Sometimes you want to whip up something sweet, but you don’t want to make a big production out of it. You desire quick satisfaction without spending the entire day baking.

You’re going to be amazed by this vegan, gluten-free peanut butter chocolate pie recipe. Our mouth-watering dessert takes three hours to make, but most of the time, the pie is just chilling in the freezer.

If you need to whip up a quick vegan, high-protein sandwich, you’ll be delighted by our black bean burger recipe! These patties are super easy and inexpensive to make and will fill you up for hours.

Sometimes you’re away from home, and you need a quick, protein-packed pick-me-up. Something nourishing, maybe a bit sweet. Don’t reach for a candy or granola bar — they’re often packed with white sugar, and too often contain dairy or even gluten.

Sometimes you need to whip together a tasty, high-protein meal, but you have limited time and/or ingredients. Fortunately, we’ve discovered a recipe to solve that dilemma.

There are still a few hot days left this summer until September brings the autumnal breezes. We often find ourselves with a surplus of tomatoes, and when this situation arises, we know exactly what to do –make gazpacho!

We admit that we’ve been on a bit of a roll with bananas lately. They’re so sweet, and such a great treat for hot summer days (and nights!)

Tofu is pretty bland on its own. However, marinated and cooked properly, these plain white slabs become exotic and delicious!

We love to buy Goddess dressing at the grocery store, but it’s so expensive! After eating a couple of salads, half the dressing is gone.

If you have only a few ingredients, you can still make a filling, delicious meal. These Buddha Bowls are easy to prepare, inexpensive, and will keep you nourished for hours!

There’s nothing more delicious on a hot summer evening than a bowl of fresh guacamole and a pile of crispy tortilla chips! This stellar dish is so easy to make, a great way to use up those old tortillas, and is naturally vegan and gluten-free!

Potatoes are one of the most commonly utilized foods — so basic, so inexpensive, and so delicious. This tuberous vegetable can be used in just about everything.

We live in a part of the country where people love to put salsa on everything. Sure, you can spoon it onto your tacos and burritos, or use it as a dip for tortilla chips.

Recently, we whipped up this tasty, easy-to-make barbeque sauce for our Fourth of July veggie burgers! The sauce is surprisingly easy to make and tastes great on just about everything.

We had a jar of vegan mayonnaise in our refrigerator, and since we hate to see anything go to waste, we wracked our brains to determine what to do with it.

Sometimes, you crave something sweet — like right NOW — but you don’t have a lot of ingredients in your cupboard. It can be a drag to go to the store on a hot summer afternoon, especially for a few items.

Summer squash grows like crazy, and sometimes you’re stuck with more of these vegetables than you know what to do with! Quite a conundrum! What’s a savvy vegan and gluten-free chef to do?

We still had a few tomatoes left over from our neighbor’s recent gift, as well as a small pile of fresh zucchini. These two vegetables are divine baked together.

Do you have a bottle of white wine languishing in the corner of your cupboard? Well, who doesn’t? Add a cup of it to this exotic dish, mix it with mushrooms and cannellini beans, and you’ll end up with something truly special.

These are not your mother’s oatmeal chocolate chip cookies! (sorry, Mom). Our vegan, gluten-free treat is scrumptious, sweet, and nourishing, without the use of butter or other animal products.