CHILI CON CONSCIENCE
By Eric Belfi
CHILI CON CONSCIENCE Eric Belfi Philly Vegan Guy Ingredients 2 tbsp vegetable oil 2 lbs mushrooms, minced (can use a…
HEALTHY HOMEMADE FALAFEL
By Farah Siraj
Healthy homemade falafel Farah Siraj This recipe can be made in either an air fryer or the oven! It’s delicious,…
SWEET BASIL DRESSING
By Rachel Klein
Sweet Basil Dressing Rachel KleinMiss Rachel’s Pantry A go-to dressing for salads, particularly if there are tomatoes or cucumbers in…
RED AND ORANGE PASTA
By Cecilia Basbus
RED AND ORANGE PASTA Cecilia Basbus Ingredients (Red Pasta) 1 cup Semolina flour ½ cup Beetroot juice Pinch of Sea…
WILD RICE SALAD
By Derek & Chad Sarno
Wild RICE SALAD Derek and Chad Sarno Wicked Healthy Such a simple favorite salad to highlight with that batch cooked…
MASALA LENTILS
By Richa Hingle
Masala Lentils Richa Hingle Vegan Richa’s Indian Kitchen If you want to impress someone with a dal, make it this…
STUFFED EGGPLANT
By Estee Raviv
Stuffed Eggplant Estee Raviv Oy Vey Vegan Ingredients 1 large onion chopped 2 cups of fresh mushrooms, sliced 3 cups…
SANCOCHO
By Alexis Montoya
Sancocho Alexis Montoya Casa Verde Cookbook Ingredients ½ of a medium calabaza 2 red potatoes 1 medium yellow onion, roughly…
THREE NUT BASIL PESTO PASTA
By Lisa Montgomery
Three Nut Basil Pesto Pasta Lisa Montgomery Vegan Challenge Ingredients Toppings Cherry tomatoes, quartered or whole, approximately 1 cup (quantity…