Recipes & Eats

Inspired by Green Chef.

Tofu steaks on top of kale, snap peas, red bell pepper, and scallions. Umami-rich peanut sauce.

Served over Black-rice pad thai noodles 

Inspired by Hello Fresh.

Curry-Spiced Cauliflower and Squash over Zesty Ginger Rice with Lemon Crema sauce.

Substituted traditional sour cream with Vegan Tofutti version.

Kite Hill vegan mushroom ravioli gratin. Recipe inspired by Hello Fresh, but several ingredients swapped for vegan alternatives.

Inspired by Hello Fresh.

Tomatoes, scallions, zucchini, vegan mozzarella and vegan parmesan (both Follow Your Heart brand) over couscous.

Inspired by Green Chef.

Arugula salad topped with sliced avocado, sweet potatoes, and roasted chickpeas.

Inspired by Hello Fresh.

Arugula and portabella topped on oven-roasted flatbread.

Used heirloom tomatoes and homemade pesto for sauce.

Scrambled tofu stir-fried with nutritional yeast, topped with cilantro and salsa.

Original recipe.

Inspired by Hello Fresh.

Risotto rice with roasted zucchini, red onions and cremini mushrooms.

Substituted regular cream cheese with Tofutti Vegan Cream Cheese Spread.

Scrambled tofu with salsa, garlic, and tomatillos.

Toasted tortillas on stove, topped with cilantro.

Roasted Veggie Skewers and Corn Couscous.

Inspired by Green Chef.

Quinoa topped with chopped kale, pecans. shallots, cranberries and cauliflower,

Herb-tahini miso sauce.

Inspired by Hello Fresh. Added Seitan to recipe.

Baked sliced sweet potatoes seasoned with harissa powder.

Vegan mayonaise (Follow Your Heart) with harissa for sauce, added stir-fry seitan for a “meatier” recipe.

Side cucumber salad with fresh dill and white wine vinegar.

Inspired by Hello Fresh.

Whole wheat pasta with portabella mushrooms.

Vegan parmesan cheese on top, and substituted with vegan cream cheese alfredo sauce.

French Bread Homemade Pizza topped with Vegan Mozzarella, black olives, and spicy tomato sauce.

Side of roasted broccoli.

Original recipe.

Stir-fried black beans with chopped roasted sweet potatoes.

Vegan mayonaise for base sauce.

Topped with cilantro and salsa.

Inspired by Green Chef.

Risotto rice mixed with roasted butternut squash.

Topped with pepitas.