Kalamata Olive Tapenade

This tapenade is quick and easy to make. It’s packed with serious flavor–sauteed garlic, oregano, parsley, kalamata olives, and capers. It tastes great on toasted bread, sliced baguette, pitas, fresh cut veggies, pizza, or really anything that goes on the grill! Whether you use it as an appetizer, a snack or condiment, you cannot lose….

Sicilian Eggplant Crostini

Fancy appetizer, delicious snack, light lunch, hearty side. However you look at it, these vegan crostini are where it’s at! Some crushed red pepper, green olives, eggplant and fresh tomato… it’s really something. A few bites, and it’s on to the next one. They taste amazing straight out of the oven or after several hours…

Thai Pineapple Cucumber Salad

From the spicy notes of Thai basil to the sweet, juicy addition of pineapple, this salad takes inspiration from Thai cuisine. It’s fresh, easy and oil free. It brings together spicy elements with sweet and sour elements. Overall, it’s a refreshing salad that is perfect for summer. I’ve been going through a slight obsession with…

Vegan Feta

If you’re looking for a homemade plant based stand-in for feta cheese, this is a great recipe. It’s salty, acidic, and a touch herbaceous. While using extra firm tofu helps cut down on the fat, there’s also plenty of protein, texture and flavor! This faux feta works well in salads, on pizzas, and in pasta…

Roasted Garlic Spinach Artichoke Dip

Traditional spinach artichoke dip is loaded with cheese, cream cheese, and sometimes, even sour cream. This vegan roasted garlic spinach artichoke dip takes inspiration from the classic appetizer, but it is not meant to be a perfect copycat. Instead, it depends a lot less on vegan dairy products to bring the flavor, and a lot…

Chipotle Tempeh Kebabs

I love chipotle peppers—their spiciness and their smokiness. And, this delicious tempeh marinade pays tribute to the chipotle pepper and all it’s amazing synergy with lime, agave, garlic, cilantro, and soy sauce! This marinade is very easy to make, and just takes a little bit of patience to allow all the flavors to develop. I…