Some of the best snacks are also the simplest.
This Edamame with Sea Salt is my go-to when I want something salty, satisfying, and high in plant-based protein—without having to cook a full meal.

I first started keeping frozen edamame on hand when I was looking for better snack options that didn’t l...

When I first started experimenting with plant-based meals, tofu was a bit of a mystery. I didn’t know how to make it taste good, and every time I tried, it came out soggy or bland.

But once I learned the magic of pressing and searing tofu, everything changed.

Now, this seared tofu with stir-fried ...

This was one of the very first “healthy” dinners I made that didn’t leave me feeling like I was missing out.

Tofu used to totally intimidate me—I had no idea how to cook it or make it taste good. But after a few tries (and plenty of trial and error), this tofu and veggie stir-fry became one of my w...

This recipe was born out of one of those "what do I even make?" fridge moments—when I had a ripe avocado, a can of chickpeas, and zero energy to cook.

I tossed them together with a few fresh veggies, a squeeze of lemon, and a drizzle of olive oil… and something just clicked. It was creamy, crunchy,...

There’s something about a warm bowl of soup that just feels like home. Especially on the nights when the weather turns cold and everything feels a little overwhelming.

Back when I started making more nourishing meals, this lentil and vegetable soup quickly became one of my favorites. It’s hearty, c...

There’s something so satisfying about tossing a bunch of colorful, wholesome ingredients into a bowl and calling it dinner.

I first started making this quinoa and black bean bowl during a season when I was trying to simplify everything—from my schedule to what was on my plate. I needed meals that w...