This delicata squash is easy to prepare taking less than 10 minutes active time -- roast some for dinner and more for the next day. Great tossed into salad, or diced and added to a creamy soup.
This cinnamon quinoa is perfect on a cold morning -- warm, nutty, filling and nutritious, not to mention gluten-free and vegan.
Creamy almond butter is easy to make if you have a food processor -- and all you need is almonds and salt. Add to smoothies, top your toast or celery or a banana, or even eat it by the spoon like my friend Neil admits to doing.
This is a versatile sauce - delicious as a dip or as pasta sauce. Extra protein boost from the tofu -- no need to mention it to your omnivore friends.
This chopped salad is a family favorite served with kebabs & rice, falafel, or simple grilled chicken. Best in summer when vegetables are at their peak.
Delicious protein-rich crunchy snack, that travels well and is vegan and gluten free ... it works for everyone.
Cashews make this oil free dressing creamy, with garlic, lemon juice and cilantro adding a huge flavor burst. Great on any veggies, salads and even meats.
Easy to make Caesar with your own dressing & croutons. Make the dressing ahead of time for busy weeknights.
Eggs on cheesy pizza crust makes a delicious weekend breakfast. Make it veggie friendly with tomatoes and peppers, or try bacon and sausage for meat-loves
The Baker and the Chef 