Recipes

Small-Batch Green Tomato Relish is the perfect way to use up end-of-season garden tomatoes. Sweet, tangy, and packed with peppers, onions, and warm pickling spices, it's delicious on burgers, sandwiches, charcuterie boards, or served with cream cheese and crackers.

Fresh Blueberry Simple Syrup (Featured at The Grow)

This fresh blueberry simple syrup is an easy, versatile summer recipe made with just a few ingredients. Perfect for cocktails, mocktails, pancakes, or turning into a vibrant blueberry vinaigrette.

Carrot Cake Overnight Oats

This cozy carrot cake overnight oats recipe is packed with fall flavor and made with oat milk, shredded carrots, raisins, crushed pineapple, vegan yogurt, and warm spices. It’s a wholesome, dairy-free, make-ahead breakfast perfect for chilly autumn mornings.

Pumpkin & Pistachio Chocolate Chip Cookies (Featured at The Grow)

Celebrate fall with these soft and spiced Pumpkin and Pistachio Chocolate Chip Cookies made with roasted pumpkin, dairy-free ingredients, and a pistachio crunch. A cozy, plant-based treat featured in The Grow’s Community Cookbook.

Copycat Vegan Big Mac Special Sauce

Bring the flavor of your favorite fast-food burger home with this plant-based spin on the iconic special sauce. Made with simple ingredients like vegan mayo, relish, and mustard, this quick and easy condiment is perfect for burgers, sandwiches, or dipping. A nostalgic classic, now 100% vegan.

Creamy Roasted Tomato Soup

This rich and creamy roasted tomato soup gets a flavor boost from balsamic-roasted tomatoes, caramelized onions, and a swirl of vegan cream cheese. It’s cozy, comforting, and surprisingly simple—perfect for using up garden tomatoes or adding warmth to a chilly night. Pair it with your favorite grilled (vegan) cheese for the ultimate nostalgic meal.

Vegan Peanut Butter Banana Bread

Soft, sweet, and full of cozy flavor—this peanut butter banana bread is the perfect way to use up ripe bananas and satisfy your sweet tooth. Made with simple, plant-based ingredients, it’s a foolproof loaf you’ll want to bake again and again.

Amish Cheeseburger Soup

This cozy, plant-based cheeseburger soup is a dairy-free twist on a comfort food classic. Made with Impossible ground, spiral pasta, veggies, and a creamy vegan cheese sauce, it's the ultimate one-pot weeknight dinner.

Butternut Squash Stuffed Shells with Sage Sausage, Spinach, and Ricotta

This cozy fall-inspired pasta recipe features jumbo shells stuffed with dairy-free ricotta, sage sausage, and spinach, all baked in a creamy roasted butternut squash sauce. A plant-based twist on a comfort classic that’s perfect for cooler weather and special occasions.

Autumn-Inspired Minestrone Soup with Sweet Potato and Fresh Kale

This cozy, Autumn-inspired minestrone soup is a fresh twist on the classic—featuring roasted sweet potato, squash, zucchini, and nutrient-packed kale. It’s a one-pot wonder that’s perfect for cleaning out your crisper drawer and warming up your weeknights. Hearty, wholesome, and 100% plant-based.

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How to Transition Your Summer Flavors Into Fall

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Hi! I’m Sarah.

(a.k.a. The Plant Based Ginger)

A Washington, DC-based personal chef, recipe developer, food stylist, and storyteller who's been plant-based for nearly 25 years. I believe food should be approachable, colorful, and a little bit magical. Whether I'm cooking for private clients, developing recipes, or showing you how to turn everyday vegetables into something crave-worthy, my goal is simple: help you fall in love with vegetables, one delicious bite at a time.

Let’s connect @plant.based.ginger

It's Tuesday! Do these count as tacos? 🤞

Send this video to a friend who wants to learn to cook plant based dishes like these!

Six weekly recipes. One curated shopping list. Zero guesswork. With the Plant-Based Kitchen Collective, your weekly grocery list is done for you—built around six plant-based recipes like these. ✨ Veggies for you. Simple swaps for the families you feed. 👉 Learn more at the link in my bio.

Plant-based eating doesn’t have to be all-or-nothing. Join a judgement-free community for people who like veggies and the people they cook for who really don’t. Come cook with us. 🌱 👉 Join today and lock in Founders Circle pricing—just $10/month +a free 7-day trial. (Come.on, we know you spent more than that on your coffee run this morning!) Link in bio!

If you love creamed spinach… just wait until you try creamed collard greens. 🥬✨ They’re heartier, hold their texture beautifully, and bake up perfectly under a crunchy cracker topping crust. No soggy greens here. A cozy classic, upgraded...just in time for the holidays!

Want to eat more plants in 2026? For less than your daily coffee run you can get weekly recipe bundles including 5 veg-forward dishes, plus a bonus recipe to help use up ingredients and leftovers, curated shopping lists, and meal prep guides. Join at the link in my bio!

Meal planning doesn’t have to start with a blank page. Inside The Plant-Based Kitchen, you’ll receive a curated shopping list every week — built around six plant-based recipes designed to work together. Everything is organized, flexible, and made for real households, with simple swaps included for the families you feed.

Cooking isn’t just about food, it’s about confidence, connection, and showing up for yourself and others. These 7 dishes lay the groundwork, and they just happen to be 100% plant-based. If more veggies and less stress in the kitchen is your goal for 2026, you’re not alone, and we've got a community for that. Come cook with us. 7 day free trail at the link in my bio!

Six recipes. One curated shopping list. Zero guesswork. Inside my @skool_com community, The Plant-Based Kitchen Collective, your weekly grocery list is done for you, built around six plant-based recipes, with simple swaps for the families you feed. 👉 7 day free trial at the link in my bio

The oranges are just about to come into season here in Central Florida and this Orange Holiday Hot Cocoa is what you should to be making whether you live where the palm trees sway or are wishing for a white Christmas! What you'll need: 3 c milk, I used oatmilk 2 tbsp vanilla extract 1/4 c cocoa powder Handful of chocolate chips Maple syrup, to taste (start with 1/4 cup, but it could be less, if you use a plant based milk that is already sweetened.) Fresh Orange Juice, from one medium orange Dash of salt Makes two generous servings. Drink warm or let cool and serve iced with a shot of espresso for the yummiest iced mocha!

Hi, I am Sarah! I’ve been plant based for 20+ years and have spent just as long cooking for people who love vegetables and people who…really don’t. I built a community to support you no matter where you (or your household) fall on that spectrum. If you want to eat more plants without the stress of cooking separate meals—you’re in the right place. 7 day free trial at the link in my bio. Let’s cook together.

Six recipes. One curated shopping list. Zero guesswork. Inside The Plant-Based Kitchen Collective, your weekly grocery list is done for you—built around six plant-based recipes, with simple swaps for the families you feed. Monthly subscription for less than your morning coffee run! 👉 7 day free trial at the link in my bio.

The Plant Based Kitchen Collective is a cozy membership for anyone who wants to eat more plant-based—without the stress of cooking separate meals for everyone else. Each week, you’ll get a plant-based recipe planner, curated grocery list, food prep guide, and simple swaps that make every recipe flexible enough for all the people you feed. No pressure. No perfection. Just real-life support for real kitchens. ✨ Veggies for you. Simple swaps for the families you feed. 👉 7 day free trial at the link in bio.

Plant-based eating doesn’t have to be all-or-nothing. Join a judgement-free community for people who like veggies and the people they cook for who really don’t. Come cook with us. 🌱

👉 Join today and lock in Founders Circle pricing&mdas

Whisking up plant magic, one bite at a time.

Peas, Read On…

Blog

How to Transition Your Summer Flavors Into Fall

Learn how to transition summer flavors into fall with seasonal plant-based cooking ideas that pair fresh summer produce with cozy autumn ingredients.

The Top 5 Mistakes People Make When Trying to Go Plant-Based (And How to Avoid Them)

Thinking about going plant-based? Learn the most common mistakes beginners make when transitioning to a plant-based diet, and simple tips to make it easier, more satisfying, and sustainable.

So Much Potential, So Little on the Plate: Why It’s Time to Rethink What’s Already in Your Kitchen

A local Central Florida favorite boasts over 200 ingredients yet offers just one vegetarian entrée. The Greenprint shows how creativity with what’s already in your kitchen can reduce waste, open new markets, and improve the dining experience—all without overhauling your menu or your brand.

NEW FROM THE BLOG

How to Transition Your Summer Flavors Into Fall

Hi! I’m Sarah.

Whisking up plant magic, one bite at a time.

Whisking up plant magic, one bite at a time. Whisking up plant magic, one bite at a time.

Peas, Read On…

Whisking up plant magic, one bite at a time.