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.

This refreshing late-summer apple salad features crisp RubyFrost apples, shredded Brussels sprouts, blueberries, walnuts, and dairy-free feta, all tossed in a homemade poppy seed dressing. It’s the perfect no-cook side dish for warm weather entertaining, family cookouts, or weekday lunches.

This Vegan Watermelon Tuna Tartare is a stunning and surprisingly simple plant-based twist on traditional tuna poke. Baked watermelon transforms into a smoky, savory tuna-like texture that's perfect for sushi bowls, tartare, or creative entertaining. Fresh, vibrant, and totally vegan—this is a recipe you have to try to believe.

These vegan fish tacos are made with crispy Gardein fishless filets, topped with a bold and spicy lime aioli, and ready in under 30 minutes. A quick and easy plant-based recipe for summer dinners, taco nights, or casual entertaining.

These Jackfruit Carnitas Tacos with Sweet Apple Onion Salsa are a fresh, flavorful twist on Taco Tuesday. Smoky, spicy jackfruit is layered over buttery wilted Brussels sprouts and topped with a crisp, tangy apple-onion salsa for the perfect balance of savory and sweet. This quick, 20-minute plant-based recipe is vegan, dairy-free, and ideal for weeknight dinners or entertaining guests.

These better-than-canned vegan crescent cinnamon rolls are soft, gooey, and incredibly easy to make using accidentally vegan crescent dough. Stuffed with cinnamon sugar and topped with tangy cream cheese frosting, they’re the perfect plant-based breakfast or brunch treat—no yeast or rising time required!

Looking for the best vegan egg salad recipe? This tofu and chickpea combo is packed with plant-based protein and classic flavor, thanks to black salt (aka kala namak). Ready in under 30 minutes, it's perfect for sandwiches, wraps, or meal prep lunches that don’t skip on nostalgia.

This colorful spring salad features raw turnip greens and broccolini, tossed with blueberries, red onion, pumpkin seeds, dairy-free cheese, and a sweet and tangy poppy seed dressing. Perfect for spring brunches, Mother’s Day, or any warm-weather gathering, this vibrant dish offers crunch, color, and plant-based nutrition in every bite.

These Big Moc Hand Pies are a plant-based twist on a fast food favorite! Made with Impossible ground, roasted potatoes, vegan cheese, and homemade special sauce, they’re baked in a flaky crust and perfect for dipping. Quick, easy, and totally satisfying.

Looking to spice up taco night? These Curry Zucchini and Cauliflower Tacos are packed with flavor and ready in just 20 minutes! Made with creamy Curry Zucchini Spread from Growee Foods, roasted cauliflower, refried beans, and fresh toppings, they’re the perfect plant-based twist on a classic favorite. Quick, colorful, and dairy-free—these tacos are sure to be a hit with vegans and veggie-curious foodies alike.