Fluffy 4-Ingredient Vegan Chocolate Mousse

This light & fluffy 4-ingredient vegan chocolate mousse is a plant-based recipe in disguise. Going on taste, texture, and decadence, you'd never believe this dessert is 100% vegan. It will have you swooning within its luxuriously chocolaty embrace upon first bite. Seriously. Naysayers beware, this chocolaty delight isn't playing games

Tandoori Cauliflower Roast with Garlic-Cilantro Yogurt Sauce

A whole head of cauliflower is coated in a tandoori-spiced vegan yogurt sauce. Then, it's roasted until tender and golden and served with a green garlic-cilantro infused yogurt sauce. This dish makes a light dinner for two but can also be served as a flavorful appetizer for a group of four. Recipe inspired by the talented Jamie Oliver [http://www.jamieoliver.com/recipes/vegetables-recipes/whole-roasted-cauliflower/] and the lovely My New Roots [https://www.mynewroots.org/site/2012/09/whole-roasted-tandoori-cauliflower-with-mint-chutney/].

Orange Sunshine Super Powered Smoothie

Looking for sunshine in a glass? Search no further, because I've got just the thing for you. This orange sunshine super powered smoothie is brimming with vitamin c and all things sunny. Banana, orange, and mango are blended with maca and baobab powder to create a smoothie with a sunshiny hue and an ultra-bright taste!

Vegan Peanut Butter Buckeye Bars

These vegan peanut butter buckeye bars are a joyful nod to my college days. Having attended undergrad at Miami University (of Ohio), buckeyes were a dining hall favorite. These buckeye bars are a simplified (read: bar-i-fied) version of the original. A creamy, peanut buttery base is coated in a layer of dark chocolate.

Colorful Jicama Noodle Salad with Creamy Tahini-Ginger Dressing

Jicama is spiralized to serve as "noodles" in this fresh vegetable salad. Then, peppers, scallions, purple cabbage, kale, and cilantro are tossed with the jicama and drizzled with a creamy tahini-ginger dressing. This recipe can serve 2-3 for a full meal or 4 smaller side salads.

Savory Lentil + Quinoa Protein Pancakes

Red lentils and white quinoa are soaked overnight and blended with a mixture of spices to create a savory and protein-packed pancake batter. Minced serrano peppers and shallots are folded in to add a subtle kick, and the batter is cooked to perfection in a pan. The topping ideas for these savory pancakes are endless, but I highly recommend you start with tomatoes, avocado, and this hemp seed + pepita dressing [https://www.blissfulbasil.com/2014/02/05/purple-sweet-potato-power-bowl/] drizzled on top.

Vegan Crockpot Carnitas

Vegan Crockpot Carnitas

Vegan Eggnog Truffles

These vegan eggnog truffles are delightfully rich and festive. A crisp white chocolate coating gives way to a fluffy, almost whipped vegan eggnog buttercream made from a combination of raw cashews, almond milk, coconut butter, pure maple syrup, coconut flour, nutmeg, vanilla, and sea salt (or kala namak for an eggy flavor). Feel free to dress these holiday treats up with a sprinkle of grated nutmeg, or keep things simple with a bare white chocolate coating. 

Spicy Vegan Sunflower-Lentil Falafel with Smoky Tomato Aioli

These baked vegan falafel pack a kick of heat and lots of plant-based protein. They're made with a base of greens lentils and ground sunflower seeds and are both grain-free and gluten-free. Enjoy them all on their own or tuck them into wraps, top with veggies, and generously drizzle with smoky tomato aioli.