The signature dish of Thailand gets a tofu-free vegetarian makeover with lots of extra veggies.
Sauces are easy to buy pre-made but I prefer to make my own to avoid icky fillers and preservatives. All you need is the right ingredients, a good blender and 5 minutes!
A home-made sloppy joe recipe that comes with variations for vegetarians, vegans, and even those following a dairy-free, gluten-free, Paleo or Engine 2 diet!
A family favorite, this vegan soup combines tons of veggies in a thick, mouthwatering broth that is made by puréeing some of the cooked soup.
In this asian inspired soup a variety of veggies are sautéed in toasted sesame oil then doused in vegetable stock and miso soup.
There’s something sophisticated yet unpretentious about leeks and parsnips that I can’t really explain. All I know is this soup is quickly becoming a household favorite.
This classic mixture of cabbage, carrot, onion, mayonnaise and vinegar makes a great accompaniment to roasted potatoes and anything covered in BBQ sauce. A summer must have!
It is nearing the end Brussels sprouts season so if you haven’t had a chance to try any sprout dishes yet, then here’s your chance. If you don’t like these little cabbages, then watch out, you’re about to fall in love.
This nutrient-rich smoothie is made with wheatgrass, spinach and antioxidant-rich berries. It’s a superfood-a-palooza! And don't let the color deter you; it tastes amazing!
This recipe comes from a family friend who has been requested to make them for many get togethers. I finally got ahold of the recipe, managed to screw it up and people still loved it. It’s pretty much fool proof.