Videos

Two classic appetizers in one! Creamy and tangy spinach and artichoke dip stuffed inside roasted savory mushrooms with a crunchy topping. Pairs perfectly with a Pinot Noir

A delicious, protein-packed, plant-based curry that’s as easy to make as it is tasty. Bursting with lentils, this crock pot recipe requires no expensive or complicated spices.

Join me for an tasty interview with musician and LGBT activist Logan Lynn. We talk pandemic life, going vegan, burritos, and, well, more and more burritos.

This vegan breakfast burrito is packed with tater tots, scrambled “eggs” and topped off with ranchero sauce and sour cream. Plus food storage tips on spinach and cilantro.

A spicy and sweet corn recipe with homemade honey butter infused with hot honey, garlic, and fresh herbs. Plus how to cook corn on the cob perfectly every time and food storage tips.

A plant-based version of chilled sesame noodles using cucumbers and summer squash with a tangy sesame and miso dressing. It’s vegan, gluten free, and mostly keto.

Join me for a lively interview with filmmaker Jon Lee Brody. We talk #StopAsianHate, his friend Freddie Prinze, Jr., gaming, and everything in between.

A veggie-forward twist on Buffalo wings, made with cauliflower, baked and crispy, and dipped in a spicy Thai red chili glaze. This is your next appetizer!

Easy sheet pan tacos with a crispy flour shell. These cauliflower tacos are quick to make and easy, topped of with a spicy beet tangerine salsa.

How to make a healthy smoothie without a recipe and reduce food waste, no matter what fruits and veggies you have on hand.

Food waste in America is alarmingly high. Over 40% of all food that is produced in the U.S. is tossed out. What does that waste cost us? How can you prevent it? Find out here.

Do you know how to tell if an egg is good or bad? Try this simple freshness test and you’ll know in seconds!