…you won’t be able to quit eating kale after this.
Creamy, cheezy deliciousness. Indulge. Indulge. Indulge.
Eat the rainbow, right? We don’t know about you, but we looove when our dishes incorporate a variety of colorful ingredients. Aesthetically pleasing, while scrumptiously pleasing. Eye Nomz, tummy Nomz.
Loaded with protein and veggies, this tofu scramble spin-off is a tasty treat to start your day!
Sweet and salty. The best combination.
We’re here to satisfy your incessant need for such a savory combo with our vegan broccoli cheddar soup. Plus, we added a little bit of spinach because… well, why not?
A sample grocery list with meal ideas inspired by it to get you started in the kitchen!
What better way to combine two of our favorite things than to… well, combine them ;)
They came out so good, though, that we had to make them again in order to write the recipe to share with you.
You really can’t go wrong with a bunch of veggies roasting together in a sizzling broth. Roasting the vegetables in broth rather than coated in olive oil makes them extra savory and soft too.
So, have we mentioned we like beer? Naturally, beer makes it into the food every so often. (Hey, added flavor. Duh).
Aside from roasting the beets, this dish takes only about 10 minutes to throw together. So pop open a beer, turn on some beats, and start cookin’ some beets!