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Crispy Broccoli Caesar Salad | A Creative Vegan Spin on Caesar Salad This vegan crispy broccoli Caesar salad is the most satisfying vegetable dish I’ve made in a while! Before I get into it, a thank you for the kind words and messages I’ve gotten in the last week or so. I’ve been OK. Just […]

Classic Vegan Pumpkin Bread | A Timeless Treat for Autumn No frills and nothing fancy: just a perfectly moist, classic vegan pumpkin bread! Pumpkin season kicked off last month. I kept trying to think of cool and creative things to do with my cans of pumpkin purée. But the first thing I really craved was

Peanut Butter Filled Protein Bars + Our Vegan Supplements! – Green Kitchen Stories For the past year we have secretly worked with Puori on a new line of vegan certified supplements. A very special B12 Berry Booster, a Multivitamin and the organic Pea Protein Powder (with added calcium) that we have used in this recipe. Puori

Delicata Squash Pasta with Egg and Goat Cheese Post in partnership with Pete and Gerry’s Organic Eggs When the temperature drops below 90 degrees here in the valley, I call that the start of fall. This creamy delicata squash pasta is my kick-off to the season (just don’t be surprised if more tomato recipes still

Vegan Eggplant Baked Rigatoni | A Hearty, Homemade Baked Pasta A cross between Pasta alla Norma and baked ziti, this is eggplant baked rigatoni is #plantbased comfort food at its finest! This vegan eggplant baked rigatoni is the most perfect pasta dish for early fall. It’s a cross between Pasta alla Norma and baked ziti,

Vegan Corn Pudding | A Sweet and Savory Plant Based Side Dish The best and easiest vegan corn pudding! A cross between a soufflé and cornbread, this is a perfect plant-based holiday side dish. I know I just posted corn chowder, but it’s still corn season here, which means sweet corn is still on the

Stewed Eggplant Tomato Lentils | A Nutritious Vegan Dish for Late Summer I can’t think of a better way to celebrate late summer produce than with these stewed eggplant tomato lentils! They’re my first eggplant recipe of the season and a great one to start with. Soup vs. stew vs. topping I couldn’t quite decide

Oat Crepes with Harissa Beans and Tomatoes This post is sponsored by Bob’s Red Mill. About this time of year, my meals revolve around the easiest way to eat as much summer produce. Typically the answers to that are grain bowls, but I like to change it occasionally, like with these oat crepes. Tomatoes In

Classic Vegan Cheesecake | The Best Dairy-Free & Vegan Cheesecake The best, most creamy classic vegan cheesecake. Made with cashews and vegan cream cheese for perfectly authentic texture and taste! This classic vegan cheesecake is a long time coming. It’s the first traditional cheesecake that I’ve shared on the blog, and it’s taken me a

Caramelized Zucchini Frittata | Naturally. This post is sponsored by Pete and Gerry’s Organic Eggs. I’m actually surprised I haven’t shared a version of this zucchini frittata before. Usually, in the beginning of August, I open my refrigerator to see a small pile of zucchini. I’m never sure how I accumulated so many without realizing