a kind of rhythm to it that we really enjoy. It’s the kind of dish that turns a simple meal into something special, and it always feels worth the effort. Every time I make it, I’m reminded of how good a hearty, homemade meal can be, and my son's smile makes all of this work totally worth it.

The Perfect Lasagna

It’s one of those recipes that’s both simple to make and totally addictive. I first discovered this magic when I was researching for a creamy, dairy-free option for my noodles. I have tailored these ingredients to ensure it is both healthy and fnatastically tasty(!) and I haven’t looked back since. The cashews get blended with a few other ingredients, then simmered to create the smoothest, richest sauce that’s perfect for coating your favorite noodles. Bonus: you can make a big batch and freeze it for later—because let’s be real, you’ll definitely want to have some on hand for whenever the craving strikes! It’s a cozy, comforting dish that’s ready in no time, and it’s guaranteed to make your taste buds happy.

Fabulous Mac n' Cheese!

Making your own ravioli from scratch is such a rewarding experience. The dough is simple to prepare, and with just a little resting time, it’s easy to work with. Shaping the ravioli by hand takes some patience, but doesn't require any artistic touch at all. With the right everyday tools, you're more than capable! For the filling, you can either go the sweet potato route or keep it simple with a quick mix of tasty ingredients. Whether you choose to only cook your ravioli or give them a quick fry after cooking, for extra flavor, the result is a satisfying, homemade dish that's as delicious as it is impressive. I admit, I don't usually make those unless it's a special occasion, because even for the more experienced hand it will take a while to prepare these. But this is absolutely worth it!

Ricotta and Sweet Potato Ravioli

This isn't your average lemonade — it's cooler, greener, and way more vibrant. Blended fresh mint leaves give this drink a zesty herbal twist, turning a classic summer refreshment into a garden-fresh treat. With just the right balance of tart lemon, aromatic mint, sweetness, and ice, this minty lemonade is perfect for hot afternoons or a backyard picnic.

Mint Lemonade

This banana date smoothie is naturally sweet, creamy, and filling thanks to ripe bananas, soft dates, and a handful of cashews blended with dairy-free milk. It’s quick to make, kid-friendly, and works as both a breakfast option and an afternoon snack. Fun idea - freeze leftovers into popsicles for an easy grab-and-go treat.

Cashew and Banana Smoothie

This soup is everything you want on a cool day: velvety, deeply satisfying, and surprisingly rich—for something completely dairy-free. Its creaminess come from blended whole foods that lend body and depth without heaviness. The flavors are savory and mellow, with just the right amount of edge from the pepper and a subtle nuttiness. Whether you’re after a light dinner or a cozy lunch, this soup delivers big comfort with minimal fuss.

Creamy Broccoli Soup

Fresh tomatoes, a good drizzle of olive oil, and a little patience — that’s all it takes to start building a soup that tastes like it was made for slow afternoons. This tomato soup leans into real, simple flavors: roasted Roma tomatoes, sweet onion, tender celery, and a swirl of coconut milk to pull it all together into something rich but easy. It’s cozy without being heavy, bright without being sharp, and exactly the kind of thing that calls for a thick piece of homemade bread or a chunk of golden focaccia on the side. Ladle it into big bowls, pass the bread around, and let everyone take it from there.

Roasted Tomato and Basil Soup

This hearty and comforting soup is a perfect balance of sweet and savory flavors, with a rich coconut base that ties everything together. It is packed with vegetables, each one plays a vital role in creating the deep, rich flavors that make this recipe so special, and everything blends into a smooth velvety texture. Personally, I love bringing out their natural sweetness, so I lean toward a sweeter flavor profile, but feel free to adjust it to suit your taste.

Velvety Butternut Squash Soup

This recipe is a staple in my kitchen and one I make on a regular basis. As I shared in my chickpea salad sandwich post, I cook a batch of chickpeas almost every week. I use them in various recipes I’ve posted on my website, but regardless, I regularly make this creamy hummus spread. To avoid the entire process, you can soak & cook a large batch, divide the cooked beans into portions and freeze in glass containers to later thaw as needed.

Creamy Homemade Hummus

This vibrant salad is a fresh, healthy addition to any meal. The combination of crisp greens, earthy beets, and a touch of sweetness from cranberries and walnuts creates the perfect balance of flavors. Not only is it delicious, but it's also packed with nutrients—beets are rich in fiber and antioxidants, while walnuts and pumpkin seeds provide healthy fats and protein. Topped off with a delicious dressing, it’s a refreshing and energizing dish, perfect for breakfast or dinner. Just be sure to add the nuts and seeds right before serving to keep their crunch!

Greens, Nuts and Sweets

This salad is really simple to put together, but as it combines the earthy crunch of Brussels sprouts with the sweet tartness of dried cranberries, it's an impressive and unusual side dish for any occasion. I usually toss in a simple dressing, and top it with crunchy nuts. It’s an easy, colorful and flavorful way to enjoy a healthy salad!

Brussel Sprouts and Cranberries

I bought these Tomatillos at the grocery store because, and don't judge me, they are really gorgeous-looking. I really love Mexican food but rarely ever make anything Mexican, and this recipe is a great one to start with. It's easy, tasty and impressive to serve alongside a Mexican dish or on game night with tortilla chips.

Salsa Verde

The strawberry jam is a classic - rich, sweet, and bursting with real berry flavor. blueberry jam is naturally sweet, slightly tart, and beautifully deep in color. Both are made with only 3 key ingredients, allowing the fruits to thicken naturally as they simmer. Use it warm as a compote or chilled for a more set jam — perfect in layered jar desserts, on toast, or swirled into plant-based yogurt.

Wonderful Berries Jam

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Homemade Fruit Rollups

We made these berry roll-ups this summer when fresh fruit wasn’t really around—but the craving for something tangy, chewy, and berry-ish definitely was. I had frozen berries in the freezer and a quiet day at home, so we blended a quick batch and let the oven do its thing for a few hours.

This isn’t a grab-and-go kind of recipe. It’s more of a slow project—something you throw together in five minutes, forget about for half the day, and then roll up when it’s finally ready. The result? A homemade snack that actually feels like a treat, and a solid reason to always keep frozen berries on hand.

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