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Categories
About
Services
Recipe Index
- Breakfast
- Desserts
- Salads
- Side Dishes
- Soups
- Main Dishes
- Vegan Basics
- Vegan Cheeses
- Recipe Archives
Books

Categories
About
Services
Recipe Index
- Breakfast
- Desserts
- Salads
- Side Dishes
- Soups
- Main Dishes
- Vegan Basics
- Vegan Cheeses
- Recipe Archives
Books

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Meaty Vegan Bolognese with TVP (No Lentils)

Light and Creamy Vegan Zucchini Pasta

Fresh Spinach Pasta Salad with White Beans

Creamy 8 Ingredient Vegan Pumpkin Pasta

Vegan BLT Pasta Salad

Cozy Vegan Tortellini Soup

Vegan Sun-Dried Tomato Pesto and Pasta

20-Minute Vegan Smoky Red Pepper Pasta

Vegan Pasta Bake with Ricotta

Vegan Feta Pasta

Spring Vegan Pasta Primavera

Creamy Vegan Mushroom Pasta

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Crafting a thoughtful, practical newsletter is part of my goal to help you approach vegan cooking with a sense of ease and confidence! Each week, you can expect accessible recipes and links to thought-provoking articles.

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thefullhelping

🍽 dietitian
👩‍🍳 food blogger
📚 cookbook author
📍NYC
🌱 vegan

Oh hi, hello! I've been quiet around here as I nav

Oh hi, hello! I've been quiet around here as I navigate new professional responsibilities and a new rhythm. But I don't want to be quiet about the fact that A GRAIN, A GREEN, A BEAN will be published in exactly 3 weeks!! And there's a bonus surprise for those of you who have preordered already, or are thinking about it. I’ve created a little e-booklet of five recipes that didn’t make it into the book itself. This is for anyone who preorders from any store, even if it was before today. You can head to the bonus recipe booklet landing page at the link in my bio to share your preorder info and download a copy. Enjoy the recipes and get a taste of what's to come when the book arrives—including the bright, herby lentils on toast that you see pictured here, just in time for spring 🌿⁠
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More to come. Thanks for your support!⁠
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📷: @edible_perspective⁠

Spicy peanut kale salad with roasted sweet potatoe

Spicy peanut kale salad with roasted sweet potatoes 🔥⁠
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The thing to make when you've got a sweet potato, some greens, and a jar of creamy PB in the pantry. Simple, unfussy, yet oh-so-flavorful and hearty and good. If you think you're not a kale salad person, this one might change your mind. Recipe through the link in my bio! 🔗

Hearty (dare I say meaty?) vegan Bolognese with TV

Hearty (dare I say meaty?) vegan Bolognese with TVP 😋
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If you, like me, have made countless plant-based Bolognese recipes with lentils or mushrooms, and you’re craving something with a slightly more authentic texture (+ more protein), then this recipe is for you! I love a lentil, don’t get me wrong, but sometimes I crave something that really is more meat-like. TVP does the trick, and it’s nutritious and economical to boot. Read all about this satisfying comfort food recipe on the blog now—link is jn my bio! 🔗
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📹: @someshellyphotography

Once you make a batch of these quick air fryer mus

Once you make a batch of these quick air fryer mushrooms, you'll want to add them to everything. Sprinkle them on pasta, onto hummus or avocado toast, a bowl of chili or soup, or a hot plate of tofu scramble, or whatever. They'll add umami, texture, and so much good veggie nutrition. Read all about one of my favorite uses for the air fryer on the blog today—link in my bio! 🔗

This simple, nourishing dish of sautéed fennel wi

This simple, nourishing dish of sautéed fennel with kale and lentils is essentially a warm salad: plant-forward, with lots of green, but also hearty and comforting. Fennel is such an underrated veggie, IMO, and this recipe is one easy way to cook with it. The whole dish is dressed in a bright, yet savory orange miso vinaigrette, and you can serve it over toast, your favorite grain, a baked potato, or whatever! Recipe through the link in my bio 🔗💚

Fluffy vegan blended baked oats with dark chocolat

Fluffy vegan blended baked oats with dark chocolate chips! 🍫
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This recipe gave me a good lesson in keeping an open mind. It first got popular back in 2021, when I was sort of quick to dismiss it as a fad—a stance that in quick to take with viral recipes. Luckily one of the young people whom I’m lucky enough to work with as an RD encouraged me to get over myself and try it, and she was right!
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The oats are totally different from many other versions that I’ve made with whole, rolled oats. Blended prior to baking, they end up with this fluffy, tender, soufflé-like texture that’s totally irresistible. You can read all about them and grab the recipe on my blog this week. Link in bio! 🔗
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📹: @someshellyphotography

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