Toasted orzo pasta and sautéed green vegetables are creamed together in this light, vegan dish. Perfect for a Summer picnic. Delicious served hot, or as a cold pasta salad.
Seared tuna steaks, spicy slaw, and a creamy hot sauce, all wrapped up in lightly charred corn tortillas… a little bit of Baja California. Fresh and healthy, quick and easy!
Here is a healthier take on Pad Kee Mao, or Thai drunken noodles. Swapped the meat for tofu, added some extra veg, and the sauce is outrageously good. It’s not an authentic recipe, but it’s better than the takeout version.
This creamy, spicy pasta dish is a replica of the Spicy Rigatoni Vodka from Carbone in New York, but this one doesn’t cost $32, and it’s vegan. The Calabrian chilis are a game changer and the soubise method of cooking the onions really enhances their natural sweetness. It’s world-famous for a reason, and absolutely irresistible.
Tender, flaky halibut is baked in a panko & roasted macadamia nut crust, then topped with a juicy mango salsa. This dish has sweet, spicy, sour, and savory flavors. Pair it with your favorite veggies for the perfect summer meal.
You can build this bowl with whatever ingredients you like… the star is the dressing. Inspired by my favorite from Sweetgreen in Los Angeles, it’s creamy and toasty, with the perfect amount of heat. Also vegan. It’s great in a salad, and just as good with roasted vegetables.
Shrimp marinated in a garlic and agave mixture, over jasmine rice that’s been transformed with turmeric and saffron. Each bite is a little sticky, a little sweet, and deeply flavorful.
Poké is everywhere these days, but this combo is how I first tried it in Hawaii, where it’s originally from. There’s nothing better than beautiful, simply sauced and seasoned, fresh fish. You can (of course) add whatever extra toppings you want, but this recipe is perfect as is.
Roasted cauliflower tossed in a creamy spicy sauce with crispy green beans and fluffy quinoa. It’s delicious hot or cold and is a great option for meal prep. Also naturally vegan and gluten free.
A Mexican twist on an American classic. And it’s vegan. This is hangover food at its best.
Lobster is the star of this dish. The sweet, delicate flavor shines through all components– from the lobster cream sauce (made with cashew cream and a homemade stock, using the reserved lobster shells) to each bite of tender lobster meat. The angel hair noodles further elevate this elegant protein, and the result is… heavenly.
The most delicious salmon drizzled in a dairy free garlic butter sauce with thyme, rosemary, and oregano. It’s all cooked together on one sheet pan and comes together in 20 minutes. Easy.
Inspired by my favorite dish at Din Tai Fung, these are chewy Asian rice cakes with mixed veggies and sesame-fried tofu in a savory sauce.
Mushrooms sautéed with butter & thyme, nutmeg spiced spinach, caramelized onions and vegan cheese. Any pizza crust works… the flavor is all in the toppings. But the real secret is the roasted garlic tapenade. Don’t skip.
Dairy free crab dip stuffed into mushroom cups and then baked. Perfect bite sized appetizers and as easy as it gets to prepare. The key is to par-roast the mushrooms upside down before stuffing and baking so they release their moisture.
Salmon filets are pan seared and basted with a dairy free miso butter, yielding flaky, tender flesh and extra crispy skin. Served over steam-crisped sautéed broccolini. Simple and savoury.
Easy, flavorful, one-pan lemon, basil, and artichoke orzo. It uses mostly pantry ingredients and comes together in about 30 minutes. Serve hot as a main dish or cold as a pasta salad appetizer.
Shredded cabbage and carrots are seasoned with rice vinegar, toasted sesame oil, garlic and ginger. Topped with green onions and crispy wonton strips and kissed with sweet chili sauce. Healthy, flavorful, vegan and very straightforward.. this is simply unwrapped filling of an egg roll.
If you’ve never had butternut squash with seafood, now is the time to try. The nuttiness of the purée pairs so beautifully with the sweet, buttery scallops and oyster mushrooms bring an earthiness that really rounds out the dish. These three uniquely flavorful components create a truly perfect bite.
Spicy, garlicky shrimp served with a tangy, citrus aioli. You don’t need the stove at all for this one, and the whole dish takes about 30 minutes. Simple. Delicious.
This one is a little indulgent, but it’s dairy-free and lick the bowl good. Lightly spiced, sweet crab meat folded into a creamy, cheesy mixture and baked to perfection. Enjoy this dip with chips, on toast, or try crudités for a healthier option.
Beautifully roasted cauliflower gets an earthy, sweet flavor from the nutmeg. It’s tender, easy to make, and perfect to share. Also vegan and gluten free.
A classic shrimp scampi cooked in vegan garlic butter and tossed with pasta in a cashew cream sauce. Choose your spice level and your pasta shape!
This flavorful recipe combines saffron and basmati rice with fresh crab and garlic-sautéed asparagus for a savory, Middle Eastern dish. I’ve loved “yellow rice” since I was a kid, but this is leveled up. It’s elegant, extremely easy to make, and on the table in less than 30 minutes.
My go-to at any California sushi restaurant, but living in London, you just cannot find this dish anywhere. Decided to try it myself and discovered it’s surprisingly easy to make! The rice takes a bit of work, but it’s worth it for the most delicious, creamy, spicy, crispy, LITERALLY restaurant quality appetizer.
Blanched and puréed wild garlic leaves give this creamy risotto a vibrant green color and infuse it with the most delicate yet punchy flavor. Finished with vegan Parmesan cheese sauce, it’s my favorite recipe to make with this extra special ingredient. The wild garlic has a short season, so see recipe notes on how to freeze the purée for later use.
Cherry and roma tomatoes are roasted before they’re puréed, then blended with vegan pesto to create this delicious, vegan, creamy tomato soup. Pair with vegan grilled cheese dippers for an elevated soup & sandwich.
Hearty lentils are slow cooked with tomatoes, mushrooms, and spinach, then topped with fluffy cauliflower mash for this rustic, vegan take on a shepherd’s pie.
Everything you love about cheesy spinach-artichoke dip, but with puff pastry, and without any dairy.
This is a family recipe and a serious crowd pleaser. Roasted red peppers with lentils, tomatoes, and zucchini ribbons marinated in a simple dressing over crisp, fresh greens. Topped with avocado and vegan feta. It’s beautiful to look at, it’s fun to make, and it’s delicious. Perfect for Spring.
Panko-crusted cauliflower, baked and tossed in a rich & tangy chili garlic sauce. This is a vegan play on creamy rock shrimp tempura.
Tender, flaky salmon with brussels sprouts in the most addicting sauce. This whole meal is prepared AND cooked in an aluminum foil packet. The easiest recipe, with no mess and no cleanup. Customize with whatever greens you like.
Loaded into this whole grain, protein packed, one pan dish, Mexican flavors bring the perfect amount of heat. It is healthy and nutritious, naturally vegan and gluten free, and unbelievably easy to make. Enjoy with a refreshing squeeze of lime.
Roasted wild mushrooms and seasoned, crispy chickpeas are dressed in a slightly spicy, sesame-almond sauce. Layer these up over rice noodles in crisp butter lettuce for a bright & healthy dish.
Made from fresh salmon and a mix of Asian seasonings, these cakes are crispy on the outside, but moist and flaky inside. Great for an appetizer, or as a healthy main, they’re cooked without any oil and need finishing only with a drizzle of lemon.
This recipe is adapted from Jon & Vinny’s famous dish in Los Angeles. It’s one of my absolute favorites, and now it’s not only creamy, spicy, and indulgent, but it’s also vegan. You can easily make this gluten free as well.
Tuna steaks crusted with crushed peppercorns and sesame seeds, lightly pan seared and finished with dairy-free wasabi cream sauce. Simple, yet elegant. A five star dish in under 15 minutes.
A hearty helping of leeks, peas, and cod, spiced with turmeric, and baked in a puff pastry crust. Makes for plenty to share or yummy leftovers!
Inspired by traditional Japanese cuisine, this homemade vegan ramen has crispy, roasted mushrooms, and a creamy, spicy broth. It’s super easy and only takes 30 minutes.
This Jamaican jerk recipe is traditionally done with grilled chicken, and I’ve adapted it from a favorite childhood family vacation spot. Slightly sweet, bursting with flavor and aromas of cinnamon and nutmeg, they’re great on their own or paired with your favorite veggies.
These mac & cheese bites are vegan, baked without any oil, and served with a tangy chili garlic aioli. Crispy, creamy, crowd-pleasing comfort food.
These totally plant-based burgers will satisfy even the most die-hard carnivore. Texturally, they’re as close as it gets. Juicy, meaty (thanks to a blend of black beans, mushrooms, brown rice & oats), and deeply flavorful. I promise, you won’t miss the beef.