I wasn't raised in a household where meatless meals were a priority. I can probably count on one hand the meals that didn't feature meat in some way that were served on the kitchen table growing up. I'm not complaining about the sorts of dishes that my mother served, and I'm sure that I'm not in the minority -- raised alternately on some combination of meat-and-potatoes and fish-and-rice -- but when I set out to make more meatless meals at home, I was at a bit of a loss. Alternate sources of protein like tofu were unfamiliar to me, and while I later realized how much I liked lentils, my mother hated them, which meant that until I was about 15, I had never seen a lentil before. In the early days, my first instinct was to throw an egg on it. Roasted, sautéd or steamed, I would make up a big plate of veggies, and when I was done, I would fry an egg and throw it on top. Voilà: dinner.

Try this super simple homemade enchilada sauce just in time for Cinco de Mayo. Sure, you can buy it in a can. But making your own sauce is not only healthier but also more adaptable to your personal tastes. This simple red enchilada sauce is my favorite because the flavors are so pronounced. It's made with my husband's famous (and easy) homemade taco seasoning mix, a favorite at our house. Make your enchilada sauce with your own favorite taco seasoning blend to craft your new favorite enchilada sauce.

This recipe offers a tasty and lighter alternative to the classic blueberry or cranberry scone, and uses yogurt in place of large amounts of butter. Using goat milk yogurt will offer a slightly lighter texture and will make the recipe suitable for those with mild lactose intolerance (goat milk contains less lactose than cow milk). Serve these for fruity bites for breakfast or a sunny afternoon tea!

I call this the ultimate vegan chocolate cake because it's so rich and flavorful, there is no need for the "vegan" disclaimer. Even the staunchest non-vegans approve! Prepare this recipe for a birthday party, a fun get-together, or simply to fill your home with the comforting aroma of freshly baked cake. The result is slightly fudgier than regular cake, and a little goes a long way to fill you up. I've paired this with a vegan icing that, when applied while the cake is still warm, absorbs into the cake and adds an incredible richness to each bite. Bon Appetit!

You've just started a veggie garden. Made your first batch of jam or kraut or dare I say it…kombucha. Getting involved in making as much of the food as possible that you consume is more than just fun…it's downright addictive. And in the best possible way. What to add next to your repertoire? Why, making your own flour, of course.

Quesadillas are a great way to sneak more vegetables in your diet. The Mexican sandwich of sorts doesn't have to be an indulgence, and all it takes is replacing the obvious culprits -- white flour tortilla and meat fillings -- with their body and animal-friendly counterparts. This vegetable quesadilla recipe does just that, and it's ready in minutes!

Peas and spring onions are sure signs that spring has sprung. Farmers markets will be boasting these early crops, which are packed with phytonutrients and vitamin K. We’ve combined the two in creamy Indonesian pilaf that is delectable paired with chutneys, yogurt, tropical fruits and a colorful side salad. Traditional snap peas are used in this recipe, but feel free to substitute with any other type of pea that is available to you.

Eggplant parmesan is one of my favorite treats when going out to eat. But when I'm at home I avoid frying at all costs. Yes, mostly for health reasons. But also because I've been known to forget about frying oil and nearly set my kitchen on fire. So, I opt for baked non-breaded varieties of parmesan dishes and one of the surprisingly perfect marriages of tomato sauce, cheese and vegetables is asparagus parmesan. 

It's time to enjoy some fresh green veggies in your pasta. Asparagus and peas are both in season. Check them out at your local farmers markets or in your CSA box. We use shelled English peas in this recipe (the pods of which are inedible). But if your markets have sugar snap peas or snow peas, feel free to sub in these edible shell varieties by doubling the amount. The simple lemon-butter sauce highlights the fresh greens with acidity while the butter brings creaminess to the pasta. 

Vidalia onions have always been a delicacy in Georgia and the Southeastern U.S., but their sweet yet tangy flavor is spreading worldwide. Try this simple sweet onion jam recipe to preserve any onions you can keep around long enough to store!