A few years ago I used to live in Georgia where peaches were everywhere. I remember driving down country roads and seeing signs for fresh peaches or peach salsa. While I lived in Georgia, I ate a lot of peaches. I’d often bake with them, put them in smoothies, or add them to my fruit salad. Since moving to Missouri, peaches aren’t something I don’t eat often. But while I was cruising through the produce section, I spotted some peaches on sale. I grabbed a few and tried to think of what I could make with them. I decided to bake a peach cobbler since it’d be easy, but to shake things up, I added some strawberries since they were also on sale. So instead of a regular peach cobbler, I made a vegan strawberry and peach cobbler instead.

Homebaked cookies are way better than store-bought cookies any day. But sometimes you don’t have anyone to share a fresh batch of cookies with, and you end up with way more than you can eat. That’s when small batch recipes come in handy. I love a fresh batch of cookies with a glass of non-dairy milk or non-dairy ice cream as a weekend treat. But there’s no way I can eat over a dozen cookies all by myself. So I often like to bake small batches of cookies so I have just enough to satisfy my sweet tooth. And these vegan brownie cookies are just that. They taste like a brownie, soft, chewy, and go great with a glass of non-dairy milk or ice cream.

At first glance, this dish looks a lot like a dish you’d get from a local Chinese restaurant. Fried and tossed in some sort of sauce and served with a side of rice. But what makes this dish different from a Chinese restaurant staple is it’s vegan. It’s cauliflower fried to a crispy golden brown and tossed in teriyaki sauce. And boy, is it good. There are only a few restaurants that offer vegetarian or vegan versions of Chinese restaurant staples. So, why not make it at home? Being a vegetarian or a vegan doesn’t mean you can’t enjoy certain dishes anymore, but that you get to try new ways of cooking those dishes using different ingredients.

Wraps are one of my favorite things to have for lunch or as a quick dinner. They’re healthy, budget-friendly, and go great with a bag of chips. And this southwest veggie wrap with cilantro lime dressing is no exception. Filled with black beans, corn, and a cilantro-lime dressing. It’s one of my favorite wraps to make for lunch and the dressing goes great taco salads. So if you’re looking to try something new that’s simple to make, then give this southwest veggie wrap with cilantro lime dressing a try.

Black beans are high are packed full fiber, potassium, folate, and vitamin B6. They’re also cholesterol-free which means heart-healthy goodness. They’re also loaded with vitamin C and iron. I enjoy using black beans as a substitute for taco filling or adding it to my taco salads. It’s a heart, budget-friendly food, that’s good for your health. This black bean soup is an easy meal that you can that you throw together in a hurry. It’s full of flavor and is great to have with a sandwich.