With cherries and cocoa powder. Cacao sweet nibs sprinkled on top.

With blueberries and black raspberries.

My kids’ favorite. With peanut butter and a teaspoon of vanilla. Simple but delicious.

With fresh mango, plum, and cucumber

With frozen pineapple chunks, natural peanut butter, parsley, turnip greens, spinach, and wheatgrass. But use whatever calls to you.

Add some honeydew to your basic smoothie recipe.

With oats, plum, Granny Smith apple, celery, and peanut butter.

With a handful of strawberries, raspberries, blackberries, a nectarine, and a kiwi.

With chia seeds, fennel, almond yogurt (vanilla), strawberries, and blueberries.

1 lemon, 2 carrots, 1 pear, and 1 peach in the juicer

Carrots, celery, apple, orange, grapes, and a few strawberries in the juicer

An apple, two carrots, part of a beet, a few sprigs of parsley, a few stalks of kale, two slices of lemon, and part of a red cabbage in the juicer

Apples, carrots, fennel, and lemon in the juicer

1 apple, 2 carrots, 6 broccoli stems, 1 stalk of fennel, 1 orange, part of a golden beet, with part of a lime and/or lemon in the juicer. With fennel for garnish.

Watermelon in the juicer. I’d add some mint if you have it.

Cider heated on the stove with a cinnamon stick and grinds of cinnamon.

I make scramble a lot and maybe never quite the same way twice.

Top with maple syrup and serve with lots of fresh fruit

A childhood favorite that remains a favorite to this day. Trust me.

This has earned its popularity.

One of our favorites, whether we start with shredded potatoes or whole. So many options on what to include and how to season.

Tofu patties coated in seasonings and cooked until crispy with plant-based sausage. Recipe courtesy of my friend, Angela.

I don’t know if this simple veggie filled deliciousness is a breakfast, an appetizer, a side, or an entrée, eat whatever time you want.

Make your smoothie a little thicker then top it with fruit, coconut, oats, seeds, and more.

Yes, it is basically dessert for breakfast, but yum.

Recipe from Nora Cooks

Six ingredient recipe. Not counting the fruit and maple syrup for on top.

My Aunt Linda’s pancake recipe plus oats, bananas, and chocolate chips.

My mom’s homemade recipe

An easy, healthy breakfast

Easy prep the night before and you have a grab and go breakfast to eat at work. Top with some fresh fruit.

Rich and creamy. This has become a staple for us.

This is a favorite with a nice kick. The recipe is designed for an instant pot, but I sauté in a soup pot, then cook 20 minutes or more after adding the lentils.

This delicious recipe is from Bosh! I was instantly a fan.

A bean-based soup with great flavors, especially when you add in the toppings.

Crystal’s Chili. A spicy chili with soyrizo and corn.

A favorite new find.

A tasty vegetable soup my mom has been making for years.

With packaged dumplings (I use Nasoya Thai basil vegetable dumplings) and bok choy.

We recommend topping with cilantro, scallions, and diced avocado or vegan sour cream.

Squash, beans, and corn build this hearty, delicious soup.

Recipe calls for red lentils, I used green here. Recipe from Food.com.

A simple and delightful soup.

Creamy squash and apple soup

A household favorite. I know the recipe by heart.

A teaching friend gave me this recipe for arroz con habichuelas years ago.

I’ve served this to many friends and students.

A new favorite dish.

Adapted from my Indian Home Cooking cookbook.

Simple, delicious, six ingredient alfredo. I recommend doubling the recipe (it works great as leftovers too).

This one uses silken tofu and is more complicated, but also delicious.

Raw veggies over rice noodles never tasted this good. With a sriracha peanut crumble and hoisin lime dressing.

Fairly simple and a great make the night before lunch to take on the go. Adapt the recipe however you’d like.

So many options. Ours often include baked tofu, avocado, cucumber, and carrots. We make it as our meal.

My mom has made this recipe for years and always delightful. Serve over rice.

Leftover rice works best for this. With whatever veggies you desire.

We tend to make a meal of these, but you can use them as appetizers if you prefer.

This recipe from Colleen Patrick-Goudreau that I found when I first went vegan.

Carrots, napa cabbage, onions, garlic, and tofu mixed with noodles. Flavor with soy sauce or any other sauce desired.

Simple and tasty

Recipe from Veganezer

Recipe from prunchme

A hearty delicious curry made for me years ago by my friend, Hiroko.

Vietnamese Tofu Salad. Recipe from my friend Madalyn’s mother.

From my Indian Home Cooking cookbook

One of our favorite Indian dishes.

We add bell peppers and cashews to the recipe from Susan’s Family Kitchen

A delicious pasta sauce with vegan sausage, porcini mushrooms, carrots, and celery

With Garlic-basil cashew ricotta (recipe from Artisan Vegan Cheese)

Baked rigatoni with cashew ricotta.

A quick favorite.

Some fresh tomatoes and basil, served cold over hot spaghetti. A great summer dish. Recipe from my Aunt Linda.

Pick your green and nut, serve over pasta

This is just plain old delicious spaghetti and meatballs. Store bought Arrabbiata sauce, Impossible Meatballs, Follow Your Heart parm. And we all love it.

Recipe by Ben Rebuck. I didn’t have the cool looking noodles he had, so I cooked lasagna noodles, then cut them in half at an angle, then cut them in three strips each.

Sautéed golden beets, onions, and diced mustard greens in coconut oil served over fusilli col buco pasta with vegan parmesan

I like mine with sautéed spinach, scallions, garlic, and spices.

My friend, Angela, made this for me and then I made it for my kids and it has been a hit every time.

Like a taco salad, but served on Fritos. I’ve been eating these since I was a kid.

Works great to make in advance and then heat in the oven later.

Always delicious

Cubed, marinated, and baked tofu with avocado and salsa in soft tortillas.

A flexible meal that keeps everyone happy.

This can be a side, an appetizer, or a main dish. Better when topped with some guac and hot sauce.

The veggie mix is pretty delicious as pictured, but it gets even better when you caramelize tempeh, make a tahini sauce, and put it all in a wrap.

Serve as a salad or in a wrap. Recipe from Simple Veganista, by way of my friend Kim.

Serve as a salad or in a wrap. Recipe from What Carry Eats, by way of my friend Kim.

With veganaise, green onion, red grapes, celery, pistachios, lemon juice, a little sea salt, and zest from an orange

Delicous wraps for at home, on the go, or takng to gatherings.

With avocado, kale, tomatoes, carrots, and cucumbers.

With carrots, avocados, and a creamy dressing.

A bed of lacinato kale, spinach, and red cabbage. Topped with chopped apple, broccoli, diced onion, smoked tofu, and coconut bacon

A big hit at our family holiday dinners.

Recipe from way back in the day before veggie burgers were in restaurants or grocery stores. I still prefer these.

This one has Follow Your Heart smoked gouda, smashed avocado, onions, tomato, and barbecue sauce on a toasted everything bagel.

So much better than any store bought pot pie.

Inspired by Kathryn Harlan’s short story, Fruiting Bodies. Buttery mushrooms with thyme and rice.

Polenta sautéed with onions, garlic, shallots, and field roast spicy grain sausage.

Sautéed onions, garlic, bell peppers, fennel, and chorizo seitan. With nutritional yeast, garlic powder, and fresh avocado. Served over rice noodles.

Tempeh, lettuce, tomato sandwiches might be my favorite sandwich. If you used to love BLTs, or even if you still do, give this a try.

Like the sandwich, but rolled in flour tortillas and cut into bite-size pieces. Great for taking to gatherings.

Long-time favorite. If you’ve never had one, you don’t know what you are missing.

Mom’s homemade dough recipe. Then make it your own. You can use vegan meats and cheese, or keep it all veggies. BBQ, pesto, whatever.

My friend Janine found the perfect replacement for deviled eggs. Filled with hummus, onions, and seasonings.

Buffalo or Barbecue. I have made buffalo cauliflower for countless friends and students. A huge hit.

I’m listing this as an appetizer, but I’d be pretty happy with this as my meal. Dip in Thai peanut sauce.

Delightful appetizers. Or sometimes our meal.

Delicious. You can make this with salsa cruda as your main dish and use the same tomato mixture for both.

A household favorite, especially on Mom’s homemade bread. You can use olive oil and fresh diced garlic or vegan butter and granulated garlic. We often add parsley, red pepper flakes, and Follow Your Heart’s vegan parm.

Good homemade or bakery bread toasted. For dip: olive oil, back pepper, granulated garlic, dried parsley, and nutritional yeast.

Can work great as an appetizer or can be a great way to prep tofu for a main dish.

Mexican street corn

I like these as much as french fries.

Also known as Funeral Potatoes, or in my family, Aunt Esther’s Potatoes.

A common holiday dish when I was younger.

Red potatoes, onions, beets, and zucchini baked with olive oil, balsamic vinegar, salt, and pepper.

Vary the vegetables as you wish. Peppers, greens, onions, and garlic are staples for me.

Peeled and sliced cucumbers with a dressing of vegan mayo, the juice of half of a lemon, dill, salt, and pepper.

Tomatoes, bell peppers, fresh basil, balsamic vinegar, pepper, and garlic powder.

Send the apples and carrots through the food processor and add an apple cider vinaigrette.

Dried beans soaked overnight then cooked the next day.

We only make this once or twice a year, but great flavors. We often make a plant-based meatloaf as the main dish with this.

A favorite from Aunt Esther. Very simple but a great combo. With some olive oil or vegan butter, fresh parsley, salt and pepper.

Pretty, healthy, and delicious

One of my favorites

Homemade salsa is the best

I’ve not matched Chipotle’s yet, but still pretty darn good

A tasty dip for crackers.

Whatever veggies you desire. It doesn’t have to look this cute, but it can.

Super simple, but a great snack

A pretty and delightful snack or dessert

Cored apple slices topped with peanut butter, oats, and chocolate chips.

Great on the go snack. Whatever combo of nuts, seeds, and dried fruit calls to you. You can even add some pretzels or chocolate chips.

Great for dipping the spicy noodle rolls pictured and so much more.

A simpler but equally tasty peanut dipping sauce. This one from Minimalist Baker.

A cashew based sauce that can be a dip for tortilla chips or top roasted veggies or pasta.

One of the recipes my mom is most famous for. We use oats now instead of bran, but the name has stayed regardless.

My mom’s homemade oatmeal bread. One of my favorite things.

These are loved wherever I take them.

These might be my favorite dessert I make.

When I was a kid, my aunt Helen made these for everyone’s birthday.

One of my favorite cookies.

Another favorite.

One of the joys in life.

Super moist and delicious.

Chocolate peanut butter deliciousness.

I ended up finding elements of several different recipes and trying variations and this is what ended up being my favorite combo.

Berries, pretzels, peanuts, Oreos, Pringles. So many chocolate covered options.

A really easy microwave recipe. Works great with cashews and pecans too.

My friend Georgeann found this recipe to feed us when we visited. And it was great, so she sent us home with the recipe.

A delicious and super adaptable ice cream in minutes.

One of my favorite of the ice creams I’ve made.

This is a somewhat complicated recipe, but my goodness.

Recipe from my friend, Wendy

Cheesecake as a vegan? Oh yeah.

A beautiful and delicous dessert.

Another great recipe from my mom

Super healthy and delicious dessert recipe from Chef AJ. Walnuts and dates crust, peanut butter and cocoa middle, and frozen raspberries through the food processor on top

You can, of course, make these anytime of year.