Sun-dried Tomato and Mozzarella Veggie Burger
Recipe courtesy of Jessica in the Kitchen
By Rachel Lee
Jessica from the Kitchen is a vegan chef who shares hundreds of simple and delicious recipes every week. After changing her diet to a more plant-based one, she noticed an immediate change in her overall well-being and wanted to share the recipes that led her to this new lifestyle.Â
Here is an upgraded version of everyone’s favorite. This vegan recipe is quick and easy and full of flavor. Plus, it’s a healthy and environmentally conscious alternative to red meat.
Summer Recipe: Strawberry Panzanella Salad with Balsamic Glaze
Recipe courtesy of Jessica in the Kitchen
By Rachel Lee
Jessica from the Kitchen is a vegan chef who shares hundreds of simple and delicious recipes every week. After changing her diet to a more plant-based one, she noticed an immediate change in her overall well-being and wanted to share the recipes that led her to this new lifestyle. Among all of them, this one is perfect for those who are looking for a fresh and fruity appetizer for backyard barbecues. As always, it’s prepared with wholesome ingredients that all family members will love.
Homemade Pita Chips
Recipe courtesy of Jessica in the Kitchen
Pita chips are one of the most versatile snacks or side dishes to include at your next gathering or barbecue. With this recipe from Jessica In the Kitchen, your guests can indulge in a light treat that can be paired with literally any meal or dip. Plus, by making your own pita chips, you can ensure that this dish is made up of only the freshest and most organic ingredients. Check out the full ingredient list and easy recipe directions on her website.
Vegan Cornbread
Recipe courtesy of Jessica in the Kitchen
This slightly sweet, golden, and perfectly fluffy cornbread recipe checks all of the boxes for an unparalleled summer snack. Cornbread is such a versatile dish. Whether you’re serving it alongside another meal or topping off a dinner party with this delicious and semi-healthy dessert alternative, it’s sure to be a hit among your guests. Plus, it’s completely vegan–does it get any better than that? Indulge in the full recipe details on her website.
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Rachel Lee is an editorial intern at Green Living Magazine who is pursuing a degree in global studies and sustainability at Arizona State University. Born and raised in Arizona, she has always been in awe of its unique landscape and hopes to engage in ways to preserve its beauty.
