Somehow I come home with six to seven plump heirlooms in greens, golds, and rich reds. The peaches and nectarines were perfectly sweet, and I knew this was the last of the summer tomatoes and stone fruits. I had half a loaf of rosemary olive sourdough. So I made a simple Italian classic— panzanella!

This easy one bowl recipe is my summer go-to for when it’s too hot to cook. All you need to do is make the noodles, stir in the tahini sauce, chop up veggies and herbs, et voila! You will love these noodles even more when chilled in the fridge. Make a big batch and stay as cool as a cucumber.

This Meyer Lemon Tart is a sugar-free, vegan dessert that you can make and assemble in less time than it takes to watch an entire Bridgerton episode. It’s the perfect treat for those who are looking to reduce their sugar intake and go plant-based.

If you love mushrooms and want to eat more plant-based meals, you’ll love how easily mushroom tacos satisfy your tastebuds. My recent Plantfull Life podcast guest Jeff Chilton is a mushroom expert and all around fun guy. (Yes, fungi.) During our podcast conversation, Jeff mentioned enjoying shiitake mushroom tacos as a great way to get more mushrooms into your life.

Moon milk is an ancient Ayurvedic tradition of drinking warm milk with healing herbs and spices at bedtime. It’s made a comeback with health bloggers around the world. Gina Fontana’s book Moon Milk takes it to next level wellness.

I am a hummus lover. Whenever someone asks me what I usually eat, the answer is always hummus. There are so many ways to enjoy and make dishes with chickpeas and hummus. This featured recipe by Zuliya Khawaja of @naturallyzuzu caught my eye with it’s gorgeous plating and classic creamy flavor.

When Rachel of The Plant Riot created this risotto recipe, she added red beets, because, well just look at that vibrant color! There’s nothing quite like the rich, sweet flavor of beets. For maximum taste, she mixed beets with their best friends, dill and caraway seed. This classic flavor combination is found in many Eastern European dishes and gives this vegan risotto an aromatic boost!

This vegan version of a Greek “avgolemono” lemon rice soup is a hearty and flavorful meal. This soup has cozy goodness of Mediterranean flavors— lemon, garlic, parsley, and spinach —without the chicken and egg as in the classic Greek recipe.

My local Gelson’s supermarket has so many plant-based options and an incredible variety of fresh fruits and veggies for a delicious picnic outdoors. Get the recipe for my vegan tortellini pesto salad!

Fresh summer rolls with almond butter tahini dressing are my plant-based spin on Vietnamese summer rolls. Light and healthy, they make an easy lunch or dinner when it’s too hot to cook.

I know avocado toast is basic, but crowned with toppings you can easily see why we call it Royale!