Sweet and spicy, this BBQ tempeh goes from fridge to table in 30 minutes! Serve on buns with coleslaw for the ultimate vegetarian experience.

This roasted root veggie stew is hearty and warm, perfect for chilly evenings.  Plus, it’s a great way to use leftover veggies!

Rethink breakfast with these gluten free savory breakfast waffles.  Full of good fat and protein, they will keep you full longer.

Both vegetarian and budget friendly, these lentil sloppy joes are a creative remake the classic favorite.  No processed ingredients.

This cheesy spaghetti squash casserole is the perfect answer to the quest for healthy pasta and is both gluten free and vegetarian. 

This chili colorado is milder than the traditional Mexican dish and best of all, doesn’t require hours over the stove like the original. 

This faux-mato sauce takes a base of beets and carrots and brings in capers to round out the umami normally found in tomatoes.  

These fall off the bone tender maple glazed short ribs come from hours of slow cooking in a sweet and savory marinade.

This creamed spinach with barley and baked eggs takes a page out of the Southern handbook with its hearty, protein filled goodness.  

This banana upside down cake is both grain-free and dairy-free.  Whip it up today with the ripe bananas on your counter.

Slow cooked in a citrus marinade mixed with warm spices, the long cook time makes this Cuban slow cooked pork tender and juicy. 

These roasted beets and brussels sprouts with bacon bring new life to two undervalued yet delicious veggies. Pair it with any protein.