Quick-Pickled Red Onions
Those bright pink onions on your restaurant tacos? You can make them at home. These quick-pickled red onions need just five ingredients and a few minutes of prep to bring tangy crunch to tacos, grain bowls, sandwiches, and more.
Loaded Baked Potato Salad
That bright, tangy ginger dressing you love at hibachi restaurants is surprisingly easy to make at home. Fresh carrots, apple and ginger come together with rice vinegar, toasted sesame oil and maple syrup for a slightly sweet, flavor-packed dressing that’s ready in minutes.
Hibachi-Style Carrot & Sesame-Ginger Dressing
That bright, tangy ginger dressing you love at hibachi restaurants is surprisingly easy to make at home. Fresh carrots, apple and ginger come together with rice vinegar, toasted sesame oil and maple syrup for a slightly sweet, flavor-packed dressing that’s ready in minutes.
Roasted Mashed Carrots with Brown Butter & Crispy Sage
Somewhere between mashed potatoes and sweet potato casserole, these roasted mashed carrots are creamy, lightly sweet and finished with nutty brown butter and crispy sage.
Crispy Vegan Calamari with Hearts of Palm
Crispy hearts of palm vegan calamari seasoned with Old Bay and ground nori, then pan-fried until golden. An easy plant-based seafood-inspired appetizer served with lemon and dipping sauces.
Small-Batch Green Tomato Relish
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.
Canned Biscuit Peach Cobbler with Bourbon Butter Glaze
Today I’m sharing one of my favorite easy breakfasts or desserts—. Canned Biscuit Peach Cobbler with Bourbon Butter Glaze. Instead of fussing with dough from scratch, we’re using canned biscuits as a shortcut, layering them with ripe summer peaches, a sprinkle of cinnamon sugar, and a crunchy granola topping. The whole thing bakes up golden, bubbly, and ready in under 30 minutes.
Creamy Cucumber Radish Salad over Roasted Potatoes
This creamy cucumber radish salad served over golden roasted baby potatoes is a fresh, flexible side dish perfect for summer. With a tangy herb dressing and easy vegan swaps, it’s a refreshing twist on traditional potato salad that comes together in under 30 minutes.
Amish-Inspired Dairy-Free Broccoli Cheese Soup
This creamy dairy-free broccoli cheese soup is inspired by Amish comfort food and features tender noodles, kale, and plant-based cheddar. A cozy, 30-minute vegan recipe perfect for soup season.
Orange Tofu Chick'n with Homemade Glaze
This craveable Orange Tofu Chick’n is a vegan twist on a takeout favorite! Crispy tofu, a homemade citrus glaze, and simple ingredients make this weeknight dinner easy and delicious. Served with cauliflower rice and wilted kale, it’s the ultimate plant-based comfort food.
Lemon Pistachio Orzo with Arugula
This easy Lemon Pistachio Orzo with Arugula recipe is packed with fresh flavor and comes together in under 30 minutes. It highlights seasonal citrus, toasted pistachios, and peppery greens. Simple, satisfying weeknight meal inspired by the Florida harvest.