Quick & Easy
Vegan Meatballs
Using frozen vegetables (i.e. peas and corn) are great shortcuts to fast healthy meals. Another good way to save time, is making these Vegan Meatballs a couple of days ahead of time, refrigerate and simply warm up when ready to eat throughout the week. This recipe can be refrigerated for up to a week.
Ginger Cucumber Lemon Salad
Ginger Cucumber Lemon Salad recipe from Down to Earth Organic and Natural.
Cilantro and Lime Herb Butter
Cilantro and Lime Herb Butter recipe from Down to Earth Organic and Natural.
Korean-Style Bean Sprouts
Recipe for Korean-Style Bean Sprouts from Down to Earth Organic and Natural.
Lemon Parsley Bean Salad
This bright and filling salad is inspired by the traditional Lebanese salad, balela.
Vegan Artichoke Dip
Bring this delicious decadent dip to your next potluck and be the hit of the party. Serve with some tortilla chips or crackers. It is also delicious as a sandwich spread.
Gigi Miranda's Vegan Kinilaw Ceviche
Gigi Miranda's Vegan Kinilaw Ceviche recipe from Down to Earth Organic and Natural.