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A looong list of spices goes into this mouth-watering roasted vegetable meal, made with cauliflower, carrots, chickpeas and quinoa. Hummus adds a perfectly creamy touch that brings it all together.

These pumpkin spiced nuts are delicious over yogurt or on their own! Make a homemade spice mix and save what’s left for other fall-flavored creations.

Instructions These rice paper bundles are filled with a hearty tofu-vegetable mix that’s so good, it can be enjoyed on its own. But take it from us–it tastes amazing wrapped in rice paper and dipped in this spicy sauce. 1. Make the filling: in a large pan, heat up the olive oil and sauté the garlic for 30 seconds before adding the ginger root powder, grated ginger, chopped cabbage and grated carrot. Stir and cook for a few minutes, then add the crumbled tofu, chopped mushrooms, soy sauce and sesame oil. Cook until everything is soft and all liquid has...

Instructions Indian spices bring color, flavor and dimension to this creamy vegan chickpea salad, wrapped in leaves of lettuce. 1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain any excess water and let cool until safe to handle. 2. Add the chickpeas to a large bowl and mash them, leaving some larger pieces for texture. 3. Mix in the remaining...

Instructions Authentic French flavor is coming to a kitchen near you. Whip up these delicious, apple-filled crepes for your next brunch or breakfast. 1. To make the filling: In a medium pot, heat the coconut oil and add the apple pieces, coconut sugar, vanilla extract and spices. Stir to combine and cook on medium-low heat until the apples are soft and caramelized. Remove from the heat and set aside. 2. To make the crepes: Whisk all the ingredients, except the flour, in a medium bowl. Gradually whisk in the flour, then set the batter aside for 10 minutes to rest....