With the cooler temperatures arriving and the rainy season approaching, we are always up for a good piece of baked Polenta.
Squash might be the last ingredient you'd think to put in your pasta, but it's surprisingly perfect in this recipe.
This creamy pasta bake is studded with broccoli (or any vegetables you like!), with a cheesy white sauce and a crunchy breadcrumb topping.
Vegan chili almond cheese that's creamy, tangy, slightly spicy and a little bit smoky.
Old West style Vegetarian chili made with plant-based beef, and black beans.
An easy to make, healthy and delicious stir-fry dish with tofu and choice of vegetables.
Whip up a vegan red pesto using sun-dried tomatoes in 5 minutes.
This is a quick and easy version of Mexican lasagna, I decided to use only pinto beans in this recipe and also I used brown rice tortillas instead of corn tortillas.