This Creamy Zucchini Soup is summer comfort food in a bowl. Made in one pot with zucchini, potatoes, basil, and lemon, it’s creamy, indulgent and full of fresh and vibrant flavor. Vegan and Gluten-Free, Oil-Free Option. This Vegan Zucchini Soup is yet another way to enjoy fresh summer zucchini. A mix of zucchini, potatoes, and…| From My Bowl
A mix of beets, beet greens, quinoa, fresh herbs, and nuts comes together in this vibrant Beet & Quinoa Salad. From the hot pink color to the tangy balsamic dressing, it’s a side dish or light meal not to be missed. Vegan and Gluten-Free, Nut-Free Option. You don’t have to be the world’s biggest fan…| From My Bowl
Sunday dinners call for this Vegan Eggplant Parmesan. The layers of crispy Italian-seasoned eggplant slices, melted cheese, and marinara sauce are so comforting and perfect for serving over pasta. Vegan, Gluten-Free Option. Eggplant parm has always been a vegetarian favorite, but for us vegans, the egg dip and dairy-heavy layers have kept it off the… The post Vegan Eggplant Parmesan appeared first on From My Bowl.| From My Bowl
Finish your warm-weather meal with this Cherry Tart for dessert. A sweet, jammy, and glossy cherry filling is poured into a buttery almond and oat flour crust, leaving you with an impressive yet easy treat that’s perfect for sharing. Vegan and Gluten-Free. Do you have more fresh summer cherries than you know what to do…| From My Bowl
This Summer Panzanella Salad is a refreshing side or main dish that makes summer produce the star, combining juicy tomatoes, seared zucchini, and fresh herbs with crusty bread and a zesty tomato vinaigrette. Vegan, Gluten-Free Option. You’ve heard of a classic panzanella salad (made only with tomatoes and bread), but what about this Summer Panzanella… The post Summer Panzanella Salad appeared first on From My Bowl.| From My Bowl
This One Pot Vegan Mushroom Stroganoff is a healthy & hearty twist on a classic Stroganoff! This cozy and creamy noodle dish is sure to be a crowd-pleaser.| From My Bowl
This 4 Ingredient Instant Pot Cilantro Lime Rice is Easy, Healthy, and Tasty! Serve it alongside Beans, Tacos, or in Burritos for quick weeknight dinner.| From My Bowl
Learn how to cook Tempeh using this simple and fool-proof method! It's tasty, it's hearty, and it's packed with plant-based protein.| From My Bowl
This Chinese Five Spice Braised Tofu is made with only 5 simple ingredients, but brings BIG flavor! Serve it with sushi, grain bowls, cold rolls, and more.| From My Bowl
This Zucchini Pesto Pasta tosses al dente pasta and shredded zucchini in a luxurious homemade zucchini basil pesto sauce. It’s an easy way to use up your fresh zucchini and a must-try summer dinner that’s bursting with fresh flavors! Vegan; Gluten-Free and Nut-Free Options. Looking for a new way to use up all of that… The post Zucchini Pesto Pasta appeared first on From My Bowl.| From My Bowl
This Chocolate Baked Oatmeal is seriously chocolatey, loaded with gooey oats, and topped with chocolate chips. Easy to make ahead of time or bake fresh for weekend breakfasts! Vegan, Gluten-Free Option. This Vegan Baked Chocolate Oatmeal is a lot like my Chocolate Overnight Oats and my Chocolate Oatmeal recipes. It’s still an incredibly chocolatey and… The post Chocolate Baked Oatmeal appeared first on From My Bowl.| From My Bowl
These Puff Pastry Tomato Tarts top flaky and buttery puff pastry squares with creamy tofu ricotta cheese and juicy cherry tomatoes. A summer party must-have! Vegan; Gluten-Free, Oil-Free, and Nut-Free Options. Think of these Cherry Tomato Tarts as the bite-sized version of my Tomato Galette. Still made with a buttery crust, layered with creamy dairy-free… The post Tomato Tarts with Puff Pastry appeared first on From My Bowl.| From My Bowl
Learn how to preserve your fresh summer tomatoes with this recipe for Cherry Tomato Confit. The mostly hands-off process gives you extra juicy, herby, garlicky, and sweet tomatoes to top on pasta, toast, and more! Vegan and Gluten-Free. I can’t get enough of Cherry Tomato Confit! These olive oil-preserved juicy little morsels are packed with… The post Cherry Tomato Confit appeared first on From My Bowl.| From My Bowl
This Strawberry Rhubarb Lemonade blends rhubarb compote with fresh strawberries, lemon juice, and sugar to give you the drink of the summer. Great for keeping cool on a hot day! Vegan and Gluten-Free. This sweet and tangy Strawberry Rhubarb Lemonade is easy to make with less than 10 ingredients in a blender! Fresh rhubarb is… The post Strawberry Rhubarb Lemonade appeared first on From My Bowl.| From My Bowl
Make your own vegetable broth at home for FREE using leftover vegetable scraps! This easy recipe can be made in an Instant Pot, Slow Cooker, or on the stove| From My Bowl
This Tomato Butter Recipe is easy to make by combining vegan butter with tomato paste, garlic, and simple seasonings. Smooth and creamy, it’s perfect for slathering on freshly baked bread! Vegan and Gluten-Free. The tangy, umami goodness of tomatoes is combined with rich and creamy butter in this Vegan Tomato Butter Recipe. Just 6 simple…| From My Bowl
This one-pan Chinese Eggplant and Tofu Stir Fry tosses pan-fried eggplant and tofu slices in a sticky garlic sauce for a restaurant-quality meal you can make any night of the week! Vegan, Gluten-Free Option. Skip the Chinese takeout and make this Stir Fried Chinese Eggplant and Tofu instead. Slices of eggplant and tofu are lightly…| From My Bowl
Learn how to make your own pumpkin puree at home! Homemade pumpkin puree requires only 1 ingredient and is creamy, sweet, and nutritious.| From My Bowl
