A crunchy gluten-free crust, a silky smooth vanilla cashew layer topped off with a rich coffee layer rounds out this delicious vegan cheesecake. 

I've scaled this vegan brownie recipe down to perfectly serve 2 people. 

Frozen, slushy, watermelon margaritas are the best way to cool down during the hot summer days.

This basil and white bean dip packs a lemony punch. It's great on salads, wraps, over veggies or with chips.

Fluffy and chewy focaccia bread is topped with thinly sliced zucchini, thyme and flakey sea salt.

At the beginning of summer, when zucchini is at it's sweetest, eating it raw with a little lemon and good olive oil is as good as it gets.

Crunchy zucchini, creamy avocado and spicy radish make for a simple yet delicious salad with a tangy citrus dressing. 

Black rice cooks up just like white or brown, but has the flavor of wild rice. Eat your greens and give this vegan bowl a try.