play. wash. rinse. repeat.

This one-pot lemon pasta with greens and sun-dried tomatoes is a quick and flavorful vegan dish perfect for busy weeknights. The combination of tangy lemon, umami-rich sun-dried tomatoes, and nutritious greens creates a satisfying meal that's sure to please. Ingredients: 8 oz spaghetti 4 cups vegetable broth 1 lemon, zest and juice 4 cloves garlic, minced 1/2 cup sun-dried tomatoes, chopped 4 cups baby spinach 1/4 cup nutritional yeast Salt and pepper to taste 2 tbsp olive oil Instructions: In a large pot, combine spaghetti, vegetable broth, lemon zest, lemon juice, garlic, and sun-dried tomatoes Bring to a boil, then reduce heat to simmer for 10-12 minutes or until pasta is cooked and most of the liquid is absorbed Stir in baby spinach until wilted Remove from heat and stir in nutritional yeast, salt, pepper, and olive oil Serve hot and enjoy!

This mango avocado salad is very cool and full of different tastes and textures. You can eat it for lunch or as a side dish with any other meal. It tastes great with any vegan dish because it has sweet mango, creamy avocado, and tangy lime juice. Ingredients: 1 ripe mango, diced 1 ripe avocado, diced 1/4 cup red onion, finely chopped 1/4 cup fresh cilantro, chopped 1 jalapeno, seeded and minced Juice of 1 lime Salt and pepper to taste Instructions: In a large bowl, combine diced mango, avocado, red onion, cilantro, and jalapeno Squeeze lime juice over the salad and gently toss to combine Season with salt and pepper to taste Serve immediately or refrigerate until ready to serve