A cooling and flavorful gazpacho for the height of summer with roasted yellow and orange bell peppers, red oni

Hummus with roasted red peppers, homemade chickpeas, and whole hulled white sesame seeds.

Kale salad with gingery honey lemon dressing, apple, avocado, sunflower seeds and spring radishes.

A celery root, fennel, and Granny Smith salad sized for a potluck.

This works and it's very easy. It's a relatively low-sugar vegan pudding or frosting made with just a few ingr

I've been wanting to get this recipe up on Fit and Fed for a while, finally it's here! I've made these apricot

An early spring salad using the first asparagus, as well as steamed cauliflower, chickpeas, and wild rice.

This might be the perfect winter salad, with hearty, nutty red quinoa, sweet roasted butternut squash, tangy a

With half an hour until the Super Bowl kickoff I'm popping by Fit and Fed to show you the appetizer I'm about

An easy salad making use of my new find, Cotswold Double Gloucester cheese, plus avocados and toasted sunflowe

This spicy lentil soup straddles the difference between American lentil soup and Indian dal.

Green salad with sliced pears, toasted hazelnuts, and goat cheese.

Maple-roasted Brussel sprouts with balsamic vinegar, extra-virgin olive oil, and salt.

Fall vegetarian fare on the grill– artichokes!

Polenta with lots of goodies like caramelized onions, pesto, and a nut-based vegan cheese.