by Rita Anthony | May 16, 2025 | Friday Faves
Hey friends, This week’s Friday Fave is a creamy, spicy twist on a classic — inspired by Mexican street corn, but totally plant-based and made with frozen corn (since fresh isn’t quite in season yet!). Recipe Ingredients: 1 1/2 cups frozen corn, thawed 1/2 cup raw...
by Rita Anthony | May 9, 2025 | Friday Faves
Hey friends, This week’s Friday Fave is all about a tart, vibrant plant that’s finally in season — rhubarb! If you’ve never cooked with it, rhubarb is a bold, tangy stalk (yes, it’s a vegetable!) that brings a perfect sour-sweet bite to spring desserts. Growing up, my...
by Rita Anthony | May 2, 2025 | Friday Faves
Hi friends, This week’s Friday Fave is a total flavor bomb — rich, creamy, smoky and a little spicy. And guess what? It’s completely plant-based and made with just a few simple ingredients. Creamy Roasted Red Pepper Sauce Use it as a dip for veggies, a creamy dressing...
by Rita Anthony | Apr 25, 2025 | Friday Faves
Hey friends, Spring is here and that means one thing: it’s grilling season! This week’s Friday Fave is a vibrant, easy-to-make dish that’s perfect for sunny days and fresh air — Grilled Veggie Skewers with a bold, oil-free marinade. These skewers are made with just a...
by Rita Anthony | Apr 11, 2025 | Friday Faves
Hey plant-based fam, Looking for a fun, crunchy snack for Friday night? This week’s Friday Fave is a little unexpected but totally addictive: Crispy Rice Paper Veggie Rolls! Think spring rolls, but baked or air-fried for that extra crisp. What You’ll Need: Rice paper...
by Rita Anthony | Apr 4, 2025 | Desserts & Snacks, Friday Faves
Ingredients: 2 medium beets, scrubbed well and thinly sliced ½ tsp sea salt ½ tsp lemon zest 1 tbsp lemon juice (optional, for extra crisp) Instructions: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Scrub beets well (no peeling needed!)...
