Who doesn’t love a hearty piece of breaded eggplant smothered in marinara sauce and cheese?! Eggplant Parmesan is one of my favorite cozy dishes to make for a dinner party because it’s delicious, filling, and serves many people. However, there are many components to it and it can get time consuming. If you don’t have a lot of time to dedicate to this, you can definitely make the components at different times or make some shortcuts (e.g. sauce in a jar)…
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Thai Yellow Vegetable Curry Recipe
Difficulty MediumCheck out my recipe for a quick, yet mouthwateringly delicious Thai yellow curry with vegetables and tofu. Featuring eggplant, red pepper, and firm tofu!
Tasty Jackfruit Taco Recipe
Difficulty EasyThis recipe is perfect for a weeknight when you want something tasty and healthy but don’t have a lot of time. Upton’s and the Jackfruit Company also marinate their jackfruit ahead of time so you really don’t have to add that much flavor to them, but as someone who loves spicy, flavorful food, I still add many spices to fully bring out the flavor. You can easily eat these fajitas in a corn tortilla as a taco or just in a bowl by itself with some toppings. Either way it will be delicious.
Vegan Portobello Mushroom Fajita Taco Recipe
Difficulty EasyCheck out my delicious, vegan portobello mushroom fajita taco recipe. It’s packed with flavors and is perfect for a weeknight when you don’t have that much time! It’s tried and true – I’ve been cooking this for many years now!
Chickpea Mushroom Masala Recipe: Perfect Holiday Dish
Difficulty MediumQuick and relatively easy recipe, which is perfect for feeding people during the holidays. Super flavorful and you won’t break the bank!
Tasty Hummus Recipe: Quick Weekday Snack
Difficulty EasyHummus is such a healthy and delicious staple for all dietary backgrounds! While it doesn’t require that many ingredients, achieving the right consistency can be quite challenging, especially if you don’t have an ideal food processor.
Chickpea Couscous Salad Recipe: Healthy Weekday Lunch
Cooks in 20 Difficulty EasyThis recipe emerged from necessity. I was 19, broke, a vegan, and in college. I needed something cheap, quick, healthy, and abundant. This recipe has become a staple of mine and I still eat it throughout the week many times. It has staying power. It’s easy to make and yields a lot of food. I usually like to make this on Sunday night in preparation for the week.